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Grilled fish

Grilled fish


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The fish is cut into pieces, seasoned, salted and on each piece of fish put 2 slices of tomatoes, 2 thin slices of pepper and a slice of lemon and fold well in aluminum foil. The fish wrapped in foil is put on the grill.

Meanwhile, cook the tomatoes and peppers, grind the garlic. When cooked, cut the peppers into cubes, and crush the tomatoes and mix with the juice. Finely chop the hot pepper together with the parsley and match with the pepper. Add a little water; enough to cover the fish.

When the fish is ready, remove it from the foil and put it in the brine, which we put in the oven for 5 minutes.

Serve hot with polenta.

Good appetite!


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(5 points / total votes: 44)

adry 8 years ago - 26 April 2009 19:58

Re: Over the grill

How beautiful you presented him.
I confess that I have never seen this grill especially for spots !!
Was it equipped with a grill or did you find it separately?

Ioana 8 years ago - April 26, 2009 20:23

Re: Over the grill

I took it separately. we have grills of these everywhere, and not only for fish but also for large pieces of meat. they have different shapes and sizes. and costs only about 1.5 euros. I like that the fish comes back in a motion and does not stick to the grill, in the end I took the fish out of it intact.

anca dima 8 years ago - 27 April 2009 00:19

Re: Over the grill

I look super good. I don't like grilled fish, I'll try it too.

Ioana 8 years ago - April 27, 2009 09:15

Re: Over the grill

just don't like grilling? try it, it's very good, but I'll soon put other recipes with fish prepared in other ways.

ION 8 years ago - 27 April 2009 10:33

Re: Over the grill

Deine fotos sind ganz toll und smeckt sehr gut

Ioana 8 years ago - April 27, 2009 11:45

Re: Over the grill

thanks for the appreciation, you are cute

Thursday is the final test, my pictures will be printed, then I'll see how they are. what emotions do i have.

Radu Mateas 8 years ago - 28 April 2009 01:26

Re: Over the grill

Hi .
The fish looks very good and I suspect it is delicious but so he had a question:
Didn't the fish catch a bitter taste from the lemon peel because I noticed that you peeled everything?
Respectfully!
R.mateas

Ioana 8 years ago - April 28, 2009 07:31

Re: Over the grill

does not taste bitter! I also made chicken stuffed with a lot more lemons with the peel and it didn't taste good either, so no worries!

Gabi 8 years ago - 14 May 2009 14:21

Re: Over the grill

Hello Ioana,
it is a very interesting site, you deserve congratulations for it, but I understand that you are not in the country because you said above that in our country they are found everywhere and cost about 1.5 euros. In which country do you live now?
Gabi

Ioana 8 years ago - 14 May 2009 14:25

Re: Over the grill

I live in the country, more precisely in Cluj-napoca. I wrote the price in euros for adry, who was interested in grills, she lives in Italy and I wanted to get an idea of ​​the price

Maria 8 years ago - 11 June 2009 13:25

Re: Over the grill

Nice presentation, but I know that in the kitchen you are not allowed to manicure.

Ioana 8 years ago - 11 June 2009 14:36

Re: Over the grill

manicure refers to nail care not their length
anyway I have running water at home and soap, I use them regularly and especially before cooking. my husband and friends are not obsessed with disease and bacteria so that's enough for them. I've never heard of such a rule, it's funny what you say, so all the ladies with long nails I see on the street don't go into their own kitchen?
if I worked in the field of public alimentation I would use gloves and I should have up-to-date analyzes, that's all. plus you need a hygiene course. but this is not the case yet, no one in my pictures can get sick

katy 8 years ago - 25 June 2009 14:03

Re: Over the grill

Congratulations, the fish looks very good. I also like the fish and I can't wait to use your recipe.

Anca S. 8 years ago - 17 August 2009 07:17

Re: Over the grill

I also noticed that Ioana has beautiful hands and extremely well-groomed nails.
Oscar Torrijo, one of the most appreciated Spanish chefs and holder of a Michelin star, soon published a series of 6 recipe books on various specialties.
In a picture appears Oscar, the lobster, the rosemary sprig and some black nails that shit you!
So Marioaro, don't be mean!
Furthermore. you won't see a cook working with gloves (maybe no one told you, Maria: in the kitchen they are generally over 50 C and your hands sweat in the gloves, risking dripping sweat with talcum powder through customers' food .
In addition, after cutting onions with gloves, you need to change them so you can cut bread.
Nails, according to European hygiene standards, are not allowed to be nail polish but can be so long as to allow you to properly handle the products and utensils used.
But let's not prolong it.
Deadly fish, Ioana.

