Grilled sea bass recipe
The fish should first be prepared - gutted, freed from scales, removed all excess (fins, edges of the abdomen, heads if desired), washed, cut into pieces or fillets and transferred or poured with one of the marinades:
- onion, garlic, lemon, spices;
- sweet pepper, onion, chili, lemon, cilantro, olive oil, salt, pepper;
- mustard, fruit vinegar, a little water, sugar and vegetable oil, bay leaf, spices;
- tomatoes, parsley, garlic, lime, oil, seasonings;
- white wine, butter, soy sauce, ginger, salt, herbs, pepper;
- table vinegar, thyme, bay leaf, onions, parsley, spices;
- oil, soy sauce, coriander, garlic;
- red wine, Provençal herbs, oil, pepper, salt;
- lemon juice, ginger, soy sauce, a little sugar, spices;
- adjika, a little water, garlic, cumin, salt;
- kefir, mayonnaise, dill, seasonings;
- orange juice, coriander, garlic, spices;
- yogurt, tomato paste, paprika, onion, salt.
How to make a delicious marinade
You can also create your own sea bass marinade recipe. The main thing is that the recipe includes acid (vinegar, lemon, orange, kefir, tomato paste, wine, etc.) - this will make the pulp denser. The fish will not fall apart during cooking and the fatty component (vegetable oil, mayonnaise), which will not allow the product to stick to the grill.
When the fish is prepared, the marinade has been determined, the actual cooking begins. For this recipe you will need:
- 3-4 pcs. sea bass;
- 4 tbsp. l. soy sauce;
- 1 tbsp. l. lemon juice;
- 2 tbsp. l. ketchup;
- 2 tbsp. l. vegetable oil;
- spices - optional.
- cut prepared carcasses without heads along the belly to the tail, deep to the skin, without dividing into 2 parts;
- flatten, remove the backbone and large bones;
- mix all ingredients except ketchup, grease the perches on both sides;
- after 5 minutes, pepper and apply ketchup to the skin and pulp;
- after 8 minutes, heat the grill grate and place the flattened fish;
- bake for 20 minutes, turning occasionally.
Serve the dish immediately. Separately, you can offer fresh (tomatoes, cucumbers) or grilled vegetables (broccoli, sweet peppers).
Red snapper in grape leaves
An unusual recipe - grilled fish in grape leaves. It will require:
- half carcasses of perch without large bones;
- grape leaves (salted or scalded);
- lemon;
- pepper, salt.
Arrange the leaves so that they overlap each other. Pepper the sea bass; if the leaves are unsalted, add salt. Place the half carcass on them, lemon slices on top, wrap in leaves, brush with oil and grill for 8 minutes on each side.
Whole perches are prepared as follows:
- Only the gills and entrails are removed, scales are removed if desired.
- Each one is salted, peppered, greased with oil, stuffed with a sprig of rosemary and two wedges of lime.
- Grill for 8-10 minutes until golden brown.
On a note! Country-style potatoes (baked in large slices in the oven) are a good side dish.
Steaks or sea bass kebabs are also grilled - with preliminary marinating or simply rubbing with salt and pepper. Cooking time depends on the size of the pieces. As a rule, it is 15 minutes.
Whatever recipe you choose, sea bass will always turn out tasty - this fish is difficult to spoil unless you turn it over in time and burn it. The above cooking methods are suitable for both charcoal grilling and electric or gas grilling.
Pieces of sea bass on a skewer
Experience shows that grilled sea bass cooked on a grill is not much different from another outdoor dish - sea bass kebab.
Pre-treatment of fish and preparation for frying is the same. The only difference is the size of the fish. Shish kebab is usually prepared from large perch, when the fish can be divided into portions from the fillet part. Such portioned pieces of fish can be strung on a skewer. In this case, season the marinated perch with lemon juice, string pieces of fillet meat onto a skewer, generously laying them with large onion rings and plump tomato slices.
