Grilled sea bream with rhubarb salsa

Grilled sea bream with rhubarb salsa

Total: 45 Min. | Active: 30 Min.
lactose-free, gluten-free
Nutritional value / person: 420 kcal
, Fat: 25 g
, Carbohydrate: 7 g
, Protein: 40 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Salsa

1 organic lemon, use a little grated zest and 1 tbsp of juice
2tbsp olive oil
2tbsp coarse cane sugar
¼tsp salt
2sticks celery, thinly sliced
1 shallot, finely chopped
1 garlic clove, finely chopped

Sea bream

4 gilthead seabream (organic) (each approx. 350 g)
¼tsp ground coriander seeds
1tsp salt
a little pepper
3tbsp olive oil

Charcoal/gas/electric grill

2sticks red rhubarb
½tbsp oil
¼bunch basil, finely chopped
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How it's done

Salsa

In a bowl, mix the lemon zest and juice with the oil and sugar, season with salt. Add the celery, shallot and garlic to the dressing, mix and set aside.

Sea bream

Rinse the sea bream (inside and out) in cold water, pat dry. Make crosswise incisions (approx. 5 mm deep) on both sides of the fish without damaging the bones. Season the fish inside and out, brush with oil.

Charcoal/gas/electric grill

Brush the rhubarb stems with oil, grill over/on a medium heat (approx. 200°C) for approx. 3 mins. all over. Grill the fish with the lid down for approx. 6 mins. on each side. Cut the rhubarb into slices, mix into the salsa with the basil, mix with the sea bream.

Good to know
Serve with: Grilled bread

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