Name Grilled Bream with Pesto and Tomato Sauce


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* 4 red bream steaks, about 175 g (6 oz) each
* 6 tablespoons olive oil
* 4 large tomatoes, skinned, deseeded and chopped
* 4 anchovy fillets, chopped
* 3 tablespoons pesto sauce
* salt and pepper

1. Season the bream steaks on both sides with salt and pepper and then brush lightly with 2 tablespoons of the olive oil.
2. Place the bream on the oiled grid of a preheated barbecue and cook over the hot coals for 4-5 minutes on each side, putting the fish on a special grid if the bars of the barbecue grid are very wide apart.
3. Meanwhile, make the sauce - this can be done on the edge of the barbecue if you have space. Heat the remaining olive oil in a pan. Add the prepared tomatoes and anchovy fillets, and salt and pepper to taste (add salt cautiously, it may not be necessary if the anchovies are very salty). Cook gently for 5 minutes. Stir the pesto sauce into the tomato and anchovy mixture.
4. Arrange the cooked bream steaks on a serving dish and then spoon the sauce over them. Serve at once with a green salad and lots of crusty bread or new potatoes.

Serves: 4

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