FISH COOKED IN PAPER
1. Fish baked on a fire in paper
There is an old way of baking fish in parchment paper on camping trips.
conditions. Any baked fish is good, if it is skillfully cooked.
Scaled, gutted and washed fish, whole or cut into pieces,
rub with table salt, grease with butter or vegetable oil.
For taste and smell, lay chopped greens (onions, parsley) inside the fish,
Bay leaf. Then wrap the fish tightly in several layers of parchment paper,
moistened with water (you can also use aluminum foil or ordinary
paper), and bury it in hot ashes, and throw hot coals from the fire on top.
After about an hour (depending on the size of the carcass), remove the fish from the paper
and check its readiness.
If it is possible to separate the meat from the spine with a fork and, moreover, it does not have
pink color, the dish is ready.
2. Freshly caught fish medium size salty, can be sprinkled with fresh
dill or various seasonings. Wrapped up in a newspaper (or paper).
Fish should not be gutted or cleaned.
It is abundantly moistened with water and the resulting package is placed in a fire and falls asleep.
coals. The cooking time depends on the size of the fish and the condition of the coals (hotter,
than for a shish kebab, approximately as for a baked potato) - usually from 5 to 10 minutes.
Then the coals are raked, the package is pulled out, unfolded, the scales remain
stuck to paper and fish cooked in own juice in front of you.

3. Scaled fish gut, rinse. Sprinkle lightly with salt, wrap
in thick paper or a rag, moisten one side with water and put in a hole,
dug in hot ashes, soaked side up.
Cover with hot coals. After about 1-1.5 hours, the fish will be ready.
Cooking time depends on the size of the fish and the condition of the fire.
With this method of cooking fish, it is desirable to use food aluminum
foil.
4. It is best to cook fish according to this recipe weighing up to 1 kg.
Gutted fish with gills removed, but with scales, rinse thoroughly,
cut off the fins, rub the inside with salt in moderation, coat with oily clay with a layer
1-1.5 cm and bury in the hot coals of a fire.
After half an hour or a little longer, the fish will be ready.
All this time there should be hot coals in the fire. The fish is taken from the fire
freed from the coating, removing it along with the scales.
5. Fish baked in paper
Make a fire on the sand. Gut the fish, do not remove the scales, grate from the inside
salt, put spices. After the fire has heated the sand well, bury it in
fish wrapped in several layers of wet paper, make a fire from above.
The dish will be ready in 40-50 minutes.
In the same way, you can cook fish in the hot coals of a fire.
6. The method is simple and gives good results.
This is how pike and large perch are often cooked. The fish is gutted and salted.
Inside the fish, you can put spices and oil to taste.
First, the fish is wrapped in parchment paper, and then in several layers.
newsprint. Some wet the paper with water.
The bundle is placed on hot coals. When the paper is completely charred, the fish
they take it out of the coals, clean its surface, and it is ready for use.

Fish baked on coals is a ritual element of a picnic. If a trip to nature is limited to one day, it is wiser, without relying on fishing luck, to buy a fish in a store prudently. For tasting, it would be nice to bake 2-3 varieties. And what you are lucky to fish out of the river will perfectly complement the existing assortment.

If the fish is small and fits on the grill grate, any one that is hooked or bought in a supermarket will do. Gently turn over without damaging the skin - everything will work out. But if the catch is large, and you will fry in pieces, the question is different.

Fish cut into portions or fillets with tender and loose meat (hake, carp) falls apart on the grill - after all, the skin cannot hold such meat. Guaranteed to fall apart at the first coup on the grill and any defrosted butchered fish.

If there is no other, but you want a fried fish, wrap it in foil. Before that, salt, sprinkle with dry spices, sprinkle with lemon.

Country cooking has long determined in practice which fish is better to fry on the grill.

River fish

Trout

This is the queen of barbecue and fish kebabs. The price in the store corresponds to the status of a delicacy. The structure of the meat is dense, the fish does not fall apart on the grill. It is so tasty that no spices are required. The taste is accentuated by a slice of lemon.

Salmon

A gourmet fish in any preparation, grilling is one of its culinary incarnations. By the way, the meat of this fish is traditionally used for sushi.

catfish

Cut into steaks on the grill. Juicy dense meat with a lamellar structure keeps its shape on the coals. Cooking specifics: soak catfish for an hour in water with lemon juice (vinegar) and spices to eliminate the smell of mud.

