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.

Cooking features

Even a novice cook can fry sea bass on the grill, as this process is not complicated. You just need to provide time for defrosting, cleaning, marinating the fish and learn a few important points, without taking into account which the result may not be what the cook expected.

Sea bass most often goes on sale already cleaned, gutted and headless. Such carcasses are usually frozen. If you manage to purchase fresh fish, you may have to clean and gut it yourself, but in the case of perch this task is not considered difficult.
Perches need to be defrosted correctly, otherwise they will lose a lot of moisture and after frying over coals they will become completely dry. Proper defrosting of fish involves thawing it under natural conditions (in the refrigerator or at room temperature). Trying to speed up the process using a microwave or warm water can lead to unpleasant consequences.
Small perches are fried whole on the grill, placed on the grill. The cooking time for fish weighing 0.4-0.5 kg is only 20 minutes, so they do not have time to burn. It is advisable to bake larger perches in foil; this will take about 30 minutes. You can also fry them on a grill, cutting them into steaks, this will take 15-20 minutes. Perch fillet and shish kebab are cooked over coals for 10-15 minutes.
The perch will be more tasty and juicy if you marinate it before cooking it over coals. It is advisable to include olive oil or other fatty foods in the marinade for sea bass, since this fish contains little fat even compared to its river relatives. To neutralize the sea smell, which not everyone likes, lemon juice, onion, garlic, and herbs are added to the marinade.
You should not add a lot of spices to the perch marinade so that they do not interrupt the natural taste of this sea fish.
The marinating time for sea bass ranges from 30 minutes to 2 hours. It depends on the composition of the marinade and the size of the fish and its pieces.

Sea bass can be cooked on the grill using several recipes. They are similar, but have some technological features. In order to avoid mistakes and get the expected result, you must follow the recommendations that accompany the selected recipe.

Preparation:

We gut it and wash the perches.
We cut along the ridge along the entire fish.
Marinate in a mixture of salt, ground black pepper, hot red pepper, smoked paprika and vegetable oil.
Grill over coals for 5 minutes on each side.

Advice

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About the benefits of fish

Sea bass contains many beneficial substances. They promote proper metabolic processes in the body, normalize cholesterol in the blood, and prevent diseases of the cardiovascular and central nervous systems. Taurine, which is found in fish, has a good effect on the growth of cells and tissues, is involved in metabolic processes, and vitamin B12 promotes DNA synthesis.

Perch also contains an antioxidant called myelin, which is involved in fat metabolism. In acute and chronic hypoxia, it increases oxygen consumption by cells. This fish will be extremely useful for those who suffer from atherosclerosis, diseases of the cardiovascular system and pancreas, as well as hypertension and diabetics. It is necessary for healthy skin and mucous membranes.

Important!
The diet of children, pregnant women and the elderly should certainly include sea bass dishes. Of course, if they have no contraindications.

A simple recipe for sea bass on the grill

Compound:

sea bass (carcasses without heads) – 1 kg;
ground black pepper, salt - to taste;
onions – 0.2 kg;
refined vegetable oil – 100 ml.

Cooking method:

Thaw the perch carcasses, rinse and dry with a kitchen towel.
Make oblique cuts on the sides of the fish at a distance of 1.5-2 cm from each other. They are needed for better penetration of the marinade.
Rub the fish inside and out with pepper and salt.
Generously coat the perches with vegetable oil and place them in a bowl or pan.
Remove the skins from the bulbs. Cut them into not too large rings. Remember to place the onion rings on top of the fish to release their juices.
Drizzle oil over the perches, reserving a little to grease the grates.
Leave the perches in the oil for 1.5-2 hours.
Grease the grill grate with oil. Remove the fish from the oil and shake off the onion.
Place the fish on the sieve and close it.
Place the grate on the grill. Grill the perch for 18-20 minutes, turning the grill occasionally to prevent the fish from burning.

When serving, perch can be complemented with grilled vegetables and potatoes baked in coals.

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.

Required:

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.

For the sauce:

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

From vegetables:

eggplant;
zucchini;
Sweet pepper;
tomatoes;
onion.

