We want to propose, this time, a delicious recipe for grilled rooster, a simple, healthy and healthy way to prepare this fish that can be found in the waters of the Atlantic, the Mediterranean Sea and the Cantabrian Sea.
The rooster is a white fish similar to the sole. It provides us with nutrients such as phosphorus, magnesium, potassium, iodine and many vitamins. In addition, it is a very light fish with little fat, ideal for weight loss diets or for those looking for alternatives to eat healthy. Next, we tell you how to make grilled rooster, so keep reading and find out.
Ingredients to make Grilled Rooster:
- 1 large rooster of 600-700 g
- 1 splash of olive oil
- 1 pinch of salt
- 1 pinch of pepper
- 1 unit of lemon
How to make Grilled Rooster:
- To make the grilled rooster, ask the fishmonger to clean it for you. Since it is a large fish, they will remove the head and guts from the sides and cut off the sides. This fish is for two people, it weighs about 600 grams.
- Put a griddle on the fire with a little oil, put it on high heat, salt the rooster and add a little pepper.
- When the iron is very hot, put the rooster on the grill, leave it for 2-3 minutes on one side, depending on how big it is, and turn it over to leave it for another 2-3 minutes.
- To cook it on the inside, cover it with a lid so that the rising steam cooks the center. In this way, it will be done well and it will be juicy. Don’t overcook it or it will be very dry. Be very careful when turning it over, even if you have a good iron, the fish tends to stick. So that it does not stick to you, you can pass it a little through flour.
- When this easy grilled rooster is ready, take it out and, very carefully, put it in a dish. As you can see in the photo, it breaks easily. Serve right away so it doesn’t get cold. Remove the rooster fillets with the help of a knife and see serving. You can accompany the fish with a few slices of lemon.
Grilled rooster – Suggestions and other recipes
In the fishmonger, you can find the big roosters or by portion. In the fishmongers they prepare the big ones in fillets. With the bones and the head you can make a fish brother with shrimp so that nothing is wasted.
The smallest ones can be grilled or fried, but keep in mind that they will have very little meat. In our case, we prefer the big rooster, because in the fishmonger they clean it and cut off its head. Both fillets and whole, as well as grilled or baked, this fish is spectacular; it does not need many ingredients or change the flavor, since it is very soft and rich.
