Grilled sea bass

Grilled sea bass recipe

The fish should first be prepared - gutted, freed from scales, removed all excess (fins, edges of the abdomen, heads if desired), washed, cut into pieces or fillets and transferred or poured with one of the marinades:

onion, garlic, lemon, spices;
sweet pepper, onion, chili, lemon, cilantro, olive oil, salt, pepper;
mustard, fruit vinegar, a little water, sugar and vegetable oil, bay leaf, spices;
tomatoes, parsley, garlic, lime, oil, seasonings;
white wine, butter, soy sauce, ginger, salt, herbs, pepper;
table vinegar, thyme, bay leaf, onions, parsley, spices;
oil, soy sauce, coriander, garlic;
red wine, Provençal herbs, oil, pepper, salt;
lemon juice, ginger, soy sauce, a little sugar, spices;
adjika, a little water, garlic, cumin, salt;
kefir, mayonnaise, dill, seasonings;
orange juice, coriander, garlic, spices;
yogurt, tomato paste, paprika, onion, salt.

How to make a delicious marinade

You can also create your own sea bass marinade recipe. The main thing is that the recipe includes acid (vinegar, lemon, orange, kefir, tomato paste, wine, etc.) - this will make the pulp denser. The fish will not fall apart during cooking and the fatty component (vegetable oil, mayonnaise), which will not allow the product to stick to the grill.

When the fish is prepared, the marinade has been determined, the actual cooking begins. For this recipe you will need:

3-4 pcs. sea bass;
4 tbsp. l. soy sauce;
1 tbsp. l. lemon juice;
2 tbsp. l. ketchup;
2 tbsp. l. vegetable oil;
spices - optional.

cut prepared carcasses without heads along the belly to the tail, deep to the skin, without dividing into 2 parts;
flatten, remove the backbone and large bones;
mix all ingredients except ketchup, grease the perches on both sides;
after 5 minutes, pepper and apply ketchup to the skin and pulp;
after 8 minutes, heat the grill grate and place the flattened fish;
bake for 20 minutes, turning occasionally.

Serve the dish immediately. Separately, you can offer fresh (tomatoes, cucumbers) or grilled vegetables (broccoli, sweet peppers).

Red snapper in grape leaves

An unusual recipe - grilled fish in grape leaves. It will require:

half carcasses of perch without large bones;
grape leaves (salted or scalded);
lemon;
pepper, salt.

Arrange the leaves so that they overlap each other. Pepper the sea bass; if the leaves are unsalted, add salt. Place the half carcass on them, lemon slices on top, wrap in leaves, brush with oil and grill for 8 minutes on each side.

Whole perches are prepared as follows:

Only the gills and entrails are removed, scales are removed if desired.
Each one is salted, peppered, greased with oil, stuffed with a sprig of rosemary and two wedges of lime.
Grill for 8-10 minutes until golden brown.

On a note! Country-style potatoes (baked in large slices in the oven) are a good side dish.

Steaks or sea bass kebabs are also grilled - with preliminary marinating or simply rubbing with salt and pepper. Cooking time depends on the size of the pieces. As a rule, it is 15 minutes.

Whatever recipe you choose, sea bass will always turn out tasty - this fish is difficult to spoil unless you turn it over in time and burn it. The above cooking methods are suitable for both charcoal grilling and electric or gas grilling.

Grilling perch:

1 prepare the marinade.

First of all, using a sharp kitchen knife, 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. The garlic can be passed through a press, the onion and pepper can be finely chopped. Place the cuts in any clean bowl, add dried parsley, thyme, paprika, salt, ground black pepper, 5 tablespoons of olive oil, as well as 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!

2 prepare the fish.

Now we take a couple of large perches, one by one, thoroughly rinse them under cold running water, at the same time using a scraper to remove scales.
Then we place the fish carcasses on a clean cutting board, use a new kitchen knife to rip open their bellies and gut them from the entrails. We pay special attention to the gall bladder, remove it carefully so that it does not burst, otherwise the dish will end up 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 the 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, rinse it again, dry it with paper kitchen towels and proceed to the next step.

