Jingle bells, jingle bells, jingle all the waaaay!
Can you hear the Christmas carols? The smell of fried food in the air, rising from the kitchens of all Italians from December 20th until mid-January? Well, we're almost there! It's almost Christmas! Christmas : this means many, many hours spent in the kitchen.
Well, we at Mamù thought we'd lend you a hand with a few tricks to make your stay in this corner of the house, which is often overrun by relatives during the Christmas holidays, less disastrous. Specifically, today we're talking about grilling fish: because, as everyone knows, grilled fish is much tastier.
How to keep fish from sticking to the grill
Use the In fact, griddle cooking can be considered one of the cooking methods that best enhances the natural flavor of foods. Whether cast iron or lava stone, on a good grill pan – whatever the name says – vegetables, meat, and fresh fish can be cooked. In various articles published on our website blog We already have some tips for you on this, but if you're a fan, you already know these things. You're a fan, right? You follow our social media pages, right? Then you also know that the grill we recommend is one of our own. Sorry, we're digressing.
Today we're revealing a great trick for grilling fish: because, as we all know, grilled fish is much tastier.
The most effective method
Before placing the fish on the grill or griddle, you can marinate it. Oil, lemon, garlic, and parsley will do the trick. Refrigerate and remove it an hour before cooking. When ready, preheat the griddle and wait until it reaches room temperature. Remember: the griddle shouldn't be too hot; the right temperature enhances the fish's flavors. With a good nonstick griddle, you'll need very little oil, but if you really want to be on the safe side, you can use parchment paper.
You can lay parchment paper between the baking tray and the whole fillet on the countertop, or you can close it around the fish steak. If you use the whole fish, the skin will remain on the paper after cooking.
Tips for perfect grilled fish
Remember not only to use quality fish, but also to avoid using thawed and cold fish. Remove it from the refrigerator at least an hour before placing it on the grill, which—as we've already mentioned—must be warmed to room temperature and should accommodate slices no thicker than two centimeters to ensure even cooking.
If you follow these tips, but find yourself with fish stuck to the grill, then check out this article on how to clean all types of burnt pots and pans .