Zander

Grilled steaks turn out delicious and juicy on the grill. One problem - a lot of small bones.

Pike

Also bony, but tasty, although the meat is a bit dry. Wrap steaks or small gutted pikes in foil to preserve juice.

Carp

Sweetish, tender meat in steaks will not hold its shape. Stuff the carp with herbs, wrap in foil.

Maritime

Tuna

"Sea Beef" classic fish for grilling with tender and juicy meat. Good bbq tuna with whipped in a blender sauce from fresh cucumbers, green olives, dill and lemon with olive oil.

Flounder

Due to the natural flat shape, it is perfectly baked on coals. Meat is delicious.

Halibut

A fleshy relative of the flounder with delicious white meat. On the grill, we recommend frying slices in foil.

Sea bass

Dense, tasty white meat, but many small bones. If you cook whole - feel free to send to the grill after defrosting. Very dense rough skin will not allow the carcass to break. The reddish color of the skin is preserved during frying and serves as an additional decoration of the served seafood dish.

Dorada

Mediterranean fish, popular on the menu at coastal resorts. There it’s the only way they cook it, right on the streets - on a grate over the coals. The meat is tender, with a sea flavor. Good with rosemary, sage, basil.

Swordfish

A rarity in supermarkets, but sometimes comes across. The meat is very dense, for the grill - what you need. This fish is one of those exceptional species whose meat will not fall apart on the coals even after freezing. Before cooking, marinate for half an hour in soy sauce.

Mullet - the taste of the Black Sea

The Black Sea mullet cooked on coals is very tasty. Now you will meet her in the market infrequently, but there are red mullet and gobies.

Despite their small size, the fish have a surprising amount of sweetish meat and almost no bones. The dense skin holds the meat while frying, and then easily removed.

Red mullet on coals

You will need:

• 0.5 kg of Black Sea red mullet,
• salt pepper,
• lettuce,
• bulb,
• lemon.

We kindle firewood in the grill. We clean and gut the fish (you can skip this operation).

We put the red mullet in a bowl, salt and pepper, pour over lemon juice, mix. We put in the shade - let it marinate until the coals reach.

When the time comes for frying, lay the red mullet tightly on the lower grill, press the upper one, and fix the mechanism.

Fry until crispy, turn the grill over. That's it.

We lay out the red mullet on lettuce leaves, decorate with rings of Yalta red onion, slices of lemon.

Bulls are prepared in the same way. You don't need to clean or gut them. Just wash, salt - and on the wire rack.

Do not forget to grab a few lemons and bunches of greens, a roll of foil for a fish picnic.

And next to the grill, you need to remember that fish is not meat, it cooks very quickly. It takes 5-7 minutes to roast.

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Fish -, and if it is properly cooked, then even when fried, it turns out to be very healthy and tender.

However, few are in a hurry to try grilling fish on the grill as an alternative to barbecue, and these doubts are understandable: cooking fish on the grill open fire requires observing a few nuances and knowing the subtleties that will prevent it from sticking to the grate, overcooking or falling apart halfway to the plate.

That is why today we propose to master this useful skill and, in addition, save yourself a few cool recipes.

What kind of fish can be grilled?

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Just like one of the main secrets delicious barbecue- in the case of fish, choosing the right variety is the key to success.

There are types of fish that are not quite suitable for frying on an open fire - for example, flounder, sole and tilapia. They have very tender meat, and if you cook it on the grill, the fillet will fall apart into pieces and look unaesthetic, or even fall through the grate onto the coals. If you are wondering which fish is best for grilling on a grill, then here is a list of five the best options who call the chef:

• sea ​​bass.

River fish can also be deliciously cooked on the grill, but it is better to fry it whole.

How to fry fish on the grill: cooking technology

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So, if you decide to cook fish on the grill using a grill, then we will start with the choice of coal. It is better to give preference to what is from deciduous trees, since charcoal from conifers can give your fish an unnecessary peculiar smell.

Next, the coals need to be heated to white - the thinner the steak and more tender fish, the stronger the heat must be so that it does not fall apart. By the way, to prevent this from happening, you need to turn it over as carefully as possible and only a couple of times.

Cooking time depends on the size of the fish, but as a rule, it takes about three minutes per centimeter of fillet, and the average frying time for one serving will take about 5-10 minutes for steaks and about half an hour for a whole fish.

