Save my name, email, and website in this browser for the next time I comment. In the meantime I started to prep the BBQ. Sea bream offers so many health benefits and tastes delicious. Nestle the log in the medium-hot coals of barbecue, shut the lid and leave it for 10-12 minutes. 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 … Whole fish such as sea bass or black or gilthead bream are a real treat too: try my sweet chilli barbecue bream recipe. Aiming to inspire more people to cook outdoors all year round. A UK BBQ Blog, with recipes, reviews and useful hints and tips on BBQ and cooking outdoors. I wasn’t sure what fish I was going to cook, but I wanted to do something with a Greek influence. Handmade and Hand Painted in Cordoba, Spain. In a large bowl, combine the olive oil with the garlic… Sea Bream is one of my favourite fish. The ideal fare for an impressive Sunday barbecue. 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). Once your BBQ is up to temperature, lightly oil the grates on the indirect side of the BBQ and then add the Sea Bream. It really is worth a read. Cook for around 8 minutes and then turn over the Sea Bream and cook for another 7 minutes. I stumbled upon a fantastic article from @BBQVentures, which gave me the inspiration to cook some fish this week. Make sure you rub it into the cavity and the slits made on both sides. Simmer down by 1/3 until you get a good balance between sweetness and acidity. When warm, add the herbs and lemon peel. 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. 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. Place the Sea Bream on a chopping board and make 3 incision on each side. Spoon over some of the marinade onto the fish. Try razor clams. 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. Remove and plate up. When the temp was at 180°C I placed some cherry wood chips from the Smokewood Shack. 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. Our recipe for sea bream with a fiery chilli and punchy lemongrass marinade, makes for a great summer BBQ. Every time I cook seafood on the BBQ I ask myself why I don’t do it more often. We use cookies to ensure that we give you the best experience on our website. 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. If you need a new recipe to enter your archive, this may be the perfect fit for you! Bill’s article certainly gave me the inspiration to cook fish again and it is something I really need to do more often. Garlic Grater Plate, Blue with Brown Rim and Flowers. Sea bream is incredibly versatile - baked, fried or steamed, we havea wealth of sea bream recipes. 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. At this stage add any wood chunks or chips you want to use. Leave to steep overnight in the fridge and pass through a fine sieve the next day, checking the seasoning. It has an amazing delicate flavour, and done on the BBQ it is absolutely fabulous. Brush each fillet with a dash of olive oil, and generously apply the spices on the skin. As always, I started by getting the temperature of the BBQ to 180°C by putting both burners on. Mix together the Olive Oil, White Wine Vinegar, Oregano, Lemon Rind, Lemon Juice and Garlic in a bowl. Keep the sea bream refrigerated until needed, Remove the fish from the fridge about 10–15 minutes before cooking. Like everything I have cooked on the Char-Broil it does it really well. Turn the lettuce occasionally so you get a nice char but avoid burning. Place the onto a very hot barbecue and cook for 5–6 minutes on each side.