Bream, Grilled on its Back
Besugo a la Espalda
Prep Time: 30 min [PT30M]
Cook Time: 10 min [PT10M]
1 whole sea bream (Dorado), about 1-1/2 lbs
1 tsp olive oil
1/2 tsp coarse salt
2 tbsp olive oil
2 cloves garlic, sliced crosswise
Red pepper flakes, tiny chilis, or a sliced ring of red chili, to taste
1 tsp vinegar
Have the fish gutted, scaled, and split open along the belly and butterflied. The head is usually left on, split so that it lays flat. Salt the fish lightly and let it rest 30 minutes.
Brush a griddle with 1 teaspoon of olive oil and sprinkle it with the coarse salt. Heat the griddle. Lay the fish, flesh-side down, on the griddle and cook 4 - 5 minutes. Turn the fish, skin side down and cook another 5 minutes or until the fish is cooked through. When the fish is cooked, you should be able to lift out the spine and discard it. The skin should be deliciously crisped.
(Another way to cook the fish is to place it on an oiled and pre-heated, very hot, grill pan (broiler pan) skin side down and place under the grill (broiler), without turning, until the spine can be easily removed.)
While the fish is cooking, in a small pan place the 2 tablespoons of oil, sliced garlic, and red pepper flakes. Heat just until the oil begins to sizzle, but don't let the garlic brown. Remove from heat and immediately add the vinegar. Serve the grilled fish on its back with the garlic oil spooned over it.
Recipe courtesy of Spain GourmeTour magazine
PRINT RECIPE | CLOSE