Nerevar
Putenfleischesser
Hi grillers!
Here I am with my first grill on this forum.
Salmon and Swordfish on Q1400.
I used two slices of Salmon (400g) and Swordfish (500g).
First, when I took the slices out of fridge, I dried them with paper. Sorry if swordfish is divided, but we cooked it in the oven for my little children (2 years old) because he has dinner before us.
Then, I greased fish with extra-vergin olive oil.
And rubbed them with a rub made by my girlfriend's mother (made with salt, pepper, garlic, rosemary, sage and laurel) not much because it's salty.
Ok. After preparation, I set temperature on approximately 200°C with closed lid.
And then: THE FISH ON THE GRILL!
Ther was a very good aroma when the slices started grilling. As you can see in the photo I put my thermometer in the little slice of Swordfish on the left.
3 minutes per side, lid closed, 58° in the heart of the slice and the fishes were ready.
Served with a good Muller Thurgau Brut (a wine made in Italy, SudTirol).
The slices were very very good, especially Salmon.
58° in the heart is the perfect temperature to obtain well cooked fish without drying it. Fish was very soft and juicy. Perfect, for me.
So I left you with a photo tooked from my balcony:
Greetings from Livorno (Tuscany)!!!
Here I am with my first grill on this forum.
Salmon and Swordfish on Q1400.
I used two slices of Salmon (400g) and Swordfish (500g).
First, when I took the slices out of fridge, I dried them with paper. Sorry if swordfish is divided, but we cooked it in the oven for my little children (2 years old) because he has dinner before us.
Then, I greased fish with extra-vergin olive oil.
And rubbed them with a rub made by my girlfriend's mother (made with salt, pepper, garlic, rosemary, sage and laurel) not much because it's salty.
Ok. After preparation, I set temperature on approximately 200°C with closed lid.
And then: THE FISH ON THE GRILL!
Ther was a very good aroma when the slices started grilling. As you can see in the photo I put my thermometer in the little slice of Swordfish on the left.
3 minutes per side, lid closed, 58° in the heart of the slice and the fishes were ready.
Served with a good Muller Thurgau Brut (a wine made in Italy, SudTirol).
The slices were very very good, especially Salmon.
58° in the heart is the perfect temperature to obtain well cooked fish without drying it. Fish was very soft and juicy. Perfect, for me.
So I left you with a photo tooked from my balcony:
Greetings from Livorno (Tuscany)!!!