Sea bass on the grill - recipes on the grill, in foil, perch kebab

Sea bass has delicate dietary meat. With a relatively low calorie content, it has high nutritional value, contains a lot of easily digestible protein, many useful micro- and macroelements, and vitamins. Including this fish in your diet will be a good idea. You can cook it not only at home, but also on coals. Sea bass fried on the grill has a pleasant taste and aroma, looks appetizing, satisfies well and is liked by almost everyone.

The perch lies in oil before the grill

When choosing sea bass, focus on medium-sized fish, so that it fits onto the grill grate. You can choose a large perch, but then it will need to be cut into portions, and cooking the dish will take a little longer. Therefore, for now we are choosing a medium-sized perch to place on the grill.

What is required after purchasing a perch? You can clean fish at home or on site - in nature, where your barbecue is located. Still, it’s more convenient to do this at home, especially if your barbecue is twenty or thirty minutes away. This time is enough for the perch to soak in vegetable oil (sesame or olive, or, alternatively, sunflower).

First, clean the fish of scales, fins, tail and head. Rinse it, then salt it, rub it with pepper and other spices you like, put it in a pan, and pour in oil. While the fish lies in oil, it is saturated with additional fat, saturated with spices and then gives excellent juice and taste.

Therefore, sea bass on a fire reaches readiness after a short marinade in a quarter of an hour, maximum in 20 minutes.

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Sauce for perch

When choosing a base for the sauce, you need to focus on how the river perch is prepared; the dishes are served either in gravy or supplemented with dressing separately. Garlic cheese sauce balances the taste of baked fish in the oven or on coals. It is better to flavor it with garlic in moderation; the spiciness is better emphasized by curry, mustard, and red pepper.

Ingredients:

processed cheese – 200 g;
mustard – 2 tbsp. spoons;
garlic – 3 cloves;
curry – 1 teaspoon;
red pepper – 0.25 teaspoon;
sour cream – 100 ml;
bell pepper – 1 pc.

Preparation

Bake sweet peppers in advance, cool, finely chop.
Grate the cheese.
Mix sour cream, mustard, curry.
Add pepper and crushed garlic.
Add cheese and blend in blender.

video15

A simple recipe for sea bass on the grill

You can cook sea bass on the grill using a minimal set of spices - pepper and salt. Small carcasses are used for the dish, but steaks 3 cm thick are more suitable. They should be rubbed with a mixture of salt and pepper. You can add your favorite spices, put them in a bowl and leave until the coal is prepared. To obtain good coals, use alder, maple, birch, oak, apple, and cherry wood. Coniferous species are not used for barbecue. The easiest way is to buy ready-made, mostly birch, coals.

When everything is ready, place the fish on a greased grate and cook for 5 minutes on each side, avoiding open flame. Remove the fish immediately before it sticks to the grill.

Steaks can be cooked on the grill and with potatoes in foil. To do this you will need to prepare:

1 kg sea bass pieces;
4 potatoes;
1 onion;
1 carrot;
2 lemons;
spices - optional.

Preparation consists of the following steps:

Cut the carrots and potatoes into 5 mm thick slices, and the onion into rings.
Place potatoes, carrots, salt, onions, steaks in layers on foil, season with spices and lemon juice.
Seal the foil envelope.
Bake on the grill for half an hour, turning occasionally.

The envelope should be made of several layers of foil (3-4).

The remaining trimmings (tails, bellies, fins) or shashlik pieces can be mixed with tomato paste, garlic, ground coriander, salt and lemon juice. After 1 hour, place on the grill and bake on the grill, like steaks.

If you decide to cook half-carcasses of perch with skin on the grill, then first select all the bones from them and prepare a marinade from:

2 onions;
juice of half a lemon;
125 ml sour cream;
1 dec. l. mustard;
salt, pepper - optional.

Mix lemon juice and spices, coat the sea bass halves and refrigerate for 60 minutes. Cut the onion into thick rings. Combine sour cream with mustard, coat fish and onions and let stand for 15 minutes. Bake the perch along with the onions on the grill, placing them on the grill.

Sea bass in foil on the grill

Compound:

perch – 1 kg;
lemon – 0.5 pcs.;
salt, ground black pepper - to taste;
rosemary – 1 sprig;
refined vegetable oil – 40 ml.

