Fish is meat

I know this has been mostly about meat, but I spent a good amount of time cooking fish during the summer. Technically, fish is meat, so I guess I'm not too far afield.

On these two photos, you can see what happens when you cook a fish on coals. As an aside, I filled the fish cavity with herbs and a couple of slices of lemon. The difficult part is to ensure that the fish isn't overcooked, and also that it doesn't disintegrate when it gets flipped. 

The trick that I learned is to let it grill significantly, until it gets nice and charred, and then flip it. 

On this one, you can see that I left a little too long. It turned out good enough to eat (frankly quite good), but it could probably have been flipped a little sooner. I didn't cook it quite as long on the other side.

You can do the same thing with any whole fish, fresh or saltwater.

Summer grilling

This summer, I had a grill, and seafood, and time.

I went to the market and bought some calamari and cuttlefish fished the night before. The calamari was so fresh that it was slightly transluscent. I decided to make ceviche with it, which is to say that I winged a marinade with some lemon, lime, and orange juice, garlic, shallot, herbs, and coriander. I added a touch of sugar to correct for acidity. It was delicious, if a bit goopy.

I then used the same marinade for the cuttlefish, priori to grilling.

I beheaded and gutted some sardines, which come fresh from local Breton waters.

 On some hot coals, I layed out my cuttlefish.

It really doesn't need to cook at all, so you can cook it as little as you want. Personally I like to see some caramelizing of the marinade, but be sure not to overcook, as it gets chewy.

Sardines on a grill.

The trick I learned recently is to way until they no longer stick to the grate to flip them.

All served for a nice and simple lunch with tomatoes and a few pan-fried vegetables.