Rosemary Smoked Branzino

Branzino one of my favorite types of fish. It is flaky and subtle, and it takes on flavors quite well. Recently, I smoked it with rosemary from our garden. The results were a buttery smokey flavor with a soft and melt in your mouth texture. On the menu translated from Italian, they call it sea bass, but it really resembles trout more than what we think of a thick cut from a giant fish.It's a great summer recipe and the flavors could be translated to other fish types as well. Let me know if you give it a try!

Smoked Branzino

Serves 4

You will need:

- 3  whole cleaned Branzino about 2 lbs

- 3 lemons

- 2 tablespoons fresh thyme

- 1 large bunch of fresh rosemary on the stems

- 2 tablespoons fresh rosemary chopped coarsely

- 1 tablespoon salt

- 3 tablespoons olive oil

To prepare:

Have your fish monger gut and clean the fish. Rinse under cold water, pat dry and set aside.In a glass dish place fish and coat with thyme, rosemary, salt and oil, squeeze 1 lemon over the fish and massage into the fish. Place in the fridge for 1 hour.Start the fire, after coals are white, (about 1 hour) pull the fish from the fridge place on the grill, place the large bunch of rosemary next to the fish and close the lid of the grill. Smoke should start forming, do not open the grill for 5 minutes. This will ensure the smoky flavor permeates the fish.After 5 minutes, gently turn the fish to cook the other side. Add more rosemary if the rosemary has burned. Cook for 10 minutes uncovered. Watching to make sure the fish doesn't burn.Remove and garnish with lemon slices and serve warm.