Sea bass on the grill

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!

Sea bass in foil on the grill

Compound:

perch – 1 kg;
lemon – 0.5 pcs.;
salt, ground black pepper - to taste;
rosemary – 1 sprig;
refined vegetable oil – 40 ml.

Cooking method:

Prepare the fish carcass by cleaning, gutting, washing, drying, and removing the head and fins.
Rub the prepared carcass with salt and pepper.
Squeeze the juice from a quarter of a lemon and mix it with a tablespoon of vegetable oil.
Using a pastry brush, coat the perch with the lemon-butter mixture inside and out.
Cut the remaining lemon into thin slices.
Place a sprig of rosemary and a few lemon wedges inside the perch.
Fold the foil in 2-3 layers, grease with the remaining oil.
Wrap the perch in foil and leave it for half an hour to marinate better.
Place the fish directly in foil on the grill grate. Cook it for 30 minutes, turning it over to the other side every 5 minutes.

According to this recipe, the fish turns out without a golden brown crust, but is still very appetizing and tasty.

River perch - cooking recipes

The fish is visually strikingly different from the sea fish both in size and meatiness, but this does not affect the quality of the dishes in any way. The first thing worth studying is river perch, how to cook it so that you don’t feel the bones and clean it properly from scales.

If you place river perch in the freezer for an hour, then the scales will come off faster and easier. Immersing the fish in boiling water for a few seconds will make cleaning much easier. The scales will come off much easier if you salt the carcasses in the evening.
River perch has very sharp fins; to avoid injury, they must be trimmed with scissors.
Prepare river perch, a variety of recipes will come in handy. Fish is combined with lemon balm, fennel, rosemary, bay, and basil.
To cook a dish on coals, you cannot use firewood from: rowan, poplar, acacia, aspen, coniferous. It turns out delicious if you grill over birch, linden, and pear charcoal
There is no need to separate the head from the carcass if the recipe does not involve pickling or salting. The main thing is to cut off the gills.
Small river perch is rich in small bones. They will not be felt if you make notches on the back, perpendicular to the fin.

River perch fried in a frying pan

River perch will turn out deliciously tasty, sweet and crispy in a frying pan if you deep-fry it. The result is excellent - a deeply fried crust and softened bones that are very easy to chew. It is recommended to mix hydrofat with vegetable oil; cottonseed or corn oil will also work. Then there will be little smoke during frying, and the carcasses will acquire a beautiful golden color. This is the easiest way to prepare a delicious dish.

Ingredients:

perch – 1 kg;
flour – 2 tbsp. spoons;
ground crackers - 3 tbsp. spoons;
vegetable oil – 300 ml;
pepper, salt;
lemon – 0.5 pcs.

Preparation

Process the fish, trim off the tails and heads. Sprinkle with spices.
Beat eggs with flour and breadcrumbs. Dip the carcasses into the mixture.
Fry in oil for 5-7 minutes.

River perch in foil in the oven

To cook river perch in the oven, recipes with cheese are used as often as possible. The golden brown cheese crust and creamy notes in the taste of the resulting dish captivate everyone who tries such a culinary masterpiece. In this case, the fish is supplemented with circles of fresh tomatoes, instead of which mushrooms can be used.

Ingredients:

perch – 0.5 kg;
tomatoes – 2-3 pcs.;
onion – 1 pc.;
cheese – 150 g;
mayonnaise – 100 g;
salt, pepper, oil, lemon juice, spices for fish.

Preparation

Rub the fish with salt, pepper, spices, sprinkle with oil and lemon juice.
Place the fish in foil, make cuts on the back, and place chopped tomatoes and onions on top.
Lubricate the pieces with mayonnaise, cook at 180°C for 20 minutes.
Sprinkle with cheese and return to oven for another 10 minutes.

River perch stewed in a slow cooker

There are many ways to cook fish in your home kitchen. A good option is river perch stewed with vegetables in a slow cooker. You should definitely try the Turkish version of the treat - a spicy and rich dish. Experienced housewives note that it is better to divide the fish into pieces, but if the carcasses are small, you can leave them whole.

