How much to grill fish - a few secrets of a tasty and healthy dish

Tell me how much to grill fish? My husband gave me a special frying pan, and now we cook steaks and vegetables for the holidays instead of kebabs. And if I coped with this, then the fish is not very good so far. It will come apart, then it will stick to the grate. What am I doing wrong, maybe holding it too long?

It is difficult to imagine modern cuisine without a multicooker and grill. There are usually no problems with the first unit, but you need to be able to handle the grill. It makes seafood especially tasty, of course, if you know how and how much to grill fish. It is important to take into account a bunch of points here, and not only the cooking time, so that the fish has time to cook, but remains juicy and whole.

The subtleties of "fish grill"

Fried fish in a pan is also tasty, but not so healthy. Grilling allows you to preserve all vitamins, while the fish is not saturated with fat, but has the same crisp crust. And thanks to spices, it acquires a unique aroma and additional flavor notes.

For grilling, choose a dense fish, oily, with few seeds. Well done:

• trout;
• sea ​​bass;
• Norwegian salmon;
• tuna;
• mackerel;
• dorada;
• herring;
• swordfish;
• chum.

It is better not to use halibut and cod - they are too soft and fall apart.

If the fillets are dry, marinate the fish and let sit for 20 minutes. However, do not add too many spices - the fish does not like this and loses its characteristic taste. For the preparation of the marinade, you can take vegetable oil or fruit juice, soy sauce or wine as a basis. Fragrant herbs, lemon, salt, garlic are added as additional components.

Cook the fish over high heat with oil on the wire rack. Do not use pine charcoal - it will “reward” the dish with an overly intrusive aroma and ruin it.

How much to grill fish

Cooking time depends on whether you have a whole fish or portioned fish steaks. They just need a little, maximum 10 minutes. As soon as the meat begins to separate from the bones, you can safely remove it.

Fish carcasses take more time. A small perch will "reach" in 20 minutes. But large tuna needs up to 40 minutes of frying. You can determine readiness by turning pink meat at the spine.

Please note that the thicker the piece or carcass, the more it will cook. In general, it is believed that for every centimeter of thickness, you need to add at least 3 minutes.

Approximate cooking times for grilling fish and seafood:

• whole fish weighing up to 0.5 kg - 20 minutes, up to 1 kg - 30 minutes, up to 1.5 kg - 40 minutes;
• fillet or steak - 5 to 12 minutes in direct heat, depending on thickness;
• shrimp - up to 4 minutes;
• mussels - up to 6 minutes;
• scallops - up to 6 minutes;
• oysters - up to 4 minutes;
• lobster tails - up to 11 minutes.

Remember to stir the coals to keep the heat up. Also turn the fish, 2 times will be enough. But the tuna needs to be turned over every 30 seconds so that it remains slightly moist inside.

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