My new book, The Four Fundamentals of Smoking, is available now!

Big Green Egg Grilled Branzino

I’m not sure about you, but grilling whole fish has been something of a mystery to me.  As it turns out it isn’t hard to get an outstanding meal grilling whole fish if you pay attention to a few details. My tips for success are: 1) Make sure you oil the outside of the fish; 2)Use a raised cooking surface and 3) Oil the grilling surface really well. If you do these 3 things you will have a great cook. Once you get the basics down the grilled whole fish becomes a blank canvass for experimenting with different sauces, toppings, etc. Now sit back, grab a glass of Chardonnay, and enjoy this post for Big Green Egg Grilled Branzino.

Big Green Egg Grilled Branzino
Big Green Egg Grilled Branzino

Big Green Egg Grilled Branzino

To prep the fish, rub the outside and inside of the fish with olive oil, salt, and pepper. In addition, place some lemons and thyme in the cavity of the fish.

Big Green Egg Grilled Branzino
Stuff the fish

Preheat the Big Green Egg to 450° and grill the fish direct using a raised grid. After the BGE is preheated make sure you oil the cooking surface really well before placing the fish on.

Big Green Egg Grilled Branzino
Grill direct

While the fish is grilling prep a sauce for your meal. For this cook Mrs. Buddha made an amazing butter, caper, and lemon sauce.

Big Green Egg Grilled Branzino
Making the sauce

Cook the fish 7 minutes per side turning once. Make sure to use gloves or a spatula to turn the fish so you do not damage the crispy skin.

Big Green Egg Grilled Branzino
Flip the fish

Serve the fish immediately with lemon and chopped chives. Paired with wilted spinach and the butter, caper, and lemon sauce, this meal was amazing.

Big Green Egg Grilled Branzino
Big Green Egg Grilled Branzino
Big Green Egg Grilled Branzino
Big Green Egg Grilled Branzino

Big Green Egg Grilled Branzino
Prep time
Cook time
Total time
This recipe for grilled Big Green Egg grilled Branzino is so good you. The fish is all you need but paired with the lemon, butter, caper sauce this recipe is amazing!
Recipe type: Seafood
Cuisine: Mediterranean
Serves: 4
  • 4 Branzino fish
  • 1 stick cold unsalted butter, cut into tablespoons
  • 1 large shallot, minced
  • 2 tablespoons chicken stock or low-sodium broth
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons drained capers, rinsed and coarsely chopped
  • 1 tablespoon Worcestershire sauce
  • 3 tablespoons minced chives
  1. Sauce:
  2. In a small saucepan, cook 2 tablespoons of the butter over moderate heat until browned and nutty-smelling, about 6 minutes.
  3. Add the shallot and cook, stirring, for 1 minute.
  4. Stir in the stock, lemon juice, capers and Worcestershire.
  5. Stir in 5 tablespoons of the butter, 1 tablespoon at a time, until incorporated.
  6. Stir in the chives. Remove the sauce from the heat and keep warm.
  7. Fish:
  8. Preheat the BGE to 450° using a raised grid
  9. Grill the branzino directly over high heat, turning once, until browned, crisp, and cooked through (7 minutes per side)