Rotisserie Fish (Sea Bream)
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Prep Time
25 mins
-
Cook Time
25 mins
-
Servings
6 servings
-
Calories
676 kcal
-
Course
Dinner
-
Cuisine
Mediterranean, American
Rotisserie Fish (Sea Bream)
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- 4 Sea bream fish or red snapper or other fish of your choosing
- 4 Tbsp butter melted
For the dry rub
- 1 Tbsp granulated onion or onion powder
- 1 Tbsp granulated garlic or garlic powder
- 1 Tbsp Spanish paprika
- 1 tsp ground black pepper
- 1 tsp salt
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper
- zest from one lemon
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Instructions
To prepare the rub
- Combine all ingredients in a small bowl and set aside.
To prepare the fish
- Cut the fish into steaks or fillets. Large fillets may be cut into smaller pieces.
- Brush the fish with butter and dust evenly with the dry rub.
- Place the fish in a flat rotisserie basket.
- Rotate over medium direct heat for 15 to 20 minutes or until just cooked through.
- Serve with mashed potatoes, a side salad with a zesty vinaigrette, and garnish with sliced green onions, lemon wedges, and a few turns of black pepper.
Nutrition Information
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Calories
676kcal
(34%)
Carbohydrates
2g
(1%)
Protein
105g
(210%)
Fat
25g
(38%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
20mg
(7%)
Sodium
1049mg
(44%)
Potassium
36mg
(1%)
Fiber
0.4g
(2%)
Sugar
0.1g
(0%)
Vitamin A
270IU
(5%)
Vitamin C
0.4mg
(0%)
Calcium
10mg
(1%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 676 kcal
% Daily Value*
| Calories | 676kcal | 34% |
| Carbohydrates | 2g | 1% |
| Protein | 105g | 210% |
| Fat | 25g | 38% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 20mg | 7% |
| Sodium | 1049mg | 44% |
| Potassium | 36mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 0.1g | 0% |
| Vitamin A | 270IU | 5% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 10mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
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