I woke up with two thawed pieces of carp after making another dish with scallions, and I didn’t feel like throwing anything away. I’ve already done that once, so I said I wouldn’t repeat it. So, I set up the stove grill on the table, this new one I impulsively bought because that frying pan that stuck to everything was driving me crazy and wouldn’t clean even if I washed it in the Danube. Now, to be honest, at first attempts, I was afraid I’d stick all the fish to it or make smoke that would drive the neighbors outside. That wasn’t the case, much to my nose's delight.
I’ll get straight to the point, no chit-chat:
It takes about 25-30 minutes for the whole fun, including preparation and cleaning afterward. Food for 2 normal people, maybe even 3 if you add more side dishes or are on a diet. It’s not hard at all, just don’t rush and have some patience with the grill.
What you need, no philosophy:
2 slices of carp – about 200-250g each. It’s important that they have a bit of fat on them, not dry, otherwise, they’ll harden on the grill.
300g mushrooms – I usually take canned ones, already sliced, just make sure they are well drained. Fresh ones work too if you don’t feel like using canned.
Salt – for the fish and mushrooms, to taste, but it’s better to put twice as much than too little.
Lemon juice – about one or two tablespoons, depending on how much you like the tangy taste on the fish.
1 teaspoon of oil – just enough to grease the grill a bit so the fish doesn’t stick (you don’t want to do a puzzle with the pieces afterward).
That’s it. If you want, throw in some pepper or herbs on top, but it doesn’t change the story much.
Now, the steps, because that’s the easiest way to figure it out:
1. First and foremost, if the fish is frozen, let it thaw completely. I know many try to cook it directly from frozen, but that’s serious, it comes out dry and the salt doesn’t penetrate properly.
2. Pat the fish dry with paper towels. Moisture is bad for grilling, it keeps it from browning properly.
3. Sprinkle salt on both sides, don’t be stingy, but don’t drown it either. Set it aside for 10 minutes. The salt helps it form a nice crust and, honestly, to get rid of some of the smell.
4. Heat the grill well over medium to high heat. When you sprinkle it with a teaspoon of oil and it starts to smoke a bit, it’s ready.
5. Place the fish slices directly on the grill, close the lid if you have one (I recommend it, it keeps the steam in and makes the fish more tender). Turn the heat down low after placing the fish.
6. Let it cook for 10 minutes on one side, don’t rush to flip it after two minutes! Once it forms a crust, it releases easily.
7. Carefully flip the fish, using a wide spatula, otherwise, you risk breaking it apart. Let it cook for another 10 minutes with the lid on.
8. While the fish is cooking, drain the canned mushrooms as well as you can – if they have water, everything will come out boiled, not browned.
9. After 20 minutes, lift the lid and throw the mushrooms over the fish, spreading them as evenly as possible. Sprinkle a bit of salt over the mushrooms.
10. Let it cook for another 5 minutes over medium heat, just enough to warm them up and give them a bit of grilled flavor.
11. Done. Turn off the heat, take the fish with the mushrooms and drizzle everything with lemon juice when you place it on the plate. I don’t drizzle them while cooking, as that good citrus aroma gets lost.
12. They go very well with warm polenta, even plain; don’t complicate things with fancy side dishes.
I make this dish quite often for a simple reason: grilled carp doesn’t make a bad smell in the house, you don’t have any headaches, and you don’t have to watch the frying pan. You throw everything on the grill, check it now and then, and you have a meal without much effort. Plus, I personally think it’s one of the simplest ways to cook fish without ruining the taste, especially if you don’t want much oil or to complicate things with sauces. It’s good for quick lunches and in the evening after work, as you don’t have to clean tons of dishes afterward.
Tips, variations, and what to serve it with:
Useful tips:
– Don’t try to put the mushrooms on from the beginning; they’ll turn to mush before the fish is done.
– If you’re using fresh mushrooms, slice them thinner and add them in the last 7-8 minutes; otherwise, they won’t cook in time.
– Always put the fish on the grill when it’s hot, not cold. Otherwise, it sticks badly, and you won’t get it out whole.
– If you don’t have a lid for the grill, you can cover it with aluminum foil; it works just fine.
Ingredient substitutions and adaptations:
– You can use any other fish with firmer flesh, not just carp – it works very well with catfish, pike, or even trout if you want something leaner.
– For a more dietary or fasting option, you can skip the fish and mushrooms, using no oil at all, but it’ll be drier.
– If you want it gluten-free, don’t use instant polenta; make a classic one without additives.
Variations:
– Instead of mushrooms, sometimes I put zucchini or bell peppers, cut into thick slices, and place them at the same time as the fish, but you’ll need to flip them more often.
– You can add some crushed garlic to the lemon juice or directly over the fish at the end if you like a stronger aroma.
– If you have herbs on hand (parsley, dill), sprinkle them over the fish at the end for color and a fresh taste.
