Grilled Branzino with Cilantro-Mint Relish

Bon Appétit  | August 2013 by Dawn Perry ]]> photo by Gentl & Hyers yield Makes 4 servings Grilling whole fish is not as tricky as it sounds. We tie ours with kitchen twine, which makes them easy to handle. Ingredients add to shopping list Preparation Prepare grill for medium-high heat. Mix onion, cilantro, lime juice, ginger, sugar, chopped mint, half of chiles, and 1/3 cup oil in a medium bowl; season with salt. Set relish aside. Season inside of fish with salt. Stuff with mint sprigs, lime slices, and remaining chiles; tie with kitchen twine. Drizzle with remaining 1 tablespoon oil; season with salt. Grill fish until skin is crisp and flesh is flaky and opaque down to the bone, about 5 minutes per side. (If a small knife slides easily through the thickest part of flesh, the fish is done.) Serve with relish. DO AHEAD: Fish can be stuffed and tied and relish can be made 6 hours ahead. Cover separately and chill. my notes via Epicurious.com: New Recipes http://feeds.epicurious.com/~r/newrecipes/~3/xfujdvJWqww/51179220

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