Traditional recipes

Grilled fish

Grilled fish

Wash the fillets, wipe with water with some paper towels, season and place on the hot grill. I use the grill for the stove.

After browning a little, grease with a mixture of honey and mustard. Leave until well browned.

It's done fast, and it's very good.

How to grill fish without sticking The trick you need to know

How to grill fish without sticking The trick you need to know

The moment you enjoy a grilled fish is sensational, but before you get there you have to prepare. Do you want to stop using oil in the process of preparing grilled fish? Then you can apply a simple trick that will help you get the tastiest grilled fish. Not only will the fish not stick but it will also have a unique flavor.



Most people who grill hate to have food stuck to the very hot grill. To avoid such situations you can try the following trick.

Take a potato, cut it in half and then stick a fork in one of the pieces and grill.

You can also use onions, but it leaves behind a little flavor, being a problem for those who can not stand the taste that onions have.

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(5 points / total votes: 44)

adry 8 years ago - 26 April 2009 19:58

Re: Over the grill

How beautiful you presented him.
I confess that I have never seen this grill especially for spots !!
Was it equipped with a grill or did you find it separately?

Ioana 8 years ago - April 26, 2009 20:23

Re: Over the grill

I took it separately. we have grills like this everywhere, and not only for fish but also for large pieces of meat. they have different shapes and sizes. and costs only about 1.5 euros. I like that the fish comes back in one motion and does not stick to the grill, in the end I took the fish out of it intact.

anca dima 8 years ago - 27 April 2009 00:19

Re: Over the grill

I look super good. I don't like grilled fish, I'll try it too.

Ioana 8 years ago - April 27, 2009 09:15

Re: Over the grill

just don't like grilling? try it, it's very good, but I'll soon put other recipes with fish prepared in other ways.

ION 8 years ago - 27 April 2009 10:33

Re: Over the grill

Deine fotos sind ganz toll und smeckt sehr gut

Ioana 8 years ago - April 27, 2009 11:45

Re: Over the grill

thanks for the appreciation, you are cute

Thursday is the final test, my pictures will be printed, then I'll see how they are. what emotions do i have.

Radu Mateas 8 years ago - 28 April 2009 01:26

Re: Over the grill

Hi .
The fish looks very good and I suspect it is delicious but so he had a question:
Didn't the fish catch a bitter taste from the lemon peel because I noticed that you peeled everything?

Ioana 8 years ago - April 28, 2009 07:31

Re: Over the grill

does not taste bitter! I also made chicken stuffed with many more lemons with the peel and it didn't taste good either, so no worries!

Gabi 8 years ago - 14 May 2009 14:21

Re: Over the grill

Hello Ioana,
it is a very interesting site, you deserve congratulations for it, but I understand that you are not in the country because you said above that in our country they are found everywhere and cost about 1.5 euros. In which country do you live now?

Ioana 8 years ago - 14 May 2009 14:25

Re: Over the grill

I live in the country, more precisely in Cluj-napoca. I wrote the price in euros for adry, who was interested in grills, she lives in Italy and I wanted to get an idea of ​​the price

Maria 8 years ago - 11 June 2009 13:25

Re: Over the grill

Nice presentation, but I know that in the kitchen you are not allowed to manicure.

Ioana 8 years ago - 11 June 2009 14:36

Re: Over the grill

manicure refers to nail care not their length
anyway I have running water at home and soap, I use them regularly and especially before cooking. my husband and friends are not obsessed with diseases and bacteria so that's enough for them. I've never heard of such a rule, it's funny what you say, so all the ladies with long nails I see on the street don't go into their own kitchen?
if I worked in the field of public alimentation I would use gloves and I should have up-to-date analyzes, that's all. plus you need a hygiene course. but this is not the case yet, no one in my pictures can get sick

katy 8 years ago - 25 June 2009 14:03

Re: Over the grill

Congratulations, the fish looks very good. I also like the fish and I can't wait to use your recipe.

Anca S. 8 years ago - 17 August 2009 07:17

Re: Over the grill

I also noticed that Ioana has beautiful hands and extremely well-groomed nails.
Oscar Torrijo, one of the most appreciated Spanish chefs and holder of a Michelin star, soon published a series of 6 recipe books on various specialties.
In a picture appears Oscar, the lobster, the rosemary sprig and some black nails that shit you!
So Marioaro, don't be mean!
Furthermore. you won't see a cook working with gloves (maybe no one told you, Maria: in the kitchen they are generally over 50 C and your hands sweat in the gloves, risking dripping sweat with talcum powder through customers' food .
In addition, after cutting onions with gloves, you need to change them so you can cut bread.
Nails, according to European hygiene standards, are not allowed to be nail polish but can be so long as to allow you to handle the products and utensils used.
But let's not prolong it.
Deadly fish, Ioana.