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.
Useful tips
To make grilled sea bass appetizing and retain its shape, you need to follow a few simple tips on choosing meat, raw materials for the fire, preparing food and serving:
- for a fire it is better to use birch, linden, apple, pear wood and avoid rowan, poplar, aspen, acacia and oleander, which contain poisonous oils;
- before frying, the grate must be heated, oiled and dried so that the fish does not stick (it is especially important to heat the new grate);
- as spices you can choose fennel, savory, lemon balm, cardamom, coriander, nutmeg, basil, borage;
- recipes for grilled sea bass are maximized if you choose fresh fish, but if you took a frozen carcass, cook right away - re-freezing will kill the taste;
- for marinating, use a zip bag or enamel, glass, or clay dishes (foods in aluminum containers quickly oxidize, which affects the aroma and taste);
- If you have some marinade left, pour it over the meat while frying to maintain juiciness.
The finished dish should be served immediately—fish, unlike meat, does not need to rest. Fresh vegetables, herbs and potatoes will be an excellent companion to it. The dish will look elegant with tomatoes, including sun-dried ones, asparagus, olives, capers, and pickled red onions. Sweet, sour and hot sauces will add variety to the taste.
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.
- 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.
- natural unsweetened yogurt without dyes and fruits;
- sour cream;
- garlic;
- greens: onion, parsley, dill, basil.
- 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.
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.
- 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.
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.
Grilled sea bass fillet with spices
Spices and herbs for marinade and vegetables for garnish should be chosen to your taste. To do this, it is recommended to cook, taste and compare more often.
- fish – 4 pcs. fillet;
- dried garlic - teaspoon;
- medium ground salt - teaspoon;
- olive oil - a tablespoon;
- paprika - two teaspoons;
- ground red pepper – ½ teaspoon;
- dried basil, oregano and thyme - to taste;
- any vegetables as a side dish.
- Make a mixture of all the spices and herbs.
- Coat the fish fillet with olive oil and roll in the seasoning mixture.
- Place the fillets in a bowl, cover and refrigerate for an hour.
- Grease the grill with any vegetable oil, place the fish on it, fry on both sides for 7-8 minutes.
Serve any vegetables with grilled sea bass.
Smoking sea bass in an air fryer
To prepare smoked perch, you will need about an hour of free time; at the preliminary stage of preparation, you should soak the fish in spices for some time. The process of smoking in an air fryer occurs without any particular difficulties, but after cooking you should cool the fish by wrapping it in foil.
Products for cooking
- sea bass carcasses 2-3 pieces
- liquid smoke to taste
- salt to taste
- mixture of peppers to taste
Smoking sea bass in an air fryer: step-by-step photo recipe
- Thoroughly clean and gut the sea bass, rinse thoroughly.
- Coat the fish with liquid smoke, then salt and pepper to taste and leave in the refrigerator for a while.
- Preheat the air fryer and set the temperature to 180 degrees and medium fan speed.
- Place the fish on the middle rack of the air fryer and cook for about 45 minutes.
- Once cooked, wrap the perch in foil and let cool.
Spicy grilled sea bass
For this fish, it is important to choose the right spices that will highlight the delicate taste of the perch. I use the standard set of peppers and herbs.
