Fish should not be cooked for a long time on the fire, boiled or fried, so if you are going to cook delicious fish dishes, it is best to do this using a roaster, grill or on the wire rack. Thus, the maximum amount of nutrients is preserved, excess fat is removed (if it is fatty fish), and cooking oil is not necessary. The dishes come out tender and at the same time crispy.
Of course, not every fish is suitable for grilling: if you are dealing with tender, loose fish or fillet at your disposal, then they are cooked on a wire rack, previously wrapped in foil. For the actual grill, fish with fatty and dense meat is ideal - salmon, chum salmon, sturgeon, salmon, mahi-mahi, tuna. River fish, especially medium-sized ones, are cooked whole on a wire rack.
Grilled fish 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 tasty dish at the exit, you need to make some efforts first. Namely, the right way to cut and pickle the fish. It is necessary to clean it of scales so as not to damage the skin - so it does not dry out from processing on fire and remains juicy. Before you put the fish on the skewer, wipe it with a paper towel. During cooking, turn the skewers carefully and as rarely as possible.
Grilled fish has its secrets regarding 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. It can approximately be said that each centimeter of the thickness of the pieces requires about three minutes of heat treatment. But for lean fish, this time should be shortened. How to find out that grilled fish is ready? A whitish juice should appear on the surface of the pieces, and if the fish is strung on a skewer whole, the flesh should become a little pinkish around its ridge. A fish steak is ready if the tip of the knife easily separates the spinal bone from the pulp. If you grill flat fish (type of flounder) on the grill, first place it with the light side down.
But, of course, the main secret that you need to know so that grilled fish is tender, juicy, crispy and fragrant is its marinade. Here, for example, is one such recipe for cooking fish in Korean. Tuna (cut into steak pieces) is ideal for this dish, but there may also be other dense fish. First, 4 large steaks are rubbed with sugar and placed in the refrigerator for half an hour. During this time, you need to fry sesame seeds (approximately a handful) in a pan until they get a golden flower. Then mix in a bowl 5 tablespoons of sugar, sesame seeds, a finely chopped bunch of green onions, chopped garlic clove and a teaspoon of ginger powder, pour half a glass of soy sauce with 2 tablespoons of sesame oil, add salt and pepper. Place the steaks in this marinade and leave in the refrigerator for another 2 hours. Drain the marinade, and fry the fish in the heat of a fire on a wire rack or on a baking sheet in a well-heated oven.
Grilled fish will come out very tasty if you use marinade made from fresh cilantro, garlic, honey and lemon. To prepare it, you need to mix in a saucepan 2 cups of honey, chopped 1 bunch of cilantro and 2 cloves of garlic. Heat on fire until honey becomes liquid, then pour the juice of 1 lemon. Allow the mixture to cool. Lightly salt and pepper the fish, pour the marinade and put in a cold place for 1 hour, then grill for five or seven minutes on each side.
Such a Georgian marinade for sturgeon barbecue is also interesting. Bulbs are cut into strips, lemons are triturated, chopped cilantro. Add half a glass of dry white wine to this mixture, salt and pepper. The fish should be marinated for at least an hour, after which it is fried for 2-3 minutes from different sides. For fish roasting whole (for example, trout), instead of marinade, you can put rosemary branches and lemon slices inside.