If we talk about real summer pleasures, there is little that can compare with outdoor cooking. That stimulates the appetite is stronger than fresh air, fire, birds singing and the juicy piece of meat? But the grill is not only meat. So, fish and seafood are the best candidates for grilling, as is well known to the inhabitants of the Mediterranean.
- everything or something of the following:
- Scallops and other shellfish
as well as:
- extra virgin olive oil
- bunch parsley
- 2—3 cloves of garlic
- juice and zest of 1/2 lemon
- black pepper
Fish can be any—as sea and river, as a whole and filleted, provided that it is sufficiently fresh and taste you like. Whole fish clean, remove the inside, remove the gills and adding (shove it in the belly a few slices of lemon and herbs). Filletfree from bones and hard butter is much easier to fillet sticks to the grill grate. Cook a whole fish, turning once in the process, during the 15—20 minutes for smaller fish, 25—40 minutes for larger instances fillet will be enough 12—15 minutes.
It is very desirable to shrimp, which you are going to Cook, were not cooked before freezing. Shrimp, roasted in the shell, turn out tastier, but remove the colon still need: cut the carapace from the back, then make a cut on the back of ashrimp, and pull the rectum with black unappetizing content. Rinsing to remove moisture and adding shrimp, cook it on the grill to 1.5-3 minutes on each side until the redness of the carapace. Other shellfish, critters, are preparing similar — but the biggest before cooking is best cut in half lengthwise.
We have squids usually sold frozen and already peeled, as evidenced by the white colour carcase. If you‘ve got fresh, or just brush the Kalmar husk outer layer of the pinkish skin, remove the innards and transparent. And carcass, and tentacles, grilled, equally delicious—fry them on 1.5-3 minutes on each side.
If you want, you can cook on the grill and shellfish—is particularly well suited for that scallops and marine knives. The first are prepared without shells, the latter in such treaties, and those and others — literally 1 minute on each side. Othershellfish you can also Cook on the grill, but remember—this should be done very quickly, otherwise the tender meat of the clam will turn into rubber.
Yourself in the meantime unite in a bowl chopped garlic, chopped parsley, olive oil, lemon juice, salt and black pepper. When everything is ready—let sea cutson a large platter and generously pour the sauce. Serve until cooled, imperatively with meals chilled white wine—and as a garnish vegetables can be served on the same Grill.
If you have any doubts, read how to choose a fresh fish.