Varied fish on the grill: fast and tasty

Fish should not be cooked on fire, cooked or fried for a long time, so if you are going to cook delicious fish dishes, it's best to do it with a roaster, a grill or a grill. Thus, the maximum amount of nutrients remains, excess fat (if it's fatty fish) goes away, and vegetable oil is not needed for cooking. The dishes are tender and crunchy at the same time.

Of course, not every fish is suitable for grilling: if you are dealing with a delicate, loose fish or at your disposal fillets, they are cooked on a grate, previously wrapped in foil. For the grill itself, the fish with fat and dense meat - salmon, chum salmon, sturgeon, salmon, mahi-mahi, tuna - is ideal. River fish, especially small, are cooked on the grate entirely.

The fish on the grill is kept on fire for a very short time, but this does not mean that you do not have to bother with it. On the contrary, if you want to get a delicious dish on the way out, you need to make some effort beforehand. Namely correctly to separate and marinate the fish. It is necessary to clean it from the scales so as not to damage the skin - so it will not get dry from processing on fire and remain juicy. Before putting the fish on the skewer, wipe it with a paper towel. During cooking, turn the skewers carefully and as little as possible.

Grilled fish has its secrets regarding the cooking time. It depends on the strength of the heat, and on the thickness of the pieces, and on the length of stay in the marinade. Approximately one can say that every centimeter of the thickness of pieces requires about three minutes of heat treatment. But for lean fish this time should be shortened. How do you know if the fish is ready to grill? On the surface of the pieces should turn whitish juice, and in the event that the fish is strung on the spit entirely, around the ridge the flesh should become slightly pink. The fish steak is ready, if the tip of the knife easily separates the spine bone from the pulp. If you grill a flat fish on the grill (type of flounder), put it first with a light side down.

But, of course, the main secret that you need to know is to make the fish on the grill tender, juicy, crunchy and aromatic, is in its marinade. Here, for example, one such recipe for cooking fish in Korean. This dish is ideally suited for tuna (cut into pieces-steaks), but can also be another dense fish. First 4 large steaks are rubbed with sugar and placed for half an hour in the refrigerator. During this time, you need to fry sesame seeds in a pan (about a handful) until they get a golden flower. Then mix 5 tablespoons of sugar in a bowl, sesame seeds, finely chopped bunch of green onion, chopped garlic clove and a teaspoon of ginger in powder, pour all half a cup of soy sauce with 2 tablespoons of sesame oil, add salt and pepper. Steaks put in this marinade and left in the refrigerator for another 2 hours. Pour what marinade to merge, and fry fish in the heat of a bonfire on a grate or on a baking sheet in a well-heated oven.

The fish on the grill will be very tasty if you use marinade from fresh cilantro, garlic, honey and lemon. To make it, you need to mix in a saucepan 2 cups of honey, chopped 1 bunch of cilantro and 2 cloves of garlic. Heat on the fire until the honey is liquid, then pour in the juice of 1 lemon. Allow the mixture to cool. Fish lightly salt and pepper, pour marinade and put for 1 hour in a cold place, after which fry on the grill for five or seven minutes on each side.

Also interesting is a Georgian marinade for shish kebab from sturgeon. Bulbs are cut into strips, lemons are rubbed on the grater, coriander is chopped. In this mixture, add half a glass of white dry wine, salt and pepper. The fish should be marinated for at least an hour, after which it is fried 2-3 minutes from different sides. For fish frying whole (for example, trout), you can put rosemary sticks and lemon slices instead of marinade.