In fact, people prefer to eat fish on vacation. In the Greek Bistro, where you come straight from the cutter to the grill. But back to the familiar fish counter at the supermarket, you’d think a simple sausage would be faster. It’s not hard to grill fresh fish that tastes just like the sea. A few more hints.
fresh
The fish should always be fresh, and you can recognize it by the smell. It smells not of fish, but of the sea and water. They have bright eyes, bright red nostrils, and hard, shiny scales.
the choice
The question arises: what fish is right for me? In principle, any kind is suitable for grilling, but those with firm flesh and high in fat such as trout, salmon, tuna, mackerel, bream, and sea bass are not as crispy as thin fillets.
preparation
Ideally, the fish should be grilled whole. Use the firmer varieties for this. Before starting, the scales must be removed. Keep the middle bone, it gives the fish stability. After removing the limescale, cut off the gills to avoid a bitter taste. Then rinse the fish with cold water and pat dry.
preparation
To season the fish, cut it on several sides and spread the liquid inside and out. Oil, soy sauce, and fresh herbs such as dill, tarragon, parsley, thyme, rosemary, mint, and basil are suitable for making a marinade. Add coarsely ground spices such as garlic, cayenne pepper, pepper, ginger, or turmeric. Season sparingly so as not to obscure the natural flavor of the fish—especially with salt, as this also draws out water. Lemon juice and white wine soften fish flesh due to the higher acid content, so that it can break down more easily. If you don’t want to do without lemon, just use grated zest for the marinade. Drain the fish well.
Unagi kabayaki – grilled eel
© Photo: Getty Images / iStockphoto / benjarattanapakee / iStockphoto
The Recipe: Unagi Kabayaki – Grilled Eel
1 eel fillet About 400-500 grams
500 ml of mirin Japanese rice wine
2 pieces of star anise
500 ml soy sauce
2 tablespoons of honey
Sesame charred
spring onions Cut into small cubes
Wooden skewers
- Bring the mirin, anise, soy sauce, and two tablespoons of honey to a boil
- Put the eel fillet in the marinade and leave it in the refrigerator overnight. If you’re in a hurry, let it soak for at least three hours
- Preheat grill, skewer fillets and grill for 10-15 minutes, not too hot, turning briefly in between
- Put the fish in the marinade and leave for an hour
- Grill the eel again, brushing it several times with the marinade
- Sprinkle toasted sesame seeds and some green onions on top. Serve with rice and remaining dressing
advice: It can also be prepared as unagi nigiri sushi
Barbecue process
Before grilling, spices and herbs should be brushed so that they do not burn over the embers. The grill should generally not be hot, 160 to 180 degrees. So that the fish does not stick to the net, you can put orange, lemon or lime slices on it. This protects it from the heat, allows it to cook, and gives it a fresh scent. If you are using fish grill tongs, also oil them. Brush the fish with the marinade again and again during the process, then it will be crispy and delicious. One option is a banana leaf package (instead of aluminum foil), which works for softer fish. To do this, oil the banana leaves and place the marinated fish on top. To ensure that the fish does not dry out while grilling, close the package tightly and turn occasionally – depending on the method of grilling and the type of fish, about ten minutes per side.
The result
The fish is done when the dorsal fin and bones are gently separated. Fillets such as cod, redfish, pollock or pangasius are boneless anyway.
And then the beach is really close for the first bite.
Fish in banana leaf
© Photo: Getty Images / iStockphoto / Adisak Mitrprayoon / iStockphoto
Recipe: Fish in banana leaves
800 grams of fish fillet eg b. salmon
150 ml coconut milk
1 green onion
One piece of ginger about 4 cm
½ bunch of coriander
½ teaspoon curry
salt pepper
250 grams of tomato pieces
4 banana leaves
- Rinse the fish, pat dry, cut into four parts and brush with coconut milk. Leave it to soak for ten minutes
- Meanwhile, clean the green onions, peel the ginger, rinse and dry the cilantro and chop everything finely.
- Mix with curry, salt, pepper and tomato slices to form a sauce
- Place a portion of the fish on each banana leaf, spread over the remaining coconut milk, then spread about three tablespoons of the sauce on each fish.
- Close the banana leaves and cook the packets gently on the grill for 10-15 minutes
- open for service. Colorful couscous salad is a good side dish
Barbecue with Weber
Anyone wanting to learn more about grilling – from recipes and accessories to a wide range of courses – can visit the Weber homepage: Weber Tells
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