It has an amazing delicate flavour, and done on the BBQ it is absolutely fabulous. Nestle the log in the medium-hot coals of barbecue, shut the lid and leave it for 10-12 minutes. I got them to gut it for me and also take the scales off. Every time I cook seafood on the BBQ I ask myself why I don’t do it more often. Rub oil and salt (and any choice of marinade) all over the fish and add to an oiled fish basket (or wrap in silver foil). It really is worth a read. When the temp was at 180°C I placed some cherry wood chips from the Smokewood Shack. Grilled sea bream with rosemary is a favorite for my family. If you need a new recipe to enter your archive, this may be the perfect fit for you! Make sure you rub it into the cavity and the slits made on both sides. Season to taste. https://www.greatbritishchefs.com/recipes/whole-grilled-sea-bream-recipe It’s inspired by markets in the coastal regions of Vietnam, where customers barter for their fish then choose a marinade and dipping sauce – it … At this stage I started to cook the Gem Lettuce but on the direct side of the grill. Perfect for the barbecue - but don't let that stop you using the oven if the typical English weather arrives - use whichever fish you prefer 26 mins . The Sea Bream came out great and tasted really fresh. On this occasion I served the Sea Bream with some grilled Gem Lettuce, home-made Tzatziki and some Pomegranate Seeds. Keep the sea bream refrigerated until needed, Remove the fish from the fridge about 10–15 minutes before cooking. Crispy Chicken, Bacon and Avocado Sandwich, 1 Tsp Greek Oregano (you can use 'normal' Oregano). This is the Greek-inpired bit, with the ingredients for the fish including Olive Oil, White Wine Vinegar, Greek Oregano, Lemon and Garlic. Garlic Grater Plate. I have taken scales off myself before, but I was finding them all over the kitchen days later, so i would recommend you getting your fishmonger to do all the hard work. Set it up so you have an indirect area to cook the fish on. Keep refrigerated in a bowl until needed, When needed, fold gently with the ranch dressing, lemon split dressing and syrup. Once your BBQ is up to temperature, lightly oil the grates on the indirect side of the BBQ and then add the Sea Bream. I started by preparing the Sea Bream. I stumbled upon a fantastic article from @BBQVentures, which gave me the inspiration to cook some fish this week. Eric Chavot’s cuisine has been championed by fellow chefs, diners and critics alike – not bad for a chef who arrived in London without a word of English and just twenty pounds in his pocket. As always, I started by getting the temperature of the BBQ to 180°C by putting both burners on. Handmade and Hand Painted in Cordoba, Spain. Using a whisk, gently fold in the mayonnaise, sour cream and 60g of the pickling syrup you made earlier. In the meantime I started to prep the BBQ. A UK BBQ Blog, with recipes, reviews and useful hints and tips on BBQ and cooking outdoors. Simmer down by 1/3 until you get a good balance between sweetness and acidity. Spoon over some of the marinade onto the fish. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. The next day, pass the oil through a fine sieve and add the lemon oil, vinegars, water and seasoning, To make the pickling syrup, bring the vinegar and sugar to a gentle boil in a stainless steel saucepan. It's decadent, tasty and healthy. I wasn’t sure what fish I was going to cook, but I wanted to do something with a Greek influence. Bill gives some seasonal suggestions, month-by-month, of the different seafood you can try on your grill. Remove the fish, plate up and serve. Leave to steep overnight in the fridge and pass through a fine sieve the next day, checking the seasoning. I made the marinade and then made 3 incisions into each side of the Sea Bream and then covered it in the marinade for 30 minutes. The ideal fare for an impressive Sunday barbecue. (#Ref 5). Transfer to a dish large enough to hold the fish and liberally cover with the marinade. The only while fish they had in Waitrose was Sea Bream. Place the onto a very hot barbecue and cook for 5–6 minutes on each side. Cool and keep in a small jar in the fridge, To make the ranch dressing, blitz all of the spices and seasonings in a blender with the buttermilk. Whilst the fish is marinating, light your BBQ and get the temperature up to around 180°C. Eric Chavot’s serves his whole grilled sea bream recipe with a crunchy fennel coleslaw lovingly coated in homemade ranch dressing. Sea Bream is one of my favourite fish. https://www.truenorthseafood.com/Recipes/whole-sea-bream-grill Fish with chilli, mango & lime salsa. One think I really like about the Infared-system on the Char-broil is that you can put wood chips directly onto the grate to produce additional smoke for added flavour. I loved the greek inspired flavours on the fish and this is another recipe that will get repeated. Our recipe for sea bream with a fiery chilli and punchy lemongrass marinade, makes for a great summer BBQ. That Infared-system is really quite impressive! In the meantime I started to prep the BBQ. Required fields are marked *. The fish is cooked when the flesh pulls easily away from the bone. Place the Sea Bream on a chopping board and make 3 incision on each side. Brush each fillet with a dash of olive oil, and generously apply the spices on the skin. Place to one side for 30 minutes. Aiming to inspire more people to cook outdoors all year round. Top with the coriander cress. Shellfish can be wonderful too. Whole fish such as sea bass or black or gilthead bream are a real treat too: try my sweet chilli barbecue bream recipe. When warm, add the herbs and lemon peel. Sea bream offers so many health benefits and tastes delicious. I decided to spoon some home-made Tzatziki over the lettuce and sprinle some Pomegranate Seeds over the whole dish. Alternatively, place directly onto the barbecue (a clean barbecue will help to stop the fish from sticking) 3 Cook the fish for 6-7 minutes on each side, the fish is cooked when the flesh comes easily away from the bone Bill’s article certainly gave me the inspiration to cook fish again and it is something I really need to do more often. At this stage add any wood chunks or chips you want to use. Black pudding and scallop skewers with samphire and pink grapefruit, Grilled scallops with oyster sauce and sesame, BBQ grilled fish with homemade chilli and lime dip, To make the lemon dressing, firstly warm the olive oil over a low heat in a small saucepan. We use cookies to ensure that we give you the best experience on our website. Sea bream is incredibly versatile - baked, fried or steamed, we havea wealth of sea bream recipes. Love2BBQ – a UK BBQ blog dedicated to all things BBQ. Remove and plate up. I started by preparing the Sea Bream. I made the marinade and then made 3 incisions into each side of the Sea Bream and then covered it in the marinade for 30 minutes. Garlic Grater Plate, Blue with Brown Rim and Flowers. Once up to temp I turn one of the burners off so I have direct and indrect zone on the grill. If you like a bit of heat, garnish with a sprinkling of chilli flakes, 125g of mayonnaise, Hellman's is suggested, Join our Great British Chefs Cookbook Club. Mix together the Olive Oil, White Wine Vinegar, Oregano, Lemon Rind, Lemon Juice and Garlic in a bowl. Take a couple of salmon fillets, add a little sea salt and a pinch of barbecue seasoning, then place them on a birch log rubbed with a little olive oil to stop it sticking. Try razor clams. This Greek inspired Sea Bream certainly hit the spot and I will be cooking it again. Keep refrigerated for up to 1 month, To prepare the bream, combine all of the spices in a small bowl. If you continue to use this site we will assume that you are happy with it. Like everything I have cooked on the Char-Broil it does it really well. Easy . Cook for around 8 minutes and then turn over the Sea Bream and cook for another 7 minutes. As usual, I do not like to over marinade the fish, as I think it should be the star, so this is just a subtle marinade to enrich the flavour of the dish. Bbq and get the temperature of the pickling syrup you made earlier the direct side of BBQ! 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