Ingredients:

perches – 4 pcs.;
onions – 2 pcs.;
garlic – 3 cloves;
carrots – 1 pc.;
potatoes – 4 pcs.;
vegetable oil – 6 tbsp. spoon;
tomatoes – 2 pcs.;
tomato paste – 1 teaspoon;
ground pepper – 1 teaspoon;
sugar – 0.5 teaspoon;
lemon – 1 pc.;
water – 1 tbsp.;
parsley – 1 bunch;
dill - 0.5 bunch.

Preparation

Cut the onion and garlic into rings, carrots, tomatoes and potatoes into cubes.
Stew the vegetables on the “Fry” for 10 minutes.
Dilute the paste with water and add to the bowl.
Add sugar and pepper, stir.
Place the fish. Cover with lemon.
Cook on “Stew” for 30 minutes.
Remove the lemons and sprinkle with herbs. Leave on “Keep Warm” for 10 minutes.

River perch in the microwave

You can try baked river perch and get rave reviews by cooking it with vegetables in the microwave. The head is cut off just behind the gills; it must be carefully cleaned under the fins. Be sure to cut off the black film from the insides, it is very bitter. It is not necessary to divide into pieces if the fish is small.

Ingredients:

perches – 2 pcs.;
potatoes – 4 pcs.;
lemons – 4 mugs;
olive oil – 30 ml;
spices for fish - to taste;
parsley - 0.5 bunch.

Preparation

Wash the fish and rub with spices.
Boil the potatoes until half cooked, cut into slices.
Grease the dishes with oil and place the fish.
Place lemon slices and potatoes around.
Chop one slice of lemon and mix with herbs.
Place some inside the fish.
Pour lemon juice over the preparation.
Bake at 800 W for 10-13 minutes.

River perch in batter

Another way to cook fried river perch is in a frying pan in batter. For the latter, eggs are mixed with flour and salt, or a mixture is prepared with water, milk, beer, or soda. To give the base component new flavors, the fish is pre-marinated with lemon juice, soy sauce, and garlic.

Ingredients:

perch – 1 kg;
eggs – 3 pcs.;
water – 0.5 tbsp.;
flour – 1.5 tbsp;
soy sauce and lemon juice - 2 tbsp. spoons;
garlic – 2 cloves;
oil – 150 ml;
salt pepper.

Preparation

Mix chopped garlic with soy sauce, lemon juice, adding 2 tablespoons of oil.
Marinate the fish seasoned with salt and pepper in the mixture.
Mix water, eggs, salt, flour.
Bread each slice in flour, then in batter, place in heated oil.
When the fish is browned on both sides, place it on a paper towel.

River perch on the grill

Fish turns out much tastier over a fire, but it requires more skill. It is better to choose a small one, then it will bake better, there is no need to remove the head. The flesh will be juicier if you wrap the carcasses in foil. Experienced fishermen know that river perch grilled on coals on a grill: the fire should burn out, leaving only coals, the fish is placed on an oiled grill.

Ingredients:

perch – 700 g;
water – 3 tbsp. spoons;
sugar – 0.5 teaspoon;
lemon juice – 50 ml;
mustard – 1 tbsp. spoon;
vegetable oil – 100 ml;
vinegar – 1 teaspoon;
black pepper – 0.25 teaspoon.

Preparation

Gut the fish and wash it.
Mix lemon juice, water, pepper, salt, oil.
Coat the carcasses and leave for an hour.
Make cuts and place on a wire rack.
Pour marinade into the cuts.
Keep on the grill for 7 minutes. on each side.

Hot smoked river perch - recipe

Recipes have long been preserved that will help you prepare hot smoked river perch at home; such a dish has always been considered the best snack to accompany beer. With the advent of smokehouses, the task has become much easier; cold smoking is also used. The carcasses should be cut on the belly, leaving a space near the head and tail, where it is more convenient to hook with hooks. There is no need to clean the scales; they protect against soot.

