Grilled Carp
The smell of carp on the grill is enough to turn the head of even someone who's already full! Simple and delicious — you can cook it on a charcoal grill or a gas grill just the same. This dish comes out incredibly good with freshly caught fish in the summer, shared in good company over a nice glass of wine.
kontaty
Recipe author
Grilled Carp
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 60 %
15 g
Fats 40 %
10 g
Carbohydrates 0 %
0 g
150 kcal
GI:
0
/
0
/
0
- To grill carp, you'll want to marinate it first. For the marinade, grind the dried herbes de Provence and the cumin together in a mortar. If you like, add a little dried dill too, then stir in the salt. Finally, add the oil — and that's your marinade. Scale the carp, remove the gills, rinse, and marinate for 1 hour. Cut larger carp into serving-size pieces. When grilling the fish, take care not to burn it — keep the heat medium. Lay the fish on the grate and grill for 25 minutes, flipping once halfway through. If you're cooking smaller pieces, the time will be shorter. You can brush the fish as it cooks with a little of the marinade it soaked in. Alongside the fish, grill some vegetables cut into big chunks — bell peppers, zucchini, eggplant, whatever you like! Enjoy!
- If you're using a store-bought spice blend, always check the label for the ingredients. These blends often already contain salt, so keep that in mind or you risk over-salting the dish.
- For this recipe, use fresh fish rather than frozen — otherwise the cooked fish can turn out dry.
Caloric content of the products possible in the composition of the dish
- Fried carp - 196 kcal/100g
- Boiled carp - 102 kcal/100g
- Fresh carp - 112 kcal/100g
- Dill greens - 38 kcal/100g
- Cumin - 333 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Olive oil - 913 kcal/100g
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