Teleleul 8 years ago - 21 August 2009 13:36

Re: Over the grill

I read the recipe as well as the comments on this site.
It seems to me a simple and very tasty recipe, today I have the pleasure to cook it with my friends. Thank you Ioana for the recipe and the instructions provided.
Good appetite for those who prepare this recipe.

Dan 8 years ago - September 4, 2009 12:30 p.m.

Re: Over the grill

One remark I have! The fish is washed well before the wives and mothers are removed, after which it is not washed.

Ciula Andrei 8 years ago - 9 October 2009 19:07

Re: Over the grill

Very very good. Congratulations for a simple and delicious recipe. I licked my fingers with pleasure. Only good.

dan 7 years ago - 31 March 2010 12:03

Re: Over the grill

Why not grill in the woods instead of sitting on the balcony?

Ioana 7 years ago - March 31, 2010 12:07 PM

Re: Over the grill

the balcony at work faces the forest and so I can prepare the barbecue on the balcony during lunch breaks. I wouldn't have time to go down, make charcoal fire in the forest, etc. in an hour, but with the electric grill it goes fast.
on weekends I obviously go out to the green grass and grill outside.

LOLY 7 years ago - 30 April 2010 15:37

Re: Over the grill

WOW1 I'm going to prepare something like that too!
But about the manicure, I find it very well done!

andreea 7 years ago - 18 May 2010 19:30

Re: Over the grill

super! i like this site! He helped me draw a fish for school! I'm 12! But anyway. my mother likes the recipe! she will make it! iummmmy iummmy

andy & # 40I am deaf & # 41 7 years ago - 12 July 2010 23:54

Re: Over the grill

without words, bravo. I really like a good day

Mihaela F. 7 years ago - 24 September 2010 17:47

Re: Over the grill

ioana is a wonderful recipe! today I prepared 4 fish and our friends that I had invited to the table also licked their fingers and raised me in glory. how well I liked it. you are an extraordinary housewife and thank you for your help! as a dessert I prepared the tart with cherries of which there is already absolutely nothing (and we were 4 people) every time I try your recipes I get some super good food, THANK YOU. if you ever get to israel you know that in our house you will always be welcome.

Catina Mavru 7 years ago - 24 October 2010 21:15

Re: Over the grill

Re & # 355eta is good & # 259. But how did you use the potatoes "as a garnish"? Can't you make them simpler, as a garnish? "As .." means "as if it weren't ..", a kind of "as a potato garnish" meaning instead of a potato garnish. ). we put potatoes "! Let me, with this "linguistic" invention of the market, the one that spoils the Romanian language, trying, apparently, to avoid cacophony, even if it doesn't even exist (as in the present case. But, once again, the recipe is wonderful. Thank you.

cleo 6 years ago - 11 April 2011 03:19

Re: Over the grill

Congratulations for the site and for what you do! I came across it by chance today. I haven't tried anything yet but I will definitely do it because many recipes seem easy and fast (and I don't like to spend a lot of time in the kitchen: D) and it looks perfect.
PS. I can't believe what kind of observation some have and what criticisms they have

andrea 6 years ago - 17 April 2011 03:05

Re: Over the grill

I also made this recipe and it turned out super good

Andreea 6 years ago - 4 January 2012 17:46

Re: Over the grill

if instead of trout I chose code.

costache gigi 5 years ago - 15 February 2012 09:28

Re: Over the grill

Hi. interesting your grill, and I suffer from the same thing that I don't have a grill in the block, where did I buy it? VREUUU SIIIII EEEEEUUUUUU. kiss

alex 5 years ago - 10 August 2012 21:06

Re: Over the grill

very cool and complex recipe, on Sunday I make it too

lucia 5 years ago - 9 September 2012 10:18

Re: Over the grill

grilled fish. a wonder, today being a sunny day, with all the excuses I am not a millionaire, but I go out to the garden, I have a grill, so and so, but you will be fine.
Now I want to make you a little, a little, a little, your appetite. .
The recipe is perfect, but sometimes I bring something else, these are secrets. something extra.
Tips on your own skin.
If the fish is frozen, do not microwave it.
If you want to eat it, take it out of the freezer in the evening.
If you want to make it crispy, the oil must be hot.
I also have something to learn, I'll kiss you from Switzerland

lucia 5 years ago - 9 September 2012 10:52

Re: Over the grill

I have something else to add.
By the way, from Balcony. You buy an aluminum foil but it is not cheap, that is, of any quality. You spread it on the table about 30 cm, and you put layer after layer: It takes a little imagination.
You form it like a tray, after which you go to the kitchen and take the tray from the oven, you also need two stones from the yard or something to put under the foil ... WHY. When you have prepared the foil and the tray, you have to make the fire, hand. and the foil rests on something.
From the foil you make a tray, shape it as you want, and make small holes here and there to drain the fat.
Don't forget if you're on the balcony to put out the fire. It can be dangerous.