Teleleul 8 years ago - 21 August 2009 13:36

Re: Over the grill

I read the recipe as well as the comments on this site.
It seems to me a simple and very tasty recipe, today I have the pleasure to cook it with my friends. Thank you Ioana for the recipe and the instructions provided.
Good appetite for those who prepare this recipe.

Dan 8 years ago - September 4, 2009 12:30 p.m.

Re: Over the grill

I have only one remark: the fish is washed well before its wives and mothers are removed, after which it is not washed.

Ciula Andrei 8 years ago - 9 October 2009 19:07

Re: Over the grill

Very very good. Congratulations for a simple and delicious recipe. I licked my fingers with pleasure. Only good.

dan 7 years ago - 31 March 2010 12:03

Re: Over the grill

Why not grill in the woods instead of sitting on the balcony?

Ioana 7 years ago - 31 March 2010 12:07

Re: Over the grill

the balcony at work faces the forest and so I can prepare the barbecue on the balcony during lunch breaks. I wouldn't have time to go down, make charcoal fire in the forest, etc. in an hour, but with the electric grill it goes fast.
on weekends I obviously go out to the green grass and grill outside.

LOLY 7 years ago - 30 April 2010 15:37

Re: Over the grill

WOW1 I'm going to prepare something like that too!
But about the manicure, I find it very well done!

andreea 7 years ago - 18 May 2010 19:30

Re: Over the grill

super! i like this site! He helped me draw a fish for school! I'm 12! But anyway. my mother likes the recipe! she will make it! iummmmy iummmy

andy & # 40I am deaf & # 41 7 years ago - 12 July 2010 23:54

Re: Over the grill

without words, bravo. I really like a good day

Mihaela F. 7 years ago - 24 September 2010 17:47

Re: Over the grill

ioana is a wonderful recipe! today I prepared 4 fish and our friends that I had invited to the table also licked their fingers and raised me in glory. how well I liked it. you are an extraordinary housewife and thank you for your help! as a dessert I prepared the tart with cherries of which there is already absolutely nothing (and we were 4 people) every time I try your recipes I get some super good food, THANK YOU. if you ever get to israel you know that in our house you will always be welcome.

Catina Mavru 7 years ago - 24 October 2010 21:15

Re: Over the grill

Re & # 355eta is good & # 259. But how did you use the potatoes "as a garnish"? Can't you make them simpler, as a garnish? "As .." means "as if it weren't ..", a kind of "as a potato garnish" meaning instead of a potato garnish. ). we put potatoes "! Let me, with this "linguistic" invention of the market, the one that spoils the Romanian language, trying, apparently, to avoid cacophony, even if it doesn't even exist (as in the present case. But, once again, the recipe is wonderful. Thank you.

cleo 6 years ago - 11 April 2011 03:19

Re: Over the grill

Congratulations for the site and for what you do! I stumbled upon it today. I haven't tried anything yet but I will definitely do it because many recipes seem easy and fast (and I don't like to spend a lot of time in the kitchen: D) and it looks perfect.
PS. I can't believe what some observers have and what criticisms they have

andrea 6 years ago - 17 April 2011 03:05

Re: Over the grill

I also made this recipe and it turned out super good

Andreea 6 years ago - 4 January 2012 17:46

Re: Over the grill

if instead of trout I chose code.

