Fish steak: cooking features

Thinking about your holiday menu? A fish steak can be a great solution for a gala dinner or a romantic dinner for two. Do not think that this dish is too trivial. Not at all, cooking fish steaks is no easier than meat steaks. You will have to tinker with both the choice of ingredients and the process. But what a result!

Fish selection

Many types of fish are suitable for cooking steaks. But when choosing the main product, you should remember some features. Give preference to those varieties that are distinguished by a dense, stable structure and a small number of bones. To cook a fish steak in a pan, tuna, salmon, catfish, trout, pilengas and many other species are perfect. The best sized steaks are palm-sized or slightly smaller.

Beauty in simplicity: how to make steaks

Before starting work, sharpen a large flat knife without serrations. A narrow thin one can also be useful for milling. Many cooks advise not to open the belly of the fish if you want to butcher it for steaks. The abdominal muscles contain a large amount of fat, and if you make an incision, it will quickly melt during frying. It is easier to clean the contents of the belly after cutting into steaks.

Remove all scales, dry the skin with towels. Place the fish on a wooden cutting board and remove the head. Cut into serving pieces. Fish steak is usually made about 1.5 cm thick and prepared in portions according to the number of guests.

Pre-marination

The task of the marinade is to fill the pulp with aromas of spices and speed up the cooking process. Before you start frying a fish steak, many cooks briefly marinate the pieces. You should not fill the fish with vinegar, its smell will clog its natural aroma. Better use lemon juice, soy sauce, spices.

Extra salt is also not the best option. It salts only the top layer of meat, and the middle remains unsalted. But coarse sea salt is the best solution when cooking steaks.

The following marinade recipe can be taken as a basis and supplemented with your favorite ingredients at your discretion. You will need:

• juice of half a lemon;
• 2 tbsp. l. olive oil;
• a sprig of rosemary;
• a pinch of sea salt;
• taste.

Mix dry ingredients, rub steaks with them. Put the fish in a dish in one layer, crush with rosemary needles. Pour in the lemon juice and olive oil, distributing the liquid evenly. After 15 minutes, turn the steaks over and rest for another 15 minutes. Pieces marinated in this way can be baked over coals or in the oven, cooked in a slow cooker and double boiler, and, of course, fried in a pan.

Cooking a steak in a grill pan

Most models of such pans imply the possibility of cooking products without the use of oil. But many experienced housewives are sure that a small amount of olive oil ensures the appearance of a beautiful crust. Not only does it taste good, but it also allows the juices and fats to be “sealed” inside the piece, preventing it from escaping. Add about a tablespoon of olive oil before grilling the fish steak.

The recipe with a photo makes it possible to understand how beautiful the surface of a piece baked in a ribbed pan looks. To get the same result, cover the container with a lid for the first 5-7 minutes and cook over low heat. During this time, the fish will steam. Then remove the lid and add gas - this will allow you to bake a beautiful crust. If the oil and dripping fat start to splatter too much, cover the pan with a special net.

and its features

Such dishes appeared on the market relatively recently, but have already managed to acquire many fans. If you have this wonderful dish at your disposal, be sure to cook a fish steak on a gas grill pan.

Products in such a pan are laid out in one layer either directly on the grate, or first wrapped in foil. In the second case, the steaks will be juicier and softer, in the first case, a more pronounced crust will be obtained.

You can put vegetables on the grill along with the fish: eggplant, carrots, bell peppers, onions. You can serve them with fish as a side dish. Cooking time will average 20-25 minutes.

Serving and garnishing

Fish steak is a festive dish. It is worth choosing a worthy addition to it. If you don’t have the opportunity to be smart about the side dish, you can even serve regular mashed potatoes or boiled rice. Good pasta will do too.

Baked white or green asparagus, mashed broccoli or green peas can be an excellent addition. Serve soy, bechamel or white cheese with fish.

In the summer, you can completely do without hot. Fish steak can be served with fresh seasonal vegetables and olives. Don't forget the delicious white or rye bread.