Ingredients with Measurements:
- 1 pound of balyk (salmon or trout)
- 2 lemons
- 2 tablespoons of olive oil
- 1 tablespoon of chopped fresh dill
- 1 tablespoon of chopped fresh parsley
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
- Aluminum foil
Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. Rinse the balyk and pat dry with paper towels.
3. Cut the lemons in half and squeeze the juice into a small bowl.
4. Add the olive oil, chopped dill, chopped parsley, salt, and pepper to the bowl and mix well.
5. Place the balyk on a sheet of aluminum foil and brush the lemon and herb mixture over the top.
6. Fold the aluminum foil over the balyk to create a packet.
7. Place the packet on the grill and cook for 10-12 minutes, or until the balyk is cooked through.
8. Remove the packet from the grill and carefully open it to release the steam.
9. Serve the grilled balyk with lemon wedges and additional herbs for garnish.
Time:
Preparation time: 10 minutes
Cooking time: 10-12 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 200
Fat: 10g
Protein: 25g
Carbohydrates: 2g
Fiber: 1g
Sugar: 0g
Sodium: 200mg
Substitutions for ingredients:
- Balyk can be substituted with any type of fish.
- Dill and parsley can be substituted with other fresh herbs such as thyme or rosemary.
Variations:
- Add sliced garlic to the lemon and herb mixture for extra flavor.
- Use lime instead of lemon for a different citrus flavor.
- Add sliced onions and bell peppers to the aluminum foil packet for a complete meal.
Tips and tricks:
- Make sure to brush the lemon and herb mixture evenly over the balyk to ensure even flavor.
- Use a meat thermometer to check the internal temperature of the balyk to ensure it is fully cooked.
- If using a grill pan, make sure to preheat it before adding the balyk to prevent sticking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve on a platter with lemon wedges and fresh herbs for garnish.
Garnishes:
Lemon wedges and fresh herbs such as dill or parsley.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted asparagus
- Grilled zucchini
- Quinoa salad
Troubleshooting advice:
- If the balyk is sticking to the aluminum foil, add a layer of cooking spray or butter to prevent sticking.
- If the balyk is not cooked through, return it to the grill for an additional 2-3 minutes.
Food safety advice:
- Make sure to cook the balyk to an internal temperature of 145°F to ensure it is fully cooked.
- Wash hands and surfaces thoroughly before and after handling raw fish.
Food history:
Balyk is a traditional Russian dish made from salted and smoked fish.
Flavor profiles:
The lemon and herb mixture adds a bright and fresh flavor to the grilled balyk.
Serving suggestions:
Serve as a main course for a summer dinner party or a weeknight meal.
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Region: Russian