Cooking method:

Prepare the fish carcass by cleaning, gutting, washing, drying, and removing the head and fins.
Rub the prepared carcass with salt and pepper.
Squeeze the juice from a quarter of a lemon and mix it with a tablespoon of vegetable oil.
Using a pastry brush, coat the perch with the lemon-butter mixture inside and out.
Cut the remaining lemon into thin slices.
Place a sprig of rosemary and a few lemon wedges inside the perch.
Fold the foil in 2-3 layers, grease with the remaining oil.
Wrap the perch in foil and leave it for half an hour to marinate better.
Place the fish directly in foil on the grill grate. Cook it for 30 minutes, turning it over to the other side every 5 minutes.

According to this recipe, the fish turns out without a golden brown crust, but is still very appetizing and tasty.

How to deliciously marinate fish

If the sea bass will be cooked whole, it is advisable to cut the skin in several places so that the flesh is saturated with the marinade.

Before marinating, you should first prepare the sea bass:

remove entrails;
if the head is not needed, then cut it off;
remove scales - depending on the recipe;
Rinse;
cut into steaks, shish kebab, fillet halves or leave whole.

The pieces should be 3-4 cm thick; for shish kebab, select all the bones and cut them into 5 cm cubes.

For a classic marinade you will need:

onions – 2 pcs.;
lemon – 1 pc.;
garlic – 2 cloves;
spices - optional.

Mash the onion cut into half rings a little, add grated garlic, lemon juice, spices and mix. Rub the resulting mixture onto steaks, half-carcasses or carcasses. The shish kebab pieces are mixed with the marinade and left for 2.5 hours.

For another option take:

sweet pepper – 2 pcs.;
onions – 2 pcs.;
lemon juice – 30 ml;
hot pepper – 1/3 pod;
cilantro – 1 bunch;
olive oil – 70 ml;
spices - optional.

Chop the vegetables, mix with oil and lemon juice, add spices and layer the pieces of perch with the resulting marinade. Coat whole carcasses with it inside and out. Leave for 1-2 hours.

The following recipe consists of:

1 tbsp. water;
50 ml oil;
1 tbsp. l. mustard;
juice of 1 lemon;
2 bay leaves;
spices - optional.

Mix everything and marinate the fish for 2.5 hours.

River perch - cooking recipes

The fish is visually strikingly different from the sea fish both in size and meatiness, but this does not affect the quality of the dishes in any way. The first thing worth studying is river perch, how to cook it so that you don’t feel the bones and clean it properly from scales.

If you place river perch in the freezer for an hour, then the scales will come off faster and easier. Immersing the fish in boiling water for a few seconds will make cleaning much easier. The scales will come off much easier if you salt the carcasses in the evening.
River perch has very sharp fins; to avoid injury, they must be trimmed with scissors.
Prepare river perch, a variety of recipes will come in handy. Fish is combined with lemon balm, fennel, rosemary, bay, and basil.
To cook a dish on coals, you cannot use firewood from: rowan, poplar, acacia, aspen, coniferous. It turns out delicious if you grill over birch, linden, and pear charcoal
There is no need to separate the head from the carcass if the recipe does not involve pickling or salting. The main thing is to cut off the gills.
Small river perch is rich in small bones. They will not be felt if you make notches on the back, perpendicular to the fin.

River perch fried in a frying pan

River perch will turn out deliciously tasty, sweet and crispy in a frying pan if you deep-fry it. The result is excellent - a deeply fried crust and softened bones that are very easy to chew. It is recommended to mix hydrofat with vegetable oil; cottonseed or corn oil will also work. Then there will be little smoke during frying, and the carcasses will acquire a beautiful golden color. This is the easiest way to prepare a delicious dish.

Ingredients:

perch – 1 kg;
flour – 2 tbsp. spoons;
ground crackers - 3 tbsp. spoons;
vegetable oil – 300 ml;
pepper, salt;
lemon – 0.5 pcs.

Preparation

Process the fish, trim off the tails and heads. Sprinkle with spices.
Beat eggs with flour and breadcrumbs. Dip the carcasses into the mixture.
Fry in oil for 5-7 minutes.

