Now you will not surprise anyone with a list of products that can be cooked on coals, but grilled sea bass does not give up its positions! A lot of lovers of delicious food believe that such grilled fish will always be popular, because it is not only tasty, but also healthy. There are many other ways to prepare fish for grilling. I will tell you how to cook sea bass according to the simplest recipe. It always turns out impeccable taste - with herbs and spices.
For baking, we will take a kilogram - one and a half sea bass. Better of course fresh, but for many it is simply impossible. In this case, take freshly frozen. It will need to be carefully thawed on the bottom shelf of the refrigerator for 3 to 4 hours.
The dish will be ideal if it is freshly caught.
In principle, according to this recipe, you can cook any sea fish, but it is better to marinate river fish in advance.
Cooking
Sea bass must be gutted, gills removed, and thoroughly rinsed in running water. It is not necessary to peel off the scales, as we will eat it by removing the skin.
The prepared fish must be slightly salted from the inside and stuffed with fresh dill, cilantro and basil.
We will not cut the greens, but we will lay them in the abdomen as a whole.
Greens will not only give the fish its flavor, but also make the perch very juicy.
Then, prepare the mixture in which we will roll the fish. This is the main flavor note in this recipe. To do this, mix a kilogram of salt with 3 tablespoons of the seasoning "Hmeli suneli." In principle, you can use any other seasoning you are used to. There are no strict restrictions here. The mixture will still be left over and can be used for baking next time.
Dip the stuffed fish thoroughly on both sides, and then immediately send it to the grill. We will fry on each side for 15 - 20 minutes, until it is completely baked. If in some place the perch is slightly overcooked or burnt (as in the top photo), this is not a problem, since we will definitely remove the skin with salt from it before eating.
So, the time is up and our grilled dish is completely ready. Remove it from the grill, put it on a plate and serve with fish sauce. We eat, after removing the greens from the abdomen and removing the skin. Can be served as a side dish
Put the sea bass fillet into the boiling liquid. Place the perch fillets on the grill and fry, uncovered, for about 3-4 minutes on each side. Grilled sea bass according to this recipe is easy to prepare.
Now we will thoroughly coat the fish on both sides and inside with mayonnaise. The fish is placed inside such grates and is well preserved in the process of cooking on the grill. We have noticed that inexpensive freshwater or saltwater fish with a neutral flavor are especially good for grilling, which are not as good if cooked differently.
In fact, river perch can also be used, however, smarida or other sea bass is distinguished by more tender meat and a more delicate flavor. In this story, I want to talk about my barbecue perch recipe.
Usually I don't bother much with the recipe for perch - sprinkled with salt, pepper and into the pan. There are a lot of recipes on the Internet in which the fish is coated with melted butter. You calmly turn the fish over in the grate and do not worry about anything. The perch has very tasty meat - the fish is predatory. Previously, the chicken breast, after butchering the chicken, lay in my freezer, on a "rainy" day. Now I offer you a recipe that completely changed my attitude to this part of the chicken.
Grilling is an excellent cooking method for sea bass. What they caught, they ate. That's what the Norwegian fishermen say. The dish - grilled sea bass with honey, was shared with us by tourists, lovers of fishing tours, which are so popular in Scandinavia. It is better to cook fish in scales. No need to mess around with cleaning. Put the fish on the grill grate and, depending on the heat, bake over the coals.
1. Grease the perch fillet on all sides with olive oil. Make slits on the marinated fish and brush with olive oil. Put the perches on a preheated grill pan with olive oil. On coals, any fish acquires an appetizing golden crust. There are many ways to cook it on the grill: using skewers, on the grill as a whole, steaks or fillets on the skin. You can also bake fish in foil with aromatic spices.
Sea bass is a light fish with a high oil and moisture content, and belongs to the Perciformes family. Preheat the grill to medium heat and coat it with oil or non-stick cooking spray to keep the fish from sticking. Dip the sea bass in flour and place it in the egg. Dip fish in cornmeal to coat both sides.
Sea Bass - occupies one of the first places in the quality of taste, in addition, it is very useful, it serves as a good source of proteins, contains a lot of vitamin B12, is an antioxidant. Sea bass is especially useful for the thyroid gland. He received the greatest popularity in Japan, where he is called the "spring" fish. So, let's move on to cooking. Let's prepare the fish. To do this, it must be thawed, washed, gutted.
After this time, the fish can be baked. Bake for about 40 minutes, periodically turning the grate over, making sure that the fish does not burn. For cooking on the grill, any fish of medium or large size is suitable.
Grilled sea bass
Smoking while cooking on a barbecue gives such a fish a bright and rich taste. Rainbow and brown (lake) trout, as well as crucian carp, are best obtained on the grill. Of course, this is up to you. In our opinion, fresh products are tasty on their own and do not need to be marinated. I put lemon slices and fennel inside the fish.
Put the fish on the grill (barbecue grill), where it will be cooked with heat from coals (but not direct flame) and smoked with smoke from wood chips. Keep the lid of the barbecue grill closed. Cook medium sized fish without flipping so it doesn't break.
