Fresh Fish Made Easy . Hi all of fishing lovers, Today’s post is “Fresh Fish Made Easy “. We hope this informative article is helpful for you, all fishing lovers.
Fresh Fish Made Easy
By Mark Romanack
| The author is not giving up completely “fried fish”
but ahead he will be open
mindset to grilling and steaming
fish more often.
Not long ago, I had my annual check-up at the doctor. Seems my cholesterol is a touch high and 50 years of abuse starts a toll. My doctor gave me to hold a printed diet and to my horror “fried fish” was not on the approved menu! What the heck ??
Okay, like fried fish no longer in my diet, how about grilling and steaming my favorite fish? Turns out, fish cooked without the luxury of a pan full of fat actually tastes good too! Amazing is not it?
Since I’m no stranger to the BBQ grill, cooking my fish over charcoal seemed like a logical place to make some overdue changes in my diet. It’s amazing what a fresh filet topped with a little lemon pepper, a bit of margarine and plenty of lemon or lime juice to taste so great.
I want then my fire going my attention to washing and drying the fillets. I then season to taste and place a few sheets of aluminum foil directly over the fire. The fish goes on top of the film and I squeeze a liberal amount of lemon or lime juice.
| grilled fish as brown trout fillets are easy to cook on a charcoal grill
or over an open fire and hit the table with that great smoky flavor.
the lid is closed on the grill and in just a few minutes the fish is flaky and ready for the table. filet going to break into pieces. One trick that I recommend is using a fork to poke holes in the foil, so that the fat runs out and so smoky taste his magic can work.
Another simple way to cook fresh fish steamed in foil. This can be achieved over a charcoal grill, gas grill, fireplace or your home oven.
I start with a freshly laundered fillet and pat dry with paper towels. Then, the fillet is laid on a few layers of aluminum foil and seasoned with a number of options ranging from zippy cajun spice to a mild herbs and garlic mix. The fillet is then covered with a few slices of sweet onion, a little fresh or canned tomatoes, some sweep pepper, a few slices of lemon and a few tablespoons of butter or margarine.
The entire mixture is wrapped tightly in aluminum foil and put on the fire for about 10 to 15 minutes, once or twice reverse. This simple recipe can be used with almost all types of fish. I concluded that a rock bass on a steady diet of snails cooked as it should taste
summing IT UP [19459019komen!]
I’ve had better about lately not been eating as much fried fish. Luckily I do not have to cut down on the amount of fish I eat, but the amount of oil flooded! Who knew that life after the fried fish is good?
Article source: blog.fishing411.net
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