• Ingredients: 45
  • Serves: 4

Grilled branzino with cilantro-mint relish with 1/4 small white onion, finely chopped, finely chopped fresh cilantro, fresh lime juice, grated peeled ginger, sugar, finely chopped fresh mint plus 4 sprigs for stuffing, red chiles , with seeds, thinly sliced, divided, vegetable oil, kosher salt, whole branzino or small red snapper, cleaned, lime, thinly sliced.

Ingredients

  • 1/4 small white onion, finely chopped
  • 1/2 cup finely chopped fresh cilantro
  • 1/4 cup fresh lime juice
  • 1 tsp. grated peeled ginger
  • 1 tsp. sugar
  • 1/2 cup finely chopped fresh mint plus 4 sprigs for stuffing
  • 2 red chiles , with seeds, thinly sliced, divided
  • 1/3 cup plus 1 tbsp. vegetable oil
  • Kosher salt
  • 2 whole branzino or small red snapper, cleaned
  • 1 lime, thinly sliced

Brodo:

  • 4 lb. fish bones
  • 4 medium onions, chopped
  • 4 fennel bulbs, chopped
  • 4 small carrots , chopped
  • 1/2 cup olive oil, divided
  • Kosher salt, freshly ground pepper
  • 1 tsp. saffron threads
  • 2 leeks, white and pale-green parts only, halved lengthwise, thinly sliced crosswise
  • 4 garlic cloves, thinly sliced
  • 1 cup dry vermouth
  • 8 fresh flat-leaf parsley stems
  • 4 1″ strips lemon zest removed with a vegetable peeler
  • 2 bay leaves
  • 2 tsps. black peppercorns

Pesto:

Assembly:

For topping

  • Special equipment: a mandoline or similar manual slicer such as a Japanese ; a deep-fat thermometer

For dipping sauce:

  • Special equipment: a 12-inch bamboo steamer; a 6-inch rolling pin or dowel; a well-seasoned 14-inch wok with a lid

Dippers

Directions

  1. Step 1 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.

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  2. Step 2 Set relish aside.
  3. Step 3 Season inside of fish with salt. Stuff with mint sprigs, lime slices, and remaining chiles; tie with kitchen twine.

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  4. Step 4 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.

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  5. Step 5 (If a small knife slides easily through the thickest part of flesh, the fish is done.) Serve with relish.

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  6. Step 6 DO AHEAD: Fish can be stuffed and tied and relish can be made 6 hours ahead.