{"id":14581,"date":"2020-06-02T06:49:49","date_gmt":"2020-06-02T05:49:49","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2020\/06\/02\/folien-fisch-vom-grill-foil-fish-from-the-grill\/"},"modified":"2024-06-03T14:07:46","modified_gmt":"2024-06-03T06:07:46","slug":"folien-fisch-vom-grill-foil-fish-from-the-grill","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2020\/06\/02\/folien-fisch-vom-grill-foil-fish-from-the-grill\/","title":{"rendered":"Folien-Fisch vom Grill \u2013 Foil-Fish from the Grill"},"content":{"rendered":"

Auch Fische kann man ganz gut auf dem Grill machen! Ich mache die oefters, dabei kommt es nicht genau draufan, welchen Fisch man nimmt. Ob Forelle, Garoupa, Lachs, oder andere, sie werden alle sehr gut! Ich zeige Euch hier ganz viele Beispiele<\/strong>, wie man sie wuerzen und grillen kann. Also scrollt runter, damit Ihr alle Rezepte findet! Ein Beispiel ist nach chinesischer Art, ich hatte ein Stueck Tiger Garupa gefunden und das musste einfach auf den Grill. Und weil das eine Mischung aus Europaeisch und Chinesisch ist, gehoert es fuer mich zur Hong Kong Kueche!<\/p>\n

Dies ist wieder ein Beitrag zu unserem Grill-Spezial dieses Monats der Kulinarischen Weltreise<\/a>. Ich freue mich bereits auf alle anderen Beitraege.<\/p>\n

************<\/em><\/p>\n

You can also grill fish on the barbie! I often do that, and it does not matter, what fish you use. Trout, Garoupa or Salmon, all of them are good. I show you here how you can season them and then grill. There are many possibilities<\/strong>, as you can see. So, lease scroll down to find all the recipes! One example is in a Chinese way, as I had found a piece of a wonderful tiger Garoupa. And because this is a mix of European and Asian cooking, this for me is typical Hong Kong!<\/em><\/p>\n

This blog post is for our culinary world travels special, the BBQ Special of the month of June<\/a>. I can\u2019t wait for all the entries of my colleagues. <\/em><\/p>\n\n\n

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Fuer 4 Personen:
Je nach Fischart, 2-3 Fische, oder eine ganze Fischseite mit Haut!! z.b. Garoupa, Forelle, Lachs, Dorade, Red Snapper<\/p>\n

Mit Zitronen und Kraeutern:<\/strong>
2 Zitronen, in Scheiben geschnitten
Etwas Petersilie, Dill, Schnittlauch, alles fein gehackt
Salz und Pfeffer
Etwas Butter
Aluminium Folie, mit Oel bestrichen<\/p>\n

Den Fisch gut waschen und trockentupfen. Die Zitronen in Scheiben schneiden und 2-3 davon in jeden Fischbauch stopfen. Die Kr\u00e4uter hacken und mit wenig Butter verkneten, dann die Fische damit f\u00fcllen. Salz und Pfeffer dar\u00fcber streuen und in der Folie gut verpacken. Ca 20-30 Minuten auf dem Grill grillen.<\/p>\n

************<\/p>\n

For 4 Persons: <\/em>
Depending on the Fish, 2-3 Fish, or one whole Fish side with skin!! For example Garoupa, Trout, Salmon, Bream, Red Snapper<\/em><\/p>\n

With Lemon and Herbs:<\/strong> <\/em>
2 Lemon, sliced <\/em>
Some Parsley, Dill, Chives chopped <\/em>
Salt and Pepper <\/em>
some Butter <\/em>
Aluminium Foil, brushed with Oil<\/em><\/p>\n

Wash the fish and dab it dry. Put 2-3 slices of lemon into each fish. Knead the herbs into the butter and push it into the fish belly. Season with salt and pepper and wrap into aluminium foil. Grill for approx. 20-30 minutes.<\/em> <\/p>\n\n\n

