Rosie's Grilled Branzino with Mediterranean Herb Vinaigrette

From the Executive Kitchen at Stello Foods


  • 1 bottle    Rosie's Mediterranean Herb Vinaigrette
  • 1 4-5 lb    Branzino or Red Snapper
  • 2              Limes or Lemons, cut in half
  • 1lb           small Yukon Gold Potatoes, precooked
  • 1              medium Red Onion, quartered


Rinse the fish under cold water.  Now make sure its gills and scales are all removed; your fishmonger is not always so diligent about this task, and no one wants a scale on their plate.  Gills can impart a bitter taste to the fish, so they need to go too.

Gently stuff the fish with the onion quarters and marinade the fish for 3 hours in the Rosie's Mediterranean Herb Vinaigrette.

When ready prepare your grill pan for high, direct heat.  Lay the fish down on the grill.  Let this cook for 5 minutes without touching it.  Using tongs, gently see if you can lift the fish off the grates cleanly.  Don't actually try to lift the fish but check for sticky spots.  If you have some, get a metal spatula and use the spatula to dislodge the fish from the sticky spots.  After fish is unstuck, use the tongs in one hand and the spatula in the other, gently flip the fish over.

Once the fish has been flipped, let it cook another 3-5 minutes.  Again, test for sticky spots with the tongs and spatula.  Dislodge them gently and gently lift the fish onto a plate.  If the fish is too long or seems like it might break in half, use two metal spatulas instead of the tongs/spatula set-up.  Serve with grilled Yukon Gold Potatoes and Lemons & Limes grilled till caramelized.     

Drizzle the Rosie's Mediterranean Herb Vinaigrette over the fish and serve immediately.

Chef's Notes:

Branzino is European Seabass, goes well with crusty bread and a glass of pilsner beer or white wine.