costache gigi 5 years ago - 15 February 2012 09:28

Re: Over the grill

Hi. interesting your grill, and I suffer from the same thing that I don't have a grill in the block, where did I buy it? VREUUU SIIIII EEEEEUUUUUU. kiss

alex 5 years ago - 10 August 2012 21:06

Re: Over the grill

very cool and complex recipe, I make it on Sunday

lucia 5 years ago - 9 September 2012 10:18

Re: Over the grill

grilled fish. a wonder, today being a sunny day, with all the excuses I am not a millionaire, but I go out to the garden, I have a grill, so and so, but you will be fine.
Now I want to make you a little, a little, a little, your appetite. .
The recipe is perfect, but sometimes I bring something else, these are secrets. something extra.
Tips on your own skin.
If the fish is frozen, do not microwave it.
If you want to eat it, take it out of the freezer in the evening.
If you want to make it crispy, the oil must be hot.
I also have something to learn, I'll kiss you from Switzerland

lucia 5 years ago - 9 September 2012 10:52

Re: Over the grill

I have something else to add.
By the way, from Balcony. You buy an aluminum foil but it is not cheap, that is, of any quality. You spread it on the table about 30 cm, and you put layer after layer: It takes a little imagination.
You form it like a tray, after which you go to the kitchen and take the tray from the oven, you also need two stones from the yard or something to put under the foil ... WHY. When you have prepared the foil and the tray, you have to make the fire, hand. and the foil rests on something.
From the foil you make a tray, shape it as you want, and make small holes here and there to drain the fat.
Don't forget if you're on the balcony to put out the fire. It can be dangerous.

Dan Munteanu a year ago - July 26, 2016 17:37

Re: Over the grill

Fish has a meat that absorbs all the spices we add. That is, they pass through the skin and go into the flesh, but the skin does not take into account the mrodens. Butter helps you not to burn too much skin or layer of meat. Either way. those inventions of grilled fish: stainless steel support only for fish. it should help a lot. (I haven't checked them yet, but I will definitely buy ..).
However, you have to "translate" the fish on the grill. I had the sea on the grill and it didn't come out. besides the bones it was still raw. Now I have 2 "tilapia" - over the ocean and tomorrow night I celebrate the change of the prefix. I hope it's ok.


We clean the fish, wash it, drain it of water and give it a pinch of salt. We peel the potatoes, cut them into cubes and put them to boil. Wash the lettuce and drain it well. We cut the sour donut into cubes.

Put in a bowl the boiled potatoes, the donut, the olives and the broken lettuce pieces by hand. In another bowl, prepare the dressing from vinegar, olive oil, salt and pepper. Put the dressing over the salad and mix lightly. It looks like oriental salad, only it doesn't have onions. If you also want onions, you can add them. Set aside the salad, heat the grill and cook the fish. The meat will come off easily from the fish's bones, especially since it has taken a little salt before. We put the pieces of fish in the salad. We can serve it on a plate on which we have previously put lettuce leaves. We can also add two quartered lemons.


Over the grill, tasty and flavorful & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of grilled fish it is ideal for the summer, when we go out to the green grass and when we definitely heat the grills. In my family, grilled meat was indispensable and I think I grilled it every two weeks. My father was the "master of the grill" and he made the best steak in the world. He also taught us to love grilled fish. From him I learned how to prepare it, to cook it and even how to eat it to avoid bones. He was always busy and definitely polenta soft, two indispensable preparations for a successful barbecue, from his point of view. I eat fish anyway and it's enough to cook it on the grill so I don't need anything. Maybe just some vegetables.

For this grilled fish recipe I opted for 3 different types of fish. Salmon, trout and carp. I took salmon medallions, whole square and carp fillets. I wanted to show you how to cook more types of fish and not feel intimidated to buy it and cook it. It is very important that the fish is well dried when you put it on the grill and that you do not have marinades that contain water or liquids. The only liquid allowed is oil. Otherwise, any other liquid will only make the fish stick very hard to the grill. The drier the fish and the hotter the grill, the better the fish will come out. It is equally important not to move the fish on the grill until after at least 3 minutes.


Grilled fish (trout)

After many mistakes, I found the right recipe for me, for grilled fish in the kitchen, without ragging its skin, without confusing it on all sides and especially to choose with a crispy skin and juicy meat.

To the ingredients I would say just that: trout. How many do you need. I had 4, we were 4 in the house.

For a nice grilled fish, I chose to follow a few rules:

  • The fish must be well dried by water. Very good. If you choose to salt it before cooking, give it time to leave its water for an hour or two. Which, of course, we'll swallow, absorb with kitchen towels. Even inside the fish, after, of course, I gutted it.
  • Do not grease the fish with oil or the grill.
  • The grill very, very well heated before putting the fish.

I didn't cut the trout, they were medium in size, but I cut off their heads and tails, which I usually keep for fish soup or stock .