Ingredients:

perch – 1 kg;
coarse salt – 200 g;
water – 5 l;
black pepper - to taste.

Preparation

Remove the entrails from the fish, rinse and dry.
Rub with spices inside and out.
Dilute salt in water and pour over the carcasses.
Place under pressure in the cold for 2 hours.
Rinse, hang in air for an hour.
Prepare the smokehouse and place the tray.
Place the fish on the grill, cut side up.
Smoke for 20 to 40 minutes until golden brown.
Cool in air together with a wire rack.

Grilled river perch

Particularly relevant is the question of how to deliciously cook river perch, recipes that require grilling. It is customary to bake whole carcasses over an open fire on a grill, taking into account the size of the individuals; large ones can be cut into fillets. In addition to the traditional set of seasonings of salt and pepper, the composition can be supplemented with dried garlic, ginger, and before frying, grease the slices with olive oil.

Ingredients:

perch – 1.5 kg;
lemon – 1 pc.;
dried garlic and ginger - 1 teaspoon each;
nutmeg – 0.5 teaspoon;
olive oil – 100 ml;
salt, pepper, herbs.

Preparation

Prepare the fish, rub with a mixture of lemon juice, olive oil, salt, pepper and seasonings.
Leave to marinate for an hour, then place on the grill and fry until cooked on both sides.

Boiled river perch

Boiled fish is rarely cooked because it has a bland taste, but many people require this dish for their diet. It is advisable to buy fish caught in deep waters; it does not smell like mud. How to cook perch deliciously is to season it with sour cream sauce. For piquancy, you can add mustard.

Ingredients:

perch – 1 kg;
onion – 1 pc.;
bay leaf – 1 pc.;
cumin – 0.25 teaspoon;
peppercorns – 4 pcs.;
sour cream – 150 ml;
ground crackers - 1.5 tbsp. spoons;
greens - 1 bunch.

Preparation

Process the fish and place in a saucepan.
Pour in hot water to cover by a third.
Divide the onion into four parts.
Add bay leaf, cumin, onion, and herbs.
Cook until done, remove.
Season the sour cream with a couple of spoons of broth.
Add salt, ground crackers.
Cook until thickened.
Pour sauce over boiled river perch and simmer for 5 minutes.

Steamed river perch

Those for whom the most healthy dishes are a priority will be curious to know how to cook steamed perch. As a rule, fillet is used for this, which can be simply salted and peppered or supplemented with a multi-component marinade. Favorite vegetables are often boiled at the same time as the fish.

Marinated river perch

If the summer turns out to be rich in catches, you can stock up on fish for future use. Experienced fishermen know how to marinate perch. You can use not only vegetable oil, but also corn or olive oil, this will improve the taste and increase shelf life. You need to roll them into small jars with a capacity of up to a liter; they must be sterilized.

Ingredients:

perch – 4 kg;
vegetable oil – 1 tbsp.;
salt – 1.5 tbsp. spoons;
peppercorns – 40 pcs.;
allspice peas – 8 pcs.;
cloves – 7 pcs.;
onions – 4 pcs.;
water – 1.6 l.

Preparation

Clean the fish, cut large ones into pieces.
Place in a cauldron, sprinkle with salt and spices.
Chop the onion into rings and grate the carrots.
Mix with fish.
Add water and oil.
Cook over low heat for 2.5 hours.
Transfer to jars and roll up.

Dried river perch

Fans of foam will appreciate the way to dry perch. Connoisseurs note an amazing range of aromas; this bouquet depends on the marinade. Knowledgeable chefs recommend a dry marinade rather than a liquid one, then the carcasses will be stored longer. There is nothing complicated in how to dry small fish; the perches are sprinkled with spices and air dried, covered with gauze soaked in vinegar.

