Grenadier fish is low-fat, almost boneless and dietary. Its pink and white meat tastes the most like cod. Grenadier can be baked with vegetables and served with a variety of sauces.
It is necessary
-
- For the first recipe:
- fish carcasses;
- soy sauce;
- freshly ground black pepper;
- eggs;
- vegetable oil;
- flour;
- milk;
- carrot;
- onion;
- bell pepper;
- tomatoes;
- green onions;
- bay leaves;
- zucchini.
- For the second recipe:
- fish carcasses;
- olive oil;
- salt;
- parsley;
- garlic;
- orange;
- tangerines;
- flour.
Instructions
Step 1
To prepare a grenadier under vegetables, take 3 medium fish, cut each lengthwise, remove the bones, rinse and cover with a mixture of 100 grams of soy sauce and 1 teaspoon of freshly ground black pepper, leave to marinate for 40 minutes. At this time, prepare the batter. Mash 2 egg yolks with a pinch of salt, 1 teaspoon of vegetable oil and 2 tablespoons of milk. Whisk the whites into a foam and combine with the yolk mass. Add flour to the consistency of thick sour cream and mix well.
Step 2
Preheat a large skillet and coat the bottom with vegetable oil. Dip the fish in batter and fry over medium heat for a few minutes on each side, then transfer to a baking dish and leave the oil. Peel and chop into strips one carrot, one onion, bell pepper and sprinkle with soy marinade.
Step 3
Darken the vegetables in the oil left over from the fish, add 2 diced tomatoes, a small bunch of chives, finely chopped, and a few bay leaves. Simmer for about 7 minutes. Cut one zucchini into small cubes and put it on top of the fish, pour over the vegetable mixture and place the dish in the oven preheated to 180 ° C. Bake for about 20 minutes.
Step 4
Cook the grenadier in citrus sauce. To do this, take two fish carcasses, cut in half lengthwise, remove large bones. Wash and pat dry with a paper towel and salt. Pour 70 grams of olive oil into a frying pan and add the fish. Fry on both sides over medium heat for 7 minutes. Transfer the carcasses to a plate.
Step 5
Chop 50 grams of parsley and two cloves of garlic, lightly fry them in the oil left over from the fish. Squeeze the juice from one large orange and two tangerines. Dissolve one teaspoon of sugar in it. In a separate glass, combine one teaspoon of flour and 50 grams of water. Pour the juice into a frying pan with herbs, wait for the liquid to evaporate a little, and add the flour mixture. Bring sauce to a boil and remove from heat. Place the fish on a platter and pour over the sauce before serving.
