Sea bass on the grill

Grilled sea bass recipe

The fish should first be prepared - gutted, freed from scales, removed all excess (fins, edges of the abdomen, heads if desired), washed, cut into pieces or fillets and transferred or poured with one of the marinades:

• onion, garlic, lemon, spices;
• sweet pepper, onion, chili, lemon, cilantro, olive oil, salt, pepper;
• mustard, fruit vinegar, a little water, sugar and vegetable oil, bay leaf, spices;
• tomatoes, parsley, garlic, lime, oil, seasonings;
• white wine, butter, soy sauce, ginger, salt, herbs, pepper;
• table vinegar, thyme, bay leaf, onions, parsley, spices;
• oil, soy sauce, coriander, garlic;
• red wine, Provençal herbs, oil, pepper, salt;
• lemon juice, ginger, soy sauce, a little sugar, spices;
• adjika, a little water, garlic, cumin, salt;
• kefir, mayonnaise, dill, seasonings;
• orange juice, coriander, garlic, spices;
• yogurt, tomato paste, paprika, onion, salt.

How to make a delicious marinade

You can also create your own sea bass marinade recipe. The main thing is that the recipe includes acid (vinegar, lemon, orange, kefir, tomato paste, wine, etc.) - this will make the pulp denser. The fish will not fall apart during cooking and the fatty component (vegetable oil, mayonnaise), which will not allow the product to stick to the grill.

When the fish is prepared, the marinade has been determined, the actual cooking begins. For this recipe you will need:

• 3-4 pcs. sea ​​bass;
• 4 tbsp. l. soy sauce;
• 1 tbsp. l. lemon juice;
• 2 tbsp. l. ketchup;
• 2 tbsp. l. vegetable oil;
• spices - optional.

• cut prepared carcasses without heads along the belly to the tail, deep to the skin, without dividing into 2 parts;
• flatten, remove the backbone and large bones;
• mix all ingredients except ketchup, grease the perches on both sides;
• after 5 minutes, pepper and apply ketchup to the skin and pulp;
• after 8 minutes, heat the grill grate and place the flattened fish;
• bake for 20 minutes, turning occasionally.

Serve the dish immediately. Separately, you can offer fresh (tomatoes, cucumbers) or grilled vegetables (broccoli, sweet peppers).

Red snapper in grape leaves

An unusual recipe - grilled fish in grape leaves. It will require:

• half carcasses of perch without large bones;
• grape leaves (salted or scalded);
• lemon;
• pepper, salt.

Arrange the leaves so that they overlap each other. Pepper the sea bass; if the leaves are unsalted, add salt. Place the half carcass on them, lemon slices on top, wrap in leaves, brush with oil and grill for 8 minutes on each side.

Whole perches are prepared as follows:

1. Only the gills and entrails are removed, scales are removed if desired.
2. Each one is salted, peppered, greased with oil, stuffed with a sprig of rosemary and two wedges of lime.
3. Grill for 8-10 minutes until golden brown.

On a note! Country-style potatoes (baked in large slices in the oven) are a good side dish.

Steaks or sea bass kebabs are also grilled - with preliminary marinating or simply rubbing with salt and pepper. Cooking time depends on the size of the pieces. As a rule, it is 15 minutes.

Whatever recipe you choose, sea bass will always turn out tasty - this fish is difficult to spoil unless you turn it over in time and burn it. The above cooking methods are suitable for both charcoal grilling and electric or gas grilling.

River and sea bass on the grill in the country or on the river

Sea bass is always on sale on the shelves of fish stores. There is no need to bypass it. You can prepare very tasty dishes from it. For example, a sea bass recipe on the grill will reveal the taste of this ruffly fish. You will learn how sea bass on coals loses the smell of the sea under the influence of the native smell of a fire. About the secrets of preparing a real fire, with excellent and “tasty” coals - a separate topic about this below.

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.

Pieces of sea bass on a skewer

Experience shows that grilled sea bass cooked on a grill is not much different from another outdoor dish - sea bass kebab.

Pre-treatment of fish and preparation for frying is the same. The only difference is the size of the fish. Shish kebab is usually prepared from large perch, when the fish can be divided into portions from the fillet part. Such portioned pieces of fish can be strung on a skewer. In this case, season the marinated perch with lemon juice, string pieces of fillet meat onto a skewer, generously laying them with large onion rings and plump tomato slices.

