How is grilled fish made?
Where do we get the basic ingredients and how do we grill the perfect fish?
Heavenly tasty fish can be prepared on the barbecue in just a few minutes if we follow a few good tips. In our article you can find out how the chefs Sea- and Freshwater fish perfectly prepared.
I asked several experts why it is worthwhile to prepare not only meat and vegetables but also fish for guests barbecue. The answer was very simple and I received a lot of good advice on the methods.
„In few places do we get a tasty tasty fish, even though the guests usually enter just by the smell of the charcoal. -
Ervin the cook
The masters of the trade have summed it up in four rules of what is most important when barbecuing, or more precisely, cooking fish over an open flame, using briquettes on an outdoor barbecue. Several chefs recommend grilling regularly on an open flame, as it makes the flavour unsurpassable, it's very practical, very spectacular and there's always fresh food in front of the guests. It may sound like an exaggeration, but when we work with fresh, high-quality ingredients on an open flame, we have already won over the guests in terms of taste.
Follow the rules to prepare the perfect grilled fish!
Rule 1: Procurement.
It all starts with sourcing the basic ingredient. It's usually warm in the barbecue season, so unless we're catching fish fresh from the sea, lake or river and putting it straight on ice, it's better to go for frozen products from a good supplier. In fact, this is half the battle, after that it's just a matter of preparation.
It is worthwhile having a good Fishmongers to work with a reliable and consistently good supplier, as fish is a very delicate ingredient. Moreover, they not only deliver, they also advise. It's worth asking about what's new, because a good supplier keeps up with trends, innovatively expands the range, and in most cases the fish fillet or scallops is already ready to use, so all we really need to do is season and grill.
The best fish to grill are: Branzino, gilthead seabream, Trout, Tuna, Cod, Salmon, Squid, Shrimps.
Rule 2: Preparation
The fish always has to be cleaned and filleted on a separate board or counter. Interestingly, as intense as the fish smells, it still easily absorbs other flavours, so it is not only important for hygiene reasons, it also keeps the fish tasteless. It should only be grilled with stronger, firmer meat, fish with skin, and even files so that it does not stick to the grill.
If we put a soft, skinless or uneven fish fillet on the grill, it will fall apart within minutes.
Rule 3: The fish is ready cooked in 3 steps.
The masters of the grill say that it actually takes 3 steps to prepare a nice piece of fish: the first step is when we put it on, the second step is when we flip it over, and the third step is when we put it on the plate. From this we can conclude that the fish can be served immediately, stays hot, keeps its shape and can be placed directly to the already prepared side dish.
Rule 4: Serve - just be bold!
Mediterranean at home
Our consumption of fish has changed a lot recently, which means that we are eating more and more fish. This makes it all the more interesting grilled fish to include in your menu, which is both healthy and will delight your gourmet guests. Few of us have been able to go on holiday in recent years, but the smell of grilled fish mixed with smoky charcoal and fresh olive oil makes us want to go on a taste journey.
