Grilling a fish - Mediterranean way
May 29, 2020 6:38:11 GMT -5
ⓣⓡⓘⓒⓚⓨ48, mechtout, and 4 more like this
Post by 乃ㄥ卂乙 on May 29, 2020 6:38:11 GMT -5
Today I'm grilling a pair of grown sea bream, 400 grams each.
1st step is to peel of its shells, remove fins, gills and the inside.
2nd step is seasoning, put a generous pinch of salt in it's belly and another one on the outside. Put 2 pinches of dried rosemary and a crushed garlic in its belly. If you have fresh rosemary, put a while branch in it, even better. This will give it amazing flavor and taste. Cover it with olive oil and add some in the belly.
Build a glow
Have some wine
Make a marinade, use a handful of fresh parsley and a garlic, chop it up really fine, put it in a bowl, add a pinch of rosemary and drown it in olive oil.
Oil up your grill and heat it up really high! Smoking hot!
Now, important thing when handling a fish on a grill is to handle it as little as possible. Just put it on a hot grill and leave it.
Have some wine and put some marinade on your serving plate, and try to warm it up close to your fire
When the flesh on bottom side of the belly, where the cut is, turn white, after 7, 8 minutes, use forks to gently lift up your fish from the grill and turn it around
Leave it for 6, 7 minutes, move them onto your serving plate and cover it with marinade. You can use same marinade to grill some bread, only to warm it up, so the garlic wouldn't burn
We usually serve sea fish with boiled mangel and potatoes, which are then excised and mixed with minced garlic and onions, heated on olive oil and salted and peppered. Squeeze some lemon onto your fish, dig deep with your fingers, use that marinade to cover those chunks of meat you grabbed with your fingers, wash up your throat with some wine, ooooh perfection, enjoy!
1st step is to peel of its shells, remove fins, gills and the inside.
2nd step is seasoning, put a generous pinch of salt in it's belly and another one on the outside. Put 2 pinches of dried rosemary and a crushed garlic in its belly. If you have fresh rosemary, put a while branch in it, even better. This will give it amazing flavor and taste. Cover it with olive oil and add some in the belly.
Build a glow
Have some wine
Make a marinade, use a handful of fresh parsley and a garlic, chop it up really fine, put it in a bowl, add a pinch of rosemary and drown it in olive oil.
Oil up your grill and heat it up really high! Smoking hot!
Now, important thing when handling a fish on a grill is to handle it as little as possible. Just put it on a hot grill and leave it.
Have some wine and put some marinade on your serving plate, and try to warm it up close to your fire
When the flesh on bottom side of the belly, where the cut is, turn white, after 7, 8 minutes, use forks to gently lift up your fish from the grill and turn it around
Leave it for 6, 7 minutes, move them onto your serving plate and cover it with marinade. You can use same marinade to grill some bread, only to warm it up, so the garlic wouldn't burn
We usually serve sea fish with boiled mangel and potatoes, which are then excised and mixed with minced garlic and onions, heated on olive oil and salted and peppered. Squeeze some lemon onto your fish, dig deep with your fingers, use that marinade to cover those chunks of meat you grabbed with your fingers, wash up your throat with some wine, ooooh perfection, enjoy!
