The most healthy way of cooking fish is considered to be baking it on the grill. In addition to the fact that for the entire cooking time you will not need to add any cooking oil, the carcass is already fried and crispy due to staying on the maximum heated surface, a crispy crust will also help keep all of its juice in the fish.
There are several ways to prepare the carcass on the grill: in a frying pan, in an oven or directly above the coals. We'll talk about each of these ways below.
Fish in a frying pan
The most common and affordable way of cooking on the grill is one that requires for its implementation a special frying pan with a ribbed surface . It is good enough to heat this frying pan and you can achieve the effect of baking over real coals.
Ingredients:
- trout (small) - 1 piece;
- a slice of lemon;
- garlic - ½ tooth;
- on a branch of thyme and rosemary.
Preparation
Prepare the carcass (that is, having cleared it from the viscera and scales), carefully rinse the trout and dry it. Rub the fish with a paste of ground garlic. In the belly cavity place a slice of lemon and a sprig of fragrant herbs - a standard set. For greater reliability, the abdominal wall can be fixed. After, place the trout on a well-heated surface of the grill pan and fry, without turning, 5-7 minutes. Then repeat the procedure on the other side.
Grilled fish in oven
Preparing the fish in the oven, there is no need to stand over it, the dish under uniform heating will grasp from all sides. If you cook in "Grill" mode, set a high temperature, which allows you to cook fish in minimum time and at the same time leave it juicy.
Ingredients:
- fillet of salmon - 680 g;
- butter - 15 g;
- garlic - 1 tooth;
- orange juice - 55 ml;
- starch - 5 g;
- rice vinegar - 10 ml;
- leaves of thyme - 1 teaspoon;
- slices of lemon - 2 pcs.
Preparation
With fillets do not need to remove the skin, but to remove the stone is necessary. After rinsing and drying a piece of fillet, grind it and put it aside. Now to the glaze. For her, dilute starch in cold orange juice. Melt the butter and add crushed garlic to it, after a half-minute pour in the vinegar, juice with starch and add thyme. Wait for the thickening of the glaze and cool it after. Spread the glaze over the surface of the fillet itself and place it under the grill (at 210 degrees) for 8-10 minutes. When serving, accompany the fillet with a couple of slices of lemon.
Grilled fish - recipe
Ingredients:
- fillets of sea perch - 280 g;
- tamari sauce - 35 ml;
- honey - 25 ml;
- sesame seeds - ½ tsp;
- carrots - 35 g;
- greens onions - 2 tbsp. spoons.
Preparation
Before you grill fish for grilling, peel the perch fillets and rinse them. Place the fillets in a mixture of honey with tamari and onion pieces. After 10 minutes, the fish can be placed on the grill, placing grated carrots on top and sprinkling everything with sesame seeds. The preparation will take about 4-5 minutes.
Red fish on the grill
Who can refuse the fried
Ingredients:
- salmon fillets - 2 pcs. (for 175 g);
- honey - 55 ml;
- avocado oil - 10 ml;
- lime juice - 10 ml;
- Ground cumin - ¼ tsp.
Preparation
On the skin of the salmon, make several longitudinal incisions and rub it into the avocado oil and salt. The fillet itself is also ground with salt with ground cumin. Dilute honey with lime juice and cover this mixture with the surface of the fillet itself. Lay the fillets on the hot grill and cover with a lid, cook for 10-12 minutes.