Cassia’s Whole Grilled Branzino

Today I have a Secret Recipe from Cassia Restaurant in Santa Monica, California. This casual spot serves upscale French-Asian fare and seafood dishes.

One of the simple yet delicious dishes served at Cassia is the whole grilled branzino. A butterflied whole branzino is marinated with turmeric, garlic and spicy Thai chiles just long enough for the flavors to infuse, 30 minutes or so. The fish is then quickly grilled until the skin is burnished and blistered and the interior is barely cooked through, and plated under an assortment of fragrant fresh herb sprigs — mint, dill, laksa leaf — and lime wedges.

You could butterfly the fish yourself, or simply have your fishmonger do this for you at the market so it’s ready to go.


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Cassia’s Whole Grilled Branzino
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  • 1 teaspoon (3 grams) turmeric powder
  • 1 scant tablespoon (10 grams) fish sauce
  • 5 to 6 large cloves (32 grams) garlic
  • 10 to 12 (15 grams) Thai chiles, stemmed
  • Scant 1/2 cup (100 grams) canola oil
  • 1 ¼- 1 ½ pound sea bass, vertebrae and bones removed; head and tail intact; butterflied
  • Fresh herbs, such as cilantro, mint, dill, and laksa leaf sprigs, for garnish
  • Lime wedges, for serving
  • Olive oil, good quality for finishing
  1. Using a blender, puree the turmeric, fish sauce, garlic, chiles and oil. Brush the marinade onto the butterflied fish and set aside for 30 minutes to allow the flavors to infuse the fish.

  2. Heat a grill or grill pan over medium-high heat until hot. Grill the fish, skin-side down, until the skin is brown and blistered, about 4 minutes. Carefully flip the fish over and continue to cook until the flesh is barely cooked through, an additional 2 to 4 minutes.

  3. Plate the fish, garnishing with the herb sprigs and a drizzle of olive oil. Serve immediately, with lime wedges on the side.

Serves 2

Source: LA Times

Until Next Time… Be Well!

Kind Regards,