Grilled Bream with Tomato and Seaweed Salsa

06 Sep 2021

Grilled Bream with Tomato and Seaweed Salsa

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.


  • 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




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

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Make several slashes

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

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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.​​​​​​​

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Serve the bream

​​​​​​​Serve the bream with the tomato and seaweed salsa.

Recipe Author

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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