Seabas (aka Lavra common) - Perciform ray-fish from the family of the Moronovs - dwells in the coastal saline waters, an object of active fishing and breeding. Seabass can reach a length of up to 1 meter and weight up to 12 kg. Seabass is a valuable and useful product containing proteins, useful calcium and phosphorus compounds, vitamins A, B and E. In the flesh of sea bass very little fat (only 1.5%). This product is low-calorie, it can be used for dietary nutrition.
Cooking seabass in various ways, including, and grill. So we go for a fish and choose the most beautiful, with intact scales and clear eyes.
Tell us how to prepare seabass on the grill, of course, for this, it is good to firstly lightly marinate the fish.
How to marinate seabass for grilling?
It is not necessary to make a marinade from too aggressive ingredients, it is better that the taste of the fish after marinating remains sufficiently pronounced. We do not marry for long: literally within 10-20 minutes - this is quite enough.
Ingredients:
- seabass - 1 pc. weighing about 500-600 g;
- lemon juice - 1 tbsp. a spoon;
- salt;
- ground dry spices (black or fragrant pepper, coriander, anise, fennel);
- vegetable oil (best olive oil) - 1 tbsp. a spoon;
- garlic - 1-3 cloves;
- fresh greenery different for decoration.
Preparation
If the fish is freshly frozen, thaw it in a container of cold water. We'll clean the fish from the scales, gut, remove the gills and rinse with cold water, then dry with a clean napkin. On the sides of the fish diagonal infrequent surface incisions (it is possible so that the "grid" is obtained). We mix in a bowl of oil, lemon juice, salt and spices. Add the garlic squeezed, let this mixture stand for 5-8 minutes and strain the marinade through a strainer.
Oily smear marinade fish from the inside and from both sides from the outside, after which we leave the minutes at 10-20.
We clean the grilled grate with vegetable oil or a piece of lard .
Fry fish over well-burnt coals (or on medium heat in an electrograss) for 4-5 minutes from each side. The fish is cooked quickly enough, it should not be dried. Serve cooked fish with rice or potatoes, decorate with fresh herbs. Wine is better to choose a table white or pink.
Approximately following the same recipe, you can prepare seabass on the grill in the foil - so the fish will turn out to be more juicy.
Seabass in foil on the grill
Preparation
We do everything the same (see above), after a short marinating before wrapping, wrap the fish in foil and bake. In the middle of the process we turn over. Seabass, baked on the grill, well served with some light sauce.
Seabass in grill pan
Preparation
If the fish is longer than the pan, it is better to remove the head with a sharp knife before knife or cut the fish with steaks, or milled (leaving the skin), and then cut into portions. In this variant, after pickling, before frying, the fish should be slightly dried with a clean cloth and packed in flour
If you want to cook seabass on a pan-Asian style grill, make a marinade from authentic, characteristic products: use lime juice, hot red pepper, coriander, anise, soy sauce , sesame oil, rice wine, mirin.