Tench on the grill

The line needs to be cleaned of fish scales. Then open the belly and remove the insides. The heads and fins can be cut off - they won't be needed. Then thoroughly rinse the fish carcasses under cold water and wipe with paper towels. Put the fish carcasses on a cutting board and with a sharp knife make several small transverse incisions throughout the carcass, not reaching the spine. These incisions will contribute to the fact that the marinade will penetrate deeper into the middle of the fish and make its meat even more delicious and savory.

Peel onion and garlic, rinse and dry. Then cut into small pieces. Rinse the cilantro under running water and dry, spread out on a towel, and then finely chop.

Put chopped onion and garlic, as well as cilantro in the bowl of a food processor or blender. Add sea salt, freshly ground black pepper and any dry spices to your liking. Pour in extra virgin olive oil. At a low speed, mix all the ingredients into a mass of homogeneous consistency. It will be a marinade for fish.

Pour the tench carcasses with the marinade made, putting them in a deep bowl, and cover with a lid or cling film. Put a bowl of fish in the refrigerator for half an hour so that the line is well soaked with spices and marinade.

In the meantime, you can cook a barbecue and warm it up to the desired temperature.

After the specified time, when the line is sufficiently marinated, pull it out of the bowl and shake off the remnants of the marinade, so as not to avoid burning. Fry the fish on the grill over medium heat for 3-4 minutes on one side. After that, turn over to the other side with a special spatula and fry until an appetizing brown crust on the other side. This fish, especially pre-pickled, is prepared quite quickly. The main thing is not to over-dry it.

Ready-made tench on the grill is served, as a rule, with fried vegetables. Before serving, the fish can optionally be decorated with lemons and fresh herbs.

Bon appetit!