Traditional recipes

Grilled fish (tuna) with asparagus, cherry tomatoes and olives

Grilled fish (tuna) with asparagus, cherry tomatoes and olives

I prepared 4 pieces of tuna, I seasoned them with salt, pepper, marjoram, tarragon, nutmeg and I sprinkled them with olive oil. I heated a pot and fried the tuna pieces without adding oil (the one with which the tuna was sprinkled is enough). After 2-3 minutes I turned the tuna pieces on the other side and at the end I took them out on a plate.

I put the asparagus in another bowl and simmered with a little water, salt, pepper and olive oil. After two minutes I added the tomatoes cut in half, the olives, the lime juice and at the end a little basil. I left the asparagus slightly crispy.

At the end I placed on a bed of lettuce a few sprigs of asparagus, a few tomatoes, olives and a piece of tuna, and I sprinkled mint on top.


How to make this tuna recipe & # 8211 Preparation:

Mix in a bowl or plate, with a small whisk, lemon juice with 1 tablespoon of olive oil, grated lemon peel, garlic, salt and pepper. Add the tuna slices and return a few times to the marinade, to dress evenly in the aromatic liquid.

Cover the bowl with plastic wrap and transfer to the refrigerator. Leave the tuna to marinate for 40-120 minutes.

Meanwhile, prepare the potatoes and salad and heat the grill.

Drain the marinade tuna slices and wipe with paper towels, peeling them with garlic and lemon peel. Place the tuna slices on a well-heated grill and cook over medium heat for 1 minute, until the traces of grill get on. Then twist, in the same plane with 45 °, and continue for another 1 minute, until it acquires the specific grid marks.

Then turn on the other side and cook for another 1 minute.

Serve immediately with potatoes and salad, sprinkled with a little extra virgin olive oil. To complete the meal, add a glass of dry and cold rose wine.

How to cook a tone & # 8211 general rules

tone it is one of the few fish that is not completely cooked, but is usually served medium-sized, ie pink in the center of the section. I am referring, of course, to fillets and not to other pieces.

As it is not a fatty fish, the main concern of the cooks is to avoid its drying. Believe me, if it starts to dry, the expensive tuna fillet is no longer funny.

Therefore, taking into account the fact that any food continues to cook, due to the heat accumulated inside, and after it is removed from the heat source, the tuna is served in much the same way as the antricot or beef muscle, ie not fully cooked.

Marinating its role here is not only to give taste and aroma, but also to provide extra fat in other words, it offers exactly what the tuna fillet lacks so that a little more can be cooked. Basically, it gives us time: if we are tempted to cook the fillets a little more (because we don't like semi-raw meat), or if we forget about them for about 30-60 seconds, the marinade absorbed by the meat does not let it dry.

Tips:

If you want, you can add to the marinade 1 tablespoon of white or rose wine.

Cooking time they depend on the thickness of the slice of tuna. The pieces I used were only 2 cm thick, and I like the tone between medium and well made. Adjust the times according to the thickness of the slices of tuna fillets and your preferences regarding how well the meat is made.

Salad and Hasselback potatoes used by me are optional. You can combine tuna fillets with any other salad (lettuce, for example) and with any other garnish (mashed potatoes or boiled rice, for example).

Or, if you like simplicity, you can eat it exactly as you take it from the grill, without salad and garnish, sprinkled with just a little extra virgin olive oil, good quality.


Grilled salmon or recipe pan step by step

Grilled salmon or recipe pan step by step. How to make grilled or pan-fried salmon? Grilled fish. Grilled salmon recipe with garlic flavored marinade. How to marinate fish? Marinated salmon with dill, garlic, lemon. How much is the fish fried on the grill so that it remains tender and juicy? Salmon fillets or slices of salmon with bone (salmon slices).

If I keep heating the barbecue in the yard, I prepare several ways to sit on it. Besides the classics collars, skewers or small I also like to make grilled fish or vegetables. This grilled salmon recipe is a healthy and quick one.

The recipe for grilled salmon or frying pan is a very simple one, easy to reproduce. The salmon meat is fatty, oily and behaves very well when fried both in the pan and on the grill in the open air. I usually make a garnish of grilled vegetables to accompany this delicacy. The salmon is well suited for the tender asparagus stalks, the caramelized onion rings, the grilled tomatoes but also the baked peppers or the grilled zucchini.

I like to grease the salmon slices with a marinade flavored with garlic, lemon and dill, but I don't leave them to marinate for more than 5 minutes before placing them on the grill. Why? Because lemon (the acidic component) starts to cook proteins from the first seconds and we don't want an overcooked, dry and inaccurate salmon. I explained this here, as part of the grilled trout recipe.

The fish marinade is a simple one. I've used it in the past and the recipe baked salmon in paper packets (in papillote). It contains a little olive oil, salt, pepper, chili flakes (dried hot peppers), garlic, lemon and chopped green dill. Dill goes great with salmon! You can replace dill with chopped green parsley if you don't like its aroma.

