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    Home » Kitchen Laughter Recipes Blog » Seafood

    Grilled Branzino with Caribbean Fruit Salsa {30 Minutes}

    Published: Apr 17, 2021 · Modified: Aug 28, 2021 by Ginny C · This post may contain affiliate links ·

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    You will feel as if there is a soft breeze from the palm trees swaying as you eat this Grilled Branzino with Caribbean Fruit Salsa. Jerk rubbed fish, fresh off of the grill that is piled high with a fruit salsa. This one will become a family favorite as it’s a taste of vacation in each bite.

    juicy fish fillet with a jerk seasoning topped with a finely chopped Caribbean salsa.
    This Jerk Seasoning is Perfect with the Sweet Fruits!
    Contents hide
    1 🍽️ Why This Recipe Works
    2 🐟 Ingredients
    3 📝 Instructions
    4 ❗ Expert Tips
    5 Recipe FAQ
    6 Grilled Jerk Branzino with Caribbean Fruit Salsa

    🍽️ Why This Recipe Works

    Fish Grills Fast | This fish grills up in just a couple minutes so dinner is on the table in less time than it takes to set the table.

    Meal Prep Friendly | The Caribbean Salsa is not quick because of all of the cutting (think about 20 minutes) so it is a great one to meal prep the day before. Then the meal is really just under 10 minutes. Mix up the rub weeks earlier and have it on hand for fish and chicken. The batch makes almost a full cup.

    Entertainment Ready | This is a gorgeous dish that is prime for entertainment when you have friends coming over to enjoy a cookout. You can prep everything early and just grill up the fish right before you are ready to eat.

    🐟 Ingredients

    ingredients for the jerk seasoning on a sheet pan and the filets of Branzino with labels.
    Delicious Jerk Seasoning Made at Home

    Branzino |Branzino is a white, mild and slightly sweet fish that also goes by the name of European/Mediterranean sea bass. Oftentimes, it is seen to be cooked whole rather than the filets we grilled.

    Caribbean Jerk Rub | This jerk seasoning leans a little on the sweeter side as it pulls from sweet paprika and brown sugar as the base. Unlike a traditional jerk seasoning rub, it doesn’t have cloves, nutmeg or hot peppers like we used in the Grilled Jamaican Jerk Swordfish.

    ingredient photo showing the fresh fruits on a sheet pan with labels.
    Delicious and Fresh Fruits

    Caribbean Salsa | This salsa pulls together all of our favorite flavors into one bite. Fresh mango, pineapple and papaya meets a little red onion, peppers and lime juice to create delicious flavor to complement the spicy rub. We used the salsa on the Grilled Jamaican Jerk Swordfish and it turned out fabulous. Mix up this salsa for the nice charred Blackened fish like the Dover Sole to create a play on the spicy/sweet combination.

    📝 Instructions

    process photos showing making the Caribbean fruit salsa, adding the jerk seasoning to the fish and grilling the Branzino.
    Simple Instructions for a Tasty, Light Meal

    Step One: Make the Caribbean Salsa by cutting up all of the ingredients and put in a bowl. Add the lime juice and olive oil and mix together.

    Step Two: If you haven’t already, mix up the rub together in a bowl. Stir and store it in a sealed container.

    Step Three: Set grill up for direct heat 375-400 degrees.

    Step Four: While grill is heating up, rub both sides of the Branzino. Place the fish on the grill and cook for 2-3 minutes each side. This goes so fast because the fish is thin. You know it is fully cooked when it turns opaque.

    Step Five: Remove from grill and top with Caribbean Salsa.

    ❗ Expert Tips

    Grill with the skin side down first. It is easy to peel off after it cooks.

    Don’t overcook fish as it gets to be too tough. If you are grilling a whole fish, increase the time.

    Don’t worry about over-seasoning the fish. The rub is mild and not salty or spicy, so you won’t have n unpleasant aftertaste. The fruit salsa serves as an excellent palate cleanser.

    two fillets of Branzino on the grill with a light coating of Jamaican jerk seasoning.
    These thin Fillets Grill in Just a Minute!

    Recipe FAQ

    If I can’t find Branzino, what other fish should I use?

    Any mild white fish will work. Reach for halibut, cod, grouper, or tilapia.

    How long does the rub last?

