Grilled Spanish Fish – A Detailed recipe cooking. 
Photo of the dish: КэтToych Time: 2 hours. Difficulty: medium Servings: 4 – 6 In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 large red onion heads, cut into thin rings
- 3/4 Art. olive oil
- 1/2 tbsp. red wine vinegar
- 1 head garlic, split into cloves and peel
- 1 lemon, cut into thin slices
- 1 bunch of green onions, cut into rings
- 2.5 tbsp. l paprika
- 2 tsp ground cayenne pepper
- 2 – 3 sprigs of rosemary
- 2 – 3 sprigs of thyme
- Coarse salt
- 1 whole fish weighing 1.3 – 2.7 kg. (Sea bass, striped bay leaf or sea bass), peel and gut
- Vegetable oil, for grilling
Recipes with similar ingredients: red onion, wine vinegar, garlic, lemon, green onions, paprika, ground cayenne pepper, rosemary, thyme, perch
Recipe preparation:
- Preheat the grill to a moderately high temperature. Mix in large bowl one chopped onion, 1/2 tbsp. olive oil, vinegar, garlic, lemon slices, green onions, 1.5 tbsp. l paprika cayenne pepper, rosemary, thyme and 2 tsp. salt. Leave the mixture marinate at room temperature for 1 hour
- Put the remaining 3 evenly in the baking dish chopped onions. Lubricate 2 tbsp. l olive oil and sprinkle 1/2 tbsp. l paprika and 1 tsp. salt.
- Mix the remaining 2 tbsp in a bowl. l olive oil with 1/2 tbsp. l paprika. Rinse fish under water, wipe dry and grate a mixture of oil and paprika. Fill the cavity of the marinated fish a mixture. Transfer the remaining stuffing to the onion form.
- Grease the grill grate with vegetable oil. Sprinkle fish with one side 1/2 tsp salts; put on the grill salted side down and fry for 4 – 5 minutes. Sprinkle the other side 1/2 hour. l salts; gently flip and continue to roast another 4 – 5 min
- Transfer the fish to a baking sheet and leave uncovered for 10 minutes. Meanwhile, put the baking dish with onions on the grill. Cover and cook, stirring occasionally until onion begins soften, 8 – 10 minutes.
- Remove the onion and reduce the grill temperature to medium (If using a charcoal grill, push the coals to the sides). Put the fish on the onions. Pour into the form 3/4 tbsp. water; to put on grill, close the lid and continue cooking fish, another 20 – 25 min
- Put the fried onions and the filling on the dish, place on top fish.
