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Cassia's whole grilled branzino

Time 50 minutes
Yields Serves 1 to 2
Cassia’s whole grilled branzino
(Ricardo DeAratanha / Los Angeles Times )
1

Using a blender, puree the turmeric, fish sauce, garlic, chiles and oil. Brush the marinade onto the butterflied fish and set aside for 30 minutes to allow the flavors to infuse the fish.

2

Heat a grill or grill pan over medium-high heat until hot. Grill the fish, skin-side down, until the skin is brown and blistered, about 4 minutes. Carefully flip the fish over and continue to cook until the flesh is barely cooked through, an additional 2 to 4 minutes.

3

Plate the fish, garnishing with the herb sprigs and a drizzle of olive oil. Serve immediately, with lime wedges on the side.

Adapted from Cassia Restaurant in Santa Monica.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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