Well, on the grill - this is in the summer in the country. And in winter, then bake in the oven. And another important point, do not forget about the quality of the fish itself. And hormones and antibiotics that are not visible to the eye can be harmful. If the fish was grown according to all the rules and slaughtered on time, then it is not dangerous and of good quality.
Grilled sea bass with grapefruit marinade
The latter is much drier and rougher, because it gets there during the period of life after spawning, exhausted and emaciated. Pour the fish with dry white wine, and also squeeze half the lemon and send it to the refrigerator. After the fish has marinated, we take it out of the refrigerator. And this occupation, I tell you, is not pleasant.
One big problem with river fish is the smell of river mud. Paprika and parsley help reduce this smell, and the ideal way to get rid of this smell is to soak the fish in milk for about an hour. There was no time for this - I decided to just put a little butter inside the fish for a test - I think it will melt on the fire itself.
So, sprinkle the whole fish with chopped garlic and add a little inside. Sprinkle lightly with oregano and stuff the cavity of the fish well with parsley. They say you can use dill, but I liked it so much with parsley that I just can't bring myself to try it with dill.
Serve sea bass fillet with vegetables and chilli (optional). Today we will cook a very tasty dish, which fish lovers will especially appreciate. Grilled sea bass - a unique step-by-step recipe with a photo that can bring real delight! Prepare the sea bass fillets either by marinating 1-2 hours before cooking or by rubbing the fish with your favorite seasonings.
On the shelves of fish stores for sale there is always a sea bass. You don't have to bypass it. From it you can cook very tasty dishes. For example, a grilled sea bass recipe will reveal the taste of this spiky fish. You will learn how sea bass on coals loses the smell of the sea under the influence of the native smell of a fire. About the secrets of making a real fire, with excellent and "tasty" coals - a separate topic about this below.
Perch to the grill lies in oil
When choosing a sea bass, focus on a medium-sized fish, so that it is obsessed with the barbecue grill. You can choose a large perch, but then it will need to be cut into portions, cooking the dish will take a little longer. Therefore, for now, we select a medium-sized perch to lay it on the grill.
What is required after purchasing a perch? You can clean the fish at home or on the spot - in nature, where your barbecue is. Still, it is more convenient to do this at home, especially if your barbecue is twenty, thirty minutes away or driving. This time is enough for the perch to lie in vegetable oil (sesame or olive oil, or sunflower oil as an option).
First, clean the fish from scales, fins, tail and head. Rinse, then salt, rub with pepper and other spices that you like, put in a saucepan, and pour with oil. While the fish lies in oil, it is saturated with additional fat, saturated with spices and then gives excellent juice and taste.
Therefore, sea bass on a fire comes to readiness after a short marinade in a quarter of an hour, a maximum of 20 minutes.
Pieces of sea bass on a skewer
Practice shows that sea bass on the grill, cooked on a grill, is not much different from another dish in nature - sea bass skewers.
Pre-treatment of fish and preparation for frying is the same. The only difference is the size of the fish. Shish kebab is usually made from large perch, when the fish can be divided into portions from the sirloin. Such portioned pieces of fish can be strung on a skewer. In this case, we season the pickled perch with lemon juice, string pieces of loin meat on a skewer, generously laying rings of large onions and plump tomato slices.
Camping fish dishes
A fellow sea bass is a river perch. It is prepared in nature using almost the same method. The only difference is that river perch has enough of its own fat to give good juice and taste. Therefore, you can not use additional fats and do without a preliminary marinade in oil. You will need salt, spices, which you process the perch carcass with, and put the fish on the grate, and then send it to the coals of the fire.
Therefore, the river perch on the grill cooks faster than the sea counterpart. It takes almost ten minutes less time until this camping dish is fully cooked, that is, 10-15 minutes and you can eat fish.
It is impossible not to mention the most common option for cooking perch on the banks of a river, lake or pond. This is perch on a fire, which fishermen use in the process of fishing. Immediately after the morning bite, the first perches go to the most long-awaited and appetizing breakfast.
After cleaning and gutting, perch is immediately salted, peppered, strung on a thin skewer and placed on the hot coals of a fire. The fishermen think it is very tasty.
Another option is that the peeled perch, after being treated with salt and spices, is wrapped in a large leaf of burdock and placed on the coals of a fire. Connoisseurs believe that this is a very successful way of cooking. Perch turns out almost steamy, and burdock juice has nutritious and piquant taste, aromas that saturate the carcass of the fish.
What are good coals for a fire?
In order for sea bass on coals or river perch on a grill to turn out to be “yat”, not only perfectly prepared fish is required. You also need a good fire, or rather, excellent coals. This problem can be solved by buying charcoal in the store. This is a fairly simple and affordable way for everyone to buy fuel for a fire. But in order for your picnic to be a success, and the food to be closer to nature, find real firewood.
