Grilled turbot with cumin
Overview
Today is the first day of the long Qingming Festival holiday. The weather is not good. It is sometimes sunny and sometimes cloudy. It is also extremely cold, even below freezing. The original plan was disrupted, so I had to stay at home. It was a holiday after all, so let’s cook something delicious. Look at the turbot. I haven’t had barbecue for a long time, so let’s grill it. Turbot belongs to the family Plaiceidae, commonly known as European flounder and turbot in China. Choose fish with clear eyes and bright red gills. The flesh should be firm and elastic, not soft. Turbot fish is rich in colloid under the skin and on the edges of the fins. The head and tail fins are small, and the fin rays are cartilage. There are no small bones in the body, the internal organs are small, the meat yield is high, the muscles are rich, white and tender, and the content of glial protein is high. It is delicious and nutritious. It has a good moisturizing and beautifying effect on the skin, and can nourish the kidneys and brain, and boost yang and refresh the mind. Regular consumption can nourish the body and improve people's disease resistance.
Tags
Ingredients
Steps
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Ingredients: turbot, salt, cooking wine, cumin powder, chili powder, onion, peanut oil
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Remove the internal organs of the turbot, wash it, and make a cross cut on the fish.
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Spread a layer of turbot fish evenly with salt and cooking wine and marinate for more than 10 minutes
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Shred onions
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Line a baking sheet with tin foil, brush with a layer of oil, and place shredded onions on top
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Brush both sides of the turbot evenly with peanut oil
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Sprinkle cumin and chili powder evenly
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Wrap the turbot in tin foil
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Preheat the oven to 200 degrees for 5 minutes using the up and down function. Place it in the middle of the baking pan and bake for 15 minutes.
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Open the tin foil, sprinkle with chili powder and cumin powder, and put the turbot on the grill
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Bake at 250 for about 10 minutes