Ingredients:

perch – 300 g;
salt – 100 g;
coriander – 20 g;
dry dill – 20 g;
dry basil – 10 g;
cumin seeds – 10 g.

Preparation

Clean the fish and cover with a mixture of salt and herbs.
Leave for three days.
Rinse under running water and dry.
Place it on the nylon through the eyes.
Hang to dry.

Salted perch

Once you understand the nuances of preparing all sorts of appetizers, it won’t be difficult to pickle river perch. After a day, you will be able to enjoy the excellent taste of the finished snack. The fish has already been cleaned and all that remains is to season it to taste with vegetable oil, sprinkle with fresh green or onions if desired, and garnish with dill.

Ingredients:

perch – 2 pcs.;
salt – 2 teaspoons;
sugar – 0.5 teaspoon;
water – 250 ml;
onions – 1-2 pcs.;
cloves – 6 pcs.;
oil and apple cider vinegar - 2-2.5 tbsp. spoons;
coriander – 7-10 pcs.;
peppercorns and ground.

Preparation

Mix water with salt, sugar, butter and add all the seasonings from the list.
As soon as the brine boils for a minute, add vinegar and leave the mixture to cool.
Gut the fish, wash it, cut it into pieces and place it in a container on a bed of onions.
Pour in brine and leave in the refrigerator for a day.

Grilled sea bass recipes

It is not at all necessary to go to the countryside to bake on the grill - today, many household appliances, from electric grills to microwaves, offer the opportunity to cook fish using quick heat treatment technology.

But the most delicious (and not so healthy) is considered to be perch fried on the grill, with a fragrant smoky smell.

How to cook sea bass on the grill

So, you are planning a trip to nature and intend to organize a small family picnic. For 4 people you will need the following set of products:

4 sea bass carcasses;
20 ml. olive oil;
2 cloves of garlic;
a bunch of fresh parsley;
1 tsp. lemon zest;
1 tbsp. l. capers;
salt to taste (preferably sea salt);
ground pepper mixture.

We clean the fish, wash it, and make 3 transverse cuts for better impregnation with the marinade.

Finely chop the greens, chop the garlic in any convenient way, squeeze out the capers and chop them as well. Mix everything with oil, add salt, pepper, rub the resulting marinade over the fish, making sure that the brine gets into the cuts.

Fry the perch on the grill over well-burnt coals for about 13-15 minutes, turning over.

Baked perch is very good with grilled vegetables.

Recipe for cooking sea bass on an electric grill

Let’s make a reservation right away – the recipe is non-trivial, guaranteeing a novelty of taste sensations.

For 300 g of fish you will need 15 g of liquid honey, 70 ml. pomegranate juice (preferably fresh), 1 lime, garlic clove.

Step by step recipe:

wash the fish, transfer it to a deep bowl and start making the marinade. Grate the garlic cloves on the finest grater, mix with salt, squeeze out lime juice (you can also use lemon, but from the point of view of aroma, lime is preferable). Add honey and pomegranate juice, maybe a little salt, mix everything and pour the marinade over the perch. Salting time is at least half an hour, or at room temperature.
turn on the electric grill and set the “Fish” function. When the appliance signals that it is ready for baking, place the carcasses or pieces on the grill, cover with a lid and fry for about 5 minutes. Note that thanks to the honey marinade, the thin skin of sea bass can burn if you do not watch it. If you cook more than expected, the meat can dry out.

You can serve this delicious dish with vegetables or any other side dish.

The same recipe can also be used to cook river perch on an electric grill. The cooking mode will be the same, but the taste will be completely different; a marinade with seasonings will not save the situation.

Sea bass fillet on a grill pan

This recipe with Mexican roots is useful for those who prefer frying in a pan with a textured bottom. You will need a lot of ingredients:

6 perch fillets;
1 tbsp. l. sugar, tequila, Serrano chili;
20 g cilantro (can be replaced with coriander);
medium bulb;
3 tbsp. l. fresh lime juice;
1 clove of garlic;
¾ tsp. salt;
30 ml. vegetable oil;
chives.

