Ingredients with Measurements:
- 4 whole fish (trout or mackerel), gutted and scaled
- 4 wooden skewers
- 2 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Special equipment needed:
- Barbecue grill
- Basting brush
Step-by-step instructions:
1. Soak the wooden skewers in water for at least 30 minutes.
2. In a small bowl, mix together the olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper.
3. Brush the fish with the spice mixture, making sure to coat both sides.
4. Thread each fish onto a skewer, starting at the tail and pushing the skewer through the body.
5. Preheat the barbecue grill to medium-high heat.
6. Place the fish skewers on the grill and cook for 5-7 minutes on each side, or until the fish is cooked through and the skin is crispy.
7. Baste the fish with the remaining spice mixture while cooking.
8. Remove the fish from the grill and let it rest for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 10-14 minutes
Temperature:
Medium-high heat on the barbecue grill
Serving size:
4 servings
Nutritional information:
Calories per serving: 200
Fat: 10g
Protein: 25g
Carbohydrates: 2g
Fiber: 1g
Sugar: 0g
Substitutions for ingredients:
- Any type of fish can be used instead of trout or mackerel.
- Regular paprika can be used instead of smoked paprika.
Variations:
- Add lemon juice or zest to the spice mixture for a citrusy flavor.
- Use different spices such as cumin, coriander, or chili powder for a different flavor profile.
- Serve with a side of grilled vegetables or a salad.
Tips and tricks:
- Make sure to oil the grill grates before cooking to prevent the fish from sticking.
- Do not overcook the fish, as it will become dry and tough.
- Use a fish spatula to flip the fish on the grill.
Storage instructions:
Leftover fish can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the fish in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the fish skewers on a platter with lemon wedges and fresh herbs such as parsley or cilantro.
Garnishes:
Lemon wedges, fresh herbs
Pairings:
- Serve with a side of grilled vegetables or a salad.
- Pair with a light white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Grilled vegetables, salad
Troubleshooting advice:
- If the fish is sticking to the grill, make sure the grill grates are well-oiled and the fish is coated in enough oil.
- If the fish is not cooking evenly, move it to a cooler part of the grill or adjust the heat.
Food safety advice:
- Make sure to properly clean and prepare the fish before cooking.
- Use a meat thermometer to ensure the fish is cooked to a safe internal temperature of 145°F.
Food history:
Steckerlfisch is a traditional German dish that originated in Bavaria. It is typically made with trout or mackerel and cooked on a stick over an open flame.
Flavor profiles:
Smoky, spicy, savory
Serving suggestions:
Serve the fish skewers as a main dish for a summer barbecue or outdoor gathering.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Austrian