Grilled seabream, ribeye & charred red pepper
A summer alfresco feast of charcoal-grilled red bell pepper, whole white seabream, and ribeye steak, enjoyed with sparkling and red wine.
What you need
How Maurice does it
- 1
Light a charcoal grill and let it burn down to hot embers.
- 2
Place the whole red bell peppers directly on the grill grate over the flames and char until the skin is blackened and blistered on all sides, turning as needed.
- 3
While the peppers char, open the sparkling wine and pour two glasses; toast and enjoy.
- 4
Remove the charred peppers from the grill, place on a plate, and let cool slightly. Peel off the blackened skin, remove the seeds and stem, and slice the flesh into strips.
- 5
Arrange the pepper strips on a plate, drizzle with 2 tbsp olive oil, and season with a pinch of salt and pepper. Eat with your hands as a starter.
- 6
Clean the grill grate with a wire brush. Place the whole white seabream on the grill, close the lid, and cook for about 5–6 minutes per side, flipping once with tongs, until the fish is opaque and flakes easily.
- 7
Remove the fish from the grill. Fillet it, then season with freshly ground black pepper and drizzle with 1 tbsp olive oil.
- 8
Pour white wine into two glasses and enjoy the fish.
- 9
Place the ribeye steaks on the hot grill and season generously with freshly ground black pepper. Grill for about 3–4 minutes per side for medium-rare, or to desired doneness.
- 10
Optional: place a soaked wooden plank on the grill, transfer the steak onto it, and let it rest for a few minutes.
- 11
Open the red wine with a corkscrew, pour into a decanter, and let it breathe.
- 12
Slice the steak and serve. Pour the red wine into glasses and toast against the sunset.
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