A whole red sea bream simply grilled until the skin is crisp and the flesh is tender and pearly, enhanced by a garlic-jalapeño oil and a bright, warm salsa that delivers heat, color, and freshness without overpowering the delicate fish.
Ingredients
- 1 piece whole red sea bream, scaled and gutted, very fresh
- 4 cloves pink garlic cloves
- 1 piece fresh jalapeño pepper
- 5 tbsp fruity extra-virgin olive oil
- 1 piece red bell pepper
- 1 piece red onion
- 2 tbsp red wine vinegar
- 1 tsp sweet smoked paprika
- 0.5 bunches fresh flat-leaf parsley
- 1 piece unwaxed lemon
- to taste fine salt
- to taste whole black peppercorns
Method
- Remove the fish from the refrigerator 20 minutes before cooking to take off the chill. Pat dry thoroughly inside and out with paper towels: the skin must be completely matte and dry to the touch to sear properly rather than steam.
- Lightly score the fish on both sides with 3 shallow diagonal slashes. Season the skin and cavity with salt and pepper, then let rest at room temperature for 10 minutes to draw out surface moisture before patting dry once more.
- Prepare the infused oil: finely grate or mince the garlic and finely chop the jalapeño. Whisk them together with the olive oil, smoked paprika, a little lemon zest, and freshly ground black pepper until the oil turns glossy and bright orange.
- Brush the fish with some of the seasoned oil, working it into the slashes and cavity. Set aside the remaining oil for the warm finish so the garlic stays fragrant and does not burn on the grill.
- Prepare the warm salsa: cut the red bell pepper and red onion into a small brunoise (about 1/8 inch / 3 to 4 mm). Season with salt, a drizzle of the infused oil, and a dash of red wine vinegar.
- Preheat a grill, plancha, or cast-iron grill pan over medium-high heat to 400 to 425 °F (200 to 220 °C). The surface is ready when a drop of water sizzles vigorously and evaporates within 2 seconds.
- Place the fish on the hot grate and cook undisturbed on the first side for 7 to 8 minutes, until the skin is crisp, golden brown with distinct grill marks, and releases easily from the grill.
- Carefully flip the fish using a wide spatula and cook on the second side for 6 to 7 minutes, until the eye turns completely opaque white and the internal temperature reaches 130 °F (55 °C) near the backbone.
- While the fish finishes cooking, saute the salsa in a small skillet over medium heat (about 320 °F / 160 °C) for 3 to 4 minutes: the peppers should soften slightly while keeping their bright red color and a tender-crisp texture.
- Remove from the heat, stir the remaining red wine vinegar and chopped flat-leaf parsley into the warm salsa, and toss for 30 seconds to combine.
- Transfer the fish to a warm serving platter and let rest for 3 to 4 minutes: carryover cooking will bring the internal temperature to 136 °F (58 °C), ensuring juicy, pearlescent flesh.
- Serve the whole fish drizzled with the remaining warm garlic-jalapeño oil. Spoon the warm salsa alongside to keep the skin crisp, and finish with a squeeze of fresh lemon juice and fresh parsley leaves.
Nutrition
Per serving
- Energy
- 443.6 kcal
- Protein
- 10.82 g
- Carbohydrate
- 12.73 g
- Fat
- 39.79 g
- Fibre
- 3.9 g
- Calcium
- 25.1 mg
- Iron
- 1.11 mg
- Magnesium
- 20.19 mg