Composition, calorie content, beneficial properties

Like most other marine species, perch is rich in Omega-3 fatty acids, which prevent the formation of atherosclerotic plaques on blood vessels, including coronary arteries.

The meat of this fish contains a whole complex of microelements, without which the normal functioning of the cells of the human body is impossible - from magnesium and calcium to phosphorus and iodine. Vitamins of groups A to E, as well as PP, are no less widely represented.

Despite its excellent taste, sea bass cannot be called high-calorie: in its raw form, 100 g of meat contains about 100 kcal; when grilled, the calorie content practically does not increase.

So, grilled perch dishes can be recommended not only to gourmets, but also to people who control their menu for calorie content and dietary fat.

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.

Cooking tips and tricks

Any type of medium to large sized fish is suitable for barbecuing fish.
It is better to cook medium carcasses whole. These include mackerel, sea bass, sea bream, crucian carp, sea bream, char, haddock, carp, and herring. Large species should be cut into fillets or steaks. These are salmon, tuna, silver carp.
Soft and delicate fish (cod, halibut) quickly fall apart. Therefore, it is better to cook them on special steel barbecue grills. The carcasses are placed inside such racks and retain their shape during the cooking process.
Cook medium-sized fish without turning it over to prevent it from breaking.
For large fish, carefully turn them over once so that they cook evenly on each side. Moreover, if large carcasses are well fried on the outside, and even slightly burnt, this does not mean that the fish is ready inside. To prevent it from remaining raw, cut large carcasses in portions and periodically check for readiness.
Whether a marinade is needed for fish over a fire or not is up to the cook to decide. Fresh products are tasty without additional sauces and do not need marinating. It is enough to take such carcasses out of the refrigerator, process them just before starting grilling, pepper and salt them inside and out.
If you want to marinate carcasses, herbs are an excellent alternative: rosemary, thyme, parsley, marjoram, dill, cilantro. You can also use olive or sunflower oil, lemon juice, or crushed garlic to taste. The marinade will give the dish a special taste and make the fish more tender.
Instead of marinade, carcasses can be surrounded with thyme and rosemary or stems of cilantro, parsley or dill, because they are juicier. You can marinate the fish simply by sprinkling it with lemon juice and covering it with crushed garlic.
The fish must be cleaned well to avoid parasites. Therefore, immediately buy it cleaned, or ask the sellers to clean it before purchasing, or do it yourself at home.
If you bought frozen fish, before cooking, remove it from the freezer and leave it on the refrigerator shelf for 12-15 hours. A long-term defrosting method will preserve all the taste of the product.
But if you want to marinate the carcasses, bake the whole fish and choose them of medium size.
To ensure quick and high-quality heat treatment, make several shallow cuts across the carcass. Thanks to this, small bones will not be felt while eating.
Do not salt the fish in advance so that it remains juicy.
If you are preparing a barbecue, take fish only with dense meat. If the carcass is soft, bake it on a special grill. Otherwise, it will look like goulash, not kebab.
For barbecue and grilling, use charcoal from fruit trees. Do not take pine, otherwise the fish will be saturated with the smell of resin contained in pine wood.
To prevent fish from sticking to the grill, hold it over the fire to char it before using. Also, generously grease the grill with vegetable oil before adding the fish.
To determine the optimal temperature, hold your palm over the grill. If it is too hot, then you can bake a culinary masterpiece.
Cooking time for fish depends on the fish itself and its size, the temperature of the coals, and the desired degree of doneness. You can determine the degree of doneness by pressing the flesh of the carcass with your finger; it should spring back. Also, the finished fish will have protein on the surface.
Cook quickly at high temperature so that the meat is only “sealed” on the surface of the tuna fillet, which is generally eaten half-raw. You can eat salmon, halibut, blue marlin, flounder, swordfish, eel and yellowtail with raw fish, but only if you are sure of their freshness. These types of fish are considered traditional ingredients for sushi and sashimi. It is better to bring other types of fish to full readiness, but it is better not to overcook them on the grill so that the juice is retained inside.

