A potted coriander plant can last much longer than the cut variety which means more time to use in new and exciting ways.
Sussex, England, UK
21 people made this
- 3 tablespoons olive oil
- 2 crushed garlic cloves
- 1 teaspoon crushed coriander seeds
- 1 teaspoon lemon juice
- 4 tablespoons chopped coriander leaves, from a living pot of coriander
- 1 finely chopped small green chilli
- 4 red bream fillets
- Lemon wedges, to serve
MethodPrep:10min ›Cook:8min ›Ready in:18min
- Mix all the ingredients, except the fish and lemon wedges, together and season with salt.
- Line a baking tray with foil and place the fish fillets on it, skin-side down. Brush the spice rub over the fish. Place under a hot grill for 6 to 8 minutes, until cooked through and lightly golden.
- Serve with lemon wedges and extra fresh coriander leaves.
See it on my blog
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How to Cook a Delicious Gilthead Sea Bream on the Grill
And although this might be sad at first glance, there’s still a way to enjoy the incredible taste of Mediterranean food at home, namely by cooking your fish according to this recipe!
Here you’ll find a complete recipe for a delicious gilthead sea bream on the grill, Mediterranean style!
Hence, if you like good food, just follow the steps and be surprised by the incredible result.
Therefore, let’s start with a short shopping list.
- Gilthead Sea Bream (gutted and gilled!!)
- Salt and Pepper
- Fish seasoning mix
- Lemons (additional, not necessary)
As you can see, you don’t need a lot of ingredients to cook this timeless classic! Therefore I would recommend you focus on quality when buying your ingredients. In particular when purchasing the fish, because by buying cheap stuff from filthy companies, you support cruel fish farms and every fisherman should be against this.
My recommendation would be to either catch them by yourself, if possible, or to buy high-quality fish from transparent and reliable companies.
When it comes to the fish seasoning mix, simply buy what you prefer, I usually go for some rather spicy mixes.
The tools you need are very limited as well, so this recipe is feasible for literally everyone with a grill. And even if you don’t have a grill, searing the gilthead in a pan would work, too!
Still, your grill should be able to at least take on 1 fish, if you want to cook for 4 or more people, preferably use a grill that can fit 2-4 fish.
Since you’ve now got everything you need for this delicious recipe, here is the action plan, split up into 2 specific steps.
If you work fast, this meal shouldn’t take more than 15 minutes, so it’s literally perfect for every situation. To stop rambling around, let’s start with step 1.
Prepare and Spice
First, before even touching the spices, it’s time to check your fish. Therefore, open his belly and mouth and check for possible abnormalities. Another check you should do is to look at his gills, if they’re red, you’ve got a pretty fresh fish on the table, if they are more similar a light pink, it’s a pretty old one. That’s something you should always consider when buying and cooking fish!
Since your fish is perfect, at least hopefully, the next step is to prepare your spices.
Therefore I usually simply take the bowl and mix it all up. Hence, just throw in the fish seasoning mix, the rosemary leaves and some salt and pepper. Then you mix it up until you have a unified seasoning mix.
After that, you simply take a handful of the seasoning mix and rub it all over the fish. The amount of seasoning still depends on your preference, but, at least from my experience, a hand full of seasoning works pretty well.
And when I say all over the fish, I mean ALL OVER the fish. That means you should even throw some of it into the mouth. But always consider, too much will ruin the fish, just a slight touch of seasoning all over it is perfect!
If you want to step it up a bit, slice some lemons and put 2-3 slices into the fish’s belly. This will add a more refreshing touch which can make a huge difference.
After your fish is now prepared and spiced, it’s time to grill it.
Grill the fish
To achieve the perfect consistency, the first, but crucial step is to preheat the grill. I don’t have any specific temperature numbers which may work best, I usually rely on a simple but extremely effective method to measure the temperature.
Simply hold your hand above the grill (not onto but slightly above) and count the seconds until you can’t hold it there anymore. If it takes longer than 5 seconds, then the grill isn’t hot enough. But always focus on safety when performing this trick, don’t burn your hand!
After the grill has reached the wanted temperature, just put as many fish as you can onto it and wait until the first site is golden-brown. Then you take the grill tongs and simply flip it over and grill the second site.
You can adjust as much as you want. If you want the fish a bit rarer, simply grill it for a shorter amount of time.
After you’ve successfully grilled the fish, put them onto a plate and serve them with a nice side-dish.
If you want some damn good side-dish ideas for fish-meals, take a look at this article!
That’s it for this article, I hope you liked this incredible recipe and I’d appreciate a comment about your experiences with it!
