How to make
Light the grill, by using charcoal. Wait for the flames to subside and for the coals to smolder.
Place the grill rack near the coals, but if the flames are too strong, raise it a few centimeters higher. The goal for the fish to aquire a golden crust and the inside of the it to remain tender, so keep an eye on it and adjust the distance.
Place the selected red sea bream on the rack, which has been cleaned from the entrails and salted in advance. The fish must be whole, so do not divide it into two separate fish fillets, nor should you remove the fish head.
Grill for 20 minutes on each side, by being very careful when turning, so that the tender meat doesn't fall apart. To avoid any inconvenient situations and disappointments, use special grill racks, which are suitable for fish, which make the turning process smooth and easy.
Carefully open up the grilled red sea bream, without removing the head. Remove the bone, using a knife to lift it slightly from the bottom. If it doesn't come off easily, then it's not well cooked and you need to put it back on the grill for a little longer.
Heat olive oil in a pan and the fry garlic cloves (finely chopped or sliced), along with the hot pepper and a pinch of salt. When the garlic aquires a golden color, pour the apple cider vinegar and remove it from the heat.
Pour this mixture over the fish. It will mix with the juices of the fish, which have been released while it was on the plate, even if it was for a very short time.
The old masters of preparing red sea bream do the following in this method: They pour back the liquid that has mixed with the fish juices into the pan. Once it boils again, they pour it over the fish again.
It's not complicated and the result is surprisingly excellent! Try it!
Enjoy your meal!
