There are over 90 species of fish in the “sea bass” genus, of which 4 live in the Atlantic and the rest in the Pacific Ocean. In terms of body shape they are similar to river perch, but differ in their inner/external structure and taste. The size of fish varies from 20 cm to 1 meter. Each recipe for grilled perch begins with a selection of ingredients. Choose perch with head (not to be confused with hake), firm meat, clear eyes and bright coloured gills. Be sure to smell the product – if it is spoiled, you will immediately feel an unpleasant smell.
Perch meat is something like cod meat – it is a fish with neutral flavour and no specific smells, which is a good base for any fish recipe. The only option that is not very suitable here is steaming sea bass. Because of its soft, quiet flavour it can turn out to be fresh. For grilling it is better to use 500 grams of perch (the weight of already gutted fish without head is indicated).
The perch cooked on coals is a simple and hearty dish for dinner with friends. We offer a step-by-step recipe of fish with capers, parsley and spice marinade.
You will need it:
- 6 small fish carcasses;
- a quarter teaspoon of black pepper and salt;
- 2 tablespoons of olive oil;
- 2 tablespoons of capers;
- 3 garlic cloves;
- 1 bundle of parsley;
- 1 lemon.
Cooking according to the recipe begins with cutting of carcasses – removing the inside, scales, head. The second step – mixing marinade. To do this in a bowl combine dried and finely chopped capers and parsley, pressed garlic, salt, pepper and a spoonful of oil. The third step is to apply the marinade to the fish. In 20-30 minutes after the last step you can start frying, it is more convenient to use a special grid. Grilled fish is fried for 5 minutes on each side. The spice of the dish will add lemon on the grill – slice it into quarters, dine with olive oil and fry for about 5 minutes.
Tuna – large fish, reaching 3-4 meters in length, with red meat, the taste and texture reminiscent of beef (in France it is called “Sea veal”). It is cooked in every possible way – fried, baked, boiled, stewed, dried, smoked. Meat is added to salads, sandwiches, pizza, rolls, sushi and cooked as a separate dish. It contains a lot of omega-3 and omega-6, calcium, phosphorus, iodine, 80% of the daily norm B12, and about 30% of the norm of vitamin B6.
Grilled tuna is a delicious and aromatic dish. To make it juicy, the meat is left a little raw inside (when fully fried it becomes dry and stiff). Due to the fact that the fillet does not undergo a complete heat treatment, it is necessary to pay particular attention to the choice of product. Fresh fillets should have a dark red uniform colour. Brown spots and uneven colouring are a sign of freshness. If you choose a whole carcass, pay attention to the skin (it should be light), the condition of the fins (intact) and the smell (pleasant ocean). It is possible to store fish in the fridge no more than 4 days.
GRILLED TUNA RECIPE
This grilled tuna recipe uses two average oceanic tuna steaks with a thickness of 2-3 cm. To give the tuna a pleasant flavour, a simple bouquet of spices is used. You’ll need it:
- 1 tsp. fennel;
- 1 hour. spoonful of coriander;
- a pinch of black pepper;
- a pinch of sea salt.
In the recipe is better to use fresh meat, but if you only have access to frozen steak – defrost it beforehand at room temperature. Cooking according to the recipe is as simple as possible – grind all the spices and salt in the mortar, oil the steak, pile the pieces of fish in spices and set aside for a few minutes while coals are prepared. Then the tuna is placed on the grill and cooked until medium rare.
The recipe for cooking may also include a marinating stage. A wide variety of mixtures of spices, oils and sauces can be used as marinade, here are two options:
Soy sauce, olive oil + sesame oil, honey, orange juice, any 2-3 spices to taste;
red wine, garlic, dried greens, fresh ginger.
If you like seafood, we suggest you try the octopus. The stew can be pre-processed at home, and finish cooking outdoors. Below you will find a step-by-step recipe with herbs and marinade for a carcass that weighs about 1 kg.
The octopus is cooked in several steps. The meat is first cooked with spices for 20-90 minutes, depending on the size. Then it is cooled down and sliced into portions. The octopus pieces are additionally marinated if necessary or immediately grilled, 3-4 minutes on each side – and the tasty octopus is ready. It is better to eat the finished dish immediately after grilling in hot condition – the meat will be juicy and tender.
The grilled octopus recipe is designed for a carcass weighing approximately 1 kg after processing. Frozen and fresh product will do. Please note that preliminary preparation is required. If you are going on a picnic, do it at home in advance or grab a pot.
You will need octopus in addition to 1 kg for cooking:
- 2 tbsp. of dry white wine;
- 2 bay leaves, a teaspoon of black pepper mixed with fragrant (peas);
- 70 grams of capers together with brine;
- 4 fillets of anchovy;
- 2 tbsp. of Dijon mustard;
- 2 twigs of marjoram;
- 3 cloves of garlic;
- 2 glasses of olive oil;
- 1 tbsp. of red wine vinegar.
The first 3 ingredients in the recipe will be required during cooking, the rest are for marinade. Add the ingredients to cook in a large saucepan with boiling water, immerse the pot in it and cook for 20 minutes. Cool the cooked meat and cut it into portions. Combine all the other ingredients except for the butter into containers, whisk with a blender, then gradually pour in the butter while continuing to whisk. Part of the prepared sauce will go into a plate to the dish, and part will be used as marinade. Put the meat in it and put it in the fridge for 20 minutes.
After that, all you have to do is to fry – oil the best electric grill, slice the pieces with a paper towel and fry at high temperature for 3 minutes on each side. For a more hearty meal, look for recipes for side dishes in advance. Grilled vegetables, fresh salad leaves and lemon juice will complete the dish well.
Mackerel is cooked in different ways – smoked, salted, baked and roasted. With any approach to cooking, it retains a rich set of essential oils, amino acids and minerals. Barbecue mackerel is fat, juicy and soft. It has a unique flavour – it is loved by those who love it. To emphasize it, you must choose the right marinade and sauce, against which the taste of fish will not be lost. Most recipes involve spicy and spicy sauces.
To prepare a delicious dish, choose a fresh fish with a dark patterned backrest and a light belly. There should be no damage to the hide. We recommend cooking mackerel using a fresh stew, but if you don’t have a choice, you can take a frozen one. Fish should be gutted, remove fins, gills, if necessary – head, rinse thoroughly. It is important to dry the carcass with a paper towel before frying – so you get a crispy crust.
Fry the fish can be whole and cut into pieces. Meat is marinated in lemon juice, white wine, soy sauce, lactic acid products. The recipe for grilled mackerel may not require pickling at all – just rub the carcass with ground garlic, dried dill, black pepper and send it to the coals.
We present you the recipe for grilling mackerel in Mexican. The unique aroma is created by chili pepper, cilantro and garlic. Fish is recommended to be cooked according to the recipe, not excluding any of the aromatic ingredients.
We will need it:
- carcass of mackerel;
- one small chili pepper;
- a sprig of cilantro;
- a small bulb;
- two cloves of garlic;
- vegetable oil;
- salt and pepper to taste.
Recipe in stages:
- gut the fish, remove the fillet and remove rib bones and fins;
- squeeze the lemon juice;
- finely slice the washed and peeled garlic and onion;
- Peel the pepper from the seeds, finely slice (use gloves to avoid burning, especially if the skin is micro-damaged);
- grind the cilantro;
- Mix all the ingredients including butter, salt and pepper and apply marinade to the fillets;
- keep the fish in a closed dish for 10-15 minutes;
- prepare the grill, put the ink on it and fry for 5-7 minutes on each side.