Grilling sea bream: That’s how it works

Grill sea bream
This is how the fish becomes perfect

Grilling sea bream for beginners

If you are grilling fresh fish for the first time, the dorade (also called sea bream) is particularly suitable. On the one hand, because their already very good taste of their own through the Smoke aroma of the charcoal grill refined, and on the other hand because the meat of the sea bream is firm and stable. That means: It doesn’t break down easily on the grillwhich will please beginners who are preparing a whole fish for the first time.

Another plus: have sea bream less bones than many other fish, such as red bream or mackerel. Here we tell you everything you need to know about grilling fish.

Grilling sea bream – make it easy for yourself!

It becomes even easier if you use the sea bream already finished excepted buy from the fishmonger. Fortunately, you can do without the scales of the fish, because the skin is usually not eaten anyway. If you want to eat the skin, you must (if the fishmonger hasn’t already done so) cut off the spiked fins with scissors and thoroughly scale the fish in the sink.

Otherwise, it is sufficient if you wash the gutted sea bream under running water and dry it with kitchen paper. Then lightly score the skin on both sides with a knife. Then grilling the sea bream doesn’t take that long.

Season the sea bream before grilling

After washing and scoring, it’s time for marinating and seasoning. Of course there are ready-mixed fish spices, but you can opt out

also produce a delicious sauce without much effort. To do this, before grilling, generously salt and pepper the washed dorado inside and out, fill the fanny pack with the herbs and pour a little olive oil over it.

Use the oil sparingly, otherwise you might run out of sea bream on the grill. Garlic (cloves) and bay leaves are also suitable for filling.

Squeeze the lemon and spread the juice evenly over the fish.

Grilling sea bream: this is how the fish succeeds

The easiest way you can Grill sea bream, by clamping them in fish tongs. We also prefer this variant because you can do without aluminum foil and avoid waste.

The advantage of a fish tongs: You can turn the fish easily and then take it out again in one piece. Simply put a few more slices of lemon in the tongs and then put everything together in the grill tongs on the grill. The lemons act as a protective cover for the fish and prevent it from drying out. To our recipe for sea bream from the tongs.

Make sure the grill isn’t too hot when you put the sea bream on it. While you want high heat for meat, medium heat is fine for fish. Otherwise it will quickly become too dry – and you definitely want to avoid that when you prepare sea bream from the grill.

You can tell whether the fish is done by the fact that you Simply pull out the dorsal fin can. That should usually after 15 minutes be the case. After about 8 minutes turn the sea bream and cook the other side.

Grilling sea bream on the gas grill

If you want to grill the sea bream gas grill use, make sure you have set the temperature correctly:

220°C of direct heat is required to cook the sea bream.

Place the washed and seasoned sea bream on the grill and close the lid. As soon as grill marks appear on the underside, you can turn them over and finish cooking with the lid closed and indirect heat. Again, you can test whether the whole sea bream is grilled by checking whether the dorsal fin pulls out easily.

Here we show you even more delicious sea bream recipes and we tell you how to grill tuna, grill salmon and grill trout.

UK