We will talk about fish marinades a little later, but you can limit yourself to making cuts in the fillet and brushing the fish with a mixture of seasonings, salt, pepper, lemon juice and olive oil.

Also, you need to carefully lubricate the grate with oil (be sure to clean it!). On sale, by the way, there are also special grills that fix the fish. And don't forget to stir the coals during cooking to maintain a high temperature.

How to cook fish on the grill: the three most common mistakes

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As we have already said, baking fish on the grill may seem like a daunting task, but it’s not for nothing that they say: who is forewarned is forearmed. Below we give some tips on how to avoid the most common mistakes when cooking fish over an open fire.

Mistake #1: Fish stick to the grill

This most often happens for one or more of these reasons:

Grid not clean enough: Burnt debris from previous sessions creates a rough surface for fish to stick to.

Brazier not hot enough: When it is well heated, it quickly burns the fish and prevents it from sticking to the grate.

The fish is not ready yet: when it is well enough cooked, it will easily fall behind the grill without any extra effort on your part.

Mistake #2: The fish is falling apart

Typically, fish falls apart when grilled for two reasons:

You have chosen a type of fish or cut that is not suitable for cooking over an open fire, such as more delicately textured fish and thin fillets (we have already discussed this above).

You didn't leave her alone and you didn't let the fire do its thing. In the process of frying, you poked and pushed the fish too much, damaged it and thereby caused it to fall apart.

Mistake #3: Fish is overcooked

Overcooked fish is the unfortunate result of taking too long to cook or not using enough oil.

Key to gentle fried fish starts with a hot fire. This will reduce the amount of cooking time, thereby preventing the meat from becoming too tough. Also, a hot fire will help prevent terrible sticking to the grate (as noted in point # 1).

How to cook fish on the grill in foil

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When grilling fish with a thin fillet, we advise you to pack it in foil, which will act as a buffer between the grill and the fish.

To do this, the fish needs to be cleaned, washed, cut into small pieces and distributed among pieces of foil. Lightly oil the fish on both sides, salt, pepper, rub with your favorite spices and, if desired, add a slice of tomato and onion rings. Seal portions and fry on the grill for about 20 minutes.

4 interesting marinades for fish on the grill

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There are a lot of marinade recipes for fish on the grill on the grill, as well as for. And none of them can be called "the best", because we are all different, just like our tastes.

That's why we invite you to experiment! Here are a few options on how to marinate fish for frying on the grill, if just smearing it with spices seems boring to you.

1. Greek Yogurt Marinade

This Greek-inspired marinade will take your guests to the shores of the Mediterranean. Creamy yogurt and bright aromas in this marinade are ideal for soft white fish such as halibut.

Mix chopped ginger, garlic, mint, add fresh lemon juice, a pinch of red pepper and turmeric. Pour the mixture Greek yogurt and mix until smooth. Marinate the fish for 30-60 minutes, and then send it to the wire rack.

2. White wine marinade

Do you want to add elegance? Take a bottle of white wine and add some freshly squeezed lemon juice and soy sauce to taste. Marinate the fish for 45-60 minutes before frying. Its mild sour taste makes this marinade best for light scaly fish such as pollock or tilapia.

3. Marinade from garden herbs

Summer is the greenest time of the year and the shops are full fresh vegetables and herbs. Why not use them in a marinade? Take olive oil, then add balsamic vinegar, freshly squeezed lemon juice and a pinch of dried chili peppers.

Chop fresh parsley, oregano, basil, or any other green herb and add them to the marinade. Let the fish soak in this mixture for at least three hours before cooking. By the way, this marinade is great for cooking red fish (salmon, trout, pink salmon, chum salmon) on the grill, and for shrimp.

How to smoke fish in a smokehouse on the grill: 7 easy steps

If you are a happy owner of a smokehouse, then on the grill you can make yourself such a chic appetizer as hot smoked fish.

Step 1

Prepare the fish (for example, bream): gut, rinse and dry it thoroughly inside and out with a paper towel.

Step 2

Prepare the mixture for salting. To do this, mix coarse salt with spices for fish and black pepper. Rub the bream with this mixture and leave for two hours.

Step 3

Rinse the fish and dry with a towel. Now make vertical cuts all over the carcass so that it smokes better. To prevent the bream from falling apart, wrap it with twine so that the threads do not fall into the cuts.

