What could be more appetizing fish grilled whole before golden crisp and toasted grill marks? To make it really tasty, fill the cavities Mediterranean fish, such as dorada or lauraca, in circles oranges and fresh herbs. The fish is fried quite quickly and It becomes juicy, tender and very fragrant. Excellent addition to it will be vinaigrette dressing from aged sherry vinegar with finely chopped fresh tarragon, which will fill the fish with bright refreshing flavors. The nutritional value of one servings: (total 4) Calories 473, total fat 32 g., saturated fat g., proteins 42 g., carbohydrates 3 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 40 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
A fish
- 2 whole fish, for example, sea bream or lauraque, cleaned of scales and gutted
- Olive oil
- 1 large orange, sliced in thin slices
- 1 bunch of tarragon
- 1 bunch parsley
- Sherry vinaigrette dressing with tarragon, see recipe below
Sherry vinaigrette dressing with tarragon
- 1/4 Art. aged sherry vinegar
- 1 small shallots, chopped
- 2 tsp Dijon mustard
- 3 tbsp. l chopped tarragon
Recipes with similar ingredients: Dorado, Lavrack, Oranges, tarragon, parsley, sherry vinegar, shallots, Dijon mustard
Recipe preparation:
- Heat the grill to moderate heat. Grease the fish on both sides with olive oil, salt and pepper. Fill the cavity both fish slices of orange, tarragon and parsley and put on grill. Grill the fish for 6-7 minutes on each side. Then remove from the grill, transfer to a dish and immediately sprinkle with sherry vinaigrette dressing with tarragon.
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Sherry vinaigrette dressing with tarragon:
Mix vinegar, shallots, mustard, tarragon, salt and black pepper and chop until smooth. Not while stopping the blender, slowly add the olive oil, bringing dressing to the consistency of the emulsion. Salt to taste.
