Friends and friends, welcome to Paulina Kitchen! On this occasion we are going to cook something on the grill, but something different, do not think about the typical Argentine roast. Today we are going to prepare grill fish !
If for many of you think about how to make a grilled fish can be a difficult challenge, here we will tell you all the secrets and tips not to fail in the attempt. Because if it is done well, grilled roast fish is a real delicacy.
So prepare the Fueguito, get a good white wine and begin to read because this is serious: we bring you all the secrets of the Argentine grill , to definitely add to the repertoire of grill recipes .
Content table
About grilled fish
Grill fish has something magical. It is simple and sophisticated at the same time, light but tasty, and if it is done with love and technique, it is a total luxury. It is not necessary to be an expert, with a couple of tricks and good product, a delight can be achieved.
In Argentina, although we are fans of the roast, there are more and more love for grilled fish . Especially in river areas such as the coast or the north of the province of Buenos Aires, where river fish is part of culinary culture.
Of course, it is not the same to cook a tender mature as a pejerrey. Here care matters. Therefore, we are going to share a definitive guide so that the next attempt at grill fish is not an anecdote to forget, but a celebration.
Characteristics of a good grill fish recipe
- Good choice of fish : choose firm, fresh fish and, if possible, prepare the entire grill fish . The skin helps maintain the shape and to enhance the taste.
- Precise cooking time : The cooking time of grilled fish is key. If it is little it can be raw, if it is a lot, it can be dry. The fair thing is between 8 and 10 minutes per side, depending on the size.
- Simple Marinate : It is not necessary to cover the taste of fish with many condiments. Oil, lemon, garlic, parsley and some fresh grass are enough.
- Grill very clean and oiled : preventing grill fish from sticking is one of the main challenges. Over medium-high heat and with the oiled grill, it can be achieved.
- Leather down First : Always. It is important to cook the entire grill fish with the skin, because it gives crocancia and protects the meat.
- Use of double grid (optional but very useful) : especially if they are fillets. It allows you to turn the fish without disaster.
- Soft smoked with firewood : To take the flavor to another level some pieces of firewood in fire can do magic.
How to make grilled fish: 4 key tips
Making a good grill fish has its secrets, but it is not so difficult either. The key is to respect the times, ingredients and have some tools that can help manipulate it without problems.
1: Choose fish: Argentine fish to grill
- Dorado : The king of river fish . Ideal to do whole, with skin. Firm, tasty, and is done well on the grill without breaking.
- Boga: An ideal river fish to roast and enjoy its unique flavor.
- Pacú : Another river classic, with tender and fat flesh that helps not to dry.
- Big pejerrey : Perfect to do in thick fillets.
- Trucha : especially popular in Patagonia , its delicate flesh benefits from careful cooking.
- CORVINA OR SOLD : Two variants of white meat fish . If they get sea they are also great.
- Besumo and brótola: sea fish that, when they are roasted, offer an incredible gastronomic experience.
2: Condiments for grilled fish: less is more
A good marinade for grilled fish that smears on the skin about 30 minutes before cooking, helps the fish be pure flavor. Some infallible combinations:
- Classic: A mixture of olive oil, lemon juice, chopped garlic and fresh parsley is classic and effective.
- Spicy: with a touch of ground chili and paprika to give character.
- Aromatic: Thyme, dill and rosemary complement the taste of fish very well.
- Simple: a little salt, pepper and oil. Nothing more.
3: tips to prevent grilled fish from sticking
- Adequate drying: Before placing grilled fish, it is important to dry it well with absorbent paper. Superficial humidity can cause it to stick.
- Previous oiled: slightly brush the fish with oil or butter. This creates a barrier that helps not stick
- Hot and clean grill: It is essential that the grill is very hot before placing the fish.
- Use of double grid or aluminum foil: if there is a double grid it is easier to turn the fish without disarming. You can also use aluminum paper on the grill or to wrap the fish.
- Do not move it ahead of time : let the fish cook well on one side before turning it.
4: Signs indicating that grilled fish is ready
Determining the cooking time of grilled fish is crucial to enjoy its flavor and texture. Here are some signs to consider:
- Meat color: grilled roasted fish meat should become opaque and easily separate with a fork.
- Crispy skin: grilled fish skin must be golden and crispy .
- Cooking time : As a general rule, cook the fish for 8-10 minutes per 2.5 cm thick, turning it in half cooking.
The best accompaniments for Argentine grill fish
A good recipe does not end on the main dish. Here are the accompaniments that best combine with grilled fish :
- Fresh salads : a lettuce and arugula salad , or a capped salad accompany the taste of grilled fish very well.
- Rustic potatoes : baked potatoes or rosemary potatoes do not fail.
- Chimichurri of fish : a softer version of the classic Chimichurri . With parsley, oil, vinegar, ground chili and lemon zest.
- Rice : A simple white rice is a garrison that does not opaque the taste of fish.
- Grillad vegetables : grilled or grill vegetables, such as brenyons, eggplants and zucchini are the perfect complement to a good river fish .
- Field bread : Because everything is better with a good piece of homemade bread or rustic bread .
Secrets and final tips for grilled fish recipe
- Do not overload fish condiments : less is more.
- Use fresh or frozen fish : no fish that smell strange or have a doubtful texture.
- Tajos on the back of the entire fish : help to cook even and better penetrate the flavors of the condiments.
- Avoid turning it many times : a single round, and ready.
- Do not click or crush : if we do it, you run the risk of juices.
- Some branches of rosemary or laurel near the fire : perfume grilled fish without invading.
- The touch of white wine at the end : if it is in a double fish grid, it can be brush with a little white wine a few minutes before removing it.
- Accompany with a fresh sauce : a Creole sauce with tomato, onion and lemon is luxurious.
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Grilled fish recipe
Yields: 4 portions
Preparation time: 30 minutes (more 30 minutes of previous marinade)
Ingredients
- 1 whole river fish (gold or pacú) of approximately 1.5 kg. Clean and without scales or viscera
- 3 garlic cloves
- 2 lemons juice
- 1 cdita. of sweet paprika
- 1 cdita. of ground chili (optional)
- 1 CDA. olive
- 1 handful of chopped parsley
- Thick salt and black pepper to taste
- Lemon slices to serve
How to make grilled fish step by step
- Clean the fish well, without scales or viscera, (the fishmonger can be asked to leave it ready for the grill).
- Make three deep diagonal cuts on each side of the fish, almost to the spine, to facilitate cooking and allow the marinada to be better penetrated.
- Prepare a marinade mixing lemon juice, olive oil, chopped garlic, parsley, salt, pepper, paprika and ground chili (if it is going to be used).
- Spread the fish with the mixture, both outside and inside. Let the fish marinate at least 30 minutes in the refrigerator.
- Preheat the grill well. Oil the rack or use a double grill to prevent fish from sticking and facilitating handling.
- Place the fish on soft embers, with the skin down if you keep it. Cook between 15 and 20 min per side, depending on its size and thickness of the fish, without moving until it brown well.
- Remove from the grill and serve, accompanied by lemon slices and chosen accompaniments.
