Backyard dinner de luxe
None of the neighbours called the firemen so I laid fish on the grill.
Gilt-head bream is probably the best fish I know. It's called orata in Italy, dorada in Spain, dourada in Portugal. I stumbled upon them in a local supermarket and decided to buy three on a whim.
Back home I pulled out my portable UCO Flatpack Grill and threw in some firewood. Starting a fire and watching the flames grow has something to it – feels like you own the moment and that particular spot. None of the neighbours called the firemen so I proceeded to lay fish on the grill.
I put lots of salt on both sides and inside the fishes and grilled them approximately five minutes on both sides. The taste was super good and it is so easy to make.
Here's something to keep in mind:
- Buy ASC certified fish
- You need: a grill, firewood/brickets, grill tongs, matches, salt, fresh fish
- Stay away from anything that might catch fire and keep water at hand in case of an emergency.
- They might look grey and cold but don't be fooled. Let the ashes cool off completely before throwing them away. Use that water that you brought with you.