For grilling fish, it is not necessary to have bulky equipment available, the place of which is in the courtyard of the house (or, at least, on the balcony). An open fire is not a prerequisite for cooking this dish. There is a good alternative: an electric grill, an aerogrill and, eventually, a grill pan. You can cook fish of the same taste on any of the listed devices.
The Five most commonly used ingredients in Grilled Fish Recipes:
| Product | Calories per 100g | Protein g per 100g | Fats g per 100g | Carbohydrates g per 100g |
|---|---|---|---|---|
| Lemons | 16 | 0.9 | 0.1 | 3 |
| Olive oil | 913 | 0 | 99.8 | 0 |
| Lemon juice | 16 | 0.9 | 0 | 3 |
| Butter | 734 | 0.5 | 82.5 | 0.8 |
| Dill | 38 | 2.5 | 0.5 | 6.3 |
An important point: you do not necessarily need to look for a recipe for grilled fish, "sharpened" for a certain technique. That is, for a frying pan or an aerogrill. The difference will only be in time and in the subtleties of the technological process - the composition of the products is the same. The size of the fish also differs: it is clear that you cannot fry a large one in a small frying pan. And if you want to bake it whole, then you need to choose a classic open grill.
In cooking grilled fish, the preparation stage of the products is important. The taste of the dish is influenced by how it was originally processed. It is best to marinate fish, especially if it is a valuable breed, expensive in value. The simplest pickling option is sprinkling the fish with lemon juice. It will also need to be salted and peppered, leaving it to lie down for at least half an hour.
The subsequent procedure of frying itself is usually familiar - we take and fry until ready on both sides. For an open grill and small fish, there are special devices so that it does not fall apart into pieces - something like tongs. They are convenient to use. Fish steaks don't need these.
The Five Lowest Calorie Grilled Fish Recipes:
| Name of the dish | Cooking time | Calories per 100g | User Rating |
|---|---|---|---|
| Grilled Trout steak | 1 hour 15 min | 91 | +13 |
| Pangasius on a grilled pan with fried vegetables | 15 min | 97 | +47 |
| Grilled flounder | 1 hour 2 min | 106 | +59 |
| Sea bass on the grill on the grill | 3 hours | 108 | +14 |
| Grilled sea bass | 1 hour 10 min | 116 | +8 |
Despite the fact that the grill design does not imply the use of oil, many prefer to add olive or other vegetable oil to the marinade. Especially if they are preparing to fry dry fish. The extra fat gives it juiciness, although it adds difficulties: the oil can start to splash, crack, burn. This may happen if the fat of the fish itself gets on an open fire, it is better to keep this in mind.