Grilling is a delicious and easy way to quickly cook fish without adding more than a tiny bit of extra fat!
In France, this is often so strong, by the herbs on the side of the fish and such, which improved from the grill while you cook the fish. In other words, you actually grill the herbs along with the fish.
When you barbecue in the house (and not via an indoor BBQ) all you need to do is use a stove-top grill.
This method can be excluded with a whole, or used, aFillet. It is best to leave the skin on your fish for the cooking method, such as the delicate meat is to protect from breaking up while cooking.
Salt the fish (and pepper it, if you want). If you prefer, you can make small diagonal slits in the skin that they are more crispy while cooking and to let in all the other options you may want to add, while receiving the preparation and cooking.
Heat a stove or barbecue grill on high heat, until water splashed on them sizzle. Then, veryLightly grease your cast iron grill with a paper towel that has a little olive oil on them. When hot, lay the fish, skin side down and cook it through to about 2 / 3 of the way, if you cook a filet. If it is 2 / 3 cooked, turn the fish over and quickly grill the other side (the remaining 1 / 3 of fish). If you cook a whole fish, have it all the way through the cook on one side and then turn it over and grill the other side. (Each "side" of the fishis to the bone in the middle.)
The larger the piece of fish, the "lower" the heat, but you still need to grill the fish quickly at a high heat, the only way to turn it down a little.
If you have a fillet, skin, and you only have a grill on which to cook it, I recommend that you grill on a lightly oiled piece of parchment paper.
You need to keep an eye on your fish and the heat again if necessary.
Fish is almost translucent when raw and loses itsTranslucency (opaque), the moment when it is done. This is the exact time, to serve as fish is rubbery, very easily if they over-cooked. They fish on a warmed serving plate.
You can serve the fish with olive oil and freshly squeezed lemon juice. You may also be used to fish with a sauce.
Want to know more? Download the free ebook excerpt "Cook French and Stay Slim" by Jean-Louis Vosgien www.photos-and-recipes.com
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