Chives can be used in marinades and sauces, added to compound butters, or sprinkled over the top of white fish during cooking. It adds both a hint of sharp flavor and also color to your seafood dishes. Try the following recipes:
Dill offers the most basic herbal pairing for fish and seafood. Dill is especially good for adding delicate punch in many fish and seafood recipes. Some recipes you can try include:
Now on to the Thai grilled fish!
Make slits on each side of the fish.
Make shallow slits on each side of the fish.
Rub the green curry paste into the slits on the fish and also inside the cavities.
Be sure to get the green curry paste right into the slits and inside the cavity too.
Place the fish on the grill.
Be sure not to turn the fish until it easily comes off the grill. About 5 minutes should do.
How to ensure you don’t lose the crispy skin to the grill.
Never turn the fish until it easily comes off the grill.
Many people are afraid to grill fish without a fish basket.
They don’t want to lose all that delicious, crispy skin. As long as you follow my instructions, this will never be a problem for you.
When fish grills, it will easily come away from the greased grill when it is ready. If you try to turn the fish too early, the skin will stick and you will lose it.
Allow the fish to cook on one side for at least 5 minutes. You should be able to turn it with a spatula without losing any skin. If the fish is sticking, don’t force it!
Let it cook some more until the fish comes away from the grill easily.
Place the Thai grilled fish on a serving platter and serve with the seafood sauce.
Grilled Sea Bass with Spice Rub
This is a wonderfully easy and incredibly tasty dish that is very quick to put together. Perfect if you are entertaining and do not want to be slaving in the kitchen as you can prep the spice rub and salad beforehand. Cooking time is under 10 minutes after that so you will have plenty of time to be popping the corks for dinner.
The plum tomato and toasted walnut salad works perfectly in tandem with this dish but you can substitute for a rice accompaniment if you like.
I would encourage you to try the spice blend as written below but after that feel free to adapt as you like to fit your own tastes. You can also use our sambal hijau as an alternative, adding only the walnut oil and lemon juice to 2 tablespoons of hijau.
Ingredients - for 4
4x 150g Sea bass fillets (alternative fish - bream, red snapper, John Dory. tilapia)
3 tablespoon walnut oil or olive oil
4 tablespoon chopped fresh coriander
2 garlic cloves, minced
1 teaspoon coriander seeds, crushed
1 teaspoon cumin seeds, crushed
1 tablespoon lemon juice
1 small green chilli finely chopped
8-10 plum tomatoes, halved then quartered
1 tablespoon chopped coriander leaves
1 1/2 teaspoons walnut or olive oil
2 to 3 tablespoons walnuts, toasted in a frying pan and then finely chopped
sea salt and freshly ground pepper
Combine all of the ingredients for the spice rub and season with sea salt. Line a baking tray with foil and put the fish on skin side down. Brush the spice rub evenly over the fillets. If required you can chill for up to 2 hours but no longer!
When ready to cook, place the fish under a hot grill for 6 to 8 minutes, until cooked through. Remove from the heat and keep warm.
Whilst the fish is cooking, combine all of the ingredients for the tomato salad then divide between 4 plates. Serve the fish alongside the salad with a lemon wedge.
How long to cook whole Sea Bass or Sea Bream in oven?
Simply bake the marinated Sea Bass / Sea Bream in a foil parcel in a preheated 190°C/ 375°F fan oven for 25-30 minutes.
Absolutely, perfectly cooked! Not only moist but also spicy Sea Bream/ Sea Bass. A perfect treat for your lover on Valentine's day!
As you can see, we served up our fish up with Couscous Roast Potatoes and a simple salad consisting of mixed leaves, tomatoes, cucumber and olives.
What to serve whole oven baked Sea Bream with?
The list of sides to serve with your Sea Bream with Garlic and Chilli is endless, listed below, are some of my favourites!
So now that you have tried one of our recipes, why not try out some of our others too?
Nigerian Grilled Fish Recipe
Nigerian Grilled fish is simply delicious. I love the way my mom prepares it tasty, spicy and always on point .
The grilled fish recipe is very simple and the ingredients can be twisted to suit the available spices and seasonings in your kitchen pantry.
In Nigeria, we make use of Tilapia fish, but the recipe also works pretty well with any tasty fish. So let’s get cooking.
* Here’s a detailed video recipe on How to Prepare this Nigerian Grilled Fish
Ingredients for Nigerian Grilled fish
• 2 Whole Tilapia/Croaker/sea bream Fish(or any whole fish of choice)
• 1 tablespoonful ground Black pepper
• 1 tablespoonful thyme OR basil OR dried oregano(Optional but adds nice Herby taste &flavor)
• 1 tablespoonful ground kuli kuli or peanut butter (optional, but you’ll like the nutty taste…give it a try)
• 1 tablespoonful ground Red Chili pepper(or to suit your taste
• ½ teaspoon ginger powder (optional)
• 1 tablespoonful garlic powder/3 cloves garlic, minced
• 1 bouillon /stock cube/seasoning cube (optional if you are MSG intolerant)
• ½ teaspoon curry powder(optional)
• 3 tablespoonful Vegetable Oil
• ½ teaspoon Salt to taste
Tip: Most of the spices listed here are optional, but the pepper, salt(or seasoning cubes) and oil are the most important ones, so feel free to combine all or a few of them to your taste.
