The health benefits of fish are well known. It is an extraordinary source of proteins and fatty acids such as omega 3 for our diet with, in addition, great versatility in the kitchen. One of the most suitable options on a daily basis is to prepare grilled fish with little oil, which, however, can be more complicated than it seems. And it is quite common for the skin to stay stuck to the pan. Who has not ever happened?
Luckily, there is a very simple kitchen trick that will help you comfortably remove the skin from the loins or tails of hake, salmon or any other fish that you want to grill. You simply have to place the cleaned piece, skin side up, on a plate with some depth on a flat surface. Meanwhile, put a container of water on the heat and when it starts to boil, remove it. Immediately pour some of the water over the slice of fish to blanch it.
Let it rest for a few minutes until it tempers and then grab the skin from one of the corners of the piece of fish with your fingers. Next, she pulls the skin up and, with the fingers of her other hand, presses down on the flesh to make sure they separate completely. Voila! You will now have your portion of fish clean and ready to cook on the grill.
Whether you are one of those who can't stand the skin of fish or those who love it to be crispy, there is an alternative to frying it for all tastes. You just have to add a few drops of oil and place a piece of baking paper that partially or completely covers the surface of your pan or griddle. Next, put a few drops of oil on the paper again and you can fry the fish without the risk of it sticking. And also, without oil splashing!
Another option with this trick is to steam your fish loins. Once you have added the oil to the paper, place the seasoned pieces in the pan and begin to cook them over low heat. Next, pour a little water to create steam and cover the fish. In just five minutes, you will have your steamed fish ready to season to taste before serving at the table.
