What could be better for a family dinner than fresh grilled fish with a scent of aromatic haze?
1. Grilled fish with marinade
Ingredients:
4 fish carcasses,
2 tbsp. l. olive oil,
zest and juice of 1 lemon,
salt - spices, herbs (marjoram),
vegetables for a side dish.
Preparation:
Remove scales from the fish under running water (using the blunt side of a knife). Using a knife blade, make a horizontal incision along the stomach of the fish. Gut the carcasses and rinse under water (heads can be cut off, but this is not necessary). Use a sharp knife to make 4-5 diagonal cuts on each side of the fish. Place the carcasses in a flat, non-metallic dish.
Grilled fish marinade:
To make the marinade, combine marjoram, olive oil, lemon juice and zest, garlic, salt and pepper. Pour the cooked marinade over the fish and leave in the refrigerator for 30 minutes. Grill fish for about 15-20 minutes, periodically pouring marinade over it. Serve with vegetables, sprinkle with chopped herbs.
2. Grilled tuna steak
Ingredients:
4 tuna steaks, each 175-200 g,
1 teaspoon of cumin seeds (fry and grind),
a pinch of pieces of dry red chili,
2-4 st. tablespoons of extra virgin olive oil,
salt,
ground black pepper,
lime slices and fresh cilantro sprigs for garnish
For salsa:
1 small red onion (chopped)
200 g red or yellow cherry tomatoes (chopped coarsely),
1 avocado (peeled, pitted, chopped)
2 kiwi (peeled, chopped)
1 fresh red chili (seed, chop)
15 g fresh cilantro (chopped)
6 sprigs of fresh mint (tear off the leaves, chop),
1-2 teaspoons of Thai fish sauce,
about 1 teaspoon brown sugar
Preparation:
Wash tuna steaks and pat dry. Sprinkle with half cumin, dry chili, salt, pepper and half lime zest. Grate 2 tbsp. spoons of oil and leave in a glass or porcelain bowl for 30 minutes.
While the fish is marinating, cook the salsa. Stir in onions, tomatoes, avocado, kiwi, fresh chili, chopped cilantro and mint. Add remaining cumin, leftover lime zest, half serving of lime juice. Season with Thai fish sauce and sugar. Leave for 15-20 minutes, then add more fish sauce, lime juice, olive oil if necessary.
Grill the tuna on both sides. Garnish with lime slices and cilantro sprigs. Serve salsa separately or place on tuna platters.
3. Grilled salmon
Ingredients:
4 Norwegian salmon steaks,
2 tbsp. l. vegetable oil,
1/2 cup dry white wine
100 ml soy sauce
1/2 tsp ground ginger
1 tsp lemon juice
ground pepper - to taste
Preparation:
Combine the marinade ingredients in a large bowl. Send pieces of Norwegian salmon to the marinade and leave for 15 minutes. Drain off excess liquid and barbecue covered for 12-14 minutes, brushing with marinade. Add salt and pepper to taste.
4. Grilled fish with salt and rosemary
Ingredients:
1 fish, cleaned and gutted,
2 tbsp olive oil,
1-2 tsp salt, a few sprigs of rosemary
Preparation:
Wash the fish, wipe dry with a napkin, make shallow cuts on the skin. Rub the fish well with salt, sprinkle with olive oil. Place a few sprigs of rosemary in the middle of the fish and grill on both sides. You can add chili for pungency, to spice fennel seeds, and mint for freshness.
Experiment. Instead of rosemary, you can choose any aromatic herbs, thyme, oregano are great.
5. Grilled mackerel
Ingredients:
1 mackerel,
30 g tartar sauce,
1 piece of bread
1/2 lemon
garlic Sause,
salt, pepper - to taste,
parsley and lettuce - for garnish
Preparation:
Gut the whole mackerel, remove the gills and eyes.Marinate the fish carcass with salt, pepper and lemon juice for 20-30 minutes. Grill on both sides for 25 minutes.
Sprinkle with a lemon wedge during frying.
Serve special bread with the fish: To do this, grill a slice of wheat bread until golden brown, pouring garlic sauce.
Serve the cooked fish with garlic bread and tartar sauce, garnish with lemon wedges, lettuce and parsley. The dish is ready. Bon Appetit!
For making tartar sauce mix mayonnaise, dry white wine, chopped onions, pickles, salt, pepper and a boiled chopped egg.
Garlic sauce consists from garlic, water, dill, salt, pepper and vegetable oil.
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