Camping fish dishes

Sea bass's cousin is river perch. It is prepared in nature using almost the same method. The only difference is that river perch has enough of its own fat to give good juice and taste. Therefore, you can not use additional fats and do without preliminary marinade in oil. You will need salt and spices, which you use to process the perch carcass, and place the fish on the grill, and then send it to the coals of the fire.

Therefore, river perch cooks faster on the grill than its sea counterpart. It takes almost ten minutes less time until this camp dish is fully prepared, that is, 10-15 minutes and you can eat fish.

It is impossible not to mention the most common option for cooking perch on the banks of a river, lake or pond. This is a perch on a fire, which fishermen use in the fishing process. Immediately after the morning bite, the first perches go for the most long-awaited and appetizing breakfast.

After cleaning and gutting, the perch is immediately salted, peppered, strung on a thin skewer and placed on the hot coals of the fire. Fishermen think it is very tasty.

Another option is to wrap the cleaned perch, after treating it with salt and spices, in a large burdock leaf and place it on the coals of the fire. Experts believe that this is a very successful way of cooking. The perch turns out almost steamy, and the burdock juice has nutritious and piquant tastes and aromas that saturate the fish carcass.

What are good coals for a fire?

In order for sea bass on coals or river perch on a grill to turn out “yat”, not only well-prepared fish is required. You also need a good fire, or rather, excellent coals. This problem can be solved by purchasing charcoal at the store. This is a fairly simple and affordable way for everyone to purchase fuel for a fire. But in order for your picnic to be a success and your food to be closer to nature, find real firewood.

It is best to use dry firewood from fruit trees, but it is not certain that you will find such fuel. It is good to use firewood from the following deciduous trees: aspen, willow, willow. You can take firewood from trees such as pine and fir.

Absolutely do not throw birch waste into the fire. Your fish preparations will be saturated with the smell of tar, which is released from birch firewood.

Grilled sea bass: cooking recipes

Fish cooked over coals is not inferior to meat in taste. A great option for grilling is sea bass. Its tasty, tender pulp has an optimal fat content (from 3.5 to 6%) and goes well with vegetables, rice, herbs, and seasonings. How to cook sea bass on the grill? This can be done at home, but best of all - at the dacha on the grill. Perch is fried whole, in steaks, fillet slices, on skewers or skewers, in foil.

To ensure a rich taste, the fish is first marinated. But this is optional. The simplest marinade for grilled sea bass is olive oil. A more sophisticated dish will require aromatic seasonings.

Useful tips

To make grilled sea bass appetizing and retain its shape, you need to follow a few simple tips on choosing meat, raw materials for the fire, preparing food and serving:

• for a fire it is better to use birch, linden, apple, pear wood and avoid rowan, poplar, aspen, acacia and oleander, which contain poisonous oils;
• before frying, the grate must be heated, oiled and dried so that the fish does not stick (it is especially important to heat the new grate);
• as spices you can choose fennel, savory, lemon balm, cardamom, coriander, nutmeg, basil, borage;
• recipes for grilled sea bass are maximized if you choose fresh fish, but if you took a frozen carcass, cook right away - re-freezing will kill the taste;
• for marinating, use a zip bag or enamel, glass, or clay dishes (foods in aluminum containers quickly oxidize, which affects the aroma and taste);
• If you have some marinade left, pour it over the meat while frying to maintain juiciness.

The finished dish should be served immediately—fish, unlike meat, does not need to rest. Fresh vegetables, herbs and potatoes will be an excellent companion to it. The dish will look elegant with tomatoes, including sun-dried ones, asparagus, olives, capers, and pickled red onions. Sweet, sour and hot sauces will add variety to the taste.

Whole grilled

How to cook delicious grilled sea bass? You can bake it on a wire rack and serve it with grilled vegetables. To add flavor to the fish, it is recommended to make a marinade of spices. There is no exact recipe, everything is done by eye.

• a couple of perch carcasses;
• one lemon;
• vegetable oil;
• a bunch of dill;
• green onion feathers;
• ground red pepper, cumin, turmeric, coriander, fennel, salt - a pinch.

• natural unsweetened yogurt without dyes and fruits;
• sour cream;
• garlic;
• greens: onion, parsley, dill, basil.

