best fish grilling basket THE WEEKEND COOK -- Whole Fish Lightens Grill Fare

by:Longzhao BBQ     2019-11-14
best fish grilling basket THE WEEKEND COOK -- Whole Fish Lightens Grill Fare
Now --After those BBQ burgers, steaks and chicken-It's time to try something unusual on the grill, a whole fish.The whole cod and salmon, and even smaller fish such as rainbow trout, cheese fish (Pacific pompano) and striped bass, all reflect the simplicity of the grill.Of course, you can also roast big steak.-Large hali fish or salmon, for example-With the help of the grilled fish basket.I like to bake a whole piece of cod (head, internal organs) about 7 pounds and I buy it for about $3 from the local Petrini restaurant.99 a pound.This is the festival, the white meat is kept moist and gentle, and the leftovers give a start to the dinner on weekdays.Trout can range from 10 ounces to 2 pounds (fish available) and striped bass from 12 ounces to 1/4 (fish available), so if you choose these small fish, one weekend meal per person is planned, and the weekday menu is scheduled to be several additional times.They may be barbecued at the same time on weekends.Grilled fish--With subtle smoke-A large amount of lemon or spicy sauce is required, such as salsa below.Cooked fish will be kept for two to three days, covered and refrigerated.From the vineyard last weekendRipe tomato, corn stick, vinaigrette, TexMex-With a black bean salad and garlic bread, a crisp white wine.--Pasta sauce: roast fish with fresh tomato sauce and red pepper slices for 5 minutes.On the Italian side.--Sandwich: make extra fish cake;Add the burger buns and the pickles, tomatoes and Tata sauce.--Soup: fish soup with clam juice and chicken soup, potatoes and onion Ding and fresh corn from cob.Add the remaining fish, then season with a hundred miles, basil, or dill.Add a little cream at last.Instructions for grilled cod tacos fish cake cod and Dill radish salad: Place tomatoes, onions, cucumbers, avocado, dill and 1/2 cups of sauce in a large bowl;toss well.Let's stand for 10 minutes.Divide the lettuce into 4 plates;Pour in each cup with the remaining tablespoon of sauce.Gently stir the fish and bread with a tomato mixture and add a little bit of remaining sauce if needed.Mound fish meal on lettuce.Serves 4.Each serving: 495 calories, 24g protein, 23g carbohydrate, 37g fat (5g saturated), 54 mg cholesterol, 436 mg sodium, 6g fiber.minced --3/4 teaspoon salt-1/4 teaspoon freshly ground black pepper-1 cup extra virgin olive oil instructions for use: Mix lemon juice, vinegar, mustard, sugar, garlic, salt and pepper in a bowl.Gradually stir in the oil.Let's stand for 10 minutes before use.Production of about 1/2 cups.80 calories per tablespoon, 0g protein, 0g carbohydrate, 9g fat (1g saturated), 0 mg cholesterol, 83 mg sodium, 0g fiber.Description: use butter in a large frying pan-high heat.Stir with onion and stir regularly for about 5 minutes.Add 1 cup of salsa and pepper;Cook it.Gently stir with fish;Heat thoroughly.Salt to taste.Gently brush 1 tortillas with oil.Place the tortillas on a layer of biscuit paper;Bake at 400 degrees until they start to become brittle but still soft for 5 to 8 minutes.Take it out of the oven, fold half each and be careful not to separate.At the table, fill each warm taco shell with a fish mix, lettuce, avocado, and coriander branches.Served with lime and the remaining salsa sauce.Serves 4.Each serving: 505 calories, 35 grams of protein, 42 grams of carbohydrates, 25 grams of fat (5 grams saturated), 89 mg of cholesterol, 222 mg of sodium, 6 grams of fiber.Explanation: half of tomatoes are cut;Clear and discard seeds.Grate tomato on the rough face of the handGrater is not held until you reach the skin.Discard skin.Add chopped tomato with parsley;set aside.Add celery, onion, mayonnaise, eggs, salt and pepper to the large bowl;mix thoroughly.Add fish and crumbs.Toss gently but thoroughly.Mix the mixture into 8 cakes, about 1/2 each-inch thick.Melt 1 tablespoon of butter in a medium fire frying pan-high heat.Add 4 cakes to reduce heat to mediumLow, Fry, turn once until they turn golden brown, about 3 minutes on each side.Put the cake on the paper towel.Wipe the frying pan clean and put it in a medium positionHigh heat, add the remaining 1 tablespoon of butter and fry the remaining cake in the same way.Serve 2 fish cakes per person, each with a tablespoon of tomato salsa on it.Serves 4.Each serving: 350 calories, 32 grams of protein, 9 grams of carbohydrates, 20 grams of fat (6 grams of saturation), 152 mg of cholesterol, 532 mg of sodium, and 1 gram of fiber.Note: mix onions, vinegar, lemon juice, anchovies, garlic, pepper and salt in a medium bowl.Gradually stir in the oil.Add parsley and sauerkraut.Stand for at least 20 minutes before use.Grilled fish use about 1 cup as sauce.Cover and refrigerate the remaining sauce for use later this week.Production of about 2/3 cups.Per tablespoon: 65 calories, 1g of protein, 1g of carbohydrate, 6g of fat (1g saturated), 3 mg of cholesterol, 19 mg of sodium, 0g of fiber.You can buy the whole fish from a fishmonger or from a supermarket with a good seafood counter.If your grill fish is too big, let the fishmonger cut it in half.7 pounds) --Salt and pepper-Vegetable oil as needed-Instructions for Salsa Verde (see recipe): make sure the grill is very clean (to prevent the fish from sticking to it ).Place the grill 4 to 6 inch above the coal.Prepare coal about 40 minutes before the barbecue.When the coal is medium hot, reddish but not burning, season the fish cavity with salt and pepper.Brush the grill and the whole fish clean with oil.Put the fish on the grill.Cover the barbecue, roast the fish, turn once until the cavity is opaque for 15 to 18 minutes on each side.Remove the fish from the grill with a large spatula.Cut off about 5 ounces of fish from the bones and use a few scoops of salsa on each section.The skin and bones of the remaining fish;Book for later this week.Serves 4.Each serving: 120 calories, 25g protein, 0g carbohydrate, 2g fat (0g saturated), 73 mg cholesterol, 83 mg sodium, 0g fiber.
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