3 marinate the fish.

Using a baking brush, rub the perches with the prepared marinade on all sides and inside.
Then we put them in a plastic bag, pour in the rest of the spicy mixture, seal the ziplock (fastener) and put the fish in the refrigerator for 2-3 hours

4 Cooking perch on the grill.

After about a few hours, you can start preparing the grill; if it is electric, then everything is simple - turn it on and heat it up.
If it’s an ordinary coal one, you’ll have to work hard, first light a fire, let it burn out so that the coals darken slightly, and only then start frying. Also at this time, lubricate the ribs of the special grill with a tablespoon of vegetable oil. After some time, place the marinated fish on it, close it and place it on a fairly well-heated grill.

Fry the fish on each side

8–10 minutes

There is no need to turn it from side to side every second, once is enough!

Next, move the grill onto a large flat plate, pry one of its sides with a knife and carefully open it. Then, using a wide kitchen spatula, place the hot perch in portions on plates, add each one with your favorite side dish and serve it to the table.

5 Serve the grilled perch.

Grilled perch is significantly different from regular fried perch with its magnificent aroma and crispy crust.
The fish is served hot immediately after cooking as the first main or second course for lunch. 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!

Tips for the recipe

– 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 planning to cook fish on a regular charcoal grill? Do not forget that firewood from trees such as rowan, poplar, aspen, acacia and oleander cannot be used to light a fire; they contain poisonous oils. Also, do not take coniferous branches! The best firewood is from birch, linden or fruit trees - apple, pear;

– very often, instead of dried parsley and thyme, fresh greens of these herbs are used;

– if you do not have plastic bags with a zipper, marinate the fish in enamel, glass or clay containers; it is better not to use aluminum containers, the products in them quickly oxidize, which greatly affects the taste and aroma of the finished dish;

– Is there some marinade left in the bag? Baste the fish with it periodically while frying!

– before frying the perch, do not forget to clean the grill bowl and metal grate from old ash and any other contaminants!

Grilled sea bass: cooking recipes

Fish cooked over coals is not inferior to meat in taste. A great option for grilling is sea bass. Its tasty, tender pulp has an optimal fat content (from 3.5 to 6%) and goes well with vegetables, rice, herbs, and seasonings. How to cook sea bass on the grill? This can be done at home, but best of all - at the dacha on the grill. Perch is fried whole, in steaks, fillet slices, on skewers or skewers, in foil.

To ensure a rich taste, the fish is first marinated. But this is optional. The simplest marinade for grilled sea bass is olive oil. A more sophisticated dish will require aromatic seasonings.

Pieces of sea bass on a skewer

Experience shows that grilled sea bass cooked on a grill is not much different from another outdoor dish - sea bass kebab.

Pre-treatment of fish and preparation for frying is the same. The only difference is the size of the fish. Shish kebab is usually prepared from large perch, when the fish can be divided into portions from the fillet part. Such portioned pieces of fish can be strung on a skewer. In this case, season the marinated perch with lemon juice, string pieces of fillet meat onto a skewer, generously laying them with large onion rings and plump tomato slices.

Whole grilled

How to cook delicious grilled sea bass? You can bake it on a wire rack and serve it with grilled vegetables. To add flavor to the fish, it is recommended to make a marinade of spices. There is no exact recipe, everything is done by eye.

a couple of perch carcasses;
one lemon;
vegetable oil;
a bunch of dill;
green onion feathers;
ground red pepper, cumin, turmeric, coriander, fennel, salt - a pinch.

natural unsweetened yogurt without dyes and fruits;
sour cream;
garlic;
greens: onion, parsley, dill, basil.

Clean the fish and make transverse cuts on the carcasses.
Mix all the spices with vegetable oil, add chopped green onions and parsley, squeeze out lemon juice.
Dip the perch in the marinade, place it in the belly and cuts, and leave to soak for an hour.
Cut the vegetables into circles, place them on the grill, brush with marinade and bake for about 7 minutes.
When the perch is marinated, place it between the doors of the double grill and send it to the grill to fry until a brown crust appears.
For the sauce, mix yogurt, sour cream, chopped garlic and herbs.