Serving ideas:
– I usually make plain polenta, but it also goes well with boiled potatoes or, if you want something quick, with short-cooked rice tossed with a bit of oil.
– Sauerkraut salad or pickles, especially in winter, provide a good contrast with the fatty fish.
– For drinks, I think a cold beer or even a glass of dry white wine works well if it’s a quieter meal.
Questions I’ve received or had myself the first time I made it:
1. If I don’t have a grill with a lid, can I cook the fish in a frying pan?
Yes, but use a good non-stick frying pan so the fish doesn’t stick. Cover with a regular lid to prevent it from drying out. The taste isn’t identical, but it works.
2. Can I put the frozen fish directly on the grill?
I don’t recommend it. The carp needs to be thawed and dried well; otherwise, it stays dry or doesn’t brown nicely.
3. What do I do if the fish sticks?
Usually, a grill that’s too cold or too much water on the fish causes this. And don’t flip it before it forms a crust – be patient; only then will it release easily.
4. What can I replace the mushrooms with if I don’t get along with them?
You can use zucchini, bell peppers, or eggplant – sliced thin and added in the last minutes. Even green beans work if you like them.
5. What kind of lemon is better, fresh or bottled juice?
Always fresh if you want flavor. Bottled juice works in a pinch, but it’s a bit bland, to be honest.
Nutritional values for two servings (approximately, don’t ask me about calories):
– 2 slices of carp (500g total) – about 500-600 kcal, depending on the fat content of the fish
– 300g mushrooms – very few calories, about 60-70 kcal
– Oil: 1 teaspoon = 40 kcal
– Lemon: insignificant
So, around 300-350 kcal per serving (without polenta). At least 25-30g of protein per serving, enough fat so you don’t feel like you’re eating diet food, few carbohydrates, especially if you don’t add polenta. That’s why I keep it for lunch or even dinner; you don’t feel heavy afterward. It’s also good for those who want less fat or leaner meat if you choose a less fatty fish.
How to store and reheat:
This fish doesn’t hold up well when reheated in the microwave – it becomes dry, no matter how hard you try. If you have leftovers, it’s best to put it in the fridge in a covered container, for a maximum of one day. When you want to eat it, reheat it gently in steam or in the oven with a bit of foil over it to prevent it from drying out. The mushrooms don’t suffer as much when reheated, but they’re still best fresh off the grill. If you eat it cold, add a bit more lemon juice; it seems to come back to life a little. I admit, sometimes I eat the leftovers directly on bread, with a bit of salt and red onion, like a quick salad.
That’s how I do it, without complications. Whoever wants something different, each to their own taste.
I’ll get straight to the point, no chit-chat:
It takes about 25-30 minutes for the whole fun, including preparation and cleaning afterward. Food for 2 normal people, maybe even 3 if you add more side dishes or are on a diet. It’s not hard at all, just don’t rush and have some patience with the grill.
What you need, no philosophy:
2 slices of carp – about 200-250g each. It’s important that they have a bit of fat on them, not dry, otherwise, they’ll harden on the grill.
300g mushrooms – I usually take canned ones, already sliced, just make sure they are well drained. Fresh ones work too if you don’t feel like using canned.
Salt – for the fish and mushrooms, to taste, but it’s better to put twice as much than too little.
Lemon juice – about one or two tablespoons, depending on how much you like the tangy taste on the fish.
1 teaspoon of oil – just enough to grease the grill a bit so the fish doesn’t stick (you don’t want to do a puzzle with the pieces afterward).
That’s it. If you want, throw in some pepper or herbs on top, but it doesn’t change the story much.
Now, the steps, because that’s the easiest way to figure it out:
1. First and foremost, if the fish is frozen, let it thaw completely. I know many try to cook it directly from frozen, but that’s serious, it comes out dry and the salt doesn’t penetrate properly.
2. Pat the fish dry with paper towels. Moisture is bad for grilling, it keeps it from browning properly.
3. Sprinkle salt on both sides, don’t be stingy, but don’t drown it either. Set it aside for 10 minutes. The salt helps it form a nice crust and, honestly, to get rid of some of the smell.
4. Heat the grill well over medium to high heat. When you sprinkle it with a teaspoon of oil and it starts to smoke a bit, it’s ready.
5. Place the fish slices directly on the grill, close the lid if you have one (I recommend it, it keeps the steam in and makes the fish more tender). Turn the heat down low after placing the fish.
6. Let it cook for 10 minutes on one side, don’t rush to flip it after two minutes! Once it forms a crust, it releases easily.
7. Carefully flip the fish, using a wide spatula, otherwise, you risk breaking it apart. Let it cook for another 10 minutes with the lid on.
8. While the fish is cooking, drain the canned mushrooms as well as you can – if they have water, everything will come out boiled, not browned.
