How to Grill Whole Branzino on the Big Green Egg (Crispy Skin Guarantee)
Master the art of grilling whole Branzino on the Big Green Egg. This recipe delivers restaurant-quality crispy skin and flaky, moist meat paired with a bright lemon, caper, and shallot butter sauce. Perfect for a healthy, impressive Mediterranean-style feast right in your backyard.
Servings: 4
Ingredients
Branzino Ingredients:
- 2 Whole Branzino cleaned and scaled
- 2 tbsp Extra Virgin Olive Oil
- 1 Lemon sliced into rounds
- 4-6 sprigs Fresh Thyme
- 1 tsp Kosher Salt per fish
- 1/2 tsp Coarse Black Pepper per fish
Sauce Ingredients:
- 4 tbsp Unsalted butter
- 1 Shallot minced
- 2 tbsp Capers drained
- 1/2 Lemon juiced
- 1 tbsp Fresh Parsley chopped
Instructions
- Prep: Pat the fish completely dry with paper towels. Rub with olive oil, salt, and pepper inside the cavity and across the skin. Stuff the cavities with lemon slices and thyme sprigs.
- Setup: Fire up the Big Green Egg to 450°F direct with a raised grid. Once preheated, oil the grates heavily using a cloth dipped in vegetable oil.
- Grill: Place the fish on the raised grid. Cook for 5 to 7 minutes on the first side. If the fish releases easily from the grate at the 5-minute mark, go ahead and flip. If it sticks, give it the full 7 minutes.
- The Sauce: While the fish grills, melt butter in a small pan. Sauté the minced shallot until soft. Stir in capers, lemon juice, and parsley. Keep warm on the edge of the grill or low heat.
- Serve: Plate the fish whole. Pour the warm shallot and caper butter sauce over the crispy skin and serve immediately with extra lemon wedges.