    1-2 years if it is kept in a sealed container.

    How long does the salsa last?

    Up to four days in a sealed container if all of the fruit and vegetables were fresh when you made it.

    What are alternatives to cooking straight on the grill?

    Consider using a cast iron skillet or using a Copper Grilling Mat as nothing ever sticks to it. If you want to cook it on your grill grates but are worried about it sticking, make sure to oil the grates really well before using. If you are worried about the fish falling apart when grilling, you can use a fish basket.

    Is Branzino healthy?

    Absolutely! One pound is only 300 calories! Sign me up! It is also packed with omega-3 fatty acids and fish oil.

    Can I eat the skin?

    You can. It is one of the few fish that is is 100% fine to eat.

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    Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and Facebook!

    juicy fish fillet with a jerk seasoning topped with a finely chopped Caribbean salsa.

    Grilled Jerk Branzino with Caribbean Fruit Salsa

    Super fast and healthy Grilled Branzino with Caribbean Fruit Salsa creates the perfect light and slightly sweet fish for a weekend out on the deck.
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    Course: Main Course, Rub
    Cuisine: American
    Diet: Vegetarian
    Prep Time: 20 minutes
    Cook Time: 6 minutes
    Total Time: 26 minutes
    Servings: 6
    Calories: 269kcal
    Author: Jason

    Equipment

    • Grill

    Ingredients

    Caribbean Fruit Salsa

    • 1 Mango
    • 1 Papaya
    • 1 Red Bell Pepper
    • 1 Green Bell Pepper
    • 1 cup Pineapple diced
    • 1 Red Onion diced
    • 3 tbsp Cilantro chopped
    • 2 tbsp Lime Juice freshly squeezed
    • 1 tbsp Olive Oil

    Grilled Branzino

    • 1 Branzino

    Caribbean Jerk Seasoning

    • 3 tbsp Paprika sweet
    • 3 tbsp Garlic Powder
    • 1 tbsp Allspice
    • 2 tbsp Onion Powder
    • 1 tbsp Brown Sugar
    • 1 tsp Cinnamon
    • 1 tbsp Sea Salt
    • 1 tbsp Dried Onion Flakes
    • 1 tsp Ground Ginger
    • 1 tbsp Pepper

    Instructions

    Caribbean Salsa

    • Make the Caribbean Salsa by cutting up all of the fruit and vegetables and put in a bowl. Mix in the lime juice and olive oil to mix together.

    Caribbean Jerk Rub

    • Mix up the rub together in a bowl. Stir and store in a sealed container.

    Branzino

    • Set grill up for direct heat 375-400 degrees.
    • While the grill is heating up, rub both sides of the Branzino with the jerk seasoning. Place the fish on the grill and cook for 2-3 minutes each side. This goes so fast because the fish is thin. You know it is fully cooked when it turns opaque.
    • Remove from grill and top with Caribbean Salsa.

    Notes

    Grilling Skin: Grill with the skin side down first. 
    Overcooking: Don’t overcook fish as it gets to be too tough. Trust the timing if it is filets. If you are grilling a whole fish, increase the time.
    Over Seasoning: Don’t worry about over seasoning the fish. The rub is mild and not salty so you won’t have a big aftertaste that you are trying to get rid of.
    Rub Storage: 1-2 years if it is kept in a sealed container. 
    Salsa Storage: Up to four days in a sealed container if all of the fruit and vegetables were fresh when you made it. 
    Alternatives to Grilling Straight on Grill: Consider using a cast iron skillet or using a Copper Grilling Mat as nothing ever sticks to it. If you want to cook it on your grill grates but are worried about it sticking, make sure to oil the grates really well before using. If you are worried about the fish falling apart when grilling, you can use a fish basket.

    Nutrition

    Serving: 1g | Calories: 269kcal | Carbohydrates: 25g | Protein: 29g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 120mg | Sodium: 1281mg | Potassium: 813mg | Fiber: 5g | Sugar: 12g | Vitamin A: 3081IU | Vitamin C: 90mg | Calcium: 84mg | Iron: 3mg
    Tried this recipe?Mention @kitchenlaughter or tag #kitchenlaughter!
    Grilled Branzino with Caribbean Fruit Salsa {30 Minutes}Grilled Branzino with Caribbean Fruit Salsa {30 Minutes}
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