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Grilled Branzino With Cilantro-Mint Relish

Name: Grilled Branzino With Cilantro-Mint Relish
Ingredients: 1/4 small white onion, finely chopped; 1/2 cup finely chopped fresh cilantro; 1/4 cup fresh lime juice; 1 teaspoon grated peeled ginger; 1 teaspoon sugar; 1/2 cup finely chopped fresh mint plus 4 sprigs for stuffing; 2 red chiles (such as Fresno or serrano), with seeds, thinly sliced, divided; 1/3 cup plus 1 tablespoon vegetable oil; Kosher salt; 2 whole branzino or small red snapper, cleaned; 1 lime, thinly sliced

A small grocery run gets this on the table.

Ingredients

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directions

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. Set relish aside.
2.
Season inside of fish with salt. Stuff with mint sprigs, lime slices, and remaining chiles; tie with kitchen twine. 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. (If a small knife slides easily through the thickest part of flesh, the fish is done.) Serve with relish.
3.
DO AHEAD: Fish can be stuffed and tied and relish can be made 6 hours ahead. Cover separately and chill.

Recipes sourced from Epicurious.com.

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