Step 5

Soak sawdust for smoking in cold water for half an hour, and then spread it evenly over the foil that you will line the bottom of the smoker with.

Step 6

Place a drip tray in the smoker, and above it - a grate with fish. Close the smokehouse lid.

Step 7

Light up the grill and wait for the coals to heat up. Place the smoker in the grill for forty minutes. That's it, you can get beer out of the fridge and enjoy your bream.

• author

There are dozens or even hundreds of options for cooking fish on the grill. This is a whole baked carcass, steaks, barbecue, smoking and so on. Each option is suitable for a certain type of fish, then the dish will be harmonious in taste and serving.

How to choose fish for different dishes

The successful implementation of all the culinary abilities of the person on duty at the barbecue depends on how correctly the breed is chosen. What kind of fish is better to fry on the grill - one in which there are few bones and a lot of fatty meat. Lean varieties of white fish don't always do well on charcoal, but this is not a rule, more of a warning.

As a rule, for baking whole seafood, medium-sized carcasses are chosen, which can not be marinated beforehand. It is enough to salt and pepper inside and out, add herbs. Large carcasses will take a long time to cook, and the skin can burn well on the outside, and be uncooked on the inside.

Whole carcasses are placed on a grate and grilled on coals, first on one side, then on the other. You can make shallow cuts across the meat so that the meat is fried faster and better, and small bones become less noticeable while eating.

For cooking steaks, always choose large carcasses, fleshy, with a minimum number of bones in the back. These are easy to cut into portions and quickly barbecue.

Similarly, choose meat for fish kebabs. Usually they take a ready-made fillet, which is cut into cubes and strung on a skewer. The main condition is that the meat should be dense, not liquid. If you come across this, you can cook it in portions, but not on skewers, but on a special grid with small cells. It will not turn out to be a fish kebab, but something similar to goulash.

What kind of fish to fry whole

Sea fish of noble varieties is ideal for cooking on the grill. These are salmon, trout, chum salmon, sea bass, tuna are not inferior to them. Such fish can be fried whole, if it is possible to choose young small carcasses, cook steaks and barbecue.

Red fish is the queen of the picnic

The main advantage of these varieties in the absence a large number bones. The meat cooks very quickly and at the same time remains juicy and tender. Below is a list of varieties that also perform well when roasting whole carcasses:

• mackerel;
• sea ​​bream;
• haddock;
• sea ​​bream;
• sea ​​bass.

From river fish it is better to choose medium-sized carp, bream. Pike or crucian carp are rather dry, besides they have a lot of small bones. River fish is usually not pickled, it is enough to salt and add spices. In the abdomen, you can put fresh herbs or Provence herbs. Seafood is also not always pickled, only if it is white and non-greasy. From river fish, bream or bream is good. This fish stores a lot of fat under the skin, and during cooking it soaks the meat, which makes it very tender and even sweet in taste. To make the carcass fried and with a crispy crust, it can be coated with mayonnaise and vegetable oil on top.

the most budgetary and simple option is the preference for carcasses of mackerel to other varieties of fish.

This fish is very fatty, fleshy, there are almost no bones in the back. It is easy to prepare fillets for baking from it. Due to the large amount of fat, the meat does not become hard and dry even with a long stay on the coals. The only negative of the variety is a pronounced fishy smell, which not everyone likes. You can kill it by generously stuffing the carcass herbs, especially dill and sage. Top the carcass can be poured with lemon juice.

Steaks

Cooking steaks in nature will require much more time than roasting a whole carcass. The fish must be properly butchered so that the spine and ribs are separated from the fillets. Here is the most profitable option- purchase of gutted tuna carcass.

Tuna is a representative of mackerels, but, unlike the usual mackerel, it impresses with its huge size and weight up to 300 kg. Its meat in the process of vital activity turns pink-red. This is a medium-calorie variety of fish with a high protein content in meat. Meat with any heat treatment remains useful for humans, therefore, nutritionists and other specialists in healthy eating recommend eating tuna as often as possible.

Tuna and trout are perfect for steaks

Large carcasses sea ​​fish very easy to cut into steaks. The best option is to get tenderloin with skin weighing 170-200 g. Such portioned pieces are poured over with lemon juice and seasoned with spices. You can cook on coals in just 10 minutes. It's better to cook on a wire rack, although some people prefer to do it in foil with tomatoes, onions and zucchini.

