Grilled Sea Bream with Green Seasoning - by Andi Oliver

  • People

    Serves 4

  • Prep Time

    30 min.

  • Cooking Time

    1 h

  • Difficulty


  • BBQ Temperature


  • Method



the Ingredients

Fish 02
  • 2 medium Sea Bream
  • 150ml Green Seasoning
  • 2 Green Bird’s-Eye Chillies, finely chopped
  • 10g finely grated fresh Ginger
  • Grated zest of 2 Limes
  • 3 tsp Caribbean Curry Powder
  • 2 tsp Garam Masala
  • Cooking oil of your choice
  • 100ml Fish or Chicken stock
  • 1 tsp Unsalted Butter
  • Salt and Freshly Ground Black Pepper

Special Equipment


  • Wash the fish in very cold water, then pat dry with a piece of kitchen paper (paper towel).
  • Transfer the fish to a chopping board and score the skin with a very sharp knife to ensure that your seasoning can penetrate the fish effectively. Put the fish into a wide bowl.
  • Pour most of the green seasoning over the fish (saving about 1 teaspoon for the sauce) and give it a good mix around so the fish is fully coated.
  • Add the chillies, ginger, and lime zest, then rub the curry powder and garam masala all over, making sure it goes inside the cavity of the fish as well.
  • Season to taste with salt and pepper, then cover the bowl with cling film (plastic wrap) and leave to marinate in the fridge for 30 minutes.
  • Preheat the barbecue to 220 °C
  • Lay the marinated fish within the fishing basket, then place the basket onto the barbecue. Grill until the skin on the fish is popping and has a lovely deep golden colour, perhaps blackened and charred in places. Flip it over and do the same on the other side. (It should take about 8-10 minutes per side.)
  • Pour off the juices that have come from the fish into a saucepan, add the fish or chicken stock and the reserved teaspoon of the green seasoning.
  • Bubble it all up, then whisk in the butter until melted and combined. Pour the sauce back over the fish and serve with a crisp green salad

  • Green seasoning! What a genius thing it is. Green seasoning makes your entire life so much easier. A glorious concoction of herbs and a little heat and garlic, which turns the most pedestrian pot or piece of protein into the best version of itself.
  • Add all the ingredients to a food processor and season to taste with salt and pepper. Whizz to the consistency of a salsa verde and keep in an airtight jar in the fridge for up to 2–3 weeks. Enjoy!

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