Grilled Bream with Tomato and Seaweed Salsa

Home / Recipes / Grilled Bream with Tomato and Seaweed Salsa

06 Sep 2021

25 Minutes | easy | Serves 2

Bream is a marvellous fish for the barbecue, with rich, pearly white flesh and skin that crisps up beautifully. This tomato salsa has a punch from seaweed, which is crumbled and adds an iron-y twang that works well with seafood.

Ingredients

1 large bream, scaled and gutted
2 tomatoes, any hard core removed and finely diced
¼ red onion, peeled and finely diced
1 tablespoon lemon juice, plus extra to serve
1 tablespoon olive oil
1 sheet (7 x 4 inches) nori, finely crumbled (this is easiest if you cut it into fine strips with scissors, then snip into small pieces)
Neutral oil, for cooking the bream

Directions

Combine

Combine the tomatoes, red onion, lemon juice, olive oil, nori and some salt and pepper in a bowl and mix well. Set aside.

Make several slashes

Make several slashes in the bream, rub with neutral oil and season with salt.

When you are ready to cook

When you are ready to cook, light two gas burners on the Jupiter Outback BBQ and set the heat to high.

Cook for 6-8 minutes

Cook for 6-8 minutes per side, depending on the size of the bream.

Serve the bream

Serve the bream with the tomato and seaweed salsa.

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques.

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