Region: Mediterranean
Country: Dalmatia, Istra, Kvarner in Croatia, Montenegro
Grilled Sea Bream
Orada na gradele (Croatian, Montenegrin)
Adriatic Grill
Gradele are the traditional open grates used along the Adriatic coast to grill fish over hot charcoal. Simple and rustic, they let the fish do the talking: a little olive oil, salt, some fresh herbs like rosemary and parsley, and the smoky flavor of the fire.
The word gradele comes from Venetian gradèla, meaning a grill or grate — a small reminder of the centuries of Venetian influence along the Dalmatian coast, stretching from Zadar to Bay of Kotor.
Fresh Catch
Orada na gradele, or grilled sea bream, is one of the classics. But gradele are used for much more than orada: brancin (sea bass), zubatac (dentex), škarpina (scorpionfish), srdela (sardines), skuša (mackerel), lignje (squid), and even octopus can all find their way onto the hot coals. The choice usually depends on what the fishermen brought in that day.
And then there is blitva — Swiss chard, usually cooked with potatoes, garlic and plenty of good olive oil. For many along the Adriatic, grilled fish simply isn’t complete without it. The earthy, slightly bitter greens and soft potatoes are the perfect counterpart to smoky, charred fish.
Dalmatian Style Grilled Sea Bream
Course: Main courseCuisine: MediterraneanDifficulty: ModerateServings
1
servingsPrep time
25
minutesCooking time
8
minutes
Ingredients
1 sea bream (or other fish)
1 lemon
Olive oil
3 cloves of garlic
Bunch of parsley
Fresh branches of rosemary
Salt
Directions
- If necessary, scrape off any excess scales by running a knife against the direction of the scales. Then clean the fish by making a cut lengthwise along the belly. Remove the entrails and rinse both the inside and outside of the fish thoroughly under cold running water.
Pat the fish completely dry with paper towels and season both the inside and outside with salt.
If desired, use a sharp knife to make three shallow, long cuts on each side of the fish. This is not necessary, but it gives you a little more control over how quickly the fish cooks on the grill.
Slice half a lemon and one garlic clove into thin slices and stuff them inside the fish. Add a few coarse sprigs of parsley and rosemary.
Brush both the inside and outside of the fish with olive oil and let it rest for about 10 minutes.
Prepare the grill over medium heat. A temperature that is too high can damage the skin, which is one of the best parts of the fish when grilled until perfectly crisp.
Finely chop the remaining garlic cloves and parsley and add them to a small bowl with olive oil and salt. Mix well. This will be the dressing for the grilled fish.
In another small bowl, combine some olive oil, a pinch of salt, and one crushed garlic clove. Stir well, then make a small bundle of parsley and rosemary and let it sit in the olive oil. Bring this mixture to the grill.
Grill the fish for 5 minutes on each side, brushing it regularly with the herb bundle dipped in the olive oil.
Carefully turn the fish after 5 minutes and grill for another 5 minutes. Continue brushing it regularly with the herb-infused oil.
Serve with the remaining lemon and drizzle the dressing over the grilled fishMix the ground meat well in a large bowl. Recommended side dishes are chard or spinach, potatoes and bread.
Tips and Notes
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