Father’s Day rē•spin: Grilled Branzino

Served with a mild salsa verde.

By: rē•spin
Father’s Day rē•spin: Grilled Branzino

With Father’s Day approaching, it’s time to start planning that special meal to celebrate all the fathers and father figures in our lives, creating a moment to bond and rē•connect with them. So let’s rē•spin our traditional grilling session by swapping out the usual steak and chicken for grilled branzino, accompanied by a spicy-meets-tangy salsa verde, to finish the meal.


  • 1 whole branzino, descaled & gutted
  • Kosher salt & fresh cracked black pepper
  • Lemon slices
  • Extra virgin olive oil 

Salsa Verde

  • ⅓ cup cilantro, chopped
  • ⅓ cup Italian flat-leaf parsley, chopped
  • ½ large shallot, chopped
  • One large garlic clove, thinly sliced
  • Two tablespoons capers
  • One tablespoon honey 
  • ½ cup extra virgin olive oil (good olive oil)
  • Less than ⅓ cup of red wine vinegar 
  • ½ teaspoon red pepper flakes 
  • ½ teaspoon kosher salt & fresh cracked black pepper to start 
  • ½ lemon, juiced  


  • Rub the fish with extra virgin olive oil & heavily salt & pepper your fish and stick lemon slices inside the fish 
  • For the salsa verde, combine all ingredients in a bowl and stir. Be sure to taste for properly seasoned salsa verde and adjust it to your liking. 
  • To grill the fish, be sure to spray the grill with non-stick cooking spray and pre-heat your grill. 
  • Grill your fish on each side for about 7-8 minutes. The fish will tell you when it’s ready when the skin doesn’t stick to the grill and is easily removed.
  • Serve with salsa verde spooned over the top of the fish and slices of lemon for garnish. 

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