Whole fish dishes in general are visually stimulating and refreshing; perfect for a light summer meal. I’ve always been a fan of Branzino also known as European Sea Bass. Its flesh is delicate and mild allowing the fish to easily absorb flavor. Branzino also has a bit of a fatty texture making it great for smoking.
Smoking whole fish is a bit more challenging than smoking a fillet. Your smoker needs to be hotter to prevent the skin from sticking and preserve presentation. The grates need to be oiled and the cooking process involves a lot more babysitting. Which is why smoking whole fish is a feat generally not attempted. However, if you are willing to work a bit harder the result is well worth it. You are guaranteed to stun people with this beautiful smoked Branzino.
In order to maximize the flavor I marinated the Branzino for four hours. The marinade is very green and fresh, which provides a good contrast to the strong smokey flavor. There are a few key tools needed to execute this dish perfectly: a probe thermometer (which I use for all smoked meat/fish, better to be safe than undercooked), a fish spatula and an oil soaked paper towel.
When smoking whole fish I maintain a smoker at about 400 degrees; smoking the fish at a lower temperature could cause the skin to stick (bye, bye great presentation!), at a higher temperature the fish will cook too quickly and will not absorb as much smokey flavor. The cook will take about 20- 25 minutes it concludes when the fish has reached an internal temperature of 135.
The grates in your smoker must be hot and oiled before placing the Branzino down. I suggest maintaining your smoker at 400 degrees for 10 minutes before beginning to smoke. Using the oil soaked paper towel throughly lubricate the grates right before you put the fish in place. These steps are crucial for a crisp perfect skin.
What to serve it with? This time I kept it simple; I served the Branzino with shrimp beurre blanc, charred brussel sprouts and onions. I partially cooked the vegetables in my cast iron to give them a beautiful char, then I finished them off in the smoker which further enhanced the smoke flavor. The shrimp beurre blanc adds a sweet, buttery note creating great balance. I suggest trying this preparation with various vegetables, the combination of charr and smoke can make the simplest ingredient into something uniquely delicious.
Marinade:
6 scallions coarsely, chopped
3 garlic cloves coarsely, chopped
Zest of 4 lemons
1 Thai chili pepper finely chopped
1/2 cup of olive oil
4 tbsp of fresh parsley, chopped
2 whole Branzino, cleaned
In a food processor add scallion, garlic, zest and parsley; begin to pulse the ingredients. Slowly add the oil until all of the ingredients are combined. Throughly coat fish in marinade, cover, refrigerate and let sit for 4-8 hours.
The smoke:
Marinated Branzino
2 cups of brussel sprouts, halved
1 large onion, sliced into quarters
1 tsp of red pepper flakes
1/3 cup olive oil
Salt/pepper to taste
Preheat smoker to 400 degrees. In a large cast iron add olive oil and heat until you reach a smoke point; add the brussel sprouts and onion to pan. Cook each side of vegetables for 2 minutes (or until you’ve achieved a char) on each side. Once smoker is preheated, oil the grates using an oiled paper towel. Add salt and pepper to your fish the place each fish into the smoker with the heads facing the fire box. Probe the Branzino in the thickest part of the fillet. Add cast iron pan containing the charred vegetables to the smoker. Cook until the fish reaches an internal temperate of 135 and the vegetables are completely cooked.
Shrimp beurre blanc:
1 stick of cold butter, cubed
1 tablespoon of dry red wine
1/2 cup of shrimp stock
Juice of 1 lemon
Salt and pepper to taste
1 tbsp heavy cream
In a sauce pan add wine and stock, reduce liquid by half. Add heavy cream and decrease heat to lowest setting, slowly whisk in butter until it is emulsified. Quickly remove sauce from heat, add salt, pepper and lemon juice.
