Grilled fish for a picnic according to proven recipes
One of the most delicious picnic dishes is grilled fish, tender and tender with crispy stripes. Not every culinary expert knows the secret of cooking fish meat, but it would seem that it is enough to put the carcasses on the wire rack and wait until they are fried. But there are important aspects in cooking in this way, how not to spoil the integrity of tender fish meat.
Which fish is best for grilling
It is advisable not to use fish species such as cod and halibut for cooking whole or in pieces because of the softness of which the fillets will fall apart and the crust will burn.
If you are planning a picnic, where you will need to cook fish fillets on charcoal or on a grill, then you need to know which fish is better for frying on fire. From the Mediterranean - this is Dorado, salmon and seabass.
Cheap types will make great delicious grilled fish from:
- Atlantic mackerel;
- carp;
- sea salmon;
- silver carp;
- tuna;
- chum salmon;
- pink salmon;
- herring.
Grilled fish - the secret of carcass preparation
Before you start cooking fish on an electric grill or charcoal, rinse it under tap water. Then gut the carcasses from the entrails and remove the scales, if required by the recipe. All these points, except for washing the carcasses, can be avoided if you buy ready-made fillets or portioned steaks in the store. If you intend to cook river fish, cut into pieces, then the thickness of each must be at least 30 mm.
Marinade and filling
Culinary experts who have decided what kind of fish is better to fry on an electroglill or a grill should know what products and spices can serve as a harmonious filling for fish meat.
Types of fillings for fish:
- greens (onions, parsley, dill);
- garlic;
- different types of onions (white, red);
- Champignon;
- slices of lime or lemon;
- a mixture of spices for fish;
- spinach;
- slices of bacon;
- cheese;
- Bell pepper;
- avocado.
Marinating for a grilled fish recipe involves using spices within the normal range so as not to overshadow the taste of the meat. For a classic marinade, citrus juice, a mixture of peppers and salt are enough. Some culinary experts advise marinating in oil, rosemary, thyme and black pepper.
Grilled red fish will be especially delicious when seasoned with a marinade made from natural honey, teriyaki, lime juice and ground coriander seeds. White fish fillets are combined with lemon juice, grated ginger with garlic, turmeric, rosemary and mint.
Recipes
At home, fish can be fried on an electric grill, and on the street it is more convenient to cook on a grill or barbecue. For those who cannot determine which fish is better on charcoal or on a wire rack at home, it is better to cook the first option so that the dish turns out to be smoky.
Grilled fish - the classic way of cooking
In order to cook whole carcasses, it is advisable to choose fish with a small amount of bones and dense meat.
The calorie content of dorado on the grill is only from 90 to 100 kcal per 100 grams.
For this recipe you will need:
- 2 dorado, 250-300 g each;
- 1 lemon;
- 5-6 sprigs of dill;
- dried thyme;
- vegetable oil;
- ground pepper;
- sea salt.
Step-by-step cooking option:
- At home, fish are washed under running water. Then fish carcasses are gutted and cleaned of scales and gills. The fish heads do not need to be cut off.
- On the street, salt and pepper are rubbed thoroughly into the carcasses so that these components penetrate into the cut parts.
- The lemon is cut into thin circles. Finely chop the dill and mix with chopped thyme. Place the filling in the fish belly and cuts.
- Wrap the fish in food foil. In this form, they are placed in the refrigerator for half an hour. At this time, the brazier is being prepared: a grate is installed, the coals are heated so that there is a slight heat.
- After 30 minutes, grease the grill with oil so that the fish does not stick to it. Additionally, you can grease the carcasses with oil.
- They put the dorado on the wire rack and press them with the second one so that the carcasses are tightly fixed.
- Dorado is fried for 15-20 minutes, turning from one side to the other every minute.
- Finished dorado carcasses take on a golden hue and a crispy crust. Also, the indicator of finished fish is meat that is easily separated from the bones.
To make the whole fish carcasses soaked properly with the marinade, several cuts are made on them with a knife. Thus, the meat will acquire the taste and aroma of the pickled spices much faster.
Grilled salmon
Grilled red fish is a fairly simple dish to prepare, and you can serve it with almost any side dish and vegetables. In addition, peeling salmon is not necessary to remove scales.
The calorie content of grilled Atlantic salmon is only 230 kcal per 100 grams.
Ingredients:
- 1 fresh salmon weighing 2-3 kg;
- sea salt;
- ground pepper;
- dried paprika;
- dried ground tomato.
Cooking method:
- Cut the fish into portions 30-35 mm thick.
- Salt and pepper each portion.
- Place the steaks in a plate and sprinkle with the tomato-paprika mixture. Carefully distribute the spices over the steaks. It is recommended to marinate the fish for 20 minutes. During this time, you can start installing the barbecue and light the coals.
- Spread the steaks on the wire rack, fix the second one so that the fish is tightly held.
- Fry the salmon over medium heat for 15 minutes, periodically turning over on each side. It is advisable to remove the fried steaks from the grates immediately so that the meat does not stick.
It is more expedient for experienced housewives to buy whole salmon carcasses - it is more profitable in price. For novice cooks, it is advisable to buy steaks, which are enough to process with spices and fry on the grill.
The taste of fish meat with a smoke will definitely be appreciated by gourmets and simply fish lovers. Grilled fish steaks or whole carcasses are simple dishes to prepare that even a beginner can master.