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Crucian carp on a grill on the grill

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617
Kitchen World
Calorie content 62.4 kcal
Portions 6 port.
Cooking time 20 minutes.
Proteins * 6.7 g
Fats * 7.3 gr.
Carbohydrates* 8.7 g
* per 100 gr. product
Crucian carp on a grill on the grill
Content

To cook crucian carp on the grill, it is better to choose medium-sized - not small, but not too large. Ideal if the fish is fresh, not frozen. For flavor, fill the carcasses with onions, pepper and parsley, and wrap them in foil to preserve juiciness. In this form, bake the crucian carp on a wire rack on both sides for fifteen to twenty minutes.

Ingredients

Cooking process

step 1 out of 9
Peel the onions, rinse and dry. Cut into thin half rings.
step 2 out of 9
We free the bell pepper from internal seeds and cut out the stalk. Rinse the pulp, dry and cut into small pieces.
step 3 out of 9
We clean the carp of scales, cut the abdomen and remove the insides. Remove the fins. We wash the resulting carcasses well with running water and dry them with paper towels inside and out. We make shallow parallel cuts on both sides of the carcasses.
step 4 out of 9
It is also better to cut the tails from the carcasses, and remove the gills.
step 5 out of 9
Sprinkle carcasses of carp with salt and black pepper. We distribute the spices with our hands over the surface and inner cavity of the fish. Put several pieces of onion and bell pepper inside. We wash the parsley, dry it and also place it in the crucian carp.
step 6 out of 9
Cut off pieces of foil for each crucian carp separately. The size of the foil pieces should be such that the fish can be wrapped securely. Lubricate the foil with a little vegetable oil.
step 7 out of 9
Place prepared fish on oiled foil and wrap it like an envelope.
step 8 out of 9
We prepare a grill with embers. We place the fish in foil on the wire rack and send it to the grill. Cook for about seven to ten minutes on each side, remembering to turn the fish over for even baking.
step 9 out of 9
At the end of baking, you can make several punctures in the foil so that the fish is saturated with aromatic smoke. Carefully remove the finished carp from the wire rack and transfer to a serving dish. Serve hot directly in foil with herbs and fresh vegetables.
Bon Appetit!

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