Grilled Branzino {With Lemon Peppercorn Sauce}

My grilled branzino recipe is always impressive and easy to make. The fish is perfectly seasoned, tender, flaky, and topped with a lemon-peppercorn sauce. It makes a flavor-packed and healthy dinner.

There’s something about grilling fish for dinner that feels…elevated. Since my roasted branzino was such a hit, I knew I had to try grilling it. The skin turns out even crispier, and the fish cooks in ten minutes.

I keep the seasonings of my grilled branzino to a minimum to let the fish’s flavors shine. It’s one of my favorite fish to grill because it’s naturally firm and retains moisture even when grilled at high heat.  It’s also great to cook for picky eaters or those who don’t like fishy flavors.

Why I love this recipe

• Quick and easy. From prep to plate, this takes just ten minutes.
• Healthy. Branzino is high in protein and low in saturated fats.
• Grill pan option. I bust out the charcoal grill in summer, but in the cooler months, it’s all about the grill pan.

If you’re all about grilled fish, try my grilled haddock, grilled swordfish, grilled cod, or grilled tuna steak next.

Key ingredients

• Skin-on branzino fillets (European sea bass). I can find single fillets at my local fishmonger, though you may need to pre-order them as mainstream grocery stores don’t always have them in stock. If you can only find skinless fillets, that is fine.
• Kosher salt and black pepper. To taste.
• Garlic peppercorn sauce. This is to be drizzled onto the fish once it’s grilled. It’s a simple mixture of fresh lemon juice, red wine vinegar, black peppercorns, shallots, garlic, olive oil, and parsley.

How to grill branzino

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

Step 1- Pat the branzino fillets dry. Season the fish with salt and pepper.

Step 2- In a bowl, mix the sauce ingredients. 

Step 3- Preheat the grill or grill pan, and place the fillets skin side up. Grill for several minutes, then flip and continue grilling until lightly charred. 

Step 4- Brush the fish with the sauce, remove from the grill, and serve with more sauce.

Arman’s recipe tips

• Can’t find branzino? It is still somewhat of a niche fish, so don’t be surprised if it’s unavailable in your area. For substitutions, I suggest flaky white fish like small red snapper, sea bass, or flounder. 
• Prefer a whole grilled branzino? Personally, I found grilling a whole branzino to be more trouble than it was worth, but you certainly can grill a whole fish if you prefer! Make sure the fish has been cleaned, scaled, and the fins have been removed. Also, add more flavor by stuffing the cavity of the fish with lemon or lime slices.
• Swap the garnish. Try fresh dill, rosemary, basil, or mint for a totally different flavor. 

Storage instructions

To store: Let the fish chill, then store it in an airtight container in the fridge for 2-3 days. 

To freeze: Store the cooled leftovers in a freezer bag and freeze for 2 months. 

More easy seafood dinners

If you tried this grilled branzino recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others think of making the recipe.