River perch in foil in the oven

To cook river perch in the oven, recipes with cheese are used as often as possible. The golden brown cheese crust and creamy notes in the taste of the resulting dish captivate everyone who tries such a culinary masterpiece. In this case, the fish is supplemented with circles of fresh tomatoes, instead of which mushrooms can be used.

Ingredients:

perch – 0.5 kg;
tomatoes – 2-3 pcs.;
onion – 1 pc.;
cheese – 150 g;
mayonnaise – 100 g;
salt, pepper, oil, lemon juice, spices for fish.

Preparation

Rub the fish with salt, pepper, spices, sprinkle with oil and lemon juice.
Place the fish in foil, make cuts on the back, and place chopped tomatoes and onions on top.
Lubricate the pieces with mayonnaise, cook at 180°C for 20 minutes.
Sprinkle with cheese and return to oven for another 10 minutes.

River perch stewed in a slow cooker

There are many ways to cook fish in your home kitchen. A good option is river perch stewed with vegetables in a slow cooker. You should definitely try the Turkish version of the treat - a spicy and rich dish. Experienced housewives note that it is better to divide the fish into pieces, but if the carcasses are small, you can leave them whole.

Ingredients:

perches – 4 pcs.;
onions – 2 pcs.;
garlic – 3 cloves;
carrots – 1 pc.;
potatoes – 4 pcs.;
vegetable oil – 6 tbsp. spoon;
tomatoes – 2 pcs.;
tomato paste – 1 teaspoon;
ground pepper – 1 teaspoon;
sugar – 0.5 teaspoon;
lemon – 1 pc.;
water – 1 tbsp.;
parsley – 1 bunch;
dill - 0.5 bunch.

Preparation

Cut the onion and garlic into rings, carrots, tomatoes and potatoes into cubes.
Stew the vegetables on the “Fry” for 10 minutes.
Dilute the paste with water and add to the bowl.
Add sugar and pepper, stir.
Place the fish. Cover with lemon.
Cook on “Stew” for 30 minutes.
Remove the lemons and sprinkle with herbs. Leave on “Keep Warm” for 10 minutes.

River perch in the microwave

You can try baked river perch and get rave reviews by cooking it with vegetables in the microwave. The head is cut off just behind the gills; it must be carefully cleaned under the fins. Be sure to cut off the black film from the insides, it is very bitter. It is not necessary to divide into pieces if the fish is small.

Ingredients:

perches – 2 pcs.;
potatoes – 4 pcs.;
lemons – 4 mugs;
olive oil – 30 ml;
spices for fish - to taste;
parsley - 0.5 bunch.

Preparation

Wash the fish and rub with spices.
Boil the potatoes until half cooked, cut into slices.
Grease the dishes with oil and place the fish.
Place lemon slices and potatoes around.
Chop one slice of lemon and mix with herbs.
Place some inside the fish.
Pour lemon juice over the preparation.
Bake at 800 W for 10-13 minutes.

River perch in batter

Another way to cook fried river perch is in a frying pan in batter. For the latter, eggs are mixed with flour and salt, or a mixture is prepared with water, milk, beer, or soda. To give the base component new flavors, the fish is pre-marinated with lemon juice, soy sauce, and garlic.

Ingredients:

perch – 1 kg;
eggs – 3 pcs.;
water – 0.5 tbsp.;
flour – 1.5 tbsp;
soy sauce and lemon juice - 2 tbsp. spoons;
garlic – 2 cloves;
oil – 150 ml;
salt pepper.

Preparation

Mix chopped garlic with soy sauce, lemon juice, adding 2 tablespoons of oil.
Marinate the fish seasoned with salt and pepper in the mixture.
Mix water, eggs, salt, flour.
Bread each slice in flour, then in batter, place in heated oil.
When the fish is browned on both sides, place it on a paper towel.

River perch on the grill

Fish turns out much tastier over a fire, but it requires more skill. It is better to choose a small one, then it will bake better, there is no need to remove the head. The flesh will be juicier if you wrap the carcasses in foil. Experienced fishermen know that river perch grilled on coals on a grill: the fire should burn out, leaving only coals, the fish is placed on an oiled grill.

Ingredients:

perch – 700 g;
water – 3 tbsp. spoons;
sugar – 0.5 teaspoon;
lemon juice – 50 ml;
mustard – 1 tbsp. spoon;
vegetable oil – 100 ml;
vinegar – 1 teaspoon;
black pepper – 0.25 teaspoon.

