If you’re like most people out there and believe that grilling a perfect piece of fish is beyond your skills, then you have just found the perfect recipe. We used sea bream this time but basically, any similar fish you have on hand will work just fine – the only difference will be the cooking time which may vary depending on the fish size. The greatest challenge of grilling a fish that has a crispy outside and tender meat lies in the perfect temperature. You will need a strong, open fire which will briefly sear the skin creating a nice crispy layer everyone always loves. Naturally, a good marinade is also extremely important in every grilled fish recipe. You will need a nice amount of extra virgin olive oil, some herbs of choice (we just used dried rosemary and thyme), and a pinch of sea salt. Adding some lemon juice before grilling will balance the flavors. Finally, make sure to generously brush the grill grate with some oil to prevent the fish from sticking to the grill; then serve with your favorite side dishes.
2 pieces sea bream (about 1lb each)
1 lb button mushrooms, whole
3 peppers, whole
1 tbsp dried rosemary
1 tsp dried thyme
Sea salt and freshly ground black pepper
Rinse the fish thoroughly under cold running water and place on a cutting board. Using a sharp knife, cut the fish behind the pectoral fin and downward to the backbone making sure not to cut through the backbone. Slowly work down toward the tail. Open the abdominal cavity and remove the entrails. Now, scale the fish with a sharp knife from the tail toward the head. Rinse well again and place on a large platter.
Brush each fish with olive oil and sprinkle with lemon juice. Season with salt, pepper, and herbs. Let it sit for 20-25 minutes or until you have prepared the vegetables and your Breeo fire pit.
Rinse peppers and pat dry with a kitchen towel. Slice each pepper lengthwise and remove the seeds. Wash and clean mushrooms, and set aside.
Start the fire with some small branches and add 7-8 hardwood logs. You will want a strong, hot fire in your Smoke Less Fire Pit. Brush the grill grate with olive oil and position about 3 inches above the fire.
Add fish, mushrooms, and peppers. Cook for 3-4 minutes on each side, brushing with some more olive oil if necessary.
Remove from the fire and serve immediately. Optionally, season with some more salt or pepper to taste.