Sea bream (gilthead bream) is a fantastic fish for the grill.
Moderately fatty, and it gets a nice crispy skin.
Here I make a Jamaican jerk paste based on rum and spices that goes fantastically well with this type of fish grilled scallops with tequila and lime .
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Recipe: Jerk Sea Bream
Metric US
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Instructions Gut and scale the fish (or ask them to do it at the store). Squeeze the juice from the oranges, lemons and lime into a bowl. Grate the zest from half a lemon, lime and orange into the bowl. Finely chop the chili, scallions, garlic, shallots, ginger, cilantro and thyme. Combine all the ingredients except the canola oil, the fruit juice and the rum in a blender. Start blending and carefully pour in the fruit juice until it starts to turn into a paste. Keep blending and pour in the canola oil a little at a time. Finally, add the rum. Blend until you have a paste of the right thickness. It should be thick and slow-moving, not completely solid. Let it sit in the fridge for at least an hour. The longer it sits, the more flavor you get out of it. In the meantime, scale and gut the fish. Rinse under water, then dry both inside and out. Cut 4 diagonal slashes in the fish on each side. Place the sea bream in a ceramic dish. Pour the paste over the fish and make sure it gets into the slashes you made. Leave in the fridge for about 1 h. Set up the grill for high direct heat. Oil the grate thoroughly so the fish doesn't stick, or use a fish basket. Grill for 6 min–8 min per side. Serve with the sides of your choice.