Preparation

Gut the fish and wash it.
Mix lemon juice, water, pepper, salt, oil.
Coat the carcasses and leave for an hour.
Make cuts and place on a wire rack.
Pour marinade into the cuts.
Keep on the grill for 7 minutes. on each side.

Hot smoked river perch - recipe

Recipes have long been preserved that will help you prepare hot smoked river perch at home; such a dish has always been considered the best snack to accompany beer. With the advent of smokehouses, the task has become much easier; cold smoking is also used. The carcasses should be cut on the belly, leaving a space near the head and tail, where it is more convenient to hook with hooks. There is no need to clean the scales; they protect against soot.

Ingredients:

perch – 1 kg;
coarse salt – 200 g;
water – 5 l;
black pepper - to taste.

Preparation

Remove the entrails from the fish, rinse and dry.
Rub with spices inside and out.
Dilute salt in water and pour over the carcasses.
Place under pressure in the cold for 2 hours.
Rinse, hang in air for an hour.
Prepare the smokehouse and place the tray.
Place the fish on the grill, cut side up.
Smoke for 20 to 40 minutes until golden brown.
Cool in air together with a wire rack.

Grilled river perch

Particularly relevant is the question of how to deliciously cook river perch, recipes that require grilling. It is customary to bake whole carcasses over an open fire on a grill, taking into account the size of the individuals; large ones can be cut into fillets. In addition to the traditional set of seasonings of salt and pepper, the composition can be supplemented with dried garlic, ginger, and before frying, grease the slices with olive oil.

Ingredients:

perch – 1.5 kg;
lemon – 1 pc.;
dried garlic and ginger - 1 teaspoon each;
nutmeg – 0.5 teaspoon;
olive oil – 100 ml;
salt, pepper, herbs.

Preparation

Prepare the fish, rub with a mixture of lemon juice, olive oil, salt, pepper and seasonings.
Leave to marinate for an hour, then place on the grill and fry until cooked on both sides.

Boiled river perch

Boiled fish is rarely cooked because it has a bland taste, but many people require this dish for their diet. It is advisable to buy fish caught in deep waters; it does not smell like mud. How to cook perch deliciously is to season it with sour cream sauce. For piquancy, you can add mustard.

Ingredients:

perch – 1 kg;
onion – 1 pc.;
bay leaf – 1 pc.;
cumin – 0.25 teaspoon;
peppercorns – 4 pcs.;
sour cream – 150 ml;
ground crackers - 1.5 tbsp. spoons;
greens - 1 bunch.

Preparation

Process the fish and place in a saucepan.
Pour in hot water to cover by a third.
Divide the onion into four parts.
Add bay leaf, cumin, onion, and herbs.
Cook until done, remove.
Season the sour cream with a couple of spoons of broth.
Add salt, ground crackers.
Cook until thickened.
Pour sauce over boiled river perch and simmer for 5 minutes.

Steamed river perch

Those for whom the most healthy dishes are a priority will be curious to know how to cook steamed perch. As a rule, fillet is used for this, which can be simply salted and peppered or supplemented with a multi-component marinade. Favorite vegetables are often boiled at the same time as the fish.

Ingredients:

perch – 800 g;
lemon – 1 pc.;
mixture of rosemary, thyme, oregano, basil - 1 teaspoon;
nutmeg – 0.5-1 teaspoon;
salt pepper.

Preparation

Season the perch with a mixture of salt, nutmeg, pepper and dry herbs, and sprinkle with lemon juice.
After 15 minutes, place the fish on a steam rack and cook for 20 minutes.

Marinated river perch

If the summer turns out to be rich in catches, you can stock up on fish for future use. Experienced fishermen know how to marinate perch. You can use not only vegetable oil, but also corn or olive oil, this will improve the taste and increase shelf life. You need to roll them into small jars with a capacity of up to a liter; they must be sterilized.

Ingredients:

perch – 4 kg;
vegetable oil – 1 tbsp.;
salt – 1.5 tbsp. spoons;
peppercorns – 40 pcs.;
allspice peas – 8 pcs.;
cloves – 7 pcs.;
onions – 4 pcs.;
water – 1.6 l.

