Low Carb Grilled Branzino with Lemon and Herbs
Elevate your next outdoor meal with this *Low Carb Grilled Branzino with Lemon and Herbs*, a dish that combines simplicity with vibrant Mediterranean flavors. Perfectly suited for those seeking a healthy yet luxurious option, this recipe features tender whole branzino marinated in olive oil, fresh herbs like rosemary, thyme, and parsley, and infused with the bright zest of lemon. Grilled to perfection, the fish develops a smoky, charred exterior while remaining moist and flaky inside. Its clean, crisp flavors delightfully complement low-carb sides like grilled vegetables or a fresh green salad. Quick to prepare in just 35 minutes, this gourmet-style dinner is as impressive as it is easy to make. Whether you’re hosting a summer barbecue or craving a light, nutritious meal, this grilled branzino is sure to become a favorite.
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Recipe Information
Ingredients
- 2 fish Whole Branzino (cleaned and scaled, about 1-1.5 pounds each)
- 2 tablespoons Olive oil
- 2 medium Fresh lemon
- 4 sprigs Fresh rosemary
- 4 sprigs Fresh thyme
- 0.25 cup Fresh parsley
- 4 cloves Garlic cloves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your grill to medium-high heat, about 400°F (200°C).
Rinse and pat dry the branzino fish. Using a sharp knife, make three diagonal slashes on each side of the branzino to help the marinade penetrate more deeply.
In a small bowl, mix the olive oil, salt, and black pepper. Rub this mixture all over the fish, making sure to get it inside the slashes and cavity.
Slice one lemon into thin rounds to stuff into the fish. Juice the second lemon and set aside.
Stuff each fish cavity with lemon slices, 2 sprigs of rosemary, 2 sprigs of thyme, and a few parsley leaves. Crush the garlic cloves slightly using the flat side of your knife and place one garlic clove inside each fish cavity.
Brush the grill grates with a little olive oil to prevent sticking. Place the fish on the grill and cook for about 8-10 minutes on each side. You will know the fish is ready to flip when it easily releases from the grates and has nice grill marks.
Once cooked through (the fish should be opaque and flake easily with a fork), remove from the grill and transfer to a platter.
Drizzle the reserved lemon juice over the cooked branzino and garnish with additional fresh parsley if desired.
Serve hot with your choice of low-carb sides, such as grilled vegetables or a mixed green salad.
Nutrition Facts
Calories |
1228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.3 g | 71% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 2645 mg | 115% | |
| Total Carbohydrate | 18.2 g | 7% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 3.2 g | ||
| Protein | 162.8 g | 326% | |
| Vitamin D | 26.7 mcg | 133% | |
| Calcium | 231 mg | 18% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 2374 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