The silver carp also performs well - an affordable and tasty fish with tender white meat. There are not many bones in it, and a large carcass is easy to separate from the ribs and ridge. You can cook silver carp on the grill without prior marinating. You can coat the steaks with mustard and sprinkle with herbs. A small fried carcass of a whole silver carp is also very tasty.

Red fish - salmon or trout - is the most self-sufficient variety that does not require special preparations and a set of spices. Such fish can only be poured with fresh lemon juice. This is quite enough, because the taste of such fish does not need to be interrupted with spices, herbs or sauces. You can buy a whole carcass and cut into pieces of 5-6 cm, or you can buy a fillet on the skin and also cut into portions. Trout and salmon are cooked on a grill or grill pan for several minutes.

Shashlik

Swordfish is not a very common seafood, it is more difficult to find it in a store than any other. Its meat is white, moderately fatty, dense. Ideal for barbecue the classic way on skewers. Marinate the fish for 15-20 minutes in soy sauce, ketchup or lemon juice with spices and olive oil.

Freshwater catfish is suitable for fish skewers. It also has few bones, and the white meat is very soft and tender. To prepare barbecue, the fillet is cut into a cone or cubes so that 6-7 pieces fit on one skewer. You can make barbecue from ide, whitefish and stellate sturgeon.

How to choose quality fish

Here are a few rules for choosing fish:

• if the carcass is purchased whole with the head, an indicator of its freshness is the light, pink or reddish color of the gills, the eyes should also be expressive, not in a cloudy film;
• the scales on the carcass should be hard, dense, not crumble when touched;
• smell - pleasant, light, fishy;
• when buying steaks, pay attention to the density of the fillet. It should not be loose and easily separated from the bones and skin;
• fresh carcass does not have yellowed areas on the abdomen;
• if glazed fish is purchased, the ice layer should not be damaged.

It is also important to pay attention to the terms and conditions of storage. Frozen products are stored at a temperature not exceeding 16°C, chilled - at a temperature of 0 to +4°C for only 2 days. Choosing a young whole and fresh carcass is the key to a successful picnic.

A fresh carcass has dense flesh, smooth skin and pink gills.

How to cook

For barbecue choose hardwood or fruit wood. Alder, apple or pear logs would be ideal. Softwoods are not suitable, as the smell of resin can spoil the flavor of cooked dishes. So, what kind of fish to choose - they decided, they prepared a brazier, a barbecue or a grill pan. It remains to wait for the coals to be ready and start cooking.

Some rules for frying fish on the grill:

• small fish fried whole on the grill, occasionally spreading it with melted butter;
• large carcasses can first be fried on both sides on a wire rack, and then baked in foil so that the meat inside is well cooked;
• if flat fish, for example, flounder, is fried, first the carcass is placed on the grate or frying pan with the light side, then it is turned over to the dark;
• shish kebab from red varieties of fish is cooked for 5-7 minutes;
• any barbecue is poured with either lemon juice, or butter, or wine diluted with water;
• wooden skewers are used as a skewer for fish skewers, which are soaked in water for 30-40 minutes - so the meat will not stick to them;
• the grill pan must be lubricated with oil, as well as the grate;
• steaks are usually fried on both sides, portioned slices on the skin are placed with the skin on the grill and not turned over.

Fish is less nutritious and healthier than meat. In addition, it is the fish that is able to diversify the usual outdoor recreation, it is loved by both adults and children.

Fish is a unique product that has a huge amount of useful substances. Experienced chefs usually subdivide it by origin: river, sea and ocean.

Most often, fish soup is boiled from small things, and more dried or salted. But besides that, there are many more ways to cook. various dishes from fish, for example, baked fish on a fire. This does not require any special skills and abilities. All recipes are easy and simple and do not require a lot of time.

Secrets of properly baked fish at the stake

There are a few simple rules on how to cook fish on a fire, following which you will get such a delicious dish as fragrant baked fish.

• If you decide to use river fish, but if in doubt because of the smell of mud, do not worry. Just put the fish in for a couple of hours cold water diluted with vinegar (ratio 5/1).
• The most delicious fish happens at the end of summer, when it is enriched with omega fats.
• When frying on a fire, in no case should it be turned over several times. Otherwise, the fish on the fire will not turn out juicy, with a beautiful crispy crust, but dry and overcooked. First you need to fry it until cooked on one side, and only then on the other.
• It is up to you to decide which fish to cook on a fire, but in any case, it is better to get a special grate for grilling fish.
• You can make your own seasonings and marinades for fish. Or you can use purchased ones.

