A detailed recipe for cooking fish on the grill with a photo. друзьями: 
Time: 30 мин. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 salmon steaks 2.5 cm thick.
- 1 tsp whole cumin seeds
- 1 tsp whole coriander seeds
- 1/2 tsp whole fennel seeds
- 1 tsp dried green peas
- Sea salt
- Canola or olive oil to grease steaks
Recipes with similar ingredients: salmon, sea salt flakes, coriander, fennel seeds, cumin
Recipe preparation:
- Prepare the grill, for this, light 4 liters. coal (for 1 starter) or set moderately strong on the gas grill temperature. Check steaks for intermuscular bones, running your fingers over the surface of the meat. If you find them, delete tweezers or tweezers for culinary purposes. A sharp knife for fruit or a boning knife, cut the costal bones from the inside side. Trim the edges of the abdomen: cut about 5 on one side see skin, and on the other 2.5 cm. meat. Wrap the skinless part inward fish and another around to make a circle that looks like a fillet minion. Tie it around the perimeter with two turns of culinary thread. (Do not bandage too tight, otherwise the fish is in the process cooking will come out upstairs.)
- On a double folded piece of aluminum foil, mix cumin, coriander, fennel and peppercorns. Grill shaking gently until the seed aroma is revealed. Grind seeds in a mortar and pestle or pour into a pepper mill. Lightly grease steaks with butter, salt, then sprinkle liberally crushed seeds on both sides. Wipe the grill quickly hot grill with a piece of cloth or a towel dipped in a small amount of canola oil, then grill the fish until state of low frying, about 3 minutes. from each side. The fish should be rosy on the outside and slightly transparent in the middle.
