3kg whole seam bream, 3 fish gutted & descaled
30g Street Food Chef Chermoula Seasoning
Sprigs of thyme
300ml dry white wine
300ml mezcal or tequila
120ml olive oil
200g onion, peeled & finely diced
40g garlic, peeled & sliced
3 bay leaves
40g Street Food Chef Dark Mexican Seasoning
40g small capers
100g pickled jalapenos
1.6kg tinned tomatoes
1. Preheat a BBQ
2. Wash the sea bream inside and out and pat dry. Fold a large piece of foil in half, lay the bream on top, season with the Street Food Chef Chermoula Seasoning and thyme, season with salt inside and out. Dot with the butter, pour over the white wine and 100ml mezcal, then wrap up the fish, tightly sealing the edges of the foil. Place on the BBQ and cook for 15/20 minutes.
3.Meanwhile heat a large frying pan over a medium heat and add the oil and onions. Turn down the heat a touch and sweat the onion until they turn soft, about 10 minutes. Add the garlic, bay leaves, Street Food Chef Dark Mexican Seasoning, capers and chillies, season with plenty of salt and cook for 10 minutes. Add the tomatoes and mezcal, simmer for 10 minutes to burn off the alcohol and concentrate the flavours.
4. Once the fish is cooked, add the juices to the tomatoes sauce, then serve.