Ling is an edible fish of the Ophidiidae family. Its meats are quite dense, so the fillets can withstand the heat of the barbecue without falling apart. The thicker ones are usually grilled in direct heat, while the thin ones benefit from cooking in foil.
Ingrediants
Direct Heat Cooking
For 4-6 people
- 900 g of ling fillet
- 60 ml of olive oil or melted margarine
- 5 g of salt
- 2, 5 g of ground black pepper
- A pinch of garlic powder
- 45-60 ml of lemon juice
Cartoccio cooking
For 4-6 people
- 900 g of ling fillets
- 4 - 5 minced garlic cloves
- Half a teaspoon of chopped jalapeño pepper
- 10 g of ground black pepper
- 45 ml of olive oil
- 45 ml of lemon juice
- 5 g of dried oregano
- 5 g of dry basil
- 5 g of salt
Steps
Method 1 of 2: Direct Heat Cooking
Prepare the Barbecue
Step 1. Preheat the barbecue to a high temperature
No matter what type of grill you will use, the key thing is that it is heated to the maximum temperature you can get.
- In this way the ling will be immediately "sealed" as soon as they come into contact with the hot grill. This will prevent the fish from sticking to the cooking surface.
- If you are using a gas or electric barbecue, turn on all burners to maximum and let them heat the grill for several minutes.
- If you are using a charcoal barbecue, prepare a large pile of charcoal and set it on fire. When the flames are extinguished and don't flicker through the grate, the embers are ready.
Step 2. Clean the grill
When you have to cook the ling directly on the grill, it is vital that the latter is well cleaned to prevent the fish from sticking.
- Ideally, the grill should be cleaned even before you start cooking.
- If it is dirty, however, cover it for five minutes while the flame is high. Open the barbecue and use a heat resistant grill brush and wipe off any residue present.
Step 3. Grease the cooking surface
Once the flames have subsided, dip a clean cloth in seed or olive oil and rub it on the grill.
- When doing this, protect your hand with an oven mitt or pot holder. Alternatively, you can handle the cloth with kitchen tongs.
- Now there are also non-stick spray products on the market; if you choose this solution, apply the product before lighting any type of fire in the barbecue.
Grilling the ling
Step 1. Grease the fillet with olive oil
Place the entire piece of fish on a sheet of baking paper or aluminum. With your hands, massage the oil into the flesh of the ling.
- When using the direct heat technique, you will get a better result if you cook a single thick thick fillet instead of many individual portions.
- You can replace olive oil with melted margarine.
Step 2. Sprinkle the fillet with salt, pepper and garlic powder
Flavor both sides of the fish with these three ingredients.
Try to do a neat and even job along the entire length of the ling
Step 3. Place the fillet on the grill you have prepared
Lay the skin side down just above the hottest part of the barbecue.
Putting the fillet in correspondence with the flame allows you to quickly seal the meat, avoiding dispersing the juices and flaking them
Step 4. Turn down the heat
After cooking the ling for 1-2 minutes, turn the burners down to medium.
- If you are using a charcoal barbecue, be careful, move the fish to an indirect heat area.
- Ling, like most fish, tends to overcook very quickly when grilled at high temperatures. For this reason, it is best to continue the rest of the process over medium heat.
Step 5. Turn the fillet once
Check the base, when it becomes opaque you can turn the fish.
- This is usually done after ten minutes.
- Use a wide spatula with thin, tapered edges to avoid splitting the fish.
- This is the only time you will turn the fillet during the entire cooking process.
Step 6. Cook the fish until ready
Grill it for another 10 minutes before removing it from the barbecue.
- To check for doneness, use a fork to peel off a small central section of the fillet. The flesh should flake off easily and appear opaque and with few translucent reflections.
- You can use a thermometer to check the cooking. The ling is ready when the internal temperature is around 54-57 ° C.
Step 7. Sprinkle the fish with lemon juice
Wait for it to rest for 5 minutes and sprinkle it evenly with lemon juice.
The internal temperature of the thread should continue to rise during this phase. The ling is ready to be enjoyed when it reaches 60 ° C
Step 8. Divide and serve the fish
Use the edge of the spatula or a kitchen knife to divide the fillet into four or six portions.
At this point the ling is ready to be served and eaten
Method 2 of 2: Cartoccio cooking
Marinate the Fish and Prepare the Barbecue
Step 1. Combine the ingredients of the marinade
In a small dish, mix the garlic with the jalapeño pepper, black pepper, olive oil, lemon juice, oregano, basil and salt. Stir carefully to blend the mixture.
Step 2. Divide the fillet into portions
Cut it into four or six equal pieces, depending on the number of diners.
- Use a very sharp serrated knife for this.
- With this method you don't have to worry about the delicate lingering meats breaking. In fact, you will cook the portions in the foil without fear of them falling apart; moreover, cooking small pieces makes preparation quicker.
Step 3. Marinate the fish for at least 30 minutes
Place the pieces of fillet in the marinating liquid making sure all sides are well submerged. Put everything in the refrigerator for 30 minutes or 2 hours at the most.
Place the fish and marinade liquid in a non-reactive plate (such as glass) or in a large sealable plastic bag. Do not use a metal pan
Step 4. Preheat the barbecue
When marinating times are almost up, preheat the grill to medium or medium-low.
- Set your gas or electric barbecue burners to medium.
- Light a not-too-large pile of charcoal if you're using a charcoal grill. Wait for ash to form on the embers before continuing.
- For cooking in foil it is better to use a medium or medium-low temperature. Ling and fish generally tend to overcook quickly, so moderate heat is your best bet to avoid this risk.
- Since the fillets do not come into direct contact with the grill, you don't have to worry about cleaning and greasing it beforehand.
Cooking the ling
Step 1. Wrap the fillets individually in an aluminum foil bag
Remove the fish from the marinade and place each piece on an individual sheet of aluminum foil.
- Discard the leftover marinade.
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To wrap the fillets:
- Roll out a sheet of aluminum foil large enough to wrap each piece of fish twice.
- Place the fillet in the center of the sheet.
- Fold the bottom and top ends towards the center and over the fillet.
- Bring the left and right edge over the fillet. Fold them together several times to create a sealed closure.
Kingklip Step Grill 17 Step 2. Place the bags on top of the barbecue
Arrange them over the direct heat of the preheated grill.
The part of the packet with the closure must face upwards. Under no circumstances should you turn the packet upside down with the closure downwards
Kingklip Step Grill 18 Step 3. Cook for 10-20 minutes
Leave the packets over the direct heat until the fish is ready. 10 minutes should be enough, but for thicker fillets it can take up to 20 minutes.
- Use the kitchen tongs to move the pouches as they cook, if necessary.
- You may want to open one of the packets to check the cooking of a fillet before removing them all from the heat. When the ling is ready, the central part of its meat flakes on contact with a fork and presents an opaque appearance. If you are using a cooking thermometer, check that the reading is between 54 ° C and 57 ° C.
Kingklip Step Grill 19 Step 4. Let the fish rest
Remove the packets from the barbecue and leave them undisturbed for 5-10 minutes.
Check again the internal temperature of the fish at the end of the rest. The fillets should have continued cooking during this phase and have reached 60 ° C
Kingklip Step Grill 20 Step 5. Open the bags and serve them
Once the fish has rested, you can open the packages and bring them to the table immediately.