1. Clean the fish in salted or lime water and remove the scales gills and gut.Rinse thoroughly and set aside.
2. In a small bowl, prepare the marinade by mixing all the ingredients together until well incorporated(Except the fish of course)
3. Next, Place the fish on a wide aluminum foil(wide enough to cover the fish properly) and with a sharpened knife make some slashes lengthwise on each side of the fish. These slashes will help the marinade to penetrate into the fish and enhance the taste).
TIP: the number of slashes you make will depend on the size & lenght of the fish you are using.
4. Using a brush or your clean hands, rub the marinade mix on the fish and also inside the spaces made by the slashes. Make sure that the fish is well covered with the marinade. Then cover with the foil and leave in the fridge to rest for 20 to 30 minutes.
Tip: Another effective way to marinade is to dump the fish into a large Ziploc bag and pour the marinade into the bag. Shake rigorously , and leave to rest.
5. Preheat the oven grill for 20 minutes at 180C/375F. while you wait for the fish to soak in the marinade.
6. Take out the fish from the fridge, remove the aluminum foil. Grease the grill with oil and place the fish on the hot grill.
Leave the fish to cook for 5 to 10 minutes on one side before flipping over to the other side.(The time it takes to cook depends on how hot your grill is)
If you want a very tender fish, you can grill the fish inside the foil.
The fish is ready when it is beautifully brown on both sides. So take it off the heat, serve and enjoy!
Here’s a quick list of the keto fish recipes included below:
- Keto Salmon Curry
- Keto Lemon Garlic Ghee Salmon with Leek Asparagus Ginger Saute
- Smoked Salmon and Cucumber Ham Wraps
- Pink Peppercorn Smoked Salmon Salad
- Salmon and Avocado Salsa
- Creamy Leek & Salmon Soup
- Coconut Tuna Fish Cakes
- Roasted Cauliflower Broccoli Tuna Bowl
- Garlic Lime Mahi-Mahi
- Smoky Tuna Pickle Boats
- Ginger Scallion Chinese Steamed Whole Fish
- Chinese Petrale Sole with Ginger and Garlic
- 5-Minute Keto Fried Sardines with Olives
- Mini Fish Cakes
- Fish and Leek Saute
- Easy Breaded Fish
- Pescados Asado
- Sea Bass with Pancetta and Garlic Sage Pesto
- Easy Fish Roll-Ups
- Fried Rockfish With Creamy Ginger Avocado Dressing
- Fish Poached in Ghee
Scroll through the list of recipes here or download this list of Ketogenic fish recipes to browse later by clicking on the green button below.
We’ve also broken the list down by type of fish to help you find the recipe that’s perfect for you.
Tandoori Whole Fish
Whole fish marinated in tandoori spices is really fun to serve. It looks the part. I like to use sea bream or sea bass but you could really use the whole fish of your choice. I’ve even used this recipe with fresh water trout.
You could bake it in an oven that is heated to its highest setting. If cooking on a barbecue like I did, you will probably need to skewer the fish with two skewers to ensure it doesn’t fall off into the coals. You could also use a rack for the barbecue.
I tend not to place the fish directly onto a grill as the skin sticks and the presentation isn’t nearly as nice.
Mix your marinade ingredients.
Marinate your fish for 30 minutes.
Then simply BBQ in a fish rack or skewer your fish and cook over direct heat.
Grilled red bream with spice rub recipe - Recipes
Best enjoyed in a fresh island breeze that carries the smoky grilled smell to your table, followed quickly on by the charred sweet and spicy fish itself, this dish brings me right back to Bali, Island of the Gods.
If you’ve read my About Me page, you know that Indonesia is one of the places in which I’ve had a bedroom, first in my father’s home in Jakarta and later, as a married person, in the small oilfield town of Balikpapan on the island of Borneo. When I’d tell people we lived in Balikpapan, they’d say knowingly and with some how’d-you-get-that-gig admiration, “Oh, Bali!” No, sadly, not Bali, not even close in attributes and amenities, but, fortunately, it wasn’t that far to get to when we needed a break.
