Tangy lemon and fragrant fennel are a natural match for whole grilled branzino in this simple, spectacular recipe
FIN DINING A whole fish looks spectacular on the table. And grilling it intact—head, tail and all—helps protect the flesh from overcooking.JENNY HUANG FOR THE WALL STREET JOURNAL, FOOD STYLING BY SEAN DOOLEY, PROP STYLING BY CATHERINE PEARSONsaid chef Melissa Rodriguez. At her restaurant Mel’s, which opened in Manhattan in March, she had a choice: Cook over gas or live fire. “I chose fire because I’d never done it and thought it would be fun to learn,” she said, gamely.
She’s risen to the challenge and developed her own style in the process. “If something tastes better grilled, it tends to work best when less is done to it,” she said. Simple though it may be, Ms. Rodriguez’s final Slow Food Fast recipe delivers real depth of flavor, plus a few quiet flourishes. “We didn’t just say let’s do a whole grilled branzino,” the chef said. “We tested a lot of fish.”
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