Description
The grilled fish was cooked for the first time. Decided to try it in foil and without foil. It turned out interesting, tasty, but it has its pros and cons ))) Maybe my experience is useful to someone )))
Ingredients
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Mackerel
6 piece
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Trout
2 piece
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Lime
1 piece
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Lemon peel
-
Olive oil
3 Tbsp
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Soy sauce
1 tsp
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Thyme
-
Peppers red hot chilli
-
Ginger
-
Salt
Cooking
I have 2 trout and 6 mackerel.
To gut the fish, trout is cleaned of scale. The head I cut off, because they had plans (I love your ear:))) ).
Prepare ingredients for marinade. Hot pepper, ginger finely chopped. Lemon zest to RUB on a grater.
A few sprigs of thyme crushed with your hands.
Marinade: 2-3 tbsp olive oil + juice of the 1 St lime (or lemon 0.5) + 1 tsp soy sauce + green chilli + ginger + lemon zest + thyme.
Mix well. The marinade is ready.
The fish from all sides, well spread with salt, then marinade.
Put in a bowl and pour the remaining marinade (if left). Leave for an hour in the fridge.
Fry the fish on each side for 10-15 min. For samples 3 fish wrapped in foil.
Pleasant to You of appetite!!!
Fish meat turns out juicy, most importantly, do not overdry)))
And now the pros and cons :))) Trout for me too negovata on the grill, in a word, tastes like a simple fish (on the grill it does not show its taste). Mackerel, on the contrary, was very tasty. In foil - one plus: fish retains its shape and is easier to flip. But that is a big minus - does not feel that the fish prepared on the grill, as there is no smell or taste of smoke. So in foil to cook is not:))) So how to do it in the oven :)))
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