9. After 20 minutes, lift the lid and throw the mushrooms over the fish, spreading them as evenly as possible. Sprinkle a bit of salt over the mushrooms.
10. Let it cook for another 5 minutes over medium heat, just enough to warm them up and give them a bit of grilled flavor.
11. Done. Turn off the heat, take the fish with the mushrooms and drizzle everything with lemon juice when you place it on the plate. I don’t drizzle them while cooking, as that good citrus aroma gets lost.
12. They go very well with warm polenta, even plain; don’t complicate things with fancy side dishes.
I make this dish quite often for a simple reason: grilled carp doesn’t make a bad smell in the house, you don’t have any headaches, and you don’t have to watch the frying pan. You throw everything on the grill, check it now and then, and you have a meal without much effort. Plus, I personally think it’s one of the simplest ways to cook fish without ruining the taste, especially if you don’t want much oil or to complicate things with sauces. It’s good for quick lunches and in the evening after work, as you don’t have to clean tons of dishes afterward.
Tips, variations, and what to serve it with:
Useful tips:
– Don’t try to put the mushrooms on from the beginning; they’ll turn to mush before the fish is done.
– If you’re using fresh mushrooms, slice them thinner and add them in the last 7-8 minutes; otherwise, they won’t cook in time.
– Always put the fish on the grill when it’s hot, not cold. Otherwise, it sticks badly, and you won’t get it out whole.
– If you don’t have a lid for the grill, you can cover it with aluminum foil; it works just fine.
Ingredient substitutions and adaptations:
– You can use any other fish with firmer flesh, not just carp – it works very well with catfish, pike, or even trout if you want something leaner.
– For a more dietary or fasting option, you can skip the fish and mushrooms, using no oil at all, but it’ll be drier.
– If you want it gluten-free, don’t use instant polenta; make a classic one without additives.
Variations:
– Instead of mushrooms, sometimes I put zucchini or bell peppers, cut into thick slices, and place them at the same time as the fish, but you’ll need to flip them more often.
– You can add some crushed garlic to the lemon juice or directly over the fish at the end if you like a stronger aroma.
– If you have herbs on hand (parsley, dill), sprinkle them over the fish at the end for color and a fresh taste.
Serving ideas:
– I usually make plain polenta, but it also goes well with boiled potatoes or, if you want something quick, with short-cooked rice tossed with a bit of oil.
– Sauerkraut salad or pickles, especially in winter, provide a good contrast with the fatty fish.
– For drinks, I think a cold beer or even a glass of dry white wine works well if it’s a quieter meal.
Questions I’ve received or had myself the first time I made it:
1. If I don’t have a grill with a lid, can I cook the fish in a frying pan?
Yes, but use a good non-stick frying pan so the fish doesn’t stick. Cover with a regular lid to prevent it from drying out. The taste isn’t identical, but it works.
2. Can I put the frozen fish directly on the grill?
I don’t recommend it. The carp needs to be thawed and dried well; otherwise, it stays dry or doesn’t brown nicely.
3. What do I do if the fish sticks?
Usually, a grill that’s too cold or too much water on the fish causes this. And don’t flip it before it forms a crust – be patient; only then will it release easily.
4. What can I replace the mushrooms with if I don’t get along with them?
You can use zucchini, bell peppers, or eggplant – sliced thin and added in the last minutes. Even green beans work if you like them.
5. What kind of lemon is better, fresh or bottled juice?
Always fresh if you want flavor. Bottled juice works in a pinch, but it’s a bit bland, to be honest.
Nutritional values for two servings (approximately, don’t ask me about calories):
– 2 slices of carp (500g total) – about 500-600 kcal, depending on the fat content of the fish
– 300g mushrooms – very few calories, about 60-70 kcal
– Oil: 1 teaspoon = 40 kcal
– Lemon: insignificant
So, around 300-350 kcal per serving (without polenta). At least 25-30g of protein per serving, enough fat so you don’t feel like you’re eating diet food, few carbohydrates, especially if you don’t add polenta. That’s why I keep it for lunch or even dinner; you don’t feel heavy afterward. It’s also good for those who want less fat or leaner meat if you choose a less fatty fish.
How to store and reheat:
This fish doesn’t hold up well when reheated in the microwave – it becomes dry, no matter how hard you try. If you have leftovers, it’s best to put it in the fridge in a covered container, for a maximum of one day. When you want to eat it, reheat it gently in steam or in the oven with a bit of foil over it to prevent it from drying out. The mushrooms don’t suffer as much when reheated, but they’re still best fresh off the grill. If you eat it cold, add a bit more lemon juice; it seems to come back to life a little. I admit, sometimes I eat the leftovers directly on bread, with a bit of salt and red onion, like a quick salad.
That’s how I do it, without complications. Whoever wants something different, each to their own taste.
Ingredients
2 slices of carp, 300 g of mushrooms, salt, lemon juice