Cooking:

Clean the fish and make transverse cuts on the carcasses.
Mix all the spices with vegetable oil, add chopped green onions and parsley, squeeze out lemon juice.
Dip the perch in the marinade, place it in the belly and cuts, and leave to soak for an hour.
Cut the vegetables into circles, place them on the grill, brush with marinade and bake for about 7 minutes.
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.
For the sauce, mix yogurt, sour cream, chopped garlic and herbs.

Serve grilled sea bass with grilled vegetables and white sauce.

Properties and composition of smoked fish

Sea bass has very fatty meat. It stays fresh for quite a long time. In addition to fat, the meat of this fish contains quite a lot of minerals, vitamins, and proteins. Due to the content of a sufficient amount of taurine, with regular consumption of perch it is possible to maintain the desired level of cholesterol in the blood. The substance has a positive effect on metabolism and takes part in the synthesis of other amino acids.

It is worth eating sea bass regularly if there are pathologies of the cardiovascular system, with high blood pressure and atherosclerosis. In addition, the rich composition of perch meat has a positive effect on the condition of nails and hair, which become healthier and more well-groomed. Experts recommend adding sea bass to your diet for pregnant women and older people. It is advisable to eat this healthy fish at least a couple of times a week to replenish the reserves of vitamins and minerals in the body.

Calorie content

Despite the fact that the meat is quite fatty, it is completely calorie-free.

100 grams of sea bass contain literally 100 kcal. Hot smoked products contain slightly more calories. You can eat this tasty delicacy even during a diet, but you should not overuse smoked meats, because this can negatively affect your health.

How to choose sea bass

Before moving on to considering popular and proven recipes for cooking perch on the grill, it is worth familiarizing yourself with tips on choosing fish, because the taste of the final product, and often the health of your family, will depend on the quality of the carcasses.

We have already noted that in recent years, sea bass has been steadily moving towards the category of scarce products. This means that the chances of finding fresh fish are close to zero, meaning you will have to deal with a frozen product, the freshness of which is not easy to assess.

But a few simple tips will help you:

One sure way to determine whether a carcass has been frozen often is to assess the thickness and condition of the ice. If there is a lot of it, and the layers are unevenly distributed, it can be argued that this is the result of repeated refrigeration operations, indicating possible spoilage of the product;
sea bass has a red skin color, and if you see pinkish areas, it means that this is a stale fish;
You should not buy specimens with defects - without scales, with scratches, torn tail or fins;
assess the condition of the eyes: cloudy – evidence that the perch is stale;
Another good way to determine freshness is to press your finger on the carcass, if the dent quickly resolves, then everything is in order;
finally, just smell the fish. Smell can say more than all other signs combined.

How to cook “Sea bass on the grill”

Prepare the necessary ingredients.

In a separate bowl, mix spices, oil and vinegar. Clean the fish and make longitudinal cuts with a knife. Rub each carcass with the prepared mixture.

Place the fish in a deep container and cover with chopped onions and dill. Mix well. Leave to marinate for 2 to 4 hours.

After the time has passed, fry the fish on the grill, on both sides, over medium coals for 20 minutes.

The fish is ready.

You can serve the fish hot, but there is also an equally tasty option: place dill on the bottom of the container, fish on top and close with a lid, leave until completely cooled.

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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.

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

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.

How to deliciously marinate fish

If the sea bass will be cooked whole, it is advisable to cut the skin in several places so that the flesh is saturated with the marinade.
Before marinating, you should first:

remove entrails;
if the head is not needed, then cut it off;
remove scales - depending on the recipe;
Rinse;
cut into steaks, shish kebab, fillet halves or leave whole.

The pieces should be 3-4 cm thick; for shish kebab, select all the bones and cut them into 5 cm cubes.

For a classic marinade you will need:

onions – 2 pcs.;
lemon – 1 pc.;
garlic – 2 cloves;
spices - optional.

Mash the onion cut into half rings a little, add grated garlic, lemon juice, spices and mix. Rub the resulting mixture onto steaks, half-carcasses or carcasses. The shish kebab pieces are mixed with the marinade and left for 2.5 hours.

