Best Whole Branzino In Grape Leaves With Zucchini Olives And Mint Recipes

Whole Branzino in Grape Leaves with Zucchini, Olives, and Mint image

Provided by Martha Stewart

Time 20m

Number Of Ingredients 8

3 medium zucchini
2 lemons, 1 juiced and 1 sliced into wedges
1/4 cup coarsely chopped green olives
2 tablespoons coarsely chopped fresh mint
1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil
Coarse salt and freshly ground pepper
4 whole branzino (10 to 12 ounces each), scaled, gutted, and cleaned
8 brined grape leaves, stems removed

Steps:

Heat grill to medium. Very thinly slice zucchini on the bias (preferably on a mandoline). Transfer to a medium bowl, and toss with lemon juice, olives, mint, 2 1/2 teaspoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Let stand while preparing fish.
Score 3 slits in both sides of each fish using a sharp paring knife. Season with some pepper and 1/8 teaspoon salt per side. Arrange 4 sets of 2 grape leaves side by side on a work surface. Place 1 fish on top of each set, and wrap to secure. Brush with remaining 2 teaspoons oil.
Grill fish until cooked through, 4 to 5 minutes per side. During last half of cooking, arrange lemon wedges around fish, and grill until caramelized and softened, 2 to 3 minutes per side. Transfer fish and lemons to a serving plate. Serve wrapped fish with zucchini salad and grilled lemons.

Nutrition Facts : Calories 268 g, Cholesterol 70 g, Fat 9 g, Fiber 3 g, Protein 34 g, Sodium 863 g

Grilled Whole Branzino image

Provided by Geoffrey Zakarian

Categories main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 15

Zest and juice of 1 lemon
1/4 cup extra-virgin olive oil
2 cloves garlic, minced
2 teaspoons chopped capers
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh tarragon
Kosher salt and freshly ground black pepper
One 2- to 2 1/2-pound branzino or whole brook trout, fins trimmed, gutted and scaled
2 sprigs fresh rosemary
4 sprigs fresh thyme
4 cloves garlic, crushed
1 lemon, sliced
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil

Steps:

For the Salmoriglio sauce: Whisk together the lemon juice and olive oil in a medium bowl. Add garlic, capers, herbs and lemon zest. The sauce should be loose in consistency with high-acid flavor. Season to taste with salt and pepper.
For the fish: Preheat the grill for cooking over high heat (around 450 to 500 degrees F).
Bring fish to room temperature, 30 minutes, then wrap fish briefly in paper towels to dry out skin, which will help keep the fish from sticking to the grill.
Stuff the inside cavity of the fish with herbs, garlic and lemon slices, and sprinkle the cavity with salt and pepper. Brush the outside of the fish with olive oil, then sprinkle with salt and pepper. Brush a fish grill basket with oil or spray with nonstick cooking spray. Place fish in fish grill basket and secure shut. (If you don't have a fish grill basket, place the fish between 2 wire cooling racks and secure the racks together with wire.)
Place basket on the hottest part of the grill. Cook until the eye turns white and skin is charred, 6 to 8 minutes per side. Let rest 5 minutes.
Place fish on a platter and dress with the Salmoriglio sauce.

Grilled Zucchini with Black Olives and Mint image

Yield Serves 4 as a side dish

Number Of Ingredients 5

7 Kalamata or other brine-cured black olives (about 1/4 cup)
1 1/2 pounds zucchini (about 3 large)
1 tablespoon olive oil
3 tablespoons coarsely chopped fresh mint leaves
1 1/2 teaspoons fresh lemon juice

Steps:

Prepare grill.
Pit and thinly slice olives. Cut zucchini diagonally into 1/4-inch-thick slices and in a bowl toss with oil and salt and pepper to taste.
Grill zucchini, in batches if necessary, on a rack set 5 to 6 inches over glowing coals 2 to 3 minutes on each side, or until lightly charred and just tender. (Alternatively, zucchini may be grilled in a hot well-seasoned heavy ridged grill pan over moderately high heat.) Transfer zucchini to bowl and toss with olives, mint, and lemon juice.