After the grill was very hot, over high heat, I put the fish on the grill.

I watched when the skin underneath is browned, gently lifting the fish from the tail. It is also easy to see when the meat is white inside, on the grilled side. Then I turned the fish over.

It is preferable not to fry them until they are browned.

I made sure they were made on the other side and that was enough. I took them out on the plate.

I put them on the table with a green salad and basmati and wild rice with lemon & # 8211 the recipe here.


What do you need

  • 4-6 fish (fresh fillets, such as snapper, cod, salmon)
  • Garnish: lime slabs (fresh or lemon)
  • For Marinade / Sauce:
  • 4 tablespoons soy sauce
  • 3 tablespoons
  • Shell sauce
  • 1 tbsp
  • fish sauce (available through glass at all stores in Asia / China)
  • 2 tablespoons
  • sugar (packed in brown packaging)
  • 4-5 cloves garlic (chopped)
  • 1 tablespoon lime juice
  • 1 chili (chopped red, or 1/8 teaspoon to 1/3 teaspoon
  • dried crushed cayenne or chili peppers (chili flakes, to taste)

Grill gaskets

Prepare grill liners healthy and tasty! Whenever you need a good meal to be served next to steak or other meat dish, consult the recipes for barbecue garnishes and you will make the right choice!

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    Necessary ingredients fish brine recipe:

    • freshwater fish, larger or smaller, of what kind it hits
    • bell peppers or kapia
    • well ripened tomatoes
    • greenery & # 8211 parsley
    • ciuşcă
    • coarse salt

    Preparation of fish brine:

    It was based on the principle & # 8211 we catch, that's brine so we fished some crucian carp, perch, mallards (small pike) and 2-3 small pikeperch.

    1. I gutted the fish, removed the entrails, washed it with cold water and gave it coarse salt. Grilled fish does not clean the scales, so it will not stick to the grill and crumble. Burnt scales are cleaned by scraping with a knife after the fish has been cooked. We leave the fish to wait, to draw salt and take it to the air, for about an hour.

    2. Meanwhile, light the fire and bake 4-5 tomatoes and 4-5 kapia peppers on a plate. Once baked, give them a pinch of salt and leave them in a covered bowl to cool. When they have cooled, peel both the tomatoes and the peppers. We pass the tomatoes with a fork and we can leave the peppers whole or we also clean them of seeds and chop them. I usually leave whole peppers in the open air, I leave an archaic note, but if I prepare brine at home, I clean and chop. It depends on everyone's pleasure. By chopping, it also gains in taste, due to the better capitalization of the juice from the baked peppers. It is important when cleaning baked peppers not to lose the juice, the juice that accumulates inside them during baking because it is valuable for flavor and taste. After we have prepared the tomatoes and baked peppers, we leave them in a covered bowl until the fish is cooked.

    3. The tomatoes and peppers were baked on the plate, on the flame, so now we prepare the embers and the grill for the fish. We put the fish on the grill and in parallel we put, in a cauldron, water with a pinch of salt to reach the boiling point and give it a few boils. The fish will cook fairly quickly.

    Even if it looks better done, burnt, don't worry, it is cleaned quickly with a knife, because the burn is represented by scales. In the brine prepared with grilled fish, we must find the taste of baked fish so the fish must be well done. To cook fish is better a disc (I mean the tractor disc used to discuss the plowed land and which was turned into a grill), if you have, which was not the case with us, on the pond. It is easier to control the power of the fire and implicitly the temperature.

    4. Take the cauldron of hot water off the heat and put the fish cleaned of the burn in it, quickly add the tomatoes and peppers and cover to harmonize everything in smell and taste. There must be enough water in the cauldron to cover the fish, but not, as we have seen, a cup of water. It is called brine because it has brine, meaning juice.

    While we are cooking the tomatoes, peppers and fish, we also prepare the garlic, clean it, crush it well and rub it a little. (as on mujdei) with a pinch of salt, let it dry and make good use of its juice and aroma.

