Grilled Seabream: 2 Different Recipes

Seabream, or Guldsparid as it’s called in Swedish, is a fantastic grilling fish.
Fairly fatty and picks up a lot of flavor from the grill.
Not unlike perch, actually.

Get the grill really hot and give it a few minutes per side so the skin gets crispy.
If you like whole fish on the grill, you can also try our grilled sea bass.

Here are 2 different recipes

One with honey, coconut, chili and lemon, and one with sumac and chili
Pick whichever you like.

Seabream with Sumac and Chili

You’ll need:

• Seabream (count on about 1 fish per person)
• 1 lemon or lime
• Sumac
• Chili powder
• Salt
• Pepper
• Olive oil

Here’s how:

• Scale the fish thoroughly and cut off the fins.
• Gut the fish
• Cut a few slashes along the side on both sides.
• Mix together sumac, chili, salt and pepper.
• Rub the fish with olive oil and sprinkle the spice mix over it.
• Make sure it gets down into the slashes you’ve made.
• Slice the lemon and fill the belly with the slices.

Seabream with Honey, Lemon, Chili and Coconut

You’ll need:

• Seabream
• 1 lemon
• Liquid honey
• Coconut flakes
• Chili flakes
• Olive oil
• Fish basket (optional)

Here’s how:

• Scale the fish thoroughly and cut off the fins.
• Gut the fish
• Cut a few slashes along the side on both sides.
• Mix together honey, coconut flakes and chili flakes to taste.
• Squeeze in a little lemon juice
• Slice the lemon and halve the slices.
• Rub the fish with olive oil
• Brush on the honey mixture
• Press lemon slices into the slashes
• Fill the belly of the seabream with the rest

At the grill:

• The grilling method is the same for both recipes.
• Set up your grill for direct grilling and high heat
• Place the fish in the fish basket (this keeps it from sticking to the grate as easily; feel free to oil the basket first)
• Grill the seabream a few minutes on each side, or until the flesh is loose and releases easily from the bones
• Serve whole with the sides of your choice.