John Myers
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Maximilian’s Mediterranean Sea Bream from Smoker Grill
The perfect maximilian’s mediterranean sea bream from smoker grill recipe with a picture and simple step-by-step instructions.
- 4 Pc. Fresh sea bream
- 3 Pc. Peeled garlic clove
- 1 Pc. Fresh onion
- 1 Pc. Squeezed lemons
- Lemon balm fresh
- Lovage fresh
- Parsley crispy fresh
- Chives fresh
- Rapeseed oil
- Sea-Salt
- Pepper
preparation
- Wash, scale and gut the sea bream. Cut the onion and garlic into slices.
- Salt and pepper the fish inside and out, rub the inside with oil and fill with onion, garlic and herbs. Let it steep in the refrigerator for 1 hour.
The smoking
- For the sea bream I use a smoking mixture with herbs, onions and mustard seeds. Heat the smoker grill with 2-3 pieces of charcoal to 70 degrees. Add the smoking mixture and smoke the fish for about 15-20 minutes. Make sure that the fish is not lying directly on top of the coals and the smoking meal.
The grilling
- Grill the fish on both sides for about 5-10 minutes each.
alternative
- As an alternative to sea bream, you can use fresh trout. You can easily make the smoking meal yourself or you can use prepared mixtures from the trade.
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