for 4 person

Salsa

200 g	tomatoes, cut into cubes
2 cm	ginger, finely chopped
1 tsp	liquid honey
½ tsp	ground coriander seeds
¼ tsp	salt

Sea bream

1	lime, the whole juice
2 tbsp	olive oil
3 cm	ginger, finely grated
2	garlic cloves, squeezed
¼ tsp	cinnamon
1 tsp	chilli powder
1 tsp	salt
2	gilthead seabream (organic) (each approx. 350 g)

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.

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