Crucian fried or baked in foil is a delicious dish with a great aroma. It can be baked in the oven or cooked on the grill, and also, having gone outdoors, to fry at the stake. This article describes a simple step-by-step recipe for quick cooking fish stuffed with vegetables on the grill. By the proposed method, you can make a terrific dish, which will pleasantly surprise your family and friends.
Selection and preparation of ingredients
To cook fish on charcoal, you need to choose medium-sized specimens. Small or, conversely, very large does not fit. The meat of small specimens will be bony and not very juicy, and large individuals will be too fat. In addition, the preparation of large fish requires more time.
Important! Fresh fish smells like a river, sea or no smell at all. It is not worth buying instances from which a specific flavor comes.
It is recommended for frying on the grill to buy fresh fish, not frozen. In order not to purchase unsuitable goods, carefully inspect the specimens: the eyes of the fish should be convex and clear, the gills should be red or light pink, the scales should be smooth, without damage and stains, the flesh should be elastic, without dents after being pressed with fingers.
Recipe for making crucian carp in foil on a wire rack
Even a novice cook will cope with the preparation of crucian carp in foil on the grill - there is nothing complicated about this. To stuff fish, any vegetables are used at the discretion of the cook. In addition to onions and peppers, you can add carrots, potatoes, eggplant, tomatoes, etc. It will turn out very tasty if you add the filling to the cheese.
Lemon juice can be watered before serving, or slices of citrus can be put in fish before frying. Spices and herbs - optional. Black and red pepper, paprika, coriander, thyme, basil, rosemary, mustard, lemon balm are perfect. For aroma, several bay leaves can be put in foil.
Did you know? Crucian is not indifferent to various strong aromas. He loves valerian and anise drops, garlic, raspberry extract, dill, odorous varieties of hard cheese and even kerosene.
Crucian in foil on the grill
1220 minutes
vegetable oil
10 tbsp. l
Nutritional value per 100 g:
First of all, you should free the onion from the husk and rinse it thoroughly under running water. If the vegetables are large, cut in half rings, and if medium and small - in rings.
Next, you need to prepare bell peppers. Get rid of the tail and mop up the seeds. After, rinse the parsley greens well under running water. You don’t need to cut it.
Then you need to cook the fish directly. Rinse the fresh carcass thoroughly, cut off the tail and fins. Make an incision along the abdomen and carefully remove all the insides.
Rinse the carcass again, now and from the inside. In order for the crucian carp to fry well and the meat to be juicy, it is necessary to make transverse cuts on the specimen at a distance of about 1 cm.
Next, rub the product with salt inside and out. You should put the filling in each carcass - we stuff with chopped onions, pepper and one branch of parsley.
Prepare the foil. Cut it into pieces of the required size. Pour a few tablespoons of vegetable oil onto the foil and spread it over the sheet.
Put the crucian on a piece of foil and carefully wrap. Do the same manipulations with each carcass: stuff with vegetables, after washing and removing the tail and fins, wrap.
Place the double-sided grill with fish on the grill when the coals are already quite burnt out. It is necessary to fry crucian carp in foil for 7-10 minutes on each side.
With a toothpick or skewer, make holes in the carp so that they are saturated with smoke and more fragrant.
First of all, you should free the onion from the husk and rinse it thoroughly under running water. If the vegetables are large, cut in half rings, and if medium and small - in rings.
Next, you need to prepare bell peppers. Get rid of the tail and mop up the seeds. After, rinse the parsley greens well under running water. You don’t need to cut it.
Then you need to cook the fish directly. Rinse the fresh carcass thoroughly, cut off the tail and fins. Make an incision along the abdomen and carefully remove all the insides.
Rinse the carcass again, now and from the inside. In order for the crucian carp to fry well and the meat to be juicy, it is necessary to make transverse cuts on the specimen at a distance of about 1 cm.
Next, rub the product with salt inside and out. You should put the filling in each carcass - we stuff with chopped onions, pepper and one branch of parsley.
Prepare the foil. Cut it into pieces of the required size. Pour a few tablespoons of vegetable oil onto the foil and spread it over the sheet.
Put the crucian on a piece of foil and carefully wrap. Do the same manipulations with each carcass: stuff with vegetables, after washing and removing the tail and fins, wrap.
Place the double-sided grill with fish on the grill when the coals are already quite burnt out. It is necessary to fry crucian carp in foil for 7-10 minutes on each side.
With a toothpick or skewer, make holes in the carp so that they are saturated with smoke and more fragrant.Video recipe
Did you know? Crucian carp is unpredictable and capricious fish. For fishing it is better to take several types of complementary foods at once: corn, bread, worms, maggots, peas, pearl barley or oatmeal.
The preparation of crucian carp in foil on the barbecue is not difficult. So delicious and aromatic dish will decorate the dining and festive table. You can serve it with vegetable slices and any sauces. It will be very tasty!