1. Clean the fish and make transverse cuts on the carcasses.
2. Mix all the spices with vegetable oil, add chopped green onions and parsley, squeeze out lemon juice.
3. Dip the perch in the marinade, place it in the belly and cuts, and leave to soak for an hour.
4. Cut the vegetables into circles, place them on the grill, brush with marinade and bake for about 7 minutes.
5. When the perch is marinated, place it between the doors of the double grill and send it to the grill to fry until a brown crust appears.
6. For the sauce, mix yogurt, sour cream, chopped garlic and herbs.

Serve grilled sea bass with grilled vegetables and white sauce.

In foil with vegetables

This dish can be considered dietary. For 4 pcs. sea ​​bass fillet will require the following ingredients:

• two small zucchini;
• one sweet pepper;
• ground hot pepper - on the tip of a knife;
• Parmesan (grated) – a quarter cup;
• salt - to taste.

1. Cut the pepper into half rings, cut the zucchini into half-centimeter thick circles.
2. Prepare a piece of foil for each fillet.
3. Rub the fish with salt and pepper, place on foil, sprinkle with cheese, top with zucchini rings and half rings of pepper and wrap properly in foil.
4. Place on the grill and bake until done.

Steaks with savoy cabbage

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

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

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

Grilled sea bass fillet with spices

Spices and herbs for marinade and vegetables for garnish should be chosen to your taste. To do this, it is recommended to cook, taste and compare more often.

• fish – 4 pcs. fillet;
• dried garlic - teaspoon;
• medium ground salt - teaspoon;
• olive oil - a tablespoon;
• paprika - two teaspoons;
• ground red pepper – ½ teaspoon;
• dried basil, oregano and thyme - to taste;
• any vegetables as a side dish.

1. Make a mixture of all the spices and herbs.
2. Coat the fish fillet with olive oil and roll in the seasoning mixture.
3. Place the fillets in a bowl, cover and refrigerate for an hour.
4. Grease the grill with any vegetable oil, place the fish on it, fry on both sides for 7-8 minutes.

Serve any vegetables with grilled sea bass.

Fried sea bass

Well, let's get straight to the recipes. Let's start with fried fish.

Required Ingredients

• Sea bass without heads - 1.8 kg
• Lemon - 0.5 pcs.
• Salt, ground black pepper - to taste
• Flour, vegetable oil - for frying.

Step by step recipe

First, we remove the plumage from the carcasses. Be careful not to get hurt by the thorns! Remove scales from the fish. Cut the fish into portions, remove the entrails and film from it and wash the pieces. When cutting, try not to rip the belly! Make several deep cuts (down to the bone) on each piece.

Place the fish in a container and squeeze half a lemon into it. Add salt and pepper. Mix everything well and set aside while you prepare everything else. Pour oil into a frying pan and heat it well.

Dip the fish pieces in flour, frying them on each side for 5 minutes (until golden brown). It is advisable that at least half of this time the frying pan is covered with a lid, then the fish will heat up more evenly and deeply.

Spicy grilled sea bass

For this fish, it is important to choose the right spices that will highlight the delicate taste of the perch. I use the standard set of peppers and herbs.

Products (for 4 servings)

Sea bass fillet - 4 pcs. (170 g each)

Extra virgin olive oil - 1 tbsp. l.

Paprika - 2 tsp.

Salt - 1 tsp.

Onion powder - 1 tsp.

Garlic powder - 1 tsp.

Ground red hot pepper - 1/2 tsp.

Ground white pepper - 1/4 tsp.

Dried oregano (crushed) - 1/4 tsp.

Dried basil (crumbed) - 1/4 tsp.

Dried thyme (crushed) - 1/4 tsp.

Vegetable oil for greasing the grill grate

Vegetables and chili peppers for serving (optional)

13 thanks

1. Brush the perch fillet on all sides with olive oil. In a small bowl, combine paprika, salt, garlic powder, red pepper, onion powder, white pepper and dried herbs. Rub the fish on all sides with this mixture, place in a bowl, cover and refrigerate for 30-60 minutes. 2. Grease the grill grate with vegetable oil, and turn on the grill itself to preheat to medium temperature. Place the perch fillets on the grill and grill, uncovered, for about 3-4 minutes on each side. Serve sea bass fillet with vegetables and chili pepper (optional).

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[td]Grating with small onions and garlic is not a problem. The point is that they will fall off the fish when turning over. This is inconvenient on the grill! And olive oil is used here for the marinade. You can also immediately mix it with seasonings and spread the fish with this mixture .It will be very good!
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Preparation

The sea bass needs to be gutted, its gills removed, and washed thoroughly in running water. It is not necessary to peel the scales, as we will eat them by removing the skin.

