Grilled Branzino with Cilantro-Mint Relish

This fish isn't that common in the US but if you go to a good fishmonger, you should be able to find it.  Or use any whole firm white meat fish (like red snapper).Be sure and tie the fish with twine so that it is easier to handle while grilling.  Serves 4  

Photo: Gentl and Heyers

Ingredients

• 1/4 small white onion, finely chopped
• 1/2 cup finely chopped fresh cilantro
• 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 chiles (such as Fresno or serrano), with seeds, thinly sliced, divided
• 1/3 cup plus 1 tablespoon vegetable oil
• Kosher salt
• 2 whole branzino or small red snapper, cleaned
• 1 lime, thinly sliced

Preparation

• Prepare grill for medium-high heat. Mix onion, cilantro, lime juice, ginger, sugar, chopped mint, half of chiles, and 1/3 cup 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 chiles; 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.
  
  
  

• Nutritional Information

  4 servings, 1 serving contains:
  Calories (kcal) 390
  Fat (g) 24
  Saturated Fat (g) 3.5
  Cholesterol (mg) 100
  Carbohydrates (g) 4
  Dietary Fiber (g) 1
  Total Sugars (g) 2
  Protein (g) 41
  Sodium (mg) 290

Read More http://www.bonappetit.com/recipes/2013/08/grilled-branzino-with-cilantro-mint-relish#ixzz2ZjETfoHj