Sea bass has delicate dietary meat. With a relatively low calorie content, it has high nutritional value, contains a lot of easily digestible protein, many useful micro- and macroelements, and vitamins. Including this fish in your diet will be a good idea. You can cook it not only at home, but also on coals. Sea bass fried on the grill has a pleasant taste and aroma, looks appetizing, satisfies well and is liked by almost everyone.
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.
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.
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.
Sea bass fillet on the grill
Compound:
- sea bass – 1 kg;
- ground black – 5 g;
- Provençal herbs – 10 g;
- garlic – 2 cloves;
- ground coriander – 5 g;
- refined vegetable oil – 80 ml;
- salt - to taste.
Cooking method:
- Cut the thawed perches into fillets.
- Mix the oil with salt, pepper, coriander, Provençal herbs and crushed garlic.
- Place layers of fish fillet into the prepared marinade, stir carefully so that the fillet is coated on all sides with aromatic oil.
- Let the fish fillet sit in the marinade for an hour or an hour and a half.
- Place the marinated perch fillet on the grill and place it over the grill.
- Fry the fish for 12-15 minutes, remembering to periodically turn the grill.
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.
Sea bass in foil on the grill
Compound:
- perch – 1 kg;
- lemon – 0.5 pcs.;
- salt, ground black pepper - to taste;
- rosemary – 1 sprig;
- refined vegetable oil – 40 ml.
Cooking method:
- Prepare the fish carcass by cleaning, gutting, washing, drying, and removing the head and fins.
- Rub the prepared carcass with salt and pepper.
- Squeeze the juice from a quarter of a lemon and mix it with a tablespoon of vegetable oil.
- Using a pastry brush, coat the perch with the lemon-butter mixture inside and out.
- Cut the remaining lemon into thin slices.
- Place a sprig of rosemary and a few lemon wedges inside the perch.
- Fold the foil in 2-3 layers, grease with the remaining oil.
- Wrap the perch in foil and leave it for half an hour to marinate better.
- Place the fish directly in foil on the grill grate. Cook it for 30 minutes, turning it over to the other side every 5 minutes.
According to this recipe, the fish turns out without a golden brown crust, but is still very appetizing and tasty.
Sea bass kebab
Compound:
- sea bass fillet – 1 kg;
- onions – 0.2 kg;
- dry white wine – 100 ml;
- lemon – 1 pc.;
- salt, fish seasonings - to taste;
- olive oil – 100 ml.
Cooking method:
- Cut the sea bass fillet into small pieces suitable for barbecue. Place them in an enamel pan or bowl.
- In a separate container, combine wine, oil, salt and seasonings. Mix the ingredients vigorously with a whisk.
- After freeing the onion from the husk, cut into thin half rings, remember them and add to the fish. Pour the marinade into it.
- Mix the ingredients with your hands, ensuring that the marinade coats each piece. Leave for half an hour.
- Place wooden skewers in a container of clean water so that once they are over the coals they do not start to burn.
- Cut the lemon into thin slices.
- Thread the pieces of perch onto skewers, inserting a slice of lemon between them.
- Place the skewers on the grate that covers the grill. Fry them for 10-12 minutes, remembering to turn them over.
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 prepare the sea bass:
- 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.
Recommended reading: How to cook sea bass on the grill
Mix everything and marinate the fish for 2.5 hours.