The salmon pieces can be fillets (without bones but with skin) or slices, as I had. Generally a slice weighs about 250-300 g, depending on the size of the fish. We always find fresh salmon in Selgros, at the fishing district. If you use frozen fish then you will have to wait for it to thaw slowly (in the fridge), drain it well and then dab it thoroughly with absorbent kitchen napkins. Water does not help us at all in the process of frying and browning.

The salmon is cooked very well in the oven, wrapped in baking paper (papiota) & # 8211 see here.

From the quantities below I obtained 2 portions of grilled salmon or frying pan. You can multiply the ingredients as needed.


Over bread the simplest and tastiest recipe

Over bread the simplest and tastiest recipe. Fried fish fillets in red crust. Fish fillets tender and juicy (which do not come out dry). Fried fish recipe in golden crumb crust. Over bread with tartar sauce or remoulade sauce. Sliced ​​fish.

It is very easy to do over bread according to the simplest recipe! I got some juicy and tender fish fillets, wrapped in a golden and crispy crust. Bread means something rolled in flour, egg and breadcrumbs (not corn, just flour or dough & # 8211 batter).

And in the case of this fish recipe (fish fried in breadcrumbs) applies the principles already set out in the various recipes for snacks (be they veal, pork or chicken). After all, we are talking about a fish schnitzel. Snitel means slice (Schnitzel) & # 8211 see here the original recipe of Viennese schnitzel.

In Romania there is not a clear distinction between the different & # 8222prajeli & # 8221 and they end up being called & # 8222pane & # 8221 all kinds of meats rolled only in flour, corn, flour and egg or even in thin dough (scrob, batter) . We can't talk about something & # 8222bread & # 8221 if the breadcrumbs don't appear in the recipe. The term & # 8222 Pane & # 8221 comes from Latin & # 8211 from pane (bread).

We were surprised to find recently that a lot of people don't know what breadcrumbs are made of! Girls in the diaspora asked their parents to send them breadcrumbs to England or Spain, not knowing that they could find it there (obviously) or that they could prepare it at home, from dry bread. That's why I wrote about how our grandmothers used to make homemade breadcrumbs see here.

Indeed, bread dishes are much more popular in Transylvania and Banat, being on the Austro-Hungarian chain. We also make pumpkin bread, cauliflower bread, bread mushrooms and many other goodies. You can find them all at the end of this recipe, in the form of a collage with images and a link to the recipes.

Coming back to our bread fish: fish fillets are used (without skin and bones), preferably fresh but also frozen. The fish must be weaker: Alaska cod, trout, hake, lean carp or similar. Don't make salmon bread because the meat is too greasy. I'm not saying, any kidnapper like pike, pike or sturgeon (blind, trout, sturgeon, cod) would work, but they deserve to be highlighted by other more elaborate recipes. We don't make them bread!

Here's how it's done crucian or smooth fried whole (recipe here)

or carp in corn or flour crust (see here)

I bought frozen Alaska cod fillets, ready portioned (400 g). A bit full of water & # 8230 I saw how much juice they left under the strainer (I was left with less than 300 g after the drain). If you find fresh fish it's even better! The spices for fish bread are brief: salt and pepper. Ajung! We do not want to cover the aroma and taste of the fish with all kinds of herbs (at least in this recipe). Eventually you can a simple mujdei for serving.

The crumb crust creates a barrier that prevents the dishes from soaking with the oil from the pan. If you roll the meat only in flour and egg you will see that it will bite into oil. The heating temperature of the oil bath also matters, of course.


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Grilled tuna with avocado from: tuna, cumin, chili, lime juice, oil, salt, pepper, onion, tomatoes, avocado, hot pepper, coriander, mint, sugar, fish sauce.

Ingredient:

  • 4 pieces of tuna
  • 1 teaspoon cumin seeds, fried and crushed
  • 1 teaspoon chili
  • juice from 1 lime
  • 2-4 tablespoons olive oil
  • salt and ground black pepper
  • lime and fresh coriander for garnish
  • 1 red onion, chopped
  • 200 g cherry tomatoes, chopped
  • 1 avocado, peeled, pitted and cut
  • 2 kiwis, peeled and chopped
  • 1 hot pepper, seedless, chopped
  • freshly chopped coriander
  • 6 sprigs of mint, chopped
  • sugar
  • 1-2 teaspoons of fish sauce

Method of preparation:

Wash the fish and dry with paper towels.

Sprinkle with half the cumin, cells, salt, pepper and lime juice. Sprinkle with oil and transfer to a bowl for about 30 minutes.

Mix onions, tomatoes, avocado, kiwi, hot peppers, chopped coriander and mint. Add the rest of the cumin and lime. Season with fish sauce and sugar to taste.

Heat the grill. Brown the tone for a few minutes on each side. Serve with lime and coriander, along with the sauce.