Hot-smoked gilthead sea bream on the barbecue is a culinary preparation that will delight fish lovers. This delicious and flavorful dish is perfect for outdoor meals and summer barbecues. Gilthead sea bream, also known as dorade, has tender, delicate flesh that lends itself perfectly to both smoking and grilling.

To prepare this hot-smoked sea bream recipe, start by setting up your barbecue for indirect cooking over medium heat. Meanwhile, generously season the fish with salt, pepper, and aromatic herbs of your choice. Rosemary, thyme, or lemon can be used to add a touch of freshness.

Once the barbecue is ready, place the sea bream on the grill, skin side down. Close the lid and let the fish cook for about 15 to 20 minutes, depending on its size. Be sure to monitor the cooking carefully to prevent the fish from burning.

During cooking, add smoking wood chips, such as cherry wood, to the hot coals. This will create a fragrant smoke that gently infuses the sea bream, giving it a subtle smoky flavor.

A Gentle Method to Enhance a Whole Fish

Hot smoking with indirect cooking is the perfect method for whole fish such as gilthead sea bream. It keeps the flesh moist while giving it a delicate smoky note without drying or overcooking. The compound butter adds a gourmet touch that’s very easy to achieve.

Prep & Cook Time:

  • Prep: 20 min
  • Cook: 20 min
  • Total: 40 min

Ingredients

  • 4 gilthead sea bream (dorade)
  • 1 lemon
  • Salt and pepper

For the caper butter:

  • 200 g (7 oz) salted butter, softened
  • 1 tsp smoked paprika
  • 1 garlic clove, finely minced
  • 1 tsp ground black pepper
  • 1 tsp finely grated lemon zest
  • 2 tbsp chopped capers

Instructions

  1. Mix all the butter ingredients in a bowl with a fork.
  2. Shape into a log using plastic wrap and refrigerate.
  3. Prepare the BBQ for indirect cooking. Soak some beechwood chips.
  4. Clean the sea bream, pat dry. Season with salt and pepper.
  5. Slice the lemon. Place 2 slices inside each fish.
  6. Place the fish in the cool zone of the BBQ. Toss the wood chips onto the coals. Close the lid.
  7. Smoke for 10 minutes.
  8. Add a slice of caper butter on each fish. Close again for 10 minutes.
  9. Serve with extra capers and a slice of fresh butter.

Serving & Pairings

Serve the smoked sea bream with basmati rice, roasted baby potatoes, or a fresh herb salad. For wine, a Californian Chardonnay such as Beringer pairs beautifully with the lemony butter.

Diet Variations

  • Gluten-free: naturally gluten-free recipe.
  • Dairy-free: substitute vegan butter or olive oil infused with capers.
  • Low sodium: reduce salt and use unsalted butter.

🍽️ Nutrition Facts (per serving, out of 4)

Nutrient Amount % DV*
Calories520 kcal26%
Total Fat34 g44%
Saturated Fat16 g80%
Omega-31.1 g46%
Carbohydrates3 g1%
Sugars1 g1%
Fiber0.5 g2%
Protein47 g94%
Cholesterol170 mg57%
Sodium900 mg39%
Calcium85 mg7%
Iron2.8 mg20%
Vitamin B124.5 µg188%

*DV: Daily Values based on a 2,000 calorie diet

🧬 Health Sheet – Cancer + Diabetes

💡
🥗 Is this recipe healthy ?

Sea bream is a lean fish, rich in protein, B vitamins, and selenium. Indirect smoking generates very few harmful compounds. The caper butter, in small amounts, adds flavor and healthy fats if quality butter is used.

🧬 Click to expand

🧬 Cancer Analysis
✅ Benefits: Gentle cooking, no direct contact with flames, lean fish, rich in antioxidants.
⚠️ Caution: Butter may be pro-inflammatory if consumed in excess.
📌 Recommendations: Use organic or clarified butter, vary the aromatic herbs.

🍬 Diabetes Analysis
✅ Benefits: Zero carbs, rich in lean protein.
⚠️ Caution: Nothing major if butter portions remain reasonable.
📌 Recommendations: Serve with fiber-rich vegetables or a green salad.

✅ Health Summary
A very healthy dish, well suited for people with diabetes or those concerned about cardiovascular health. The addition of capers and herbs enhances the simplicity of the smoked fish.

🧠 Health Tip
Use high-quality whole gutted sea bream (local catch or certified label).