A Very Simple Grilled Fish with Quick and Easy Sides | Home Movies with Alison Roman

branzino

🥗Healthier: snapper

💰Cheaper: tilapia

Snapper and tilapia are more affordable while still offering a mild flavor.

preserved lemons

🥗Healthier: fresh lemon juice

💰Cheaper: lemon zest

Fresh lemon juice provides acidity, while zest adds a similar aroma.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a healthier fat profile, while canola is budget-friendly.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried or frozen herbs can be more accessible and last longer.

Welcome to Home Movies, I'm Alison Roman, and today we are going to grill a whole fish.

Prepare the sides before grilling the fish, including orzo salad, preserved lemon dressing, tomatoes with onions, cucumbers, and olives.

Boil the orzo in salted water for 9-10 minutes until al dente, then drain and rinse to avoid stickiness.

Slice tomatoes and onions, sprinkle with salt, and let them sit to draw out moisture.

Prepare cucumbers and olives to add crunch and acidity to the meal.

Make the preserved lemon dressing by chopping preserved lemons, grating garlic, and mixing with black pepper and vinegar.

Add olive oil to the dressing to balance the acidity and allow flavors to meld together.

Prepare the branzino by cleaning it, removing scales and innards, and rinsing it under cold water.

Grill the branzino on a preheated grill until the skin is crispy and the flesh is opaque, about 6-8 minutes per side.

Serve the grilled fish with the preserved lemon dressing drizzled on top, alongside the orzo salad and the tomato-onion mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens