Red fish on grill Red fish, as an independent dish, does not require any culinary efforts. Meat of trout, salmon, pink salmon is already tasty and self-sufficient in itself. A mandatory condition - sprinkle fish with lemon, before cooking or immediately before serving. Lemon kills an unpleasant smell. From trout, for example, you get an excellent ear and soup. It suits all types of cooking: it is stewed, fried and smoked, cooked on steamed, coals and spit, boiled and marinated, stuffed with nuts and fruits, baked entirely. Delicatessen trout meat is very popular in many national cuisines. In the West it is customary to roast and boil trout. Although the correct way of cooking involves minimally the time of exposure to high temperatures - so the fish retains more vitamins and minerals.
Ingredients:- Trout 500 g
- Fresh dill 0.5 bunch
- Lime 1 pc.
- Olive oil 2 tbsp. l.
- Pepper black ground 2 pinch
- Salt 4 pinch
- Step 1 To prepare this dish, take: trout or any other red fish, half a pound of fresh dill, lime, olive oil, salt, pepper.
- Step 2 Finely chop the dill.
- Step 3 In the dill squeeze the juice of the lime halves. Leave to marinate for 10 minutes.
- Step 4 Salt and pepper the fish to taste. We sprinkled each piece with a pinch of pepper and 2 salts.
- Step 5 Lay the dill on one half of the fish. Sprinkle with olive oil.
- Step 6 Place the fish on the grate, place a baking sheet under it, so that there is much drainage to the fat. Turn on the grill mode and bake for 15 minutes at 200 ° C.