Baked Sea Bream
Whole sea bream roasted with thin potatoes, tomato, green pepper and lemon.
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Grilled Bluefish
Lüfer Izgara
Simply grilled bluefish with lemon, rocket and sumac onions.
- Prep
- 20 min
- Cook
- 15 min
- Rest
- 0
- Total
- 35 min
- Servings
- 4
Ingredients
Method
Pat the fish dry with kitchen paper. Lightly oil and season both sides. Heat and clean the grill grate, then oil it carefully.
Toss the onion with sumac and a little salt. Arrange with rocket and lemon wedges on a clean serving plate.
Place the fish skin-side down over medium-high heat. Grill for 5–8 minutes until the skin releases, then turn carefully and cook the flesh side for another 2–4 minutes. Thicker fish may take longer.
The thickest flesh reaches 145°F, measured away from bone, and separates easily. Remove bones carefully when serving.
Transfer with clean utensils and serve immediately with the prepared salad. Refrigerate leftovers promptly in shallow containers, within 2 hours or 1 hour if the surroundings exceed 90°F.
Cooking guidance
Use bluefish (Pomatomus saltatrix), cleaned and butterflied by the fishmonger. Start with a clean hot grate and turn only once when the skin releases.
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