Ingredients
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
Sea bream
Utensils
one non-stick grill plate
How it's done
Salsa
In a bowl, mix the tomatoes with all the other ingredients up to and including the salt, set aside.
Sea bream
In a bowl, mix the lime juice with all the other ingredients up to and including the salt. Rinse the sea bream (inside and out) in cold water, pat dry. Make 3 diagonal cuts (approx. 5 mm deep) on both sides of the fish without damaging the bones. Place the sea bream on the grill plate, brush the fish (inside and out) with half of the marinade.
Charcoal/gas/electric grill
With the lid down, grill the fish on the grill plate over/on a medium heat (approx. 200 °C) for approx. 7 mins. on each side. Serve the sea bream on a platter, brush with the remainder of the marinade. Serve with the salsa.
| Serve with: | Grilled cherry tomatoes |
|---|
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