And when we did spend time in Bali, we ordered the ikan bakar, or grilled fish. Over the years, I’ve tried to recreate it more than a few times at home. This version is the closest I’ve ever come to our memories of the original. I have to warn you that cooking it is a two-man job and requires a charcoal barbecue pit with a lid to control the flames which lick up at the fish, essential for flavor, but a challenge to manage. The second person is needed for basting quickly while person number one holds the lid off briefly, poised to close it quickly as the flames shoot up. We want lots of charred bits on the outside, but succulent white flesh inside. I also find that using a fish shaped metal barbecue basket greatly simplifies the task. Ikan bakar is traditionally served with a raw sambal of lemongrass, red onions and chilies, with shrimp paste or ground dried shrimp, called sambal matah.
My ikan bakar Jimbaran was adapted from these two recipes on Recipkoki and Bumbu Ikan Bakarku. Who knew I could remember that much of my Bahasa Indonesia?!
1 whole fish about 3 1/3 lbs or 1.5kg (Red Snapper or Grouper or other white fish) Mine is a Grouper.
For the marinade:
3 tablespoons coriander seeds
5 candlenuts (Sub macadamias if you can’t find candlenuts.)
8 small shallots or equivalent weight in red onions, peeled
5 cloves garlic, peeled
3 red chilies, stems cut off
3 teaspoons sour tamarind paste or equal amount of fresh tamarind, seeds and fibers removed
2 in or 5cm piece galangal, peeled and chopped finely
1 teaspoon salt
2 tablespoons canola or other light oil
Juice half a lime (if your tamarind isn’t very sour)
1/3 cup or 90ml water
For the basting liquid:
1/2 cup or 120ml kecap manis or sweet dark soy sauce
2 tablespoons butter
4 tablespoons canola
Warm till butter melts, whisk to combine.
Use a mortar and pestle to grind the coriander seeds to a fine powder then add the other marinade ingredients up to and including the sea salt, a few at a time. Grind everything to a smooth paste.
Sauté the paste in the oil for about 10 minutes over a low heat, until fragrant. Add in the water and cook for about 10 more minutes, stirring frequently.
Remove from the heat and allow the spice paste to cool before proceeding.
Clean your fish (or have your fish market guy do it for you) but leave it whole. Slash the fish down to the bones with a very sharp knife.
Heap the marinade on both sides and use your fingers or a spoon to make sure that it gets deep into the slashes. Rub marinade inside the fish as well. Leave to marinate for an hour or so. If you are preparing it ahead of cooking by several hours, put it in the refrigerator.
About 20-30 minutes before you are ready to cook the fish, light your charcoals.
Make your basting liquid by adding all the ingredients to a microwaveable measuring cup and warming it in the microwave until the butter is just melted. Whisk to combine.
When the coals are white, your fire is ready. Spray your barbecue basket with non-stick spray and put the fish inside securely.
Whole fish come in different thicknesses so it’s hard to tell you exactly how long to cook your fish. This one took about 20 minutes all together. We did about eight minutes on one side.
Then eight minutes on the other to start.
Once it’s just about cooked, start basting with the sweet soy mixture, turning the fish frequently.
Keep the lid down to control the flames so the fish smokes but the sugar in the soy doesn’t burn too much. Some char is desirable though. And some of the black is actually the dark soy. Check for doneness by separating the flesh up near the head with two forks. Fully cooked fish will be white to the bone.
Bring the whole fish to the table and let folks serve themselves by removing the meat from the bones.
Many thanks to our two hosts for this week’s Sunday Supper, Cindy of Cindy’s Recipes and Writings and Marlene of Nosh My Way for motivating this walk down culinary memory lane in search of a tropical recipe to share. If you are looking for more tropical inspired recipes, you have come to the right place this week!
- by Jane's Adventures in Dinner by Soni's Food by Caroline's Cooking
- by Our Good Life by Cupcakes & Kale Chips
- by A Day in the Life on the Farm
- by Brunch with Joy by Magnolia Days
- by An Appealing Plan by Flour On My Face by Hezzi-D's Books and Cooks by Nosh My Way
- by Food Lust People Love by Fantastical Sharing of Recipes by Food Done Light by Cooking Chat by Palatable Pastime by A Kitchen Hoor's Adventures by Curious Cuisiniere by Basic N Delicious by Family Foodie by The Petit Gourmet by Cindy's Recipes and Writings by Bobbi's Kozy Kitchen by Momma's Meals by Culinary Adventures with Camilla
- by That Skinny Chick Can Bake by Lifestyle Food Artistry by Pies and Plots by Sew You Think You Can Cook by The Freshman Cook by Recipes Food and Cooking by What Smells So Good? by The Redhead Baker by Daily Dish Recipes by The Joyful Foodie by Peanut Butter and Peppers
- by ENOFYLZ Wine Blog
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