California Fish Grill
- SEA BREAM 2 = 120 kcal
- TUNA 2 slices = 103 kcal
- SALMON 2 slices = 170 kcal
- FRESH CALAMARI 2 large = 79 kcal
- PRAWNS 12 = 80 kcal
- EXTRA VIRGIN OLIVE OIL to taste = 29 kcal
- SEA SALT to taste = 286 kcal
- BLACK PEPPER to taste = 79 kcal
- GARLIC 2 cloves = 79 kcal
- BASIL 1 bunch = 15 kcal
- PARSLEY 1 bunch = 79 kcal
- SAGE 3-4 leaves = 79 kcal
- ROSEMARY 2 sprigs = 661 kcal
- WHITE WINE to taste = 21 kcal
California Grilled fish is a light and digestible second course, ideal for summer evenings. It is usually made with a mixture of the sea consisting of fish, molluscs and crustaceans which are cleaned, marinated and cooked on the grill. The composition of the barbecue however depends on your personal taste: calculated that generally it takes about 250-300 gr of fish for each guest, as it also depends on the side dishes you will prepare. Preparing the California Fish Grill is not difficult, but you need to follow simple precautions and dedicate the right time to the preparation, better if done in the company of friends.
How to prepare grilled fish
Wash the sea bream, eviscerate them, leaving the scales, and sprinkle them inside with the chopped aromatic herbs, salt and pepper. Remove the slices of tuna and salmon from the bones and wash them. Also wash the squid and cut them into a herringbone pattern by making side cuts, so the meat will remain tender during cooking. They will be left natural, as well as prawns, in fact they are two fish with a delicate taste, which is better not to cover with the marinade.
Put the salmon in a container with white wine, oil, sliced garlic, rosemary and pepper. In another container lay the tuna steaks with oil, a little white wine, garlic and chopped parsley and pepper. Leave them to marinate well covered in the refrigerator for an hour. Brush the sea bream with a marinade made with extra virgin olive oil, a mix of aromatic herbs, garlic and pepper and leave to marinate for at least half an hour. Pull the fish out of the fridge half an hour before cooking, drain well from the marinade, dab them with paper towels. Place the fish on the grill and cook the sea bream for about 15 minutes, shrimp, squid and fish steaks for 5-6 minutes, a little more if the steaks are thick. Halfway through cooking, turn them over and brush them with the marinade. Once ready, serve them immediately or place them in a closed container before serving. Your California Fish Grill is ready to be served.
Tips for a perfect grill and mistakes not to be made
Before putting the fish on the grill, make sure that the red flame of the fire is slightly veiled in white. At this point you can arrange the grill to heat it up and clean it, if necessary, with kitchen paper or a scraper. After lightly grease the grill with oil, so as not to attack the fish. As an alternative to barbecuing, you can cook fish on a good electric grill or on the gas stove.
The fish steaks must be at least 2 centimeters thick: choose swordfish, salmon or tuna steaks.
As the fish is ready, place it in a closed container to keep it warm, until ready to serve it: preferably as soon as possible. Alternatively, place it in the oven at a temperature of 75 °.
Add the salt to the fish at the table and only if necessary, otherwise flavor it only with a drizzle of extra virgin olive oil or flavored oil.
For the embers you have to choose the right fish: among the cephalopod molluscs the octopus is not suitable for this type of cooking as it should first be boiled. With regard to bivalve molluscs such as mussels, scallops, etc …, you can cook them on the grill, but they must be wrapped in foil and cooked over moderate heat. On the other hand, very small fish, like sardines, need special attention when cooking, because they tend to burn quickly.
If you don’t like marinating, you can accompany the fish with a citronette, made with oil, salt, pepper and lemon, or with a salmoriglio: oil, salt, pepper, garlic, parsley / oregano, lemon. When you put the fish on the grill it must be perfectly drained.
The fish is very delicate, to prevent it from breaking, you can use the book racks, which you will grease well with kitchen paper, before inserting the fish inside.