Here is our absolute favourite recipe right now, namely grilled seabream with citrus sauce. Seabream is a fantastic Mediterranean fish that can be found in most well-stocked fish counters. In the Mediterranean it is often called dorada, dourada or something similar, and in Sweden it can sometimes also be called gold sparrow.
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ShareYou will need
- One fresh seabream per person
- Fresh thyme
- Lemon and/or lime
- Olive oil
- Saffron
- Rice
- Greek/Turkish yoghurt or crème fraiche
- Honey
- Optional cayenne pepper
- Salt and pepper
Grilled seabream
Buy one whole fish per person. Remove the guts and stuff the fish with slices of lemon and/or lime, a few sprigs of thyme, salt and pepper. Make long cuts in the skin and drizzle with olive oil and saffron. Place the fish on the grill or on the grid in the oven (200 degrees, about 10 minutes on each side). Serve with rice and citrus sauce.
Citrus sauce
Buy Greek or Turkish yoghurt (or crème fraiche) and mix in chopped thyme, grated lemon or lime zest, squeezed lemon or lime juice, olive oil, a little honey, salt, pepper and possibly a little cayenne pepper. Leave the sauce in the fridge for a little while before serving. This will be delicious, we promise!
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Christina says:
We inaugurated the barbecue season by grilling two golden asparagus yesterday. I found your recipe, and boy did it turn out great! An outstandingly good fish, and the charcoal grilled crispy skin was a highlight. Thanks for the great recipe!
16 May 2014 - 11:24
admin says:
Christina, what fun to hear! A fantastic fish, we think so too.
🙂
16 May 2014 - 19:42
lelle says:
I prepare the fish and leave it with olive oil, salt and thyme in a plastic bag for several hours. The sauce I make is Hoisin sauce, sweet chilli sauce and sesame oil.
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16 July 2015 - 17:13