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Mit Zitronen, Limetten und frischem Rosmarin:<\/strong>
2 Limetten, halbiert
1 Zitrone, in Scheiben geschnitten
2 Aestchen frischen Rosmarin
2 Fruehlingszwiebeln
Butter
Salz und Pfeffer
Aluminium Folie eingefettet<\/p>\n

Die Zitronenscheiben und Limmette teilweise in den Fisch schieben, 1 Scheibe Butter dazu geben und mit Salz und Pfeffer wuerzen. Dann mit den restlichen Zitronenscheiben belegen, den Rosmarin, die restliche Butter und die Fruehlingszwiebeln dazu geben. Gut in Folie wickeln und auf dem Grill 20-30 Minuten grillen.<\/p>\n

************<\/p>\n

With Lemon, Lime and fresh Rosemary:<\/strong> <\/em>
2 Lime, halved <\/em>
1 Lemon, sliced<\/em>
2 twigs fresh Rosemary <\/em>
2 Spring-onions <\/em>
Butter <\/em>
Salt and Pepper <\/em>
Aluminium foil, brushed with oil<\/em><\/p>\n

Put some of the lime and lemon slices into the fish. Add 1 slice of butter and season with salt and pepper. Then put the rest of the lime and lemon, the rosemary, the rest of the butter and the spring-onion on top and wrap into aluminium foil. Grill for 20-30 minutes. <\/em><\/p>\n\n\n

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Lachseite oder andere Filets mit Zitrone und Butter:<\/strong> (man kann so auch ganze Forellen machen)
Etwas Petersilie und Dill, gehackt
Butter
1 Zitrone, in Scheiben geschnitten
Salz und Pfeffer
Aluminium Folie, eingefettet<\/p>\n

Die gehackten Kraeuter mit den Butterstuecken und den Zitronenscheiben auf den Lachs geben, mit Salz und Pfeffer wuerzen und gut in Aluminium Folie wickeln. Die ganze Seite braucht ca 40 Minuten auf dem Grill.<\/p>\n

************<\/p>\n

Salmon or other fillets with Lemon and Butter:<\/strong> (you can make whole trouts this way too)<\/em>
some Parsley and Dill, chopped<\/em>
Butter <\/em>
1 Lemon, sliced <\/em>
Salt and Pepper <\/em>
Aluminium Foil, brushed with Oil<\/em><\/p>\n

Give the chopped herbs with the butter pieces onto the salmon, season with salt and pepper. Wrap into aluminium foil and put onto the grill for approx. 40 minutes. <\/em><\/p>\n\n\n

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Auf Chinesische Art:<\/strong>
2 cm Ingwer
1 Bund Fruehlingszwiebeln
Salz und Pfeffer
5 Spice Gewuerz
Aluminium Folie eingefettet<\/p>\n

Die Fruehlingszwiebeln in ca 5 cm lange Stuecke schneiden. Den Ingwer in duenne Scheiben schneiden. Beides auf eine Aluminium Folie legen und den Fisch darauf geben. Den Fisch wuerzen und in die Folie einwickeln. Solch ein dickes Stueck Fisch braucht sicher 45-50 Minuten auf dem Grill.<\/p>\n

Oder: Zitronenscheiben auf die Folie legen und Pea shoots (die Blaetter der Erbsen) darauf legen, dann da kommt der Fisch drauf!<\/p>\n

************<\/p>\n

The Chinese Way:<\/strong> <\/em>
2 cm Ginger <\/em>
1 Bunch Spring-onion <\/em>
Salt and Pepper <\/em>
5 Spice Seasoning <\/em>
Aluminium Foil, brushed with Oil<\/em><\/p>\n

Or: lemon slices onto the foil and cover with pea shoots, then add the fish. <\/em><\/p>\n

Cut the spring-onions into approx. 5 cm long pieces, slice the ginger thinly and put them onto the greased aluminium foil. Put the fish on top and season with salt, pepper and 5 spice. Then wrap into the foil. If the piece of fish is as thick as mine, it needs 45-50 minutes on the grill. <\/em><\/p>\n\n\n