Preparation stage

Before baking, the fish must be cleaned, gutted, gills removed, fins cut off, and rinsed well.
You can make small cuts on the whole carcass so that the meat is better saturated with spices and smoke. The marinating time depends on the type of fish and the marinade itself. Typically, the carcasses are marinated for 15–20 minutes before baking so that they do not fall apart under the influence of acid. However, you can soak the cleaned fish in herbs and spices longer - from 3 to 6 hours.

To prevent the fish from sticking to the grill, it is greased with vegetable oil on all sides.

Alternatively, you can cover the carcass with lemon slices so that it does not touch the bars at all.

How to choose sea bass

Before moving on to considering popular and proven recipes for cooking perch on the grill, it is worth familiarizing yourself with tips on choosing fish, because the taste of the final product, and often the health of your family, will depend on the quality of the carcasses.

We have already noted that in recent years, sea bass has been steadily moving towards the category of scarce products. This means that the chances of finding fresh fish are close to zero, meaning you will have to deal with a frozen product, the freshness of which is not easy to assess.

But a few simple tips will help you:

One sure way to determine whether a carcass has been frozen often is to assess the thickness and condition of the ice. If there is a lot of it, and the layers are unevenly distributed, it can be argued that this is the result of repeated refrigeration operations, indicating possible spoilage of the product;
sea bass has a red skin color, and if you see pinkish areas, it means that this is a stale fish;
You should not buy specimens with defects - without scales, with scratches, torn tail or fins;
assess the condition of the eyes: cloudy – evidence that the perch is stale;
Another good way to determine freshness is to press your finger on the carcass, if the dent quickly resolves, then everything is in order;
finally, just smell the fish. Smell can say more than all other signs combined.

Nutritional value per serving

% of daily value

Based on your age, weight and activity. Serves as reference information.

Basic

sea bass
Sea bass is a predatory fish of the scorpionfish family, living mainly in the waters of the Pacific and Atlantic oceans.

To learn more

4 things.

parsley greens

Ingredient

For a long time, parsley roots and greens have been used in cooking, medicine and cosmetology.

To learn more

1 bunch

freshly ground pepper mixture

taste

lemon zest

The main benefit of this wonderful product is the large amount of vitamins, essential oils and biologically active substances contained in lemon zest.

To learn more

1 tsp.

garlic

Garlic is a plant from the onion family with a pungent taste and specific smell.

To learn more

2 cloves

pickled capers

1 tbsp. l.

extra virgin olive oil

1 tbsp. l.

Grilled sea bass with lemongrass and chilli

In Vietnam, this is one of the most common home cooking methods for fish. If the fish is small, it is fried just like that, and if it is large, then it is wrapped in a banana leaf. The wonderful aroma of lemongrass and the heat of the chili give the rather neutral snapper an extraordinary allure.

INGREDIENTS

2 sea bass weighing approximately 300 g
2 cloves garlic
3 stalks fresh lemongrass
1 small red chili pepper
1 tsp. Sahara
1 tbsp. l. fish sauce
3 tbsp. l. unrefined peanut oil
chili for serving

Ingredients for “Salmon soup “Uh-kit!””:

Salmon
(salmon head, (salmon, trout, or other fish) and I also use the tail part) - 1 pc.
Potato
- 3 pcs
Carrot
- 2 pcs
Bulb onions
(1 onion goes unpeeled into the broth!) - 2 pcs.
Greenery
- taste
Spices
(salt, bay leaf, black pepper) - to taste
Water
(the amount of water is approximate, depends on the size of the head and the total weight of the fish parts) the broth should be rich) and also take the amount of products at your discretion, but the soup should be thick.) - 2 l

Cooking time: 50 minutes

Number of servings: 8

Preparation:

We gut it and wash the perches.
We cut along the ridge along the entire fish.
Marinate in a mixture of salt, ground black pepper, hot red pepper, smoked paprika and vegetable oil.
Grill over coals for 5 minutes on each side.

