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The most traditional dish Grilled meats are, of course, steaks. The second place in popularity is confidently taken by fish, which is equally loved by women who count calories, vegetarian men, and in general everyone who leads a healthy lifestyle. And although it is believed that it is easier to cook fish on a barbecue than meat, when preparing it you need to take into account some features.

Which fish is best on the grill?

Ideally, large steaks of fatty fish with dense meat are needed for grilling. But in principle, all types of fish are suitable for frying, regardless of whether it is fatty or bony, fresh or frozen, small or large... Just don’t take fish with tender and soft meat (for example, cod) - once on the grill, it crumbles and burns.

• fatty fish are already protected from drying out when cooked on the grill, while low-fat fish need to be coated with oil or marinade;
• Before cooking, fresh fish must be scaled and gutted, then the abdominal cavity must be washed and lightly salted. It is better to let frozen fish thaw in the marinade. In any case, you should not remove the skin in order to preserve the juiciness and not dry out the dish;
• If you are cooking whole fish, make 3-4 cuts on each side of the carcass so that it cooks evenly.

How to marinate fish for grilling?

The classic recipe for grilled fish is to cut it, pour olive oil and lemon juice, salt and pepper. But if you want to give the dish a special taste, you need to marinate it before cooking the fish on the grill.

On average, it takes 15-20 minutes to marinate fish for barbecue. And it is better not to use a large number of components. It is believed that the following spices are suitable for fish dishes:

• white, green and black pepper, sweet paprika, chili or cayenne pepper;
• onions and garlic, they add practically no taste, but they are saturated with aroma;
• exotic mixtures such as curry or ginger, which can be mixed with mango or soy sauce, but not with herbs.

Spicy herbs: fennel seeds, mint, dill, parsley (and it is better to use stems rather than greens), sage (caution: in large quantities gives a bitter taste), tarragon (goes well with other herbs), rosemary, bay leaf, lemon and borage - they can be torn and added to the marinade or stuffed into carcasses.

How to fry fish on a grill?

To prevent the fish from sticking to the grill, the grill must be cleaned according to all the rules: heat it up, wipe it with a napkin soaked in a small amount of vegetable oil, and dry it with a paper towel. It is advisable to “renew” the new grate before use - hold it over the fire so that it burns.

The correct temperature for frying fish is reached when a white coating forms on the coals. Experts say that the temperature of readiness of grilled fish can be determined “by touch” - it is difficult to hold the palm of your hand over the grill on which you can already cook.

To prevent charcoal grilled fish from burning, it must be turned frequently. To prevent the fish from falling apart when turning it over, use special grill grates. Turn small fish over using two spatulas, placing one under the head of the fish and the other under the tail.

The cooking time for grilling fish depends on its size - from 5 to 20 minutes. To determine readiness, press on the flesh - it should spring back slightly. And if the flesh separates from the bones, the fish is ready.

Serve

Sauces must be served with grilled foods. Alternatively, you can mix the remaining marinade with dry white wine and sprinkle on the fish right before serving.

In addition, all the ingredients that were used to prepare it are perfect for serving fish.

Maria Tishina specially for Village Club

From time immemorial, the main goal of a successful person was to show off. Before the advent of premium cars, mobile phones, Rolex watches and personal helicopters - they had to show off at the expense of housing, clothing and food. The latter method was the most accessible - therefore, excesses in the field of cooking flourished and smelled (often literally) throughout human history. The fish got it especially bad. To the tables of trendsetters - to Paris, Nuremberg or Vienna - sea ​​fish arrived... slightly stale. And in order to hide the fragrance, which was not entirely appropriate for an elegant table, the fish was buried under layers of pepper, cinnamon, saffron, cloves and other spices. And they baked longer - so that the beneficial and healing fire would cleanse it of harmful miasmas.

But then the 19th century came with its steamships, railways, intensive agriculture and conservation. There was plenty of food. Once sold for their weight in gold, peppers are now available at bargain prices at any grocery store. Fresh fish was delivered in refrigerated cars to any distance. It became impossible to surprise anyone with Norwegian trout. And successful people were left alone with constipation, liver disease and gout. Showing off with food became uninteresting—the skin wasn’t worth the trouble. And rich people began to receive treatment. Mainly diet and fresh air. And, being on a diet and fresh (sea) air, they discovered that, it turns out, not successful people eat tasty and healthy food.

For example, they simply take the fish, rub it with salt and pepper and stick it in the oven (or throw it on the grill grate or frying pan). And it's amazing.

As a result, increased demand caused prices to rise and the food of the poor became masterpieces of culinary art.

Fortunately, the general growth of prosperity and technological progress allow almost everyone to eat expensive and healthy food from the poor in our time.

Maybe now fish baked on a wire rack in the oven is not very cheap, but it is simple and healthy.

In general, it’s elementary.

1. Gut and (if necessary - ask about this when buying fish) clean.
2. Rub with salt and (if desired) ground black pepper.
3. Preheat the oven to 200°C (usually mark 4 on the regulator), place the fish on a wire rack and bake (you can turn it over on the other side halfway through cooking).

But the devil is in the details.

First you need to choose a fish. Firstly, to bake on a grill, the fish should not be very large - no more than 40 centimeters in length. Secondly, it must be fat enough. So as not to dry out. The following are suitable for baking “as is”: mackerel, horse mackerel, salmon, trout, sea bass, bonito, mackerel, cod, haddock, herring, sardines and anchovies - these are the most common.

You can bake both fresh and frozen fish (of course, it must first be fully defrost).

Then - and this is the most important thing - you need to determine the cooking time. Fortunately, there is a good rule, which is often called the “Canadian anglers rule.” Here it is:

For every two centimeters of thickness of the fish, eight minutes of baking is required at its thickest point.

Or ten minutes for every inch (an inch is approximately 2.5 cm).

Take, for example, mackerel and measure right behind the head: 6 centimeters - (6:2 (centimeters)) * 8 (minutes) = 3 * 8 = 24 - which means we bake for 24 (or 25 - you can round up) minutes. At the same time, you will practice your mental counting.

There are nuances regarding flat fish such as sea bass. They should be measured not between the back and belly, but between the sides.

Rating: ★★★★★

Pros: Simple, fast, tasty and healthy.

Nuances: Do not overcook in the oven - the fish will dry out and lose its taste.

Bon appetit!