Fish on a fire on a grill on coals

Step-by-step cooking

1. Step 1:

   

   How to fry fish on a fire and which one is better to use? It is recommended to cook fatty, fleshy fish with a small amount of bones on the grill. An excellent option is trout, salmon, chum salmon, tuna or sea bass. Carp or crucian carp will turn out great. The recipe used medium-sized tiger trout. Gut the fish, peel off the scales and remove the gills.

2. Step 2:

   

   Pepper peas grind in a mortar. It is stunningly fragrant and will perfectly complement the trout. You can use ready-ground black or sweet pepper.

3. Step 3:

   

   Wash and dry the trout with a towel or napkins. Remove all excess liquid. Sprinkle the fish with salt on all sides and inside. Also season with black pepper and dry rosemary to taste. Rosemary perfectly complements sea fish. If you have carp or crucian carp, then instead of rosemary, take, for example, basil or a pinch of oregano.

4. Step 4:

   

   Squeeze the juice of half a lemon on top. Then pour olive oil over the fish.

5. Step 5:

   

   Massage lemon juice, oil and spices evenly throughout the carcass.

6. Step 6:

   

   Put the fish in a cellophane bag or wrap it with cling film and leave it that way for a while. Usually small fish is enough for marinating for about 30-40 minutes.

8. Step 7:

   

   At this time, light the grill. When the fire burns out and the coals remain, you can proceed to the next step.

9. Step 8:

   

   Grease a clean, dry grate well with oil. Place the trout on the grill.

10. Step 9:

    

    Send it to the grill. Periodically turning over, cook the fish until an appetizing crust appears.

11. Step 10:

    

    When the fish is almost ready, pour a small amount of lemon juice on both sides and leave it on the grill for some time. The time of trout roasting depends on the degree of heat of the coals and the size of the fish (I baked for a total of 20 minutes).

12. Step 11:

    

    Serve the finished fish with fresh herbs, vegetables and thinly sliced lemon slices.

13. Step 12:

    

    It turns out tender and amazingly delicious meat!