Serve grilled sea bass with grilled vegetables and white sauce.

In foil with vegetables

This dish can be considered dietary. For 4 pcs. sea bass fillet will require the following ingredients:

two small zucchini;
one sweet pepper;
ground hot pepper - on the tip of a knife;
Parmesan (grated) – a quarter cup;
salt - to taste.

Cut the pepper into half rings, cut the zucchini into half-centimeter thick circles.
Prepare a piece of foil for each fillet.
Rub the fish with salt and pepper, place on foil, sprinkle with cheese, top with zucchini rings and half rings of pepper and wrap properly in foil.
Place on the grill and bake until done.

Steaks with savoy cabbage

How to cook sea bass tasty and original? For example, you can wrap steaks in cabbage leaves.

several sea bass steaks;
olive oil;
Savoy cabbage (forks);
a few basil leaves;
garlic;
pepper;
salt.

Separate the cabbage leaves from the head, scald them with boiling water, then place them under cold water in a colander.
Finely chop the garlic and basil leaves with a knife.
Combine garlic, basil, salt, pepper, olive oil and mix.
Grease the steaks with the prepared mixture, place each on a separate cabbage leaf, cover with another leaf, tuck and tie with twine.
Grill on both sides until done.

Grilled sea bass fillet with spices

Spices and herbs for marinade and vegetables for garnish should be chosen to your taste. To do this, it is recommended to cook, taste and compare more often.

fish – 4 pcs. fillet;
dried garlic - teaspoon;
medium ground salt - teaspoon;
olive oil - a tablespoon;
paprika - two teaspoons;
ground red pepper – ½ teaspoon;
dried basil, oregano and thyme - to taste;
any vegetables as a side dish.

Make a mixture of all the spices and herbs.
Coat the fish fillet with olive oil and roll in the seasoning mixture.
Place the fillets in a bowl, cover and refrigerate for an hour.
Grease the grill with any vegetable oil, place the fish on it, fry on both sides for 7-8 minutes.

Serve any vegetables with grilled sea bass.

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 dry white wine over the fish, squeeze half a lemon and place in the refrigerator. After the fish has marinated, take it out of the refrigerator. And this activity, I tell you, is not a pleasant one.

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 chopped garlic all over the fish and add a little inside. Lightly sprinkle with oregano and stuff the cavity of the fish thoroughly 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 chili pepper (optional). Today we will prepare a very tasty dish that fish lovers will especially appreciate. Grilled sea bass - a unique step-by-step recipe with photos that can truly delight you! Prepare the sea bass fillets either by marinating for 1-2 hours before cooking or by rubbing the fish with your favorite seasonings.

The fishing trick says: have you had too much alcohol? Eat fatty fish. The hangover won't last long! Nutritionists explain this fact by the presence in sea bass of many unsaturated fatty acids, vitamins E and D. The complex of benefits combats the full severity of the post-holiday morning.

To grill sea bass you will need:

Perch (medium size) - 2 fish.
Sea salt - to taste.
Honey - 1 tbsp.

For the sauce:

Wine vinegar - 2 tbsp.
Mustard (preferably Dijon, delicate) - 1 tbsp.
Vegetable oil (preferably olive oil) - 100ml.
Honey – 1 tsp.

It is better to cook fish with its scales on. No need to bother with cleaning. Moreover, it is very easy to remove after baking.

Here's how to prepare grilled sea bass with honey:

Clean the insides of the perches and rub them with a mixture of salt, pepper and honey. Just don't overdo it with sweetness. Honey should add some piquancy. Place parsley in the bellies. You can get creative with other herbs: dill, cilantro. Leave to marinate for 30 minutes. During this time, the aroma of herbs will mix with honey and permeate the fish from the inside.

Place the fish on the grill and, depending on the heat, bake over the coals. If you have an oven with a grill, adjust the height of the grill. Usually, 10-15 minutes of baking each side is enough.

