I love the flaky, mild, and naturally sweet taste of branzino fish and order it every time I see it at restaurants. I was so excited to see it at Costco recently and picked it up and made spring rolls with it. For all my friends observing Lent, this is the perfect Friday meal for you.
I topped the beautifully barbecued branzino with fried shallots and scallion oil. I usually add peanuts too but left it out this time because my niece is allergic.
The girls and I loved the fish so much and it was the perfect fish for light and super tasty spring rolls.
Check out my IG Reel to see how it’s made here.
2 pounds Branzino, cleaned and scored
2 tablespoons SPG Seasoning (or 1 teaspoon Kosher Salt, ½ teaspoon black pepper, ½ teaspoon garlic powder)
2 tablespoon extra virgin olive oil
1 lemon, sliced
2 green onions, chopped
1/8th onion, thinly sliced
Few sprigs of dill
Spring Roll Ingredients:
Fish Sauce aka Nuoc Mam Cham
Red leaf lettuce
Roasted peanuts, crushed
Prepare Fish – Rub the branzino with olive oil and sprinkle on SPG seasoning to taste. Stuff the branzino with dill, green onions, lemon slices, and onion.
BBQ Branzino – Set-up the grill for high-heat indirect cooking. BBQ fish at 450+ degrees for about 25 minutes or until the fish reaches 145 degrees. Sear the fish over direct heat for about 30 seconds on each side to crisp up the fish skin.
Top Branzino- Top the BBQed branzino generously with scallion oil and fried shallots.
Make Spring Rolls – Create your own spring roll with your favorite spring roll ingredients, dip in sauce, and enjoy!
- I barbecued the branzino fish over high-heat indirect heat on the Weber, but you can roast it in the oven at 450 degrees for about 25 minutes or until the internal temp of the fish reaches ~145 degrees.
- Peanuts is a great topping for the first. I left it out for this cook because of my niece’s food allergy.
- Other mild and flaky whole fish like Sea bass and Tilapia words great for this recipe too.