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Dorada fish on coals on the grill

Grilled Dorada (Sea Bream) over Charcoal

Incredibly tasty dorada with a whiff of smoke! This is the simplest way to grill the most delicious, unforgettably appetizing fish. Not sure how to wow your friends and family at a cookout? Then you have to try dorada grilled over charcoal!

Pearl

Recipe author

Composition / ingredients

Servings:

Dorada (sea bream)

Vegetable oil

Soy sauce

Dry spices

Salt

Ground pepper blend

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 63 % 15 g

Fats 29 % 7 g

Carbohydrates 8 % 2 g

125 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you grill dorada over charcoal? Start by prepping the fish. Fresh dorada is ideal, but frozen works too. If you're using frozen fish, take it out of the freezer ahead of time and let it thaw fully at room temperature. Scale the fish, and remove the innards and gills. Rinse the fish and pat it dry with paper towels to get rid of excess moisture.
Step 2:

In a small deep bowl, combine refined vegetable oil (or olive oil), soy sauce, the pepper blend, dry spices, and salt to taste. Whisk everything together until smooth. Which spices should you use? A ready-made seafood seasoning blend or dried herbs to taste both work well.
Step 3:

Add the marinade to the fish. Massage the marinade into each fish and let them sit for 15 to 30 minutes. If you're marinating the fish longer, wrap it in plastic wrap or seal it in a bag, then refrigerate.
Step 4:

Once the dorada has marinated, light the grill. Spread the coals left after the flames die down into an even layer.
Step 5:

Brush a clean, dry grill grate with vegetable oil so the fish won't stick to the metal as it cooks. Lay the dorada on the grate and cook until the skin is golden. If there's room on the grate, I usually grill some vegetables alongside — this time I had green asparagus on hand.
Step 6:

Flip the dorada to the other side and cook it through.
Step 7:

Done — serve with grilled or fresh vegetables. It's delicious both hot and cold.

Grilling fish usually doesn't take much time or effort. The cooking time depends on a lot of factors: the size of the dorada, how hot the fire is, how much charcoal you have, and even the type of grill. You can check for doneness with a fork or the tip of a knife — pierce the back of the dorada, and if the juices run clear, the fish is done. Don't leave the dorada on the grill too long or it will dry out. Enjoy!
If you're using a ready-made spice blend, be sure to read the ingredients on the package. These blends often already contain salt, so keep that in mind or you risk over-salting the dish.
Since everyone's tolerance for salty, sweet, bitter, spicy, sour, and hot is different, always add spices and seasonings to your own taste. If you're using a seasoning for the first time, remember that some are especially easy to overdo (chili pepper, for example).
When adding soy sauce, keep in mind that it's fairly salty. Cut back on the total amount of salt, or you risk over-salting.