Norwegian sauce for sea bass

Combine and vigorously whisk olive oil with wine vinegar, honey and mustard. But there is one subtlety here. It is better to use French vinegar in the recipe. The peculiarity of this seasoning is the aroma of tarragon. Nothing could be easier! Add some tarragon sprigs to the wine vinegar.

Delicious ideas

No Dijon mustard - no problem, you can make other sauces. For example, French Gourmet mustard sauce also has a delicate taste. The idea of marinating fish from the inside with spices and herbs is not new. See how the famous Hemingway cooked trout with bacon over the fire.

Sea bass is always on sale on the shelves of fish stores. There is no need to bypass it. You can prepare very tasty dishes from it. For example, a sea bass recipe on the grill will reveal the taste of this ruffly 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 preparing a real fire, with excellent and “tasty” coals - a separate topic about this below.

Spicy grilled sea bass

For this fish, it is important to choose the right spices that will highlight the delicate taste of the perch. I use the standard set of peppers and herbs.

Products (for 4 servings)
Sea bass fillet - 4 pcs. (170 g each)
Extra virgin olive oil - 1 tbsp. l.
Paprika - 2 tsp.
Salt - 1 tsp.
Onion powder - 1 tsp.
Garlic powder - 1 tsp.
Ground red hot pepper - 1/2 tsp.
Ground white pepper - 1/4 tsp.
Dried oregano (crushed) - 1/4 tsp.
Dried basil (crumbed) - 1/4 tsp.
Dried thyme (crushed) - 1/4 tsp.
Vegetable oil for greasing the grill grate
Vegetables and chili peppers for serving (optional)

13 thanks

1. Brush the perch fillet on all sides with olive oil. In a small bowl, combine paprika, salt, garlic powder, red pepper, onion powder, white pepper and dried herbs. Rub the fish on all sides with this mixture, place in a bowl, cover and refrigerate for 30-60 minutes.

2. Grease the grill grate with vegetable oil, and turn on the grill itself to preheat to medium temperature. Place the perch fillets on the grill and grill, uncovered, for about 3-4 minutes on each side.

Serve sea bass fillet with vegetables and chili pepper (optional).

[td]Grating with small onions and garlic is not a problem. The point is that they will fall off the fish when turning over. This is inconvenient on the grill! And olive oil is used here for the marinade. You can also immediately mix it with seasonings and spread the fish with this mixture .It will be very good!
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A simple recipe for sea bass on the grill

Compound:

sea bass (carcasses without heads) – 1 kg;
ground black pepper, salt - to taste;
onions – 0.2 kg;
refined vegetable oil – 100 ml.

Cooking method:

Thaw the perch carcasses, rinse and dry with a kitchen towel.
Make oblique cuts on the sides of the fish at a distance of 1.5-2 cm from each other. They are needed for better penetration of the marinade.
Rub the fish inside and out with pepper and salt.
Generously coat the perches with vegetable oil and place them in a bowl or pan.
Remove the skins from the bulbs. Cut them into not too large rings. Remember to place the onion rings on top of the fish to release their juices.
Drizzle oil over the perches, reserving a little to grease the grates.
Leave the perches in the oil for 1.5-2 hours.
Grease the grill grate with oil. Remove the fish from the oil and shake off the onion.
Place the fish on the sieve and close it.
Place the grate on the grill. Grill the perch for 18-20 minutes, turning the grill occasionally to prevent the fish from burning.

When serving, perch can be complemented with grilled vegetables and potatoes baked in coals.

Ingredients for “Grilled Sea Bass”:

Fish fillet (I think any will do, I have two pieces weighing 820g) - 2 pieces
Lemon - 1 pc.
Tomato – 1 pc.
Sparkling water - 1 glass.
Rosemary - 1/2 tsp.
Soy sauce (soy sauce)) - 50 ml
White pepper - 1 tsp.
Black pepper - 1/2 tsp.
Seasoning (“fish seasoning”) - 1 tbsp. l.
Pomelo – 1 piece

Cooking time: 20 minutes

Number of servings: 4