Country gatherings in early May are often spoiled by overdried or collapsed fish on the coals. Conventional marinades with vinegar or soy sauce interrupt the delicate taste, and long exposure makes the fibers loose. A simple mixture of two available components solves this problem. It creates a protective film and retains moisture, adds light sourness without harshness, and herbs set an even aromatic background. The method is suitable for grill, grill and open fire.
For one kilogram of fish steaks, prepare: 3 tablespoons of olive or sunflower oil, juice of one medium lemon, 1 teaspoon of salt, half a teaspoon of black pepper, a sprig of fresh dill or thyme.
- Rinse the steaks and dry thoroughly with paper towels.
- Combine oil, lemon juice, salt and pepper in a small bowl.
- Brush the fish evenly on all sides and leave at room temperature for twenty minutes.
- Before placing on the grate, remove excess marinade and lightly spray the surface of the coals with water to remove excess dust.
- Place steaks on preheated grill and cook for four minutes per side.
- Do not turn the pieces too often to maintain the grain structure.
Remove the fish from the heat when the flesh becomes opaque and easily separates from the bones. Drizzle with the remaining lemon oil and serve immediately. This option remains tender, does not require complex sauces and is perfect for family gatherings during the May holidays.
Bon appetit!
