Grilled fish has a special aroma and taste. It can be baked on a wire rack or in foil. In the latter case, the fish will be juicier and more tender. In the summertime, young potatoes, also cooked over charcoal, will be a good addition to this dish.
What kind of fish to grill on the grill
Not all fish are suitable for charcoal grilling. A win-win -. Carp, of course, is not very suitable. Feel free to take salmon, tuna, sea bass, trout, gilthead salmon, pink salmon, chum salmon. Halibut and cod are also suitable for grilling, but it is better to bake them not on the wire rack, but in foil. Otherwise, their not too dense meat can treacherously fall apart. In any case, grilled fish cooks much faster than meat.
Cod is an ideal candidate for charcoal grilling. It has a neutral taste that is difficult to fully reveal with other cooking methods. But coals easily reward cod not only with a golden crust, but also with a haze aroma.
Do I need a marinade for fish on the grill
Experienced charcoal fish connoisseurs believe that fresh, quality seafood does not need to be marinated. It is enough to sprinkle the product with oil and lemon juice, add salt, add your favorite herbs and send it to the fire. Chefs in trendy restaurants support this point of view. However, for a spicy flavor, you can make a soy sauce marinade, for example. Of course, it's up to you to decide.
Fish on the grill in foil: a simple recipe
Try charcoal-grilled cod. For 8 servings:
- 8 pieces of cod fillet;
- lemon;
- pepper, salt to taste;
- Herbs: rosemary or basil.
Season the cod fillets with salt and pepper. If you have frozen fish, defrost it first. Cod steaks can be used instead of fillets.
Sprinkle the fish with lemon juice and add herbs to taste. If you want to add spice, use a simple and at the same time effective trick - throw a couple of garlic teeth on hot coals.
Wrap the cod in foil. But only in such a way that the juice that the fish will give out during the cooking process remains inside. Otherwise, the cod meat will lose its tenderness and juiciness.
Place the fish in a wire rack, send to the grill and cook until tender. This usually takes no more than 15 - 20 minutes for a cod.
If desired, complement the dish with watercress when serving. Its astringency and slight bitterness perfectly set off the taste of cod.
You can add sauce to the dish. But this is not necessary, because properly cooked fish on charcoal does not really need it. Melt some butter, if desired, add a few drops of soy sauce and chopped green onions.