Preparation

Clean the fish, cut large ones into pieces.
Place in a cauldron, sprinkle with salt and spices.
Chop the onion into rings and grate the carrots.
Mix with fish.
Add water and oil.
Cook over low heat for 2.5 hours.
Transfer to jars and roll up.

Dried river perch

Fans of foam will appreciate the way to dry perch. Connoisseurs note an amazing range of aromas; this bouquet depends on the marinade. Knowledgeable chefs recommend a dry marinade rather than a liquid one, then the carcasses will be stored longer. There is nothing complicated in how to dry small fish; the perches are sprinkled with spices and air dried, covered with gauze soaked in vinegar.

Ingredients:

perch – 300 g;
salt – 100 g;
coriander – 20 g;
dry dill – 20 g;
dry basil – 10 g;
cumin seeds – 10 g.

Preparation

Clean the fish and cover with a mixture of salt and herbs.
Leave for three days.
Rinse under running water and dry.
Place it on the nylon through the eyes.
Hang to dry.

Salted perch

Once you understand the nuances of preparing all sorts of appetizers, it won’t be difficult to pickle river perch. After a day, you will be able to enjoy the excellent taste of the finished snack. The fish has already been cleaned and all that remains is to season it to taste with vegetable oil, sprinkle with fresh green or onions if desired, and garnish with dill.

Ingredients:

perch – 2 pcs.;
salt – 2 teaspoons;
sugar – 0.5 teaspoon;
water – 250 ml;
onions – 1-2 pcs.;
cloves – 6 pcs.;
oil and apple cider vinegar - 2-2.5 tbsp. spoons;
coriander – 7-10 pcs.;
peppercorns and ground.

Preparation

Mix water with salt, sugar, butter and add all the seasonings from the list.
As soon as the brine boils for a minute, add vinegar and leave the mixture to cool.
Gut the fish, wash it, cut it into pieces and place it in a container on a bed of onions.
Pour in brine and leave in the refrigerator for a day.

Smart product selection

Now we will teach you how to choose good and fresh sea bass:

Buy fish only with the head! Otherwise, you risk buying its cheaper brother, hake, under the guise of sea bass.
Avoid fish with cloudy eyes or soft flesh.
Remember that the carcass and gills should be brightly colored.
Already when cutting, please note that after separating the scales, the skin should have a characteristic white color.

And of course, don’t forget about the smell, because it is what always gives away stale products.

This is interesting: Perch under marinade

How to choose sea bass

Before moving on to considering popular and proven recipes for cooking perch on the grill, it is worth familiarizing yourself with tips on choosing fish, because the taste of the final product, and often the health of your family, will depend on the quality of the carcasses.

We have already noted that in recent years, sea bass has been steadily moving towards the category of scarce products. This means that the chances of finding fresh fish are close to zero, meaning you will have to deal with a frozen product, the freshness of which is not easy to assess.

But a few simple tips will help you:

One sure way to determine whether a carcass has been frozen often is to assess the thickness and condition of the ice. If there is a lot of it, and the layers are unevenly distributed, it can be argued that this is the result of repeated refrigeration operations, indicating possible spoilage of the product;
sea bass has a red skin color, and if you see pinkish areas, it means that this is a stale fish;
You should not buy specimens with defects - without scales, with scratches, torn tail or fins;
assess the condition of the eyes: cloudy – evidence that the perch is stale;
Another good way to determine freshness is to press your finger on the carcass, if the dent quickly resolves, then everything is in order;
finally, just smell the fish. Smell can say more than all other signs combined.

Preparation:

We gut it and wash the perches.
We cut along the ridge along the entire fish.
Marinate in a mixture of salt, ground black pepper, hot red pepper, smoked paprika and vegetable oil.
Grill over coals for 5 minutes on each side.

Advice

Cook with pleasure and bon appetit!

You can watch the detailed cooking recipe in the video.

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With sour cream and mustard sauce

This fish is also cooked in an unusual and tasty sauce - sour cream and mustard. Don't forget that you'll need foil here too!