INGREDIENTS
- 2 sea bass, approximately 300 g each
- 2 garlic cloves
- 3 stalks fresh lemongrass
- 1 small red chili pepper
- 1 tsp Sahara
- 1 st. l. fish sauce
- 3 art. l. unrefined peanut butter
- chili for serving
STEP-BY-STEP COOKING RECIPE
Gut the fish, remove the gills. Remove scales from fish, wash under running cold water and pat dry inside and out with paper towels.
On the sides of the fish, make 2 shallow diagonal cuts. For lemongrass, remove the top of the stem, leaving about 8 cm of the bottom. Remove dry outer leaves.
Break the lemongrass stalks with a strong blow from a cleaver (hit with the flat, not the blade) or other heavy object. Chop one of the stems very finely and place in a mortar. Peel the garlic, chop the chilli very finely. Place the chili and garlic in the mortar with the lemongrass. Add sugar and grind into a coarse paste.
Mix the contents of the mortar with fish sauce and oil.
Put the two remaining lemongrass stalks into the belly of the perches. Spread the resulting marinade on the fish on all sides, rubbing the marinade into the cuts. Leave the fish to marinate for 20 minutes.
In the meantime, light the coals - they should burn well and turn into white ash. Fry the fish on coals, about 7 minutes. from each side. Serve whole fish sprinkled with chili rings.
In the same way, you can cook perch fillet - it will be fried on coals in just 3 minutes. If you decide to cook fish at home, in the oven, then heat it up to 200 ° C, immediately turning on the grill. The fish will be ready in about 12 minutes, it is not necessary to turn it over.
Step 1: prepare the marinade.
First of all, with the help of a sharp kitchen knife, we peel the onions and garlic, and cut off the stalk of the red hot chili pepper and gut it from the seeds. Then we wash the vegetables, dry them, put them on a cutting board and chop them. Garlic can be passed through a press, finely chopped onions and peppercorns. We send the slices to any clean dish, add dried parsley, thyme, paprika, salt, ground black pepper, 5 tablespoons of olive oil, and a little lemon juice, if desired, it can be natural or concentrated and canned. Then mix everything until a homogeneous consistency - the marinade is ready!Step 2: prepare the fish.
Now we take a couple of large perches, carefully wash them in turn under a stream of cold running water, at the same time cleaning them from scales with a scraper. Then we lay out the fish carcasses on a clean cutting board, cut open their abdomens with a new kitchen knife and gut them from the insides. We pay special attention to the gallbladder, take it out carefully so that it does not burst, otherwise the dish will turn out with a bitter aftertaste and it will be impossible to rehabilitate it!
Further preparation depends on your desire, you can cut off the heads of perches, and if you decide to cook with them, then it is better to remove the gills and eyes. When the issue with the fish is resolved, we re-wash it, dry it with paper kitchen towels and proceed to the next step.
Step 3: Marinate the fish.
Using a baking brush, rub the perch with the prepared marinade from all sides and inside. Then we put them in a plastic bag, pour in the rest of the spicy mixture there, seal the ziplock (fastener) and send the fish to the refrigerator for 2–3 hours.
Step 4: Grill the perch.
After about a few hours, you can start preparing the grill, if it is electric, then everything is simple - turn it on and warm it up. If it is ordinary coal, you will have to sweat, first light a fire, let it burn out so that the coals are slightly sweaty, and only after that start frying.
Also at this time, grease the ribs of a special grill with a tablespoon of vegetable oil. After some time, put the marinated fish on it, close it and set it on a fairly well-heated grill. 
Fry the fish on each side 8–10 minutes.
Turning it from side to side every second is not worth it, once is enough! 
Then we move the grate to a large flat plate, hook one of its sides with a knife and carefully open it. Then, using a wide kitchen spatula, we lay out the hot perch in portions on plates, supplement each with your favorite side dish and serve it to the table.
Step 5: Serve the perch on the grill.
Grilled perch differs significantly from regular fried perch in its great flavor and crispy crust. The fish is served hot immediately after cooking as the first main or second course for dinner. The best side dish for this dish is baked, steamed or boiled vegetables, mashed potatoes are also a good option, although rice, pasta, salads and cereals from various cereals are also suitable. Enjoy!
Bon appetit!
The set of spices can be supplemented with: fennel, savory, borage, nutmeg, lemon balm, cardamom, coriander, rosemary, basil, bay leaf and many others;
Are you going to cook fish on a regular charcoal grill? Do not forget that firewood from trees such as mountain ash, poplar, aspen, acacia and oleander cannot be used to kindle a fire, they contain poisonous oils. Also, do not take coniferous branches! The best firewood from birch, linden or fruit species is apple, pear;
Very often, fresh herbs of these herbs are used instead of dried parsley and thyme;
If you do not have plastic bags with a zipper, marinate the fish in enameled, glass or earthenware, it is better not to use aluminum containers, food quickly oxidizes in them, which greatly affects the taste and aroma of the finished dish;
Is there any marinade left in the bag? Periodically water them with fish during frying!
Before grilling groupers, be sure to clean the grill bowl and metal grate of old ash and any other contaminants!
