Dinner: Citrus-Stuffed Branzini

Recipe by Angelo Acquista and Laurie Anne Vandermolen This dish is one of my favorites for the grill. If a fish comes whole from the store, leave the head and tail on when you cook it, to help retain moisture. The fish is done when the inside of the stom

This recipe includes superfoods such as:

Lemon, Basil

Health benefits of Citrus-Stuffed Branzini

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

2 whole branzini, cleaned (scaled, gutted, and fins removed, but head left on)
1 teaspoon salt
4 tablespoons extra-virgin olive oil
3 lemons
2 oranges
1/2 cup fresh basil leaves

Instructions

Clean the grill or grill pan, grease it generously with olive oil (or any vegetable oil), and preheat it over medium heat.
Season the insides and outsides of the fish with salt, then rub them with 2 tablespoons of the olive oil.
Grate the zest from 1 of the lemons and 1 of the oranges; squeeze the juice from 1 of the lemons. Combine the zests and the juice and stir. Cut the remaining lemons and oranges into 1/4 inch rounds. Fill the cavity of each fish with the citrus slices and the basil leaves. To the zest-and-juice mixture, add the remaining 2 tablespoons of olive oil. Stir well, then let the zest sink to the bottom.
Put the fish on the heated, oiled grill, using indirect medium heat, and cook with the lid closed (see Note). After grilling them for about 10 minutes on one side, turn the fish over and cook them for 7 to 10 minutes longer.
While the fish are still hot, spoon the oil and lemon juice mixture over them, leaving the bitter zest behind.

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