Crispy and Tender Grilled Beltfish
Easy Homemade Crispy & Tender Grilled Beltfish Recipe (Perfect for Beginners!)
One of the best ways to easily enjoy the abundant nutrition of fish is through grilling. This recipe offers a quick and delicious method to grill beltfish perfectly. Learn how to achieve a wonderfully crispy exterior and a moist, flaky interior with simple, step-by-step instructions that even novice cooks can follow.
Ingredients
- 2 pieces of fresh beltfish (approx. 200-250g)
- A pinch of coarse sea salt
- A little cooking oil (e.g., canola, grapeseed)
Cooking Instructions
Step 1
Start by selecting fresh beltfish; this is key to a great flavor. Gently rinse the fish under cold running water and pat it dry thoroughly with paper towels. Make shallow cuts across the flesh of the fish, about 2-3 cm apart. These scores help the seasoning penetrate better and ensure even cooking. Sprinkle coarse sea salt evenly over both sides of the fish, including the cuts. Let it marinate for about 10 minutes. This initial salting helps draw out excess moisture and prepares the fish for grilling. After marinating, use clean paper towels to gently press and remove any moisture that has been drawn out onto the surface. This step is crucial for reducing any fishy odor and achieving a crispy skin.
Step 2
Now, prepare your pan for grilling. Heat your pan over medium-low heat and add a generous amount of cooking oil. Swirl the pan to ensure the oil coats the entire surface evenly. It’s important not to let the oil get too hot, as this can burn the fish’s exterior before the inside is cooked. Medium-low heat is your best friend here.
Step 3
Carefully place the salted beltfish pieces into the heated pan. You should hear a satisfying sizzle as the fish makes contact with the hot oil. To prevent oil splatters and to help the fish cook through evenly and remain moist, cover the pan with a lid or aluminum foil. If using foil, tent it slightly over the fish so it doesn’t touch the surface directly.
Step 4
Resist the urge to flip the fish immediately. Let it cook undisturbed until the edges start to turn golden brown and look crispy. Allowing one side to cook thoroughly first ensures that the fish won’t fall apart when you flip it, preserving its beautiful shape. Patience is key here; let the first side develop a nice crust.
Step 5
Assess the thickness of the fish to gauge cooking time. Thinner parts of the beltfish typically cook through in about 2 minutes per side. At this point, you can slightly increase the heat to achieve a crispier exterior. Once the thinner sections look golden brown, it’s time to flip.
Step 6
Gently flip the beltfish to cook the other side. Aim for a similar golden-brown, crispy finish. For thicker pieces, continue grilling for another 4-5 minutes per side, ensuring the fish is cooked through to the center while maintaining its moisture. Adjust the heat as needed to prevent burning while achieving that perfect crispy texture.
Step 7
The total cooking time will depend on the thickness of your beltfish. For thinner cuts, about 4-5 minutes per side is usually sufficient. For thicker cuts, you might need 7-8 minutes per side. The goal is to achieve a beautiful golden-brown, crispy exterior and perfectly cooked, flaky flesh inside. Monitor the heat throughout the process to ensure your grilled beltfish is a culinary success!
