How to Make Dorada al Espeto

Dorada al Espeto Recipe (Grilled Sea Bream on a Skewer)

Dorada al Espeto is a traditional Spanish grilling technique from Málaga, where whole sea bream is skewered and grilled over an open flame. This recipe highlights the fish's natural flavors, enhanced with olive oil, garlic, and lemon, making it a perfect dish for a Mediterranean feast.

Ingredients

• 2 whole sea bream (cleaned and gutted)
• 3 tablespoons olive oil
• 2 garlic cloves (minced)
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 1 lemon (sliced, plus extra wedges for serving)
• Fresh parsley (chopped, for garnish)

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Instructions

Preparing the Fish:

1. Rinse the sea bream under cold water and pat dry with paper towels.
2. Rub the fish inside and out with olive oil, minced garlic, sea salt, and black pepper.
3. Insert a long skewer lengthwise through the fish to secure it for grilling.

Grilling the Fish:

1. Preheat a charcoal grill or open flame. Ensure the heat is moderate and the flames are steady.
2. Position the skewered fish vertically near the flame or horizontally over the coals.
3. Cook for 6-8 minutes per side, or until the skin is crispy and the flesh is flaky and opaque.

Serving:

• Transfer the grilled sea bream to a serving platter.
• Garnish with fresh parsley and serve with lemon wedges for added zest.
• Pair with a fresh green salad, roasted potatoes, or crusty bread for a complete meal.