Grilled Branzino with Basil, Lime and Ginger

• Grated zest of 2 limeslime
• 1 teaspoon minced peeled gingerginger
• 1 small shallot, mincedshallot
• 1/4 cup extra-virgin olive oilolive-oil
• Kosher salt and freshly ground pepperpepper
• 5 limeslime
• 2 1-pound whole branzino, gutted and scaled (ask your fishmonger)branzino
• 1/2 cup fresh basil, plus more for servingbasil
• 8 thin slices gingerginger
• Kosher salt and freshly ground pepperpepper
• Vegetable oil, for the grill Extra-virgin olive oil, for drizzlingvegetable-oil
• Flaky sea salt, for toppingsalt

1. 01Make the marinade. Preheat a grill to medium high. Meanwhile, combine the lime zest, ginger, shallot, olive oil, 1 teaspoon kosher salt and a few grinds of pepper in a bowl.
2. 02Stuff the fish. Thinly slice 1 lime. Stuff the slices into the cavity of each fish along with the basil leaves and ginger slices. Set aside half of the marinade for serving, then brush the rest on the fish. Season inside and out with kosher salt and pepper.
3. 03Grill the fish. Preheat a grill to medium high and brush the grates with vegetable oil. Transfer the fish to the grill and cook until the skin starts to crisp, 5 to 7 minutes. Do not move the fish or the skin will stick to the grill. To flip the fish, place a spatula under the head end and use tongs to hold the cavity closed; gently roll the fish over. Cook the fish on the other side until the skin is crisp, 5 to 7 more minutes. Check the eyes: When they're both white, the fish is done. Transfer to a platter. Cut the remaining 4 limes in half; grill cut side down until caramelized, 3 to 4 minutes. Transfer to the platter.
4. 04Fillet the fish. Using a fork and starting at the tail end, peel back the skin from one side of the fish; discard. Run a knife along the back of the fish to separate the top and bottom fillets. Use the knife to remove any additional skin along the back. Using a spoon, gently loosen and lift the top fillet away from the bottom fillet. Lift the head and use the spoon to carefully separate the spine from the bottom fillet. Discard the tail, head and stuffing. Remove and discard the skin from the bottom fillet. Repeat with the second fish.

Calories

322 kcal

Protein

22 g

Fat

20 g

Saturated fat

3 g

Carbs

18 g

Fiber

4 g

Sugar

3 g

Sodium

646 mg

Cholesterol

46 mg

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