In summer, one of the most common resources to enjoy with family and friends is the gathering around the embers of the barbecue or grill. For a change and not always resort to barbecues based on meat products, today we tell you seven tricks for a perfect fish barbecue.
Yes to these specific tricks for fish Add the ones that we tell you here for the organization of a barbecue, its accessories, etc., you will practically have guaranteed success, as long as you choose quality fish.
How to make baked sea bass
Seven tricks to make a fish barbecue perfect
Although each master has his booklet and each grill has its own technique, today we try to give you the keys to improve your fish barbecues. You want to do it in the style of the Basque country, based on the techniques of the grillmen of Orio and Getaria, or you prefer to use the techniques of southern SpainThese seven tricks to improve your fish barbecues will surely come in handy.
1. Preparing the fish
The previous preparation of the pieces to cook is very important and influences the flavor that the fish will have after going through the grill. You can grill the fish whole or in pieces, depending on the cooking time and the techniques used to guarantee its juiciness.
You can cook it with the scales or without them, but you always have to ask the fishmonger to remove the viscera and guts of the fish through an incision in the ventral area or extracting them through the gills.
In the case of whole fish, the thicker the fish, the easier it will be to turn it without breaking. In small or fine fish or when we grill loins or pieces of fish, it is preferable to use the grilled fish method by placing it on a sheet of aluminum foil, which will help us to cook both sides without destroying the piece when turning it over.
2. Choose techniques according to the format and size of the fish
If the piece is larger than a ration fish, It is advisable to make some diagonal cuts that will facilitate the cooking of the interior part. In these cuts, it is convenient to add oil or broth frequently, so that the fish does not dry out. They will also help us to control the point of the fish to know when it is ready and that it is not overcooked.
If the fish is going to be choppedIt is convenient to leave it in a marinade or a previous maceration. In addition, this maceration liquid can be used to make the sauce that can be served with the fish once it is cooked on the grill.
Another way to do the grilled fish is to form packages or papillotes, putting the fish wrapped in aluminum foil and incorporating oil or butter, a few drops of wine, spice mixes, some filleted garlic or a bouquet of aromatic herbs that will enhance its flavor.
3. How high to put the rack over the coals
Whoever is about to prepare a grilled fish, must know how to play with the distance of the piece with respect to the embers. Experience is what will give us the possibility to calculate this distance automatically taking into account the size of the fish and the intensity of the fire or the power of the embers.
It is essential to adjust the distance between these and the piece, avoiding flames that can burn the skin or even the meat of the fish. The ideal is place the fish approximately 20 cm away from the embers, moving the grill up or down to find the point in which the skin crackles and creaks, but the cooking is not triggered.
4. The process of roasting fish on the grill
During the process, the juices are displaced and a crunchy crust forms on the outside of the fish. It is important that the embers burn with a uniform intensity so that the heat source affects the entire piece equally. It is convenient to wait until the embers have a grayish color and distribute them well over the surface of the grill. The type of embers – firewood, charcoal or vine shoots – will add different aromas to our grilled fish.
Throughout cooking it is important to turn the fish so that it cooks on both sides. Can come in handy have a cage or sea bream type grill that helps us turn around comfortably to the piece preventing it from spoiling at that time.
5. Control cooking times
Control cooking timesis the most important thing and here experience is our best ally. During the process, to prevent our fish from drying out, it should be smeared with oil or other seasonings, repeating frequently. The type of seasoning used will add an extra flavor to the fish.
We will know that the grilled fish is ready when its meat is a deep white color and breaks easily when pierced with a fork. For open fish, we can know that they are already at their point when we can lift the scraper without effort, immediately removing the fish at that moment.
The heat of the embers will have been penetrating from the outside, advancing towards the center or heart of the piece until it is at its point. Keep in mind that the fish meat continues to cook slightly after removing the piece from the grill, so the fish will have to be removed a little before they are ready.
6. Dressings and garnishes
It is very pleasant to enjoy a fish cooked on the grill if you add a dressing or vinaigrette, either before using the maceration technique, during the grill or at the moment of serving.
Garlic and parsley with oil and a few drops of vinegar work very well, the classic garlic garlic fritters with chilli, oil, vinegar and paprika or practically any dressing that has a liquid element accompanied by spices or aromatic herbs.
As for the garnishesFor your fish grills and barbecues, we recommend these tarragon potatoes, the classic poor potatoes without forgetting salads and roasts of other vegetable elements such as grilled vegetables.
7. Other grills of seafood that are interesting
The fish skewers are very easy to prepare and are done in no time. Instead of always resorting to chicken or lean pork skewers -which are of course always delicious- we recommend that you also try preparing some monkfish skewers or salmon skewers that will surprise everyone with their intense flavor after the step by the embers.
You can also string some sardines and make yourself some Malaga skewers, which will surprise you with its flavor and juiciness in just a few minutes. Finally, we cannot stop naming the seafood grills, whose flavor is very different from when we cook them using the cooking technique or the grill.
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