RECIPES: grilling fish

Grilled fish with lemon, butter and mint

One of the easiest recipes I've ever seen!

Ingredients: juice of one lemon, 1/2 cup olive oil, a pinch of salt, 4 large mint leaves (chopped), 1 large clove of garlic, a few pieces of cod or similar white fish.

Preparation:

Mix oil with lemon juice until smooth, then add chopped mint leaves, a pinch of salt and crushed garlic clove.

Lightly pepper the fillet and salt on both sides. Put the foil on the grill, let it warm up a little and then put the fish on it. If the fillet is thin, then cook on each side for two minutes.

Then we remove from the grill and pour with the prepared oil, after taking out a clove of garlic from there.

Grilled fish with citrus crust

Ingredients: zest of one orange and one lemon, a pinch of salt, black pepper, olive oil, fish fillet or steak, fresh herbs: parsley, basil and oregano.

Preparation:

Chop greens finely. It is better to pass it through a meat grinder or grind it with a blender. Then mix herbs, black pepper, orange and lemon zest with 2-3 tablespoons of olive oil.

Dip the fish in this mixture and let it lie down for a while. Then you send it to the grill. Strong fire may cause greens to burn and the fish will taste bitter, so it is best not to cook them over high heat. And I would try to cook it in the same way as the fish in the first recipe - on foil.

When the fish is ready, place it on plates along with fresh herbs and lemon or lime wedges.

Grilled fish in spicy citrus marinade

With this recipe, perhaps, you have to tinker a little. But, judging by the components, you will not regret the time spent;)

Ingredients: 6 slices of cod, flounder, tilapia or halibut fillets, salt to taste, 1 small onion (diced), a walnut-sized slice of ginger (peeled and thinly sliced), a small bunch of cilantro, 1 tablespoon minced garlic, 2 teaspoons minced hot pepper, 2 teaspoons lime zest, 1 teaspoon ground black pepper, 1/4 cup lime juice, 1/4 cup olive oil, 1 lime.

Preparation:

Lightly salt the fish fillets and set aside. Blend the olive oil, onion, cilantro, garlic, ginger, lime zest and hot pepper until smooth. Coat the fish fillets with this paste and refrigerate for at least 2 hours.

Add a little salt to the fish before placing on the grill. Serve the finished fish with lime wedges.

And you can just rub it with salt and pepper, put a couple of lemon circles on top, wrap it in foil and send it to the grill - it will also be very tasty!

I want to remind you that it is better to cook fatty sea fish on the grill. The fish is ready at the moment when it ceases to be transparent and if pricked with a fork, it will easily exfoliate and still remain juicy.

And, of course, bon appetit and good rest!