Dan Munteanu a year ago - July 26, 2016 17:37

Re: Over the grill

Fish has a meat that absorbs all the spices we add. That is, they pass through the skin and go into the flesh, but the skin does not take into account the mrodens. Butter helps you not to burn too much skin or layer of meat. Either way. those inventions of grilled fish: stainless steel support only for fish. it should help a lot. (I haven't checked them yet, but I will definitely buy ..).
However, you have to "translate" the fish on the grill. I had the sea on the grill and it didn't come out. besides the bones it was still raw. Now I have 2 "tilapia" - over the ocean and tomorrow night I celebrate the change of the prefix. I hope it's ok.

How to cook grilled fish? How to make a whole fish or grilled fillets? Tips and tricks for a tasty fish, grilled (with wood / charcoal or in a grill pan).

Although grilled fish is very easy and quick, it can cause problems by sticking the skin to the grill or tearing it when it is turned over or taken off the grill. Probably, for this reason, most people are afraid to cook the fish on the grill, choosing the option of fried or baked fish, controlling the preparation more easily so that it does not come out dry. I guarantee you will get a much better grilled fish with a little exercise.

Whole fish cooked on the grill is tastier, juicier, because the skin protects the delicate meat, and the bones keep it juicy.

Before we start talking about how to prepare grilled fish leave you the first tip: be careful when buying fish! You have to look into his eyes. They must be swollen and their skin shiny, the scales and gills close to the body. A whole fish can be more easily seen if it is fresh, than a filleted one.

The second tip: take the fish out of the fridge 30 minutes before cooking, so as not to subject it to a thermal shock. In addition, the temperature difference will cause condensation on the skin, ie water, which you do not need.

The third tip refers to the grill: it must be clean, without dry debris from a grill prepared some time ago. If you have a wood / charcoal / gas grill, you will heat the part of the grill on which you are going to put the fish for 10-15 minutes, then use a brush and remove the dry parts. Put the grill back on the fire, then clean it with a piece of bacon stuck in a special grill fork. If you do not have bacon, you can wipe the grill part with oil with a thick cloth using special gloves, so as not to burn yourself, before putting it back on the fire.

The fish can be grilled or in a special shape with which you will easily turn it, in foil, dressed in newspaper, in fir leaves. All these options are very easy, but the challenge remains to put the fish directly on the grill.

Prepare the fish before putting it on the grill.

The gutted fish is washed and cleaned, then sprinkled with salt inside and out. If it is fresh out of the fridge, wait for it to reach room temperature, then wipe it off with water and sprinkle with salt. The water will be removed, wiping each fish separately, then the fish will be greased with oil on the outside, followed by lemon slices, greens or herbs that will bring the flavor of the meat. You can use thyme, lemon, oregano, parsley or even lemon grass.

Depending on how big and thick the fish is, it can be notched, but you must be very careful when returning it. We had 6 pieces of 400-450g sea bream, but they didn't need notching.

Inside the fish I put only salt, pepper and dried oregano.

How to arrange fish on the grill?

First of all, the grill must be well heated, and the flame will only be made when the oil falls on the fish over the coals.

If you use fish fillets in general they have a thicker piece and a thinner one.

DO NOT USE THIN FILES DIRECTLY ON THE GRILL WITH THE FLAME OPEN. You can put an aluminum foil with the skin down.

Grilled fish fillets: tuna, salmon, swordfish

The thicker fillets are put with the skin on the grill, with the thicker part towards the hotter area, and the thinner one in the less hot part. Especially for fish fillets there is a little trick: the grill is arranged at an angle of 30-45 °, wait until the skin is fried, then with a fork try to lift it off the grill, this being inserted under the fish. When you have lifted the fish, turn it over by rolling it to cook on the skinless side. If the fish does not rise, sticking to the grill, it means that it is not done and wait a little longer. When the fish is ready you can take it off the grill with a spatula and move it to a plate. The total cooking time of a piece of fillet depends a lot on its thickness, but most cooks approximate the time between 7 and 10 minutes. I read at one point a rule of 10 minutes total cooking (on both sides) for every 2 cm of fish fillet thickness. If you have a thermometer then it is simple: it should indicate 60-63 ° C.

a over the whole does not need this return technique. The whole fish will be greased very well with oil on both sides. Heat the grill very well, wait for the fire to be medium, grease the grill part with bacon or sprinkle oil on the grill, then place the fish.