| Products (for 4 servings) | ||
| Sea bass fillet - 4 pcs. (170 g each) | ||
| Extra virgin olive oil - 1 tbsp. l. | ||
| Paprika - 2 tsp. | ||
| Salt - 1 tsp. | ||
| Onion powder - 1 tsp. | ||
| Garlic powder - 1 tsp. | ||
| Ground red hot pepper - 1/2 tsp. | ||
| Ground white pepper - 1/4 tsp. | ||
| Dried oregano (crushed) - 1/4 tsp. | ||
| Dried basil (crumbed) - 1/4 tsp. | ||
| Dried thyme (crushed) - 1/4 tsp. | ||
| Vegetable oil for greasing the grill grate | ||
| Vegetables and chili peppers for serving (optional) |
13 thanks
| 1. Brush the perch fillet on all sides with olive oil. In a small bowl, combine paprika, salt, garlic powder, red pepper, onion powder, white pepper and dried herbs. Rub the fish on all sides with this mixture, place in a bowl, cover and refrigerate for 30-60 minutes. 2. Grease the grill grate with vegetable oil, and turn on the grill itself to preheat to medium temperature. Place the perch fillets on the grill and grill, uncovered, for about 3-4 minutes on each side. Serve sea bass fillet with vegetables and chili pepper (optional). | 5 |
| 0 |
All rights to materials located on the website www.RussianFood.com are protected in accordance with current legislation. For any use of site materials, a hyperlink to www.RussianFood.com is required.
The site administration is not responsible for the results of using the given culinary recipes, methods of their preparation, culinary and other recommendations, the performance of the resources to which hyperlinks are posted, and for the content of advertisements. The site administration may not share the opinions of the authors of articles posted on the site www.RussianFood.com
This site uses cookies to provide you with the best possible service. By remaining on the site, you agree to the site's policy on the processing of personal data. AGREE
How to fry red snapper in a frying pan: delicious recipes
Classic recipe
Ingredients:
- Cleaned perch - 6 pcs.;
- Lemon;
- Rosemary - 4 tsp;
- Vegetable oil: 5-7 tbsp. l.;
- Ground black pepper and salt - to taste.
Preparation:
- The fish carcass should be cleaned and washed under normal water.
- Cut off all excess. Divide the perch into three approximately equal parts.
- Place the fish in a container, add salt and pepper.
- Add rosemary and sprinkle with lemon juice.
- The mixture should be marinated for 35-45 minutes.
After the specified time, the fish is ready for further cooking. Oil is heated in a frying pan. Place the perch pieces into the frying pan.
You need to fry for 5 minutes on each side. Do not cover while frying. Set the fire to medium level. After both sides are fried, cover with a lid and fry for another 5 minutes. It is recommended to use mashed potatoes or rice as a side dish.
Flour-breaded
Ingredients:
- Sea bass - 2 pcs;
- Lemon - 0.5 pcs;
- Whole egg - 1 piece;
- Oil for frying;
- Ground pepper to taste, salt.
Preparation:
- The fish must be cleaned. After cutting off all the fins and tail, clean the belly from the entrails.
- It is important to pay attention to removing scales.
- If the dish is served with a side dish, then the carcass is cut into a couple of parts. Taking into account that one half goes for 1 serving. If there is nothing to cook except fish, then there is no need to cut it into pieces.
- Sea bass should be marinated with lemon juice, salt and pepper. Leave for 1 hour.
- It is advisable to turn the fish in the marinade several times so that it is evenly soaked.
For breading:
- The egg should be broken and poured into a bowl. The fish will dip into it.
- The fish is dredged in flour and egg before frying.
- Place the perch on a heated frying pan.
- It is important that there is enough oil in the pan to cover half the carcass.
- Fry on both sides until a crust appears over medium heat.
With lemon juice
Ingredients:
- Sea bass - 4 pcs;
- Salt and pepper to taste;
- Sunflower oil;
- Water - 5 tbsp. l;
- Lemon - 3 pcs;
- Flour - 7 tbsp. l.
Preparation:
- Wash the fish and remove scales and entrails. Cut off the tail and head.
- Cut the carcass into small pieces.
- Salt and pepper.
- Each part should be rolled in flour.
- The frying pan is heated over medium heat. Then place the fish and fry it on each side until golden brown. On average it takes 5-7 minutes per side.
- Reduce heat and add lemon juice to each piece.
- Add water to the pan and cover with a lid to simmer for 5 minutes.
For side dishes you can use potatoes or rice porridge.
