BBQ Bream, with Sour Orange Glaze

INGREDIENTS:
● 2 large Bream (about 800g), cleaned, refrigerated uncovered overnight on a wire rack to dry skin
● Grapeseed oil or other neutral oil, for brushing
● 2 oranges, quartered, to serve

SOUR ORANGE GLAZE:
● 300 ml orange juice
● 2 tsp orange zest
● 100g tamarind pulp, cut into pieces
● 70 ml agave syrup
● Juice of 1 lime

METHOD:
1. Preheat your barbecue to high. If using a woodfire barbecue, have the embers burnt down to hot coals.

2. For the sour orange glaze, combine ingredients in a saucepan over medium heat and simmer until thickened slightly (about 5 minutes), and keep warm.

3. Wipe out fish cavity, brush skin liberally with oil and season with salt. Place fish on hot barbecue and grill, without turning, until fish is half-cooked and skin is golden (7-8 minutes). Turn over fish using spatulas, then baste cooked side with glaze several times while other side cooks through (7-8 minutes; the fish is done when flesh gives when pressed and is white around the head, the thickest part of the fish).

4. Meanwhile, grill orange quarters on the barbecue (1-2 minutes each side).

5. Carefully transfer fish to a serving platter, then pour the remaining glaze over fish. Scatter with orange quarters and serve with rice.