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Baked Whole Fish in Sea Salt

Prep Time

10 Minutes

Cook Time

30 Minutes

Effort

Pellets

Mesquite

Celebrate your fresh catch in a new way. This fish is tender and naturally delicious, wood-fired, and baked in a salt crust. A delicate seasoning of fresh herbs and citrus makes this deep water swimmer a surefire winner.

Ingredients

How many people are you serving?

4

Units of Measurement:

main

  • 2 (1.5 lb) whole branzino

  • 10 Sprig fresh thyme

  • 2 Whole lemon, sliced

  • 10 egg white

  • 5 Cup fine sea salt

  • 1 As Needed olive oil

Steps

  • 1

    When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes. For optimal results, set to 500˚F if available.

    Grill500 ˚F

  • 2

    Clip the fins and remove the gills from the fish. Slice 1 lemon. Stuff the cavity with thyme and lemon slices.

    Ingredients

    • 2 (1.5 lb) whole branzino

    • 10 Sprig fresh thyme

    • 2 Whole lemon, sliced

  • 3

    In a bowl with a whisk or electric beaters, add the egg whites and whip them to soft peaks. Fold in the sea salt.

    Ingredients

    • 10 egg white

    • 5 Cup fine sea salt

  • 4

    In an oven-safe dish, lay down half the egg white and salt mixture and place the fish on top. Place the remaining mixture over the fish, pressing well to enclose the fish entirely.
  • 5

    Insert the probe diagonally into the flesh of the fish. Place the baking dish directly on the grill grates. Close the lid and bake until the internal temperature reaches 135-140˚F, about 30 minutes.

    Grill450 ˚F

    Probe135 ˚F

  • 6

    Remove the fish from the grill and let stand it for 10 minutes.
  • 7

    Using a wooden spoon, strike the crust to crack it open and brush the remaining salt from the surface of the fish. Remove the skin and drizzle the fish with good olive oil and a squeeze of lemon juice. Enjoy!

    Ingredients

    • 1 As Needed olive oil

Cooking Notes

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