What kind of fish to grill?

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 What kind of fish to grill?Sausages, steaks and chicken legs have a strong competitor: fish and other seafood delicacies are gaining popularity among fans of grilled dishes. Sardines with paprika, trout, bream with lemons, red mullet in a grape leaf, marinated salmon fillet, shrimp canapes with zucchini or large tiger prawns promise us an exquisite, but not difficult to prepare table.



What kind of fish to fry?

Small or medium-sized fish are especially easy to cook: they just need to be peeled, gutted and placed whole on the wire rack.

Big fish make excellent fillets and steaks. Smaller pieces or crabs can be used to make great kebabs.

Actually, there is no such type of fish that is not suitable for grilling. However, you need to know that the fatter and fatter the fish, the easier it is to cook. The meat of fish and other seafood has a particularly delicate taste, so it is easy to fry at a high temperature and a sufficiently long cooking time.



First marinate, then fry

Most likely, many have already encountered this: when frying, the fish breaks up into pieces. Fifty percent of the time, it’s been marinated incorrectly. Acids in lemon juice or white wine affect fish meat, which makes it even softer and can completely crumble. Therefore, we recommend using a mixture of juniper oil and various herbs instead of the popular lemon and white wine marinades.

 What kind of fish to grill?
Photo by Gasha


In order for the aroma to saturate the fish meat well, you need to make several cuts on the sides. But at the same time, one must be very careful, because it depends on this whether the fish will fall apart when frying or not.

Shortly before cooking, the herbs must be removed with a brush so that they do not get on the coals. Only then is the fish salted.

If you don't have time for pickling at all, you can simply stuff the fish, for example, with the same herbs and garlic. Or add lard, spinach, or grape leaves. Under such a "fur coat" the fish will cook just right and will not fall apart into small pieces.



Juniper oil marinades

For example, here is such a marinade: chop or press the juniper berries, rinse gently in olive oil, then pour over with cold olive oil. Season to taste with dill, garlic, sage, bay leaf, small onion. Melissa makes fish very juicy. The marinade should be infused for at least two days. It can be kept in the refrigerator for up to three months.

Mironova E.A.


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