Sarago Alla Griglia


4 sea breams, each 20-24 oz.

How to make the Sarago Alla Griglia – Broiled Sea Bream:

Gut and clean, but do not scale the fish. Instead, make a couple of incisions on the inside, along the bone, to ease the cooking process. The size of the fish does not require to be scored on the outside. However, if the fish to broil is large, then it is advisable to do so.

Light the gridiron, if possible, with aromatic woods. The fire is ready when the wood has burned completely and has formed a light layer of ash. Would you mind making sure the gridiron is clean and oiled before placing the fish on it? Then, place the fish on top of it. This is fine for small fish because it is easy to turn.

When broiling a large fish, use a folding rack (some are square; others are fish-shaped). This will make the turning a lot easier. Turn the fish only once with a large spatula. When it is ready, serve it with a variety of light sauces, mostly oil or lemon-based.

Serves 4

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at