Advice

Cook with pleasure and bon appetit!
You can watch the detailed cooking recipe in the video.

Your reviews are priceless, post them!

Write your review so everyone can see it. This will help other users make a choice.

I cooked)

Photo reviews

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.

Recipe for “Salmon soup “Uh-kit!””:

It is imperative to remove the gills and eyes from the head of salmon (or other fish)!

Pour water over your head and leave for 30-40 minutes. This way the remaining blood will come out and there will be less foam in the broth.

After soaking, place the fish parts in boiling water! And at a moderate boil, begin to cook the broth, skim off the foam with a slotted spoon.

After all the foam has been removed, add 1 whole carrot and 1 unpeeled onion to the broth.

Cook the broth over low heat under a loosely closed lid for 20-30 minutes, until it becomes more or less transparent (medium heat intensity, until foam flakes stop forming)

While the broth is boiling, prepare other products: Peel the onion (2nd head), cut it, finer if possible, but I like medium cuts in my soup, so cut a quarter of a ring), carrots and potatoes (into cubes) in any way convenient for you, but don’t chop them

Wash the greens, dry them, finely chop them

After the broth is cooked, after 30 minutes we remove the fish and vegetables from it. We remove the vegetables (they have already given up all their useful vitamins) and leave the fish parts for further cutting

Strain the broth (preferably through several layers of gauze, especially if there are small fish parts) (or a sieve)

After the fish has cooled, it is necessary to separate all the edible parts, we will then return them back to the fish soup.

Return the broth to the heat and add potatoes to it. Bring to a boil and cook at a gentle simmer under a loosely closed lid for 7-10 minutes.

Cook at a gentle simmer under a loosely closed lid for 2-3 minutes; if the carrots are chopped coarsely, you can add them a little earlier.

Then add onion, bay leaf, salt and spices. Bring the fish soup to a boil. Cook at a gentle simmer under a loosely closed lid until the potatoes are cooked.

We return the disassembled (one flesh without bones) parts of the fish to the ear

2-3 minutes before turning off, add chopped greens to the soup.

Taste the fish soup and add more spices if necessary. Remove the pan from the heat, cover with a lid and leave to brew for 10-15 minutes.

If you want to get an even more “meaty” dish, you can add fillets of any white fish to the fish soup. My salmon was very large, so there was enough meat from these parts)

Bon appetit!

Soup from the head (and other spare parts) of salmon turns out no less tasty than from fillet, on the contrary, it is more rich and aromatic! Friends, while I have time to edit the recipe, I’ll try to dispel the myth about adding vodka to your fish soup! This is not done for the sake of taste, but has a more practical meaning, and only if the fish soup is cooked outdoors in a pot! It helps to destroy bacteria that may be contained in the ingredients and water) it must be taken into account that the fish is prepared in field conditions and has just been caught! And also a mandatory addition to vodka in these conditions is to add a smoldering log to the ear, which neutralizes the alkali and improves the taste! But we cook at home! Bon appetit!

How to cook “Grilled sea bass”

Let's take our fish.

We clean the fish from scales, cut off the head, fins, and remove the giblets. Wash the fish thoroughly under running water. Dry it.

Place the perches in a deep bowl. Salt well (sea salt), pepper, rub with all kinds of spices.

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. Pour out the marinade, dry the fish with a paper towel and grease it with a small amount of olive oil.

Then grill the fish over medium heat. It can be a different grill - electric or charcoal grill. It is important that the mesh is dry, and the fish should lie in one layer, without touching each other. To make it beautiful, the fish should not move during the frying process, then appetizing grill strips will remain on their carcasses.

Fry on both sides for about 10-15 minutes on each side.

Place the finished fish on a dish and serve. Bon appetit!

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.

