Grilled Branzino With Coriander-Mint Relish

Ingredients for Grilled Branzino With Coriander-Mint Relish

• 1/4 small white onion, finely chopped

• 1/2 cup finely chopped fresh coriander

• 1/4 cup fresh lime juice

• 1 teaspoon grated peeled ginger

• 1 teaspoon sugar

• 1/2 cup finely chopped fresh mint plus 4 sprigs for stuffing

• 2 red chillies (such as Fresno or serrano), with seeds, thinly sliced, divided

• 80ml plus 1 tablespoon vegetable oil

• Kosher salt

• 2 whole branzino or small red snapper, cleaned

• 1 lime, thinly sliced

How to make Grilled Branzino With Coriander-Mint Relish

Prepare grill for medium-high heat. Mix onion, coriander, lime juice, ginger, sugar, chopped mint, half of chillies, and 80ml oil in a medium bowl; season with salt. Set relish aside.

Season inside of fish with salt. Stuff with mint sprigs, lime slices, and remaining chillies; tie with kitchen twine. Drizzle with remaining 1 tablespoon oil; season with salt. Grill fish until skin is crisp and flesh is flaky and opaque down to the bone, about 5 minutes per side. (If a small knife slides easily through the thickest part of flesh, the fish is done.) Serve with relish.

DO AHEAD: Fish can be stuffed and tied and relish can be made 6 hours ahead. Cover separately and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.