How to Grill and Eat a Whole Fish (Branzino)

Summary by Krater

Helen Rennie demonstrates how to prep, glaze, and grill a whole Mediterranean sea bass (branzino) on a gas grill without sticking, then shows how to debone and serve it cleanly.

From the video

Answers: How do you grill a whole fish without it sticking?

• Whole fish grilling techniques
• Preventing fish from sticking to grill grates
• Making fish glaze with garlic and herbs
• Deboning cooked whole branzino
• Making fish stock from grilled fish bones

Ingredients

• 1 - 1.5 lb (450-680g) Branzino (Mediterranean Bass)
• 1 garlic clove
• 1 tbsp chopped herbs (oregano and thyme)
• 1 tbsp Dijon mustard
• 15 g (1 Tbsp) olive oil
• salt
• pepper

What it concludes

• Preheating the grill for 20 minutes ensures the grates get hot enough to prevent sticking and promote browning.
• Ignoring the lid thermometer and focusing on the grate temperature is necessary for accurate grilling.
• Oiling the clean grill grate 8 times seasons it like a cast iron skillet and makes it non-stick.
• Testing if the fish is cooked through involves inserting tongs or a knife near the head to check if the meat easily detaches from the bone while still feeling a tad raw.
• Simmering leftover fish bones with water for 45 minutes creates fish stock.