Sea bass on the grill

Fish cooked on the grill is in no way inferior in taste to meat.
A great option is sea bass. It can be marinated or immediately grilled over charcoal. The choice is yours. If you decide not to marinate the sea bass, then coat it generously with vegetable oil, ideally olive oil, sprinkle with sea salt and pepper and fry over coals until cooked.

ARTICLES ON THE TOPIC:
Jellied perch - recipes with photos step by step
Grilled salmon steak recipe with photos step by step
Pink salmon in a grill pan - cooking recipes with step-by-step photos

Ingredients:

Sea bass – 4 pieces
Vegetable oil - 40 Milliliters
Green onions – 2 pieces
Dill - 1/2 Bunch
Black peppercorns - To taste
Balsamic vinegar - 1/2 teaspoon
Thyme – 1/2 teaspoon
Cumin - 1/4 teaspoon
Turmeric – 1/4 teaspoon
Salt - To taste

Number of servings: 4

How to cook “Sea bass on the grill”

Prepare the necessary ingredients. In a separate bowl, mix spices, oil and vinegar. Clean the fish and make longitudinal cuts with a knife. Rub each carcass with the prepared mixture. Place the fish in a deep container and cover with chopped onions and dill. Mix well. Leave to marinate for 2 to 4 hours. After the time has passed, fry the fish on the grill, on both sides, over medium coals for 20 minutes. The fish is ready. You can serve the fish hot, but there is also an equally tasty option: place dill on the bottom of the container, fish on top and close with a lid, leave until completely cooled.

With onions and tomatoes

Ripe tomatoes harmoniously emphasize the taste of fish baked in foil, making it tender and refined. For this recipe, you can use both large tomatoes, cut into slices, and cherry tomatoes.

Ingredients:

fish carcass – 1 piece;
onions – 2 pcs;
tomatoes – 2 pcs;
oregano, anise, marjoram;
ground black pepper, salt.

The carcass must be gutted, washed and cut into steaks. Place each steak on a sheet of foil and sprinkle with a mixture of salt and spices.

Cut onions into half rings, tomatoes into thin slices. After this, the vegetables need to be placed on top of the fish and wrapped in foil. The steaks must marinate for at least 20 minutes before they can be grilled.

To ensure even cooking, steaks should be the same size.

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.

Bream on the barbecue

Baked bream on a grill over coals is a simple and tasty recipe for barbecue fish. Don’t forget to open a bottle of your favorite wine, which will perfectly complement the taste of fish cooked “smoky.”

Ingredients:

Bream - 1 pc.
Lemon - 1 pc.
Olive oil – 50 ml
Dill - several sprigs
Parsley - a few sprigs
Ground black pepper - to taste
Salt - to taste

Cooking bream on the barbecue:

Clean the fish from scales, carefully gut it, cut off the head and tail.
Wash the carcass, dry it with a paper towel and cut into large pieces.
Rub them outside and inside with salt and pepper, brush with olive oil and sprinkle with lemon juice.
Wash the parsley and dill, dry and place inside each piece of fish.
Peel the onions, rinse with cold water and cut into rings.
Grease the barbecue grill with oil and place the fish with onion rings.
Grill the bream on the barbecue for 7-10 minutes on each side over an open fire.

Sea bass fillet on the grill

Compound:

sea bass – 1 kg;
ground black – 5 g;
Provençal herbs – 10 g;
garlic – 2 cloves;
ground coriander – 5 g;
refined vegetable oil – 80 ml;
salt - to taste.

Cooking method:

Cut the thawed perches into fillets.
Mix the oil with salt, pepper, coriander, Provençal herbs and crushed garlic.
Place layers of fish fillet into the prepared marinade, stir carefully so that the fillet is coated on all sides with aromatic oil.
Let the fish fillet sit in the marinade for an hour or an hour and a half.
Place the marinated perch fillet on the grill and place it over the grill.
Fry the fish for 12-15 minutes, remembering to periodically turn the grill.