Wait for the skin to be well fried, then it will come off easily and you can turn it around.

ADVICE: the fish returns only once, so be sure to leave it exactly as needed, but don't forget about it because overcooking will bring dry, tasteless fish to the plate. The cooking time of a whole fish depends a lot on its size. Between 6 and 10 minutes for each part. A smaller fish needs 6 minutes. Our fish stayed about 8-9 minutes on each side.

You will know that the fish is ready if the eyes are white, the fish's mouth is slightly open and easily detaches from the grill.

Trick to return the whole fish to the grill: use two long-tailed metal spatulas (so as not to burn yourself). One puts it under the fish, one puts it over it and turns the fish quickly, in a single movement. If the skin tends to stick to the grill, leave it for another minute and try to turn it over again. The spatulas will also be greased with oil, which will facilitate their detachment from the fish after overturning, without spoiling the appearance of the burned skin.

ADVICE: If you put lemon slices or herbs inside the fish, it is good to turn them upside down, so that the lemons or herbs do not fall.

Given that the weather can be an impediment in preparing a barbecue with wood or living in a block, it remains the option of a grill pan.

It must be made of cast iron, with large depths, to imitate the external grill. A non-stick pan is easier to clean, but the fish cooks faster and the end result will not be as tasty as in the case of cast iron.

The pan should be heated before putting the fish, then it will be cooked over medium heat. The right type of fish to be cooked on a grill pan is the fillet or slices with a medium to thin thickness. The cooking time depends on the thickness of the fish, but I recommend you keep in mind that for a thickness of max. 2 cm you need 10 minutes of cooking for both sides.

Grilled fish.

Grilled fish can be accompanied by a series of side dishes: natural potatoes, new potatoes with butter and greens, rice, salads, grilled or sauteed vegetables, green salads, cucumber salsa or pico de gallo. Regardless of the garnish used, if you sprinkle the fish with a dressing based on lemon, olive oil and greens, you will have a real feast on your plate.

I hope the tips in this post will help you and you will try to grill the fish to enjoy its extraordinarily good taste.

As I learn more tricks and tips I will write them here.

Golden grate it

Sea bream is a very tasty fish, extremely versatile, very easy to prepare. Freshness plays an essential role in the taste of sea bream. Unlikely to differentiate between a catch and a farmed sea bream.

After washing the fish, sprinkle with a lot of sea salt and leave it on a plate for a few tens of minutes, to get a little salt. If you are adventurous, you can catch fish along the coasts. Then wipe well with paper towels. Grease with olive oil and salt again.

It is assumed that in the meantime you made the fire and heated the grill. At a medium to high heat, after 5 & # 8211 6 minutes on each side and a few on the back should result in a perfectly prepared sea bream.

It combines perfectly with new potatoes fried in an oil bath and young garlic sauce. As well with grilled zucchini and eggplant or asparagus. Garlic, lemon and olive oil are the sea bream's best friends.

Traditional brine fish brine recipe from the Danube & # 8211 carp brine

Fish brine traditional recipe from the Danube. How to make carp or other fish brine with polenta and sarmuzac? What fish do we use for brine? Carp, novac, crucian, redfish, bream or other freshwater or saltwater brine, baked on a hot plate with salt or grilled.

Our dear friend Mya Benea offered us this traditional recipe for fish brine from the Danube. She lives in Galati, on the banks of the Danube, and carp brine is often found in her family's menu. Spicy, garlicy fish brine, made with baked tomatoes and peppers and aromatic herbs. Fish brine made according to an old family recipe.

Traditionally, brine fish is baked in the open air on a plate sprinkled with salt. Possibly on a classic grill with embers. The picture belongs to our reader Vasile Barbu. After baking, remove the excess salt and continue the recipe.

The fish baked on a hot plate sprinkled with salt or on the grill, over a wood or charcoal fire has a special flavor, but what do we do in winter or when we live in a block of flats?

Well, we adapt the recipe and we manage with the pan and the stove & # 8230

Mya is also a moderator Urban Flavors Group on Facebook and delights us almost daily with culinary photos of the menus prepared by her. The other day he prepared this wonderful fish brine again and documented the recipe through step-by-step photos.

This dish can also be cooked in a cauldron, outdoors. It's even tastier. More recipes in the cauldron (bograci) find here.

From the quantities below it results approx. 3-4 servings of fish brine.

Video: 5 KG BIG FISH GRILLED WITH HOT CHEESE പടകകണ മൻ ചടടടതതത. M4 TECH (January 2022).