Grilled Fish
Cooking the fish in the oven or grill is healthy because light and low in fat; grilling is the most "natural" in the sense that it is the starting point of the kitchen, great for open-air lunches. Keep in mind that the fish is one of the most valuable foods for a healthy diet, but often cooking too full of fat or low-calorie sauces and processed, making it a dangerous food for our health. That is why today we will show you how to cook the fish properly with a few tips. In fact, cooking on the grill is perfect for many types of fish and it is not altogether difficult, following a few small steps. Choose fish from compact meat and rather fat, such as salmon, sardines, swordfish, fresh tuna, trout, mackerel, and the like. Avoid sole or other delicate fish; Also cod is unsuitable because the meat tends to become too brittle and to crack when subjected to this type of cooking. Not filleted the fish and not Privatel of bones or skin. If you bought the whole fish, not scatter it, but limit yourself to remove the entrails; but if you want to orient yourself on the slices, choose rather thick steaks.They go very well many shellfish such as prawns or scampi; best avoided, even in this case, meat too tender as that of a lobster.

Grilled Fish

Cooking the fish in the oven or grill is healthy because light and low in fat; grilling is the most "natural" in the sense that it is the starting point of the kitchen, great for open-air lunches. Keep in mind that the fish is one of the most valuable foods for a healthy diet, but often cooking too full of fat or low-calorie sauces and processed, making it a dangerous food for our health. That is why today we will show you how to cook the fish properly with a few tips. In fact, cooking on the grill is perfect for many types of fish and it is not altogether difficult, following a few small steps. Choose fish from compact meat and rather fat, such as salmon, sardines, swordfish, fresh tuna, trout, mackerel, and the like. Avoid sole or other delicate fish; Also cod is unsuitable because the meat tends to become too brittle and to crack when subjected to this type of cooking. Not filleted the fish and not Privatel of bones or skin. If you bought the whole fish, not scatter it, but limit yourself to remove the entrails; but if you want to orient yourself on the slices, choose rather thick steaks.They go very well many shellfish such as prawns or scampi; best avoided, even in this case, meat too tender as that of a lobster.
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