Cutlers and Steaks on grill

Salmon: Cutlets, Steaks, "Butterfly" Steak 2 Swordfish Steaks 2 Tuna Steaks Monkfish Cutlets

Salmon and salmon trout have a higher fat content and are ideal for grilling. Cutlets and steaks from the gargantuans of the sea, swordfish, shark and tuna, are much sought-after delicacies that have a wonderfully tender, muscular flesh. A Cutlets of monkfish is the finest of fish meats.

Cutlets and steaks from large fish have no bones. Fish meat on the bone is especially tasty and juicy.

• STEP

Fresh salmon fillet with skin in butterfly-style and whole salmon cut into Cutlets (2 cm wide). The fresh salmon butterfly's should be cut, by your FRESH FlSH specialists.

• STEP

Skewered Fish: Dice fresh salmon and monkfish into same size pieces (3-4 cm cubes) and put on the metal skewer. Important: Pierce diced fish in the centre.

• STEP

A grill pattern is attractive on Cutlets and steaks. A shorter distance between the grate and embers results in strong radiated heat. The fish meat forms a crust. Do not move the fish on the grate if you want the characteristic grill pattern.

• STEP

2 cm fish pieces should be grilled on one side for 2-3 minutes. Then turn and grill for another 2 minutes on the other side. Check with a finger whether the fish is done. If the meat feels elastic and strong (comparable to the pressure on the stretched muscles on the ball of the thumb).

• STEP

There are various gradations tuna steak (2 cm thick),: "rare" raw, briefly seared, about 1 minute per side. "medium" still pink inside, about 2 minutes per side. "Well done" about 3 minutes per side.

• STEP

Hot plate. Apply very little cooking oil to the grill plate and at its highest temperature,. The cooking time for the bite-sized pieces of fish is very short. Broil on both sides. Turn and season to taste or marinate.