With onion
Ingredients:
- Half a lemon;
- Half an onion;
- Sunflower oil - 3 tbsp;
- Perch - 600-700 gr;
- Salt - 1 tbsp. l;
- Flour - 1 tbsp. l;
- Breadcrumbs;
- Spices to taste.
Preparation:
- First clean the fish and cut off the fins.
- Place in a container, add salt and spices.
- Add breadcrumbs to the flour and bread the fish in it.
- The frying pan is heated with oil.
- The perch should be fried over medium heat until crisp. On average - 7 minutes.
- After frying one side, turn the fish over and add chopped onion.
- It is recommended to cut the carcass crosswise so that the meat is better fried.
- At the end of frying, cover the dish slightly with a lid.
- The crust on the onion and the white color of the meat indicate complete readiness.
- You can serve the dish with hot sauce or salad.
With sour cream
Ingredients:
- Perch carcass - 5 pieces;
- Sour cream - 2 packs;
- Parsley;
- Lemon juice;
- Mustard - 2 tbsp. l;
- Salt and pepper to taste;
- Garlic.
Preparation:
- Clean the perch, remove excess fins and scales.
- Add pepper, salt and lemon juice.
- While the fish is marinating, finely chop the parsley and garlic.
- Mustard is added to sour cream.
- Mix fish with sour cream.
- The oven must be preheated to 200 degrees and place the fish there for 40 minutes.
You can tell when a dish is ready by the aroma in the kitchen.
Breaded
Ingredients:
- Fresh perch - 2 pcs;
- Salt and pepper to taste;
- Rosemary - 2 tsp;
- Lemon juice;
- Egg - 4 pcs;
- Flour - 2 cups.
Preparation:
- The perch must be cleaned and cut.
- Break the egg into a plate and add pepper and salt.
- Flour is poured into a separate plate.
- Heat the pan and add 3 tablespoons of oil.
- Before frying, the perch is dipped in egg and flour, then placed in a frying pan.
- It is recommended to lay out the perch so that the pieces do not touch each other. Otherwise, they may stick.
- The fish is fried until crusty and served. You can add greenery for decoration.
Battered with soy sauce
Ingredients:
- Fresh perch - 1 kg;
- Soy sauce - 3 tbsp. l;
- Black pepper to taste;
- Butter;
- Oil for frying - 3 tbsp. l;
- Onion - 2 pcs.
For the sauce:
- Dry wine (preferably red) - 300 ml;
- Soy sauce - 4 tbsp. l;
- Sugar - 3 tbsp. l;
- Cinnamon and cloves to taste;
- Black pepper to taste.
Preparation:
- Clean the carcass and remove fins, tail, scales and entrails.
- Rinse and dry the carcass.
- Marinate the fish with pepper and soy sauce.
- Cover a baking sheet with foil and grease with sunflower oil.
- Melt the butter and pour over the fish pieces.
- Place in a preheated oven for 20-25 minutes.
- While the fish is cooking, pour wine into the pan and add black pepper, cinnamon, cloves and sugar.
- Bring to a boil and reduce heat. Then the liquid should be evaporated for 10 minutes. Before turning off, add soy sauce to the mixture.
The onion is cut into rings and fried until lightly browned. Onions are added to decorate the finished dish. After the oven, the fish is poured with the prepared sauce, or served separately.
Ingredients for “Grilled Sea Bass”:
- Fish fillet (I think any will do, I have two pieces weighing 820g) - 2 pieces
- Lemon - 1 pc.
- Tomato – 1 pc.
- Sparkling water - 1 glass.
- Rosemary - 1/2 tsp.
- Soy sauce (soy sauce)) - 50 ml
- White pepper - 1 tsp.
- Black pepper - 1/2 tsp.
- Seasoning (“fish seasoning”) - 1 tbsp. l.
- Pomelo – 1 piece
Cooking time: 20 minutes
Number of servings: 4