The prepared fish must be lightly salted from the inside and stuffed with fresh dill, cilantro and basil.

We will not cut the greens, but will put them whole in the belly.

The greens will not only impart their flavor to the fish, but will also make the perch very juicy.

Then, we will prepare a mixture in which we will roll the fish. This is the main flavor note in this recipe.

To do this, mix a kilogram of salt with 3 tablespoons of Khmeli Suneli seasoning. In principle, you can use any other seasoning you are familiar with. There are no strict restrictions here. The mixture will still remain and can be used for baking next time.

Dip the stuffed fish thoroughly on both sides in, and then immediately send it to the grill. We will fry on each side for 15 - 20 minutes until completely baked. If in some place the perch is slightly overcooked or burnt (as in the top photo), this is not a problem, since we will definitely remove the skin and salt from it before eating.

So, the time is up and our grilled dish is completely ready. Remove it from the grill, place it on a plate and serve with fish sauce. We eat by first removing the greens from the belly and removing the skin. Can be served as a side dish

Place the sea bass fillets into the boiling liquid. Place the perch fillets on the grill and grill, uncovered, for about 3-4 minutes on each side. Grilled sea bass according to this recipe is easy to prepare.

Now coat the fish thoroughly on both sides and inside with mayonnaise. The fish is placed inside such grates and is well preserved during cooking on the grill. We've found that inexpensive freshwater or saltwater fish with a neutral flavor that aren't as good when cooked differently are particularly good for grilling.

In fact, you can also use river perch, but smarida or other sea perch have more tender meat and a more subtle aroma. In this story I want to tell you about my BBQ perch recipe.

I usually don't fuss too much with the recipe for perch - sprinkle with salt, pepper and into the pan. There are a lot of recipes on the Internet in which fish is coated with melted butter. You can easily turn the fish over in the grill and don’t worry about anything. Perch has very tasty meat - it is a predatory fish. Previously, after cutting the chicken, chicken breast was lying in my freezer for a rainy day. Now I offer you a recipe that has completely changed my attitude towards this part of the chicken.

Grilling is a great cooking method for sea bass. What they caught was what they ate. That's what Norwegian fishermen say. The dish, grilled sea bass with honey, was shared with us by tourists and fans of fishing tours, which are so popular in Scandinavia. It is better to cook fish with its scales on. No need to bother with cleaning. Place the fish on the grill and, depending on the heat, bake over the coals.

1. Brush the perch fillet on all sides with olive oil. Make cuts on the marinated fish and brush with olive oil. Place the perches on a preheated grill pan with olive oil. Grilled over coals, any fish acquires an appetizing golden crust. There are many ways to cook it on the grill: using skewers, on the grill whole, in steaks or as fillets with the skin on. You can also bake the fish in foil with aromatic spices.

Sea bass is a light fish, high in oil and moisture, and belongs to the perciformes family. Preheat the grill to medium heat and coat it with oil or nonstick cooking spray to prevent the fish from sticking. Dredge the sea bass in flour and place it in the egg. Dip fish in cornmeal to coat both sides.

Sea Bass occupies one of the first places in terms of taste quality; in addition, it is very healthy, it serves as a good source of proteins, contains a lot of vitamin B12, and is an antioxidant. Sea bass is especially good for the thyroid gland. It gained the greatest popularity in Japan, where it is called “spring” fish. So, let's move on to cooking. Let's prepare the fish. To do this, you need to defrost it, wash it, and gut it.

After this time, the fish can be baked. Bake for about 40 minutes, turning the grill periodically to ensure that the fish does not burn. Any medium or large sized fish is suitable for grilling.

Ingredients for “Grilled Sea Bass”:

• Fish fillet (I think any will do, I have two pieces weighing 820g) - 2 pieces
• Lemon - 1 pc.
• Tomato – 1 pc.
• Sparkling water - 1 glass.
• Rosemary - 1/2 tsp.
• Soy sauce (soy sauce)) - 50 ml
• White pepper - 1 tsp.
• Black pepper - 1/2 tsp.
• Seasoning (“fish seasoning”) - 1 tbsp. l.
• Pomelo – 1 piece

Cooking time: 20 minutes

Number of servings: 4