Grilled fish is one of the most delicious dishes that is easily prepared at home.
It can be prepared alone or with a seafood cocktail, including shrimp, scallops and mussels. If you want to cook a really tasty carcass, you can’t do without knowledge of subtleties. So before you start the recipe, get acquainted with a selection of fish that is ideal for cooking on the grill.
Which fish is suitable for barbecue
You can cook different fish on the grill: fatty sea or river. The main thing is that she had dense meat and not so many bones. From sea for cooking on coals are suitable:
Grouper. It has a dense white flesh, but with many small bones. It has a thick skin that prevents the meat from falling apart. Therefore, when cooking it is possible to safely send to the grill after thawing.
Flounder. It bakes well on the grill because it has a flat shape.
Tuna. Also called “sea beef”, is considered a classic for barbecue.
You can also choose catfish, flounder and halibut from sea fish. For grilling it is better to take it fresh or chilled. Frozen must be properly thawed, leaving first in the refrigerator, and only then at room temperature. This is necessary because even elastic meat can stick and fall apart.
If the carcass is small and no larger than a grill grate, then any that has been bitten or bought in a store will do. It is quite another matter if it is large and needs to be fried in pieces, then you need to approach the choice more carefully. Fish with very tender meat will not be suitable here, as it may fall apart when turned over on the grill.
You can get out of the situation by rotating the pieces in foil. They must first be sprinkled with spices, salt and sprinkle with lemon juice. So come with different types of fish:
Halibut. Fleshy relative of flounder with delicious white meat.
Cod. Dietary fish, recommended for those who want to lose weight or follow a healthy diet.
Carp. It has tender sweet meat. In steaks it holds its shape poorly, so it is better to either wrap the pieces in foil, or stuff the carp whole, for example, greens.
River fish on the grill
It is also recommended to wrap pike meat in foil. It is tasty, but a little dry, and the foil allows you to save as much juice as possible. In addition to pike from river fish for cooking on the grill can be used:
Trout. Delicious fish, which is considered the “queen” of barbecue and barbecue. It has dense meat that does not fall apart on the grill, but often trout are cooked whole. The taste and juiciness allow you to do this even without the addition of spices. One slice of lemon will be enough.
Zander. The only downside of fish is the large number of small bones. But the meat is very ruddy and juicy.
Salmon. Another delicious fish for which grilling is one of the main ways of cooking.
Catfish. It is prepared on the grill in the form of steaks, has a juicy dense meat that holds its shape well. But first the fish must be soaked in water with vinegar or lemon juice.
Regardless of the selected fish, kebabs are recommended to be watered with lemon juice or melted butter. They also lubricate the lattice on which the dish is prepared. Especially large pieces can be first fried on both sides, then wrapped in foil and prepare a little more. Then the steaks will have a nice crust and will be completely baked inside. Too dry fillets can be pre-marinated, which will give the meat extra juiciness and tenderness.