Grilled Grass Carp
A wonderfully tasty dish for a cookout — give it a try! Grass carp grilled over charcoal is a crowd-pleaser. Fish is a great alternative to meat kebabs when you're out at the grill. With so few bones, grass carp is one of the most popular fish to cook, and its best feature is that the flesh carries none of the off odors you get with other river and lake fish. A lot of the finished flavor comes down to a good marinade, and this recipe shows you how to make one.
Dina
Recipe author
Grilled Grass Carp
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 69 %
18 g
Fats 31 %
8 g
Carbohydrates 0 %
0 g
156 kcal
GI:
0
/
0
/
0
- Use only fresh fish. In a pinch you can use frozen, but only if you froze it yourself — avoid store-bought frozen fish, since you can end up with a stale or spoiled product. Don't toss the carp head; it makes a fragrant fish soup. The marinade here is as simple as it gets — salt, pepper, and lemon juice. You can of course make a marinade to your own taste, but this version doesn't overpower the delicate flavor of the carp; it brings it out. 1. Rinse the fish well under running water, then start cleaning. First scale it, using a sharp knife or a fish scaler. 2. Cut off the head. Slit the belly and clean out the insides. Trim off the fins with scissors. Make a deep cut along the backbone and split the fish into two fillets. 3. Remove the backbone and rib bones. Leave the thin protective skin on the fillet — it plays an important role, keeping the flesh from falling apart while it marinates and grills. 4. Rinse the fillets again under running water and gently pat them dry with paper towels. 5. The marinade for grass carp isn't like the one for ordinary river fish — you don't need vinegar here, since the fish has no muddy smell. Just sprinkle the fillets with lemon juice, then rub with salt and pepper. 6. Let the carp marinate for half an hour, then drizzle it with vegetable oil. Set the fillets in a grill basket and grill for 8–10 minutes. 7. Flip the basket from side to side every 1–2 minutes so the fish cooks evenly. Serve the finished carp with fresh vegetables or sauces. Enjoy, and have a great time!
Caloric content of the products possible in the composition of the dish
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Lemon juice - 16 kcal/100g
- White Cupid - 134 kcal/100g
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