    5. We leave the cauldron with fish brine to rest for 5 minutes and reduce the heat because we do not want to cancel the contribution of garlic by scalding it. Not good for brine, garlic must feel it, be & # 8220live & # 8221. After adding the garlic, we taste to see how we are with the salt (even if all the ingredients had salt, we might have to put more), chop a healthy bunch of parsley and flavor the brine. On the still-smoking embers, we bake some weather-dried cups, faster or less quick, as we please, and add them to the cauldron, as a final crowning of our work. Cover and let it taste.

    Fish brine is eaten with polenta turned upside down and cut with string. Before, drink a brandy boiled with spices but also with some walnut kernels, whose oil comes to the surface and gives flavor. In addition to the aroma, this walnut oil is also a good gastric bandage.

    We stayed in the pond for two days and as the old people say that when the frost falls, when the quinces are harvested and when the wine has stopped boiling, it is time for the pastrami of sheep, we could not not listen to the forerunners and not work more the grill.

    So, in addition to the fish, we also worked with some sheep pastrami and two chicken cut in half, greased with oil, spices and herbs.

    I think the Japanese have a say, that a full stomach doesn't keep a quick mind. If there was any need for proof to that effect, it came at a time when, in the afternoon, Nea Ion and her friend Victor were frantically preoccupied with chess. The photo speaks for itself of how impressed they were with the moves and strategies.


    Mistakes you shouldn't make when cooking grilled fish

    Heat the grill and cook the best fish. But don't make the mistakes below.

    1. Do not clean it well with water
    After you have cleaned it well of scales, you have removed its intestines and washed it well, wipe the fish with a napkin to absorb the remaining water. Then, the best way to cook it is the simplest: grease the fish with olive oil, season it with salt and freshly ground pepper and put a clove of garlic inside. Grease the grill with olive oil just before you put the fish. Turn the fish over once and let it sit for a total of 10 minutes.

    2. Remove the skin before cooking
    The skin holds the fish meat together and gives it an extra flavor: after cooking, it becomes crispy and very delicious & ndash after all, all the spices are gathered here.

    3. You are not cooking the fillets correctly
    When dealing with fish fillets, it is best to cook them on the skin side first. This way, the fish is not missing and you avoid soiling the grill for as long as possible.

    4. You don't take time into account
    A fish cooked too hard will be dry. A raw fish is not good either. The simplest, to make sure you have the best results, be careful on time. You need 8 minutes for a thickness of 2.4 cm and 10 minutes for a whole fish. Then, check it two minutes before taking it out on the plate.

    5. Do not remove it correctly from the grill
    The utensils you need are a fork and a spatula, so that the meat does not break. Using a fork, peel it off the grill, then remove it to the plate with a spatula.

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    Mistakes you shouldn't make when cooking grilled fish

    Heat the grill and cook the best fish. But don't make the mistakes below.

    1. Do not clean it well with water
    After you have cleaned it well of scales, you have removed its intestines and washed it well, wipe the fish with a napkin to absorb the remaining water. Then, the best way to cook it is the simplest: grease the fish with olive oil, season it with salt and freshly ground pepper and put a clove of garlic inside. Grease the grill with olive oil just before you put the fish. Turn the fish over once and let it sit for a total of 10 minutes.

    2. Remove the skin before cooking
    The skin holds the fish meat together and gives it an extra flavor: after cooking, it becomes crispy and very delicious & ndash after all, all the spices are gathered here.

    3. You are not cooking the fillets correctly
    When dealing with fish fillets, it is best to cook them on the skin side first. This way, the fish is not missing and you avoid soiling the grill for as long as possible.

    4. You don't take time into account
    A fish cooked too hard will be dry. A raw fish is not good either. The simplest, to make sure you have the best results, be careful on time. You need 8 minutes for a thickness of 2.4 cm and 10 minutes for a whole fish. Then, check it two minutes before taking it out on the plate.

    5. Do not remove it correctly from the grill
    The utensils you need are a fork and a spatula, so that the meat does not break. Using a fork, peel it off the grill, then remove it to the plate with a spatula.

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    Grilled swordfish with salad

    Did you eat swordfish? Is good. If you get a few fillets you can cook them on the grill (or on the grill, outdoors, if you want!). Before putting them, grease them with a dressing of garlic and olive oil with a little lemon juice. Use the remaining dressing for the tomato salad with olives that you will serve next to the fish.


    Video: The Best Grilled Vegetables EVER! SAM THE COOKING GUY 4K (July 2022).


Comments:

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