For another option take:

sweet pepper – 2 pcs.;
onions – 2 pcs.;
lemon juice – 30 ml;
hot pepper – 1/3 pod;
cilantro – 1 bunch;
olive oil – 70 ml;
spices - optional.

Chop the vegetables, mix with oil and lemon juice, add spices and layer the pieces of perch with the resulting marinade. Coat whole carcasses with it inside and out. Leave for 1-2 hours.

The following recipe consists of:

1 tbsp. water;
50 ml oil;
1 tbsp. l. mustard;
juice of 1 lemon;
2 bay leaves;
spices - optional.

Mix everything and marinate the fish for 2.5 hours.

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.

Cooking:

Cut the pepper into half rings, cut the zucchini into half-centimeter thick circles.
Prepare a piece of foil for each fillet.
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.
Place on the grill and bake until done.

Pike kebabs recipes

To improve the taste of the fish, pieces of pike can be wrapped in thinly sliced bacon before frying. Before this, marinate the fish. For the marinade you will need 1 liter of water and 2-3 lemons. Squeeze lemon juice, dilute with water, add ground black pepper and salt to taste. Pour the resulting marinade over the fish pieces and let stand for about an hour. Drain the liquid. Fry on skewers or on a grill. Sprinkle the finished dish with finely chopped fresh herbs and sprinkle with lemon juice. Pike shish kebab with bacon turns out juicier, fattier and more flavorful.

The taste of pike will largely depend on the chosen marinade and spices, since pike fillet itself has a fairly neutral taste.

Here are several options for marinade for pike shish kebab , popular among lovers of fishing and simply deliciously prepared fish:

The most popular marinade recipe is with lemon juice. Cut the fish into portions, salt, pepper with black or white ground pepper, sprinkle with the juice of one lemon, let stand for about half an hour and fry over coals. To give the fish juiciness, you can add 2-3 tablespoons of olive oil to the marinade;
sour cream marinade . For 1.5 - 2 kg of fish you will need 300-400 ml of low-fat sour cream, 1 lemon, ground black pepper, ginger, thyme, salt to taste. Squeeze the juice from the lemon and grate the zest on a fine grater. Add all ingredients to fish and mix well. Keep in the refrigerator for 2-3 hours.

Baked sea bass with ginger - cooked in an air fryer

Ingredients:

sea bass - 1 pc.; sunflower oil - 2 tablespoons; sea salt - to taste; ginger - 1 piece; seasonings to taste - to taste

Cooking method

: Very tasty and beautiful sea bass fish. I really love fish dishes, salted, smoked, baked, fried... Fresh fish is fabulously tasty. But it’s easier to clean sea bass when the fish has already been slightly thawed after freezing. Today we are preparing sea bass in an oil-ginger-herbal marinade. We'll prepare everything you need.

We clean and cut the fish into pieces, cutting off the fins.

Peel and finely chop the ginger root.

In a deep bowl, prepare the marinade: 2 tablespoons of sunflower oil, a teaspoon of seasonings, and sea salt on the tip of a knife. Let's mix.

Place the perch pieces in a bowl, mix well and leave for 15 minutes.

Spread the foil and place the fish on it.

We wrap the fish so that the seam is on top.

Place a sheet of foil on the bottom of the air fryer (so that everything is completely clean, in case it suddenly drips), a stand on top, and fish on it.

All. Close the lid and set for 35 minutes at 200 degrees.

Now while it's baking you can make the mashed potatoes.

All. All that remains is to invite him to the table for dinner.

Delicious!

Appetizing perch rolls in the air fryer

Required ingredients:

perch fillet – 800 g;
lemon – ½ part;
parsley – 1 bunch;
garlic – 1-2 cloves;
spices and salt - to taste.

Cooking process:

Rinse the sea bass fillet thoroughly, pat dry and sprinkle with salt and desired spices. Rinse the parsley and chop finely, cut the lemon into thin slices. Peel the garlic and cut into strips.

Place chopped herbs, garlic and a slice of lemon on one side of the fillet. Roll the fillet into a roll and secure with a wooden skewer. Place the rolls in a heat-resistant form, pre-greased with vegetable oil, and place on the middle rack of the air fryer. Cook the perch rolls for about 40 minutes.