Whilst the fish is marinating, light your BBQ and get the temperature up to around 180°C. 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. https://www.greatbritishchefs.com/recipes/whole-grilled-sea-bream-recipe Eric Chavot’s serves his whole grilled sea bream recipe with a crunchy fennel coleslaw lovingly coated in homemade ranch dressing. Required fields are marked *. Keep refrigerated for up to 1 month, To prepare the bream, combine all of the spices in a small bowl. Keep the sea bream refrigerated until needed, Remove the fish from the fridge about 10–15 minutes before cooking. I started by preparing the Sea Bream. The ideal fare for an impressive Sunday barbecue. 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. The Sea Bream came out great and tasted really fresh. Sea Bream is one of my favourite fish. Easy . In the meantime I started to prep the BBQ. When the temp was at 180°C I placed some cherry wood chips from the Smokewood Shack. Your email address will not be published. I cooked the fish and lettuce for another 7 minutes. Place the Sea Bream on a chopping board and make 3 incision on each side. Season to taste. This is the Greek-inpired bit, with the ingredients for the fish including Olive Oil, White Wine Vinegar, Greek Oregano, Lemon and Garlic. Alternatively, you could cook the fish under a very hot grill for the same amount of time, Place the fennel, spring onions, green pepper, green chilli and sugar snaps in iced water for 5 minutes. With the Char-Broil being up-to temp, I started to cook the Sea Bream on the indirect side of the BBQ, turning after 8 minutes. 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 . Whole fish such as sea bass or black or gilthead bream are a real treat too: try my sweet chilli barbecue bream recipe. This is the Greek-inpired bit, with the ingredients for the fish including Olive Oil, White Wine Vinegar, Greek Oregano, Lemon and Garlic. Make sure you rub it into the cavity and the slits made on both sides. Fish with chilli, mango & lime salsa. Whilst I have previously cooked fish on the BBQ, I have not used the Char-Broil before, and was intrigued to see how the Infared-system would cook the fish. It has an amazing delicate flavour, and done on the BBQ it is absolutely fabulous. 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 … The fish is cooked when the flesh pulls easily away from the bone. Set it up so you have an indirect area to cook the fish on. 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. (#Ref 5). 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. Aiming to inspire more people to cook outdoors all year round. I discovered the Ceramic Garlic Grater Plate a few months ago – really great for making a garlic paste for marinades. Brush each fillet with a dash of olive oil, and generously apply the spices on the skin. I got them to gut it for me and also take the scales off. It's decadent, tasty and healthy. 10 ratings 4.6 out of 5 star rating. 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. A UK BBQ Blog, with recipes, reviews and useful hints and tips on BBQ and cooking outdoors. At this stage add any wood chunks or chips you want to use. Spoon over some of the marinade onto the fish. 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. Love2BBQ – a UK BBQ blog dedicated to all things BBQ. At this stage I started to cook the Gem Lettuce but on the direct side of the grill. Nestle the log in the medium-hot coals of barbecue, shut the lid and leave it for 10-12 minutes. Bill’s article certainly gave me the inspiration to cook fish again and it is something I really need to do more often. Keep refrigerated in a bowl until needed, When needed, fold gently with the ranch dressing, lemon split dressing and syrup. That Infared-system is really quite impressive! Remove the fish, plate up and serve. Garlic Grater Plate, Blue with Brown Rim and Flowers. Shellfish can be wonderful too. Simmer down by 1/3 until you get a good balance between sweetness and acidity. Once your BBQ is up to temperature, lightly oil the grates on the indirect side of the BBQ and then add the Sea Bream. Place the onto a very hot barbecue and cook for 5–6 minutes on each side. As always, I started by getting the temperature of the BBQ to 180°C by putting both burners on. 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. Turn the lettuce occasionally so you get a nice char but avoid burning. On this occasion I served the Sea Bream with some grilled Gem Lettuce, home-made Tzatziki and some Pomegranate Seeds. When warm, add the herbs and lemon peel. Using a whisk, gently fold in the mayonnaise, sour cream and 60g of the pickling syrup you made earlier. Try razor clams. Bill gives some seasonal suggestions, month-by-month, of the different seafood you can try on your grill. 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. Remove from the heat, cover with a lid or cling film and leave to cool and infuse on the worktop overnight. 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 This Greek inspired Sea Bream certainly hit the spot and I will be cooking it again. 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.