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Alle Mitreisenden:<\/strong><\/p>\n\n\nSusi von Turbohausfrau mit Erd\u00e4pfel-Focaccia<\/a>\n
Wilma von Pane-Bistecca mit Folien-Fisch vom Grill<\/a> und Huehner- und Rinder Satay mit selbstgemachter Satay Sauce<\/a> und Gegrillte Pfirsiche auf Eis<\/a> und Pizza vom Grill – Italien<\/a>\n
Michael von SalzigS\u00fcssLecker mit Yakitori – Grillh\u00e4hnchen auf Japanisch<\/a>\n
Gabi von USA kulinarisch mit Hawaiian Teriyaki Kabobs (Teriyaki-Grillspie\u00dfe)<\/a>\n\n
Ronald von Fr\u00e4nkische Tapas mit Feuerkartoffeln<\/a>\n
Susanne von magentratzerl mit Fisch-Zitronengras-Sat\u00e9 mit Acar<\/a>\n\n
Britta von Brittas Kochbuch mit Flanksteak, gr\u00fcner Spargel, Salate<\/a>\n\n
Petra aka Cascabel von Chili und Ciabatta mit Galletto al Mattone \u2013 H\u00e4hnchen auf Backsteinart<\/a> und Vietnamesische Ente vom Grillspie\u00df mit Sternanis und Honig<\/a>\n
Simone von zimtkringel mit Tomaten-Chili-Relish<\/a>\nund Pestokranz<\/a>\n
Sonja von fluffig & hart mit Dakkochi – Korean Streetfood<\/a> und gegrillter Chicor\u00e9e<\/a>\n
Ute von wiesengenuss mit Zweimal Lamm – einmal gegrillt und einmal mit Rosenbl\u00fcten <\/a>\n
Volker von Volkermampft mit Baba Ghanoush mit Koriander \u2013 israelische Auberginenpaste<\/a> und Spargel vom Grill – Outdoork\u00fcche ohne Fleisch<\/a> und mit Adana & Urfa Kebap – t\u00fcrkische Spie\u00dfe vom Grill<\/a>\n\n\n
Sylvia von Brotwein mit Caf\u00e9 de Paris Butter<\/a>\nund Russisches Schaschlik vom Grill<\/a>\nund Roastbeef vom Grill – r\u00fcckw\u00e4rts gegart<\/a>\n
Andrea von our food creations mit Indisches Naan-Brot vom Grill<\/a>\nund Mexikanische Tomatensalsa<\/a>\n
Katrin von Soulsister meets Friends mit BBQ Pulled Pork S\u00fcdstaaten Style Pulled Pork aus dem Smoker<\/a>\n\n
Conny von Mein wunderbares Chaos mit Rinderrippchen auf Koreanisch mit eingelegtem Rettich<\/a>\n
Silke von Rezepte Silkes Welt mit fruchtige Salsa<\/a>\n\n\n\n\n

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\"\"<\/figure><\/div>\n","protected":false},"excerpt":{"rendered":"

Auch Fische kann man ganz gut auf dem Grill machen! Ich mache die oefters, dabei kommt es nicht genau draufan, welchen Fisch…<\/p>\n","protected":false},"author":5,"featured_media":159234,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[268,397,41,332,42,421,149,73,331,44,99,316,77,75],"tags":[151,333,50,104],"class_list":{"0":"post-14581","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-blogevent","8":"category-culinary-world-travel","9":"category-asia","10":"category-butter-mixtures","11":"category-china","12":"category-peas","13":"category-fish","14":"category-fruits","15":"category-bbq","16":"category-main-dishes","17":"category-herbs","18":"category-salmon","19":"category-switzerland","20":"category-lemon","21":"tag-fish","22":"tag-grillen","23":"tag-main-dish","24":"tag-herbs","25":"post_format-post-format-gallery"},"yoast_head":"\nFolien-Fisch vom Grill \u2013 Foil-Fish from the Grill - Pane-Bistecca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pane-bistecca.com\/en\/2020\/06\/02\/folien-fisch-vom-grill-foil-fish-from-the-grill\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:locale:alternate\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Folien-Fisch vom Grill \u2013 Foil-Fish from the Grill\" \/>\n<meta property=\"og:description\" content=\"Auch Fische kann man ganz gut auf dem Grill machen! 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