Required Ingredients

Sea bass - 4 pcs.
Thyme, salt, pepper, lemon juice - to taste
For the sauce:
- 5 tbsp. l.
- 1 tbsp. l.
Lemon juice - a few drops
Dill, salt - to taste

Step by step recipe

Salt and pepper each carcass on both sides and add thyme. Wrap in foil. Place the fish in the oven for half an hour, preheating the oven to 180 degrees. While the fish is baking, make the sauce. Place sour cream in a container, add mustard, dill (finely chopped in advance), lemon juice and a little salt. Mix everything. When the fish is ready, take it out, unwrap the foil, and sprinkle the pieces with lemon. Serve along with the sauce.

Did you know?
In our restaurants, sea bass is often found under the name “sea bass”. This is a general name for many perciform fish. By the way, in Latin this fish is called “sebastes”.

Grilling perch:

Step 1: prepare the marinade.

Step 2: prepare the fish.

Step 3: marinate the fish.

Step 4: Grill the perch.

Step 5: Serve the grilled perch.

Tips for the recipe:

– the set of spices can be supplemented with: fennel, savory, borage, nutmeg, lemon balm, cardamom, coriander, rosemary, basil, bay leaf and many others;

– are you planning to cook fish on a regular charcoal grill? Do not forget that firewood from trees such as rowan, poplar, aspen, acacia and oleander cannot be used to light a fire; they contain poisonous oils. Also, do not take coniferous branches! The best firewood is from birch, linden or fruit trees - apple, pear;

How to cook pike shish kebab on the grill

You can fry pike either on traditional skewers or on a grill.

For frying on skewers:

The fillet is removed from the bone on both sides, small bones are removed if possible and cut into pieces measuring 4-5 cm.
The prepared pieces are marinated in the chosen marinade and strung on skewers mixed with onion rings, tomato slices and/or champignons.
Fry on coals, constantly turning for 8-10 minutes.
The finished kebab is sprinkled with chopped herbs - green onions, dill, parsley, cilantro. You can sprinkle with lemon juice, pomegranate juice or soy sauce.

To cook on the grill:

Pike shish kebab on a grill is prepared in the same way as kebab on skewers, with the exception of a few nuances.
Large pike are cut crosswise into steaks 1.5 - 2 cm thick, small ones can be fried whole or cut lengthwise into 2 halves.
Before frying, the prepared pieces are marinated or simply rubbed with spices and salt and kept for 1-2 hours.
Fry the pike over coals, constantly turning and pouring lemon juice. Cooking time depends on the size of the pieces and is approximately 10-12 minutes.

How to cook “Sea bass on the grill”

Prepare the necessary ingredients.

In a separate bowl, mix spices, oil and vinegar. Clean the fish and make longitudinal cuts with a knife. Rub each carcass with the prepared mixture.

Place the fish in a deep container and cover with chopped onions and dill. Mix well. Leave to marinate for 2 to 4 hours.

After the time has passed, fry the fish on the grill, on both sides, over medium coals for 20 minutes.

The fish is ready.

You can serve the fish hot, but there is also an equally tasty option: place dill on the bottom of the container, fish on top and close with a lid, leave until completely cooled.

Rate the recipe for Sea bass on the grill:

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Pike kebabs recipes

To improve the taste of the fish, pieces of pike can be wrapped in thinly sliced bacon before frying. Before this, marinate the fish. For the marinade you will need 1 liter of water and 2-3 lemons. Squeeze lemon juice, dilute with water, add ground black pepper and salt to taste. Pour the resulting marinade over the fish pieces and let stand for about an hour. Drain the liquid. Fry on skewers or on a grill. Sprinkle the finished dish with finely chopped fresh herbs and sprinkle with lemon juice. Pike shish kebab with bacon turns out juicier, fattier and more flavorful.

The taste of pike will largely depend on the chosen marinade and spices, since pike fillet itself has a fairly neutral taste.

Here are several options for marinade for pike shish kebab , popular among lovers of fishing and simply deliciously prepared fish:

The most popular marinade recipe is with lemon juice. Cut the fish into portions, salt, pepper with black or white ground pepper, sprinkle with the juice of one lemon, let stand for about half an hour and fry over coals. To give the fish juiciness, you can add 2-3 tablespoons of olive oil to the marinade;
sour cream marinade . For 1.5 - 2 kg of fish you will need 300-400 ml of low-fat sour cream, 1 lemon, ground black pepper, ginger, thyme, salt to taste. Squeeze the juice from the lemon and grate the zest on a fine grater. Add all ingredients to fish and mix well. Keep in the refrigerator for 2-3 hours.

