Grilled fish steaks

To deliciously cook a salmon steak on the grill, you practically don't need anything other than, in fact, salmon. Add only salt, black pepper and a little paprika. The natural taste of this fish is so pleasant, and the flesh is so tender and greasy, that the most important task during cooking is simply to preserve these natural characteristics. It is also important not to overexpose the fish on the grill. As soon as the flesh has changed color and began to be covered with the lightest crust, it's done.

Salmon is a juicy and rather fatty fish. In any form, it is good, and even baked on a grill on the grill - you just lick your fingers. Let's emphasize the natural taste of salmon with lemon juice, salt and a little spice mixture for fish. Marinate for about an hour and fry until light crust on the grill. The best addition is fresh vegetables. Alternatively, vegetables can be fried on the wire rack at the same time as fish.

An easy way to cook trout: marinate in lemon sauce and grill in the open air on the grill. Such a fish will never be left without attention during lunch. Citrus perfectly emphasizes the taste of trout and gives it juiciness. In addition to ready-made steaks, you can serve fresh vegetable salad and boiled potatoes.

Let's cook trout steaks on the grill - this is an ideal substitute for kebabs: tasty, aromatic, healthy and not so hard on the stomach. We will marinate the fish in soy sauce, fish spices and lemon juice. For cooking on the grill, it is convenient to use a closed double-sided grill.

Trout steaks can be cooked not only on the stove or in the oven. A great option is to fry them on the grill on the grill.It is important to properly cut the fish into steaks: their thickness should be at least three centimeters. If the pieces of fish are too thin, then there is a risk of overdrying tender trout.

Chum salmon is a very tasty fish, but rather capricious in terms of juiciness. If you do not first marinate it, and in the process of readiness do not observe the adequate heat treatment time, then the chum salmon will turn out to be dry. To cook juicy chum salmon on the grill, marinate it with onions, lemon juice and olive oil. This mixture will keep the fish pulp dry. We keep the coals on the grill smoldering, without a flame. As soon as the fish changes color and starts to blush, shoot. This usually takes fifteen to twenty minutes.

One way to keep chum salmon juicy when grilled is to wrap them in foil. Pre-marinate the fish in a fragrant marinade, and before baking, wrap the butter in foil along with the chum salmon. It not only gives a pleasant creamy note, but also further reduces the risk of overdrying the delicate pulp.

Chum salmon meat is tender and soft, it does not contain much fat, so when cooking there is always a risk that the fish will turn out to be dryish. To prevent this from happening, we cut the fish into rather large steaks - this way the pulp will retain more juice. Be sure to marinate chum salmon in a juicy marinade with the addition of vegetable oil. When baking steaks on the grill, we must be careful: it is important not to overcook or overdry tender meat. As soon as the color of the fibers changes and a light crust appears, remove the fish.

Chum salmon on the wire rack is very tasty! Those who love meat kebab will appreciate this option for cooking fish on the grill. Pre-marinate the fish in a mixture of lemon juice, olive oil and spices. If a small carcass is available, it is better not to cut it into transverse pieces, but to cut it into a whole fillet - this way more natural juice in the fish pulp will be preserved.

It is from fatty red fish that the most delicious grilled steaks are obtained. They are juicy, rich, with a ruddy crust. Salmon, salmon, chum salmon are ideal. The preparation of steaks for cooking on the grill is the simplest - just season the fish with salt and spices, and sprinkle with olive oil and lemon juice.

Red fish baked in foil on the grill is a real delicacy.What is important, for the preparation of such a fish it will not take a long time to bother and spend a lot of time. The whole preparation process is reduced to cutting the fish into the "right" pieces, sprinkling with salt, spices and wrapping it in foil. Then put the fish on the wire rack and cook for a few minutes on each side. Everything can be served on the table.

The main principle in grilling red fish is not to spoil its pleasant natural taste. For pre-marinating, we use traditional Mediterranean ingredients: olive oil, coarse salt and a mixture of ground peppers. This set is enough to bring out the best side of the red fish.

Fans of cooking on the grill should like this recipe. Pink salmon steaks are easy to pickle and grill. Just a few minutes, and you can serve hot aromatic fish on the table. It is important not to overcook tender pink salmon, as in this case it becomes dry and rough.

Delicious coho salmon steaks can be cooked not only at home on the stove, but also outdoors on the grill. To do this, you just need to marinate the fish in advance. For the marinade, we use onions, lemon, salt and ground black pepper. It turns out juicy and aromatic.