Grilled sea bream (orata alla griglia)

GRILLED GILTHEAD 07490 4 PERSONS INGREDIENTS Prepared PROCEDURE for cooking the fish according to the usual procedures; leave as protection only scales to those of medium-large size needing prolonged cooking, removing the skin before serving. Wash, dry, brush with oil or let them soak for a few hours in a marinade of olive oil and herbs. Grease the grill with oil and sprinkle the fish, before d? start cooking with bread crumbs to facilitate the formation of a golden crust. Brush with oil during cooking to preserve the softness of flesh. In non-resinous wood used barbecues or charcoal, make sure the brace is abundant. The slices of fish, such as tuna or swordfish, must have a thickness of no more than two inches, because baking is done evenly inside and will be placed at a good distance from the coals, it won't be too hot, to prevent them from shrinking. The whole fish, grease type, like the eel, mackerel and sardines, are cooked quickly in a double grid that allows you to voltarli while cooking without breaking them. Are not suitable for the fish too small or too big. For the latter, you can use the ciselage, practicing on both sides diagonal cuts, deep cross just inches away. Leave on the skin scales that form a protective armor, allow cooking more alive. Skin and scales removed before serving. In any case the fish rarely reshot so as not to break the skin. Shellfish should be cut in half lengthways, seasoned with salt and pepper and cooked on hot grill for a time that varies according to the dimensions: approx. 15 minutes every 400-500 g in weight. The mollusks, anointed with oil, in fact possibly on sticks, grilled to medium heat for a few minutes.