Sea bass kebab

Compound:

sea bass fillet – 1 kg;
onions – 0.2 kg;
dry white wine – 100 ml;
lemon – 1 pc.;
salt, fish seasonings - to taste;
olive oil – 100 ml.

Cooking method:

Cut the sea bass fillet into small pieces suitable for barbecue. Place them in an enamel pan or bowl.
In a separate container, combine wine, oil, salt and seasonings. Mix the ingredients vigorously with a whisk.
After freeing the onion from the husk, cut into thin half rings, remember them and add to the fish. Pour the marinade into it.
Mix the ingredients with your hands, ensuring that the marinade coats each piece. Leave for half an hour.
Place wooden skewers in a container of clean water so that once they are over the coals they do not start to burn.
Cut the lemon into thin slices.
Thread the pieces of perch onto skewers, inserting a slice of lemon between them.
Place the skewers on the grate that covers the grill. Fry them for 10-12 minutes, remembering to turn them over.

Stuffed with mushrooms and cheese

This sea fish can also be stuffed. It turns out to be finger licking good!

Required Ingredients

Sea bass (without head) - 2 pcs.
Oyster mushrooms – 100 g
Hard cheese - 60 g
Onion - 1 pc.
Sour cream - 4 tbsp. l.
Salt, pepper mixture - 0.5 tsp each.
Water - half a glass

Step by step recipe

Clean the fish, cut off the fins and tails, remove the insides, and wash it. Finely chop the onion and place it in a bowl. Cut the oyster mushrooms into small cubes and add them to the onion. Add two tablespoons of sour cream, lightly salt (0.5 spoon should be distributed over both the filling and the fish itself), and pepper. Mix everything well.

Did you know? Among sea bass there are real long-livers. The officially registered maximum age of one of the individuals of the species Sebastes aleutianus is as much as 205 years!

Cooking features

Even a novice cook can fry sea bass on the grill, as this process is not complicated. You just need to provide time for defrosting, cleaning, marinating the fish and learn a few important points, without taking into account which the result may not be what the cook expected.

Sea bass most often goes on sale already cleaned, gutted and headless. Such carcasses are usually frozen. If you manage to purchase fresh fish, you may have to clean and gut it yourself, but in the case of perch this task is not considered difficult.
Perches need to be defrosted correctly, otherwise they will lose a lot of moisture and after frying over coals they will become completely dry. Proper defrosting of fish involves thawing it under natural conditions (in the refrigerator or at room temperature). Trying to speed up the process using a microwave or warm water can lead to unpleasant consequences.
Small perches are fried whole on the grill, placed on the grill. The cooking time for fish weighing 0.4-0.5 kg is only 20 minutes, so they do not have time to burn. It is advisable to bake larger perches in foil; this will take about 30 minutes. You can also fry them on a grill, cutting them into steaks, this will take 15-20 minutes. Perch fillet and shish kebab are cooked over coals for 10-15 minutes.
The perch will be more tasty and juicy if you marinate it before cooking it over coals. It is advisable to include olive oil or other fatty foods in the marinade for sea bass, since this fish contains little fat even compared to its river relatives. To neutralize the sea smell, which not everyone likes, lemon juice, onion, garlic, and herbs are added to the marinade.
You should not add a lot of spices to the perch marinade so that they do not interrupt the natural taste of this sea fish.
The marinating time for sea bass ranges from 30 minutes to 2 hours. It depends on the composition of the marinade and the size of the fish and its pieces.

Sea bass can be cooked on the grill using several recipes. They are similar, but have some technological features. In order to avoid mistakes and get the expected result, you must follow the recommendations that accompany the selected recipe.

Steaks with savoy cabbage

How to cook sea bass tasty and original? For example, you can wrap steaks in cabbage leaves.

Required:

several sea bass steaks;
olive oil;
Savoy cabbage (forks);
a few basil leaves;
garlic;
pepper;
salt.

Cooking:

Separate the cabbage leaves from the head, scald them with boiling water, then place them under cold water in a colander.
Finely chop the garlic and basil leaves with a knife.
Combine garlic, basil, salt, pepper, olive oil and mix.
Grease the steaks with the prepared mixture, place each on a separate cabbage leaf, cover with another leaf, tuck and tie with twine.
Grill on both sides until done.