When it comes to cooking fish on the grill, many people panic. The idea of a nice fish that stick to the grid and shreds, falling into the embers is a nightmare…
I understand you, we’ve all passed through that pain. I once was used to wake up in the middle of the night with the image of a charred sea bass looking at me, begging with its eyes off to save him… but I was there motionless and helpless and I couldn’t save him…
But from today, if you follow this simple guide, you will become the masters of the grill and you will also cook fish on the grill for breakfast!
Today we are going to grill a super fatty sea bream, but the same goes for every kind of fish, as long as it is fresh.
But above all, check the weight, the guide for grilling fish we have provided applies to a whole fish of about 600 grams, but you can also grill sea bass, amberjack, and so on.
In addition to the classic embers, for the occasion, we will use some hickory shavings: a wood particularly suitable for adding a smoked note to the fish. If you like grilled fish, a good investment is Weber’s hickory shavings, a bag will last you forever and give a unique touch to your grilled fish.
Ingredients for making the perfect grilled sea bream
- 1 sea bream of 600 grams
- lemon slices
- fresh rosemary
- salt and pepper
- olive oil
For the green sauce
- 1 clove of garlic
- 5 cl of EVOO
- 3 spoons of capers
- 2 spoons of black olives
- 4 spoons of minced parsley
- 3 cm of minced organic lemon peel
How to cook perfect fish on the grill
Prepare your barbecue for direct cooking at medium heat.
While you wait, we are going to prepare the fish. First of all, arm yourself with a pair of well-sharpened scissors: remove all the fins, but leave the tail and head.
Grease the inside of the fish with olive oil, season with salt and pepper and then fill it with cloves of garlic, rosemary, and sliced lemon.
At this point throw some shavings on the embers, do not immerse them in the water, the cooking will be very short and they just have to add a balsamic touch.
As soon as the shavings catch fire you are ready to grill. The secret for grilling the fish is simple: clean, very well, and oil the grill and fish with copious oil!
Put the trout on the grill with the embers underneath and cook for about 15 minutes. As I said before, the weight of the fish is fundamental: for 500-600 grams of sea bream, calculate 14 minutes of direct cooking.
Do not be afraid to turn the fish every 5 minutes, if you have oiled everything properly it will easily detach from the grill.
How to understand when grilled fish is cooked?
To understand if the fish is ready, try to pull the skin, if the meat of the fish comes off easily and starts to “flake” then it is ready.
Once the fish is cooked, put it on a cutting board, open it with 2 spoons and serve the fillets with a drizzle of oil.
If you want to prepare a delicious green sauce for grilled fish, blend parsley, garlic, capers, black olives, lemon peel, pepper, and 5 cl of EVOO.
Which wine to pair with grilled fish?
We combine a white, floral, fragrant and round wine that respects the delicate flavor of the sea bream: Albana di Romagna from the Ancarani winery. A graceful and lively white, with an intriguing bouquet and a well-modulated body. Champagne, Prosecco or Trentodoc are amazing if you prefer bubbles.
If you prefer a cocktail, the freshness of the Margarita is great for every grilled fish!