Grilled branzino with weizen beer green sauce

Grilled branzino with Weizen beer green sauce whole grilled to perfection, accompanied by an aromatic green sauce made with Maltese Weizen beer. An elegant and fragrant summer main course with an authentic Mediterranean flavor.

Ingredients (for 4 people)

For the branzino

• 2 whole branzinos weighing 500-600 g each (cleaned and gutted)
• 4 tablespoons extra virgin olive oil
• 1 lemon, sliced
• Fresh rosemary to taste
• Fresh thyme to taste
• Coarse salt to taste
• Black pepper to taste

For the Weizen green sauce

• 150 ml Maltese Weizen beer
• 1 bunch fresh parsley
• 1 bunch fresh basil
• 1 garlic clove
• 2 tablespoons desalinated capers
• 4 anchovy fillets in oil
• 1 tablespoon Dijon mustard
• 4 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. Green sauce – Blend parsley, basil, garlic, capers, anchovies, and mustard with olive oil and lemon juice. Add the Weizen beer gradually until you get a smooth but not too liquid sauce. Adjust salt and pepper. Keep refrigerated.
2. Branzino – Make 3-4 diagonal cuts on each side of the branzino. Stuff the cavity with lemon slices, rosemary, and thyme. Season with oil, coarse salt, and pepper.
3. Grill – Heat the grill on high and lightly oil it. Grill the branzino 10-12 minutes per side over medium-high heat, without moving it to get crispy skin.
4. Cooking – Check doneness: the flesh should be white and opaque near the central bone. Let rest 3-4 minutes before serving.
5. Serving – Serve the whole branzino on a serving plate, with the Weizen green sauce on the side or poured over. Pair with a chilled Maltese Weizen!

Recommended beer

🍺 Maltese Weizen – Its fruity and slightly spicy notes enhance the aromatic herbs in the green sauce and pair perfectly with the delicate grilled branzino.

Preparation time: