We decided to pop into Cilantro’s on Thursday to snap up some fresh fish for Good Friday, and Emily was kind enough to send us home with 3 delicious seabreams, ready to be tossed over an open charcoal flame. We placed the fish on ice overnight and the next day prepped the fish, stuffed them simply and cooked them over open flame for about 20 minutes.
What happened next was typical of our meal adventures:
Melanie “I don’t know if I should, or can, eat this whole fish to myself”
Andre “Me neither, but I bet we will”
……and we did. Every last piece of tender, flaky flesh. So stop in at Cilantro’s (They’re at Highbury & Huron) and get yourself some fresh fish and use the recipe below for an exquisitely delicate meal.
Charcoal Grilled Seabream Recipe
- 4 fresh seabream fish, cleaned, gutted, trimmed
- 2 lemons
- 1 bunch of fresh thyme
- Olive oil
- Rinse the fish briefly, pat dry and cover generously with salt. Rub the salt into the skin and inside the fish’s cavity. Let stand for 30 minutes
- Pat the fish dry once again, don’t worry about removing too much salt.
- Quarter the lemons and stuff the cavity of the fish with 2-2 lemon wedges. Along with the lemons place a generous number of thyme sprigs in the cavity. Either sew/stitch the cavity shut, or use a metal skewer to skewer the cavity shut.
- Brush both sides of the fish with olive oil, and season with salt and pepper (to taste). You may opt to leave out the salt…
- Place the fish on a hot grill, about 400F, and cook for 16-20 minutes until the flesh of the fish reads an internal temperature of 145F (63C).
- Remove the fish and set aside for 5 minutes.