This recipe is a delicious version of grilled salmon and sea bream cooked on a smoker grill. The fish is seasoned with Helvetic Barbeque Salt-n-Pepper Rub and refined with cherry tomatoes and lime to give it a fresh touch.

Ingredients:

• 2 salmon fillets
• 2 gilthead fillets
• Helvetic Barbeque Salt-n-Pepper Rub
• 2 cherry tomatoes, sliced
• 2 limes, cut into slices
• 1 clove of garlic, chopped

Preparation:

1. Preheat the smoker grill to a temperature of about 120°C.
2. Season the salmon and gilthead fillets with Helvetic Barbeque Salt-n-Pepper Rub and place the sliced garlic cloves on top of the fish.
3. Place the fish fillets on the smoker grill and cook slowly for about 45 minutes to 1 hour.
4. Place the grilled fish fillets on plates and garnish with the cherry tomato slices and lime slices.
5. Serve and enjoy!

PS: Our Helvetic Barbeque Zwätschgä Sauce goes perfectly with this!

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