Standing early morning on the roof you smell it in the air,

after a sunny day on the beach you feel it on your skin,

and at night with some grilling at home, you taste it in your mouth:

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sea salt life!

Sea salted sea bream on the grill

You need one fresh fish per person. 

On the old road to Rhodes town, before you enter the city, there is a big outside market on the right side. Across the street there is also a fish shop. The bigger super markets have fresh fish as well. 

Clean the fish from the inside. Use a sharp knife scraping of the loose scales. Take a scissor to cut of the four little fins. Wash the fish thoroughly and dry it. Put some garlic and lime inside. Cover the whole skin with fine sea salt.

Put the fish on the grill, 5 min. on each side and 3 min. on the bottom side. Fillet the fish, leave the eatable skin and serve with a dressing of olive oil and lime juice. Add a nice green summer salad, some bread and grilled vegetables.  

Grilled vegetables with sea salt

Many vegetables will do well on the grill. But as you are in Greece, try some green asparagus (cultivated in northern Greece), eggplant or zucchini. Once from the grill, add olive oil, rough sea salt and fresh grounded pepper. 

Greek yoghurt with grilled fruit and sea salt

Take any stone fruit that you like and that is preferably in season. You can put the fruit on the grill when the heat has lowered (after you have grilled the fish) or you can cut the fruit in pieces, add olive oil, honey and sea salt. Put it in the stove for 30 min. 

When you take the fruit from the grill, cut it into smaller pieces, add some olive oil, honey and sea salt and put it on top of your Greek yoghurt.