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?
- 1 seabream per 2 persons
- 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.