Whole Bandera Bronzini on the Grill

Whole Sea Bream is a great fish for the simplest of grilling preparations – all you need is oil, salt, and pepper. And the taste is so simple and pure that you can serve it with just a squirt of lemon and a drizzle of olive oil.

If you’re afraid the fish will stick to the grill, don’t worry. The mayonnaise in the spicy remoulade lubricates your fish while adding some more interesting flavors into the mix.

Recipe by Rick Moonen.

Ingredients

  • 3 x 2 lb whole Sea Bream, scaled and gutted, gills and fins removed
  • Coarse salt and freshly ground white pepper
  • Olive oilSpicy Remoulade
  • 1 cup mayonnaise
  • 2-3 anchovy fillets, minced to a paste
  • 2 tbsp minced cornichons
  • 1 tbsp drained capers (small nonpareils)
  • Grated zest of 1/2 lemon
  • 1 1/2 tsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 6 dashes Tabasco
  • 1 tbsp fresh chervil or parsley, chopped
  • 2 tsp fresh dill, chopped
  • 1 tsp harissa
  • Coarse salt and freshly ground white pepper
    (Makes about 1¼ cups)

Directions

  • Spicy Remoulade
  • Whisk mayonnaise, anchovies, cornichons, capers, lemon zest and juice, mustard, Tabasco, chervil or parsley, dill, and harissa together in a bowl.
  • Taste, and adjust harissa for spiciness. Remember the heat will develop as the sauce sits.
  • Season with salt and pepper.Grilling
  • Season inside the fish with salt and pepper and rub all over with spicy remoulade.
  • Prepare a grill. When the coals are hot, set the grate on the lowest level (closest to the coals) and get it hot.