Grilled Seabream

Seabream is a fish similar to bass, with firm white meat and good flavor. We’re simply grilling it here in this recipe.

Seabream, or Dorada is a bass-like fish with firm white meat. It is perfect for cooking in the oven, in a foil package, or why not grill it like in this recipe?

Serves: 2


1 Seabream per 2 persons
0.5-1 tsp salt


Gut the fish if not already done, and rinse it under cold water. Pat it dry with a paper towel.

Fire up your grill, prepare it for indirect grilling. Have it running at 300° – 350° F, slightly hotter than normal. Use the snake method if you’re using a kettle grill. Place the fish on the indirect side and close the lid. Wait until the inner temperature of the fish reaches 122-128° F, measured at the spine (which is located at the “center” of the fish, not up by the dorsal fin).

In the meantime, make a fresh salad to serve with the fish. I serve it with a mango salsa, and I use parmesan cheese in the salad. It’s saltiness goes really well with the fish and the mango salsa.

Place the fish on a serving platter and put it on the table. Peel the skin off using a fork and a knife, starting from the belly pulling up towards the dorsal fin. Apply salt, then grab chunks of fish meat and serve everyone.

Seabream Salad

Seabream with salad and mango salsa

Posted by Henrik

Passionate food lover and a big fan of traditional barbecue.

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