SilkpieRecipe
Portuguese Grilled Sea Bream with Paprika Salt
Texture
Garnish
On the plate

From the Sea · Portuguese

Portuguese Grilled Sea Bream with Paprika Salt

4.6 (158 cooks rated this)

A whole sea bream is opened like a book, rubbed with sweet paprika, garlic and coarse salt, then grilled over charcoal until the skin crackles. Simple and seaside-casual, it tastes best with a squeeze of lemon and something cold to drink.

15 min Prep
12 min Cook
27 min Total
2 Servings
Medium Difficulty
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Test kitchen note: Ask your fishmonger to butterfly the fish through the back and remove the spine. It grills evenly and serves without fuss.

Method 6 steps

  1. Mix the paprikas, salt, garlic and olive oil into a loose paste.

  2. Spread the paste over the flesh side of each butterflied fish and let it sit for 15 minutes.

  3. Heat a charcoal grill or grill pan to medium-high and oil a fish basket or the grates thoroughly.

  4. Grill the fish skin side down for 6 to 7 minutes, until the skin is crisp and the flesh has turned mostly opaque.

  5. Flip carefully and cook flesh side down for 2 to 3 minutes more.

  6. Serve right away with the lemon halves for squeezing.

That is the whole pie. Enjoy every slice.

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