Before proceeding with the process of cooking fish, you can prepare a special marinade. Its recipe is simple, but it will give the dish a breathtaking aroma and taste. The amount of marinade presented is enough for three medium-sized fish.

Ingredients:

• water - 3 tablespoons;
• lemon juice - 50 ml;
• vegetable oil- ½ cup;
• mustard - 1 tablespoon;
• 9% vinegar - 1 teaspoon;
• bay leaf - 2 pieces;
• sugar - ½ teaspoon;
• salt and pepper - a pinch each.

Cooking:

• Pour lemon juice and water into the mixer bowl, add mustard, salt, pepper and mix.
• Slowly pour in the vegetable oil into the resulting mass, without ceasing to mix.
• Soak each fish with the finished marinade and let it brew for half an hour.
• To prevent the fish from sticking to the grate, do not forget to grease it with butter.

Fresh fish baked on a fire

Ingredients:

• live fish weighing at least 700 grams and not more than 1 kilogram - 3-4 pieces;
• onions - 3 pieces;
• seasoning for fish;
• salt.

Cooking

So how do you cook fish over a fire? Easily!

1. First, gut the fish, clean it from scales, rinse. Fins, head and gills can be left. Season with spices and salt it on all sides.

2. Peel the onion and cut into rings. Put the rings inside the fish without disassembling them.

3. Make shallow cuts on the fish, as in rifled loaf. Pack it in and put it in the refrigerator to marinate for two hours.

4. After the time has elapsed, place the net or grate for fish over the fire, grease it with oil so that the fish does not stick to the metal. After laying the fish next to each other, close the grid.

5. Fry the fish until golden brown, about 15 minutes, then flip and fry the other side for the same amount of time.

The fish (on the fire) is ready.

Note

If for some reason you are contraindicated in eating fried, you can, for the same reason, such a dish as fish in foil, at the stake. Once the fish has marinated, wrap it in foil and place on the wire rack. The cooking time is also 30 minutes.

at the stake

Frozen fish in their own way palatability nothing beats fresh. It is best to take the fillet, as it does not require pre-cleaning, there are practically no bones in it.

Ingredients:

• pangasius fillet (this is a fatty fish, thanks to which it turns out to be especially juicy and tasty);
• marinade for fish, the recipe for which is described above.

Cooking

1. First, defrost the fillet, drain excess water, dry with a paper towel.

2. Roll the pangasius fillet in the marinade, put it in a plastic bag, put it in the refrigerator for 1 hour.

3. Put the fish on the grill and fry over a fire on both sides for 10 minutes each.

Fish on the fire cooked in this way is very tasty. In addition, children like it, as it does not need additional cleaning before eating.

Baked red fish

The choice of red fish for cooking at the stake is large - trout, salmon, chum salmon, salmon, pink salmon and others. Take the fish you like and start cooking.

If your choice fell on not very fatty fish, you can bake it according to the same recipe, but not on an open fire, but in foil. And remember, fish in foil on a fire turns out to be no less tasty, but it is more healthy.

You can buy ready-made steaks or take a whole fish, peel and cut it into the desired pieces.

Required Ingredients:

• red fish steaks, 1.5-2 cm wide;
• lemon juice - one small spoon per steak;
• seasoning for fish;
• salt.

Cooking

1. Rub the fish steaks with salt, seasoning and lemon juice.

2. Leave the fish in a cold place for a couple of hours to soak.

3. Put the steaks on the grill and start the frying process.

4. Red fish is fried in the same way as the rest. 15 minutes on one side until golden brown and 15 minutes on the other.

How and with what to serve baked fish

Arrange the cooked fish carefully on plates. Serve with fresh or baked vegetables, any herbs. You can cook a vegetable salad for it or boil, bake, stew potatoes. Also perfect for fish dish boiled rice.

If the baked fish turns out to be slightly dry, which is often the case with red fish, you can serve it with tartar sauce, which you can cook yourself or buy in a store, or cream sauce.

For the last one, take butter, melt it in a saucepan with a thick bottom, add any finely chopped greens and simmer. Drizzle beautifully laid out steaks, fish fillets or whole fish with the prepared sauce.

Bon Appetit!