Catch of the day, Gilt head Sea Bream (Orata), Simply Grilled. In Venice we love fish, there is nothing to say. Growing up in Pittsburgh my fish knowledge was limited, we ate fish, but it was not the mainstay of our diet. When I moved to Venice, this was an area in my culinary knowledge that really needed ramping up. So, to do that, I ate lots of fish, tried lots of recipes, and then went to cooking school to learn about fish preparation ….(can’t wait to share all the great recipes with you!!)
This is a really simple, easy, healthy way to grill any fish. I know cooking a whole fish can be scary, but leaving the body intact is worth it, it ensures a more flavorful fish….believe me!!
Simply Grilled Sea Bream
This is so easy, have your fish vendor clean and scale a whole fish for you it can elevate the backyard bbq!!
-Sea Bream or any whole small to medium sized fish cleaned and scaled
-sea salt gross grain
-extra virgin olive oil
-Heat the grill on high heat indirect
-generously sprinkle sea salt on the fish
-turn the grill down to medium low direct heat
-place the fish on the grates
-with grill lid down, cook the fish for 8-12 minutes per side, noting the cooking time will depend on the size of each fish (note- the fish will release easily from the grill grate when they are ready to turn, wait, or you will destroy the outer skin, start checking around the 8 minute mark, if the skin is still sticking the fish is not ready to turn)
-place the fish on a large platter and dribble with olive oil
-the fish will be easy to clean remove the top outer skin and make incisions along the two sides and pull back the top.
Buon Appetito !!