Grilled fish:
Rainbow trout - 2 pieces weighing 200-300g (can be replaced with mackerel, sea bass)
Spices: salt, black pepper, dry rosemary, dried garlic (if desired, you can add a little smoked paprika)
Lemon, lime, fresh thyme, olive oil.
We clean the fish, wash it, dry it. We make 2-3 incisions on the carcass. Salt, pepper, add dry spices, pour olive oil and rub the fish well. Inside we put a circle of lemon, lime and a sprig of thyme. Leave to marinate for 20-30 minutes.
Turn on the grill for the fish cooking mode. When the beep sounds, we lay out the fish and close the lid) As soon as it is ready, the grill will give a signal.
Sprinkle with lemon juice before serving 🤗
Grilled pickled vegetables:
Vegetables can be any, I have:
Asparagus, red and yellow peppers, zucchini, eggplant, Brussels sprouts, potatoes, red onion cherry tomatoes.
For the marinade:
Salt, black and red pepper, smoked paprika, thyme, dry garlic, dried basil.
Olive oil, juice of 1/4 lemon, dry white wine - 3st.l.
We break off the hard stems from asparagus, put them in a container. My vegetables, cut into identical slices. Add all the spices, olive oil, dry wine. Stir and leave to marinate for 30 minutes.
We switch the grill to the barbecue-roaster mode (the grill opens 180 degrees and then you can fry on each side). Fry the vegetables on each side for 3-5 minutes.
By the way, I also recommend frying lemon slices for serving)
We serve the finished fish with vegetables and serve. Have a nice day ❤️
It goes well with dry white
13 апр 2023
