We made a short break from sailing to meet our relatives form Zagreb. Off course, family reunions are always ideal opportunities for great dinning! And in
It takes years of learning and practice to get that right feeling that is necessary to start the fire. To know when the heat is right to put the grills on fire, when is the best moment to turn the fish so it doesn’t break or that skin doesn’t stick to the grills... Some believe that it is the talent you have to be born with.
Riba na gradele - (Grilled fish) Starting the fire is first and crucial step.
Starting the fire is first and crucial step.
Start the smaller flame with old newspaper and smaller, dry branches. Be aware to leave plenty of air space in between branches because fire needs oxygen to burn.
Set larger wood in the form of pyramid on top of the firestarter. Using the right wood for the fire is very important. Use dry wood. "Seasoned" wood is the best for making a fire. The wood should burn slow and hot. Add grapevine twigs when grilling the fish because it will give special aroma to the fish. Keep your fire "alive" until wood compliantly burs out and transforms in red embers.Meanwhile, clean the grills with steel brush. Put the grills on the fire (when the flame is still high) so the all residues from earlier gradelade burns out. Afterwards smear with olive oil using the napkin.
When the grills are hot and the wood has burned out and you have hot embers, it is time to start to grill the fish.
While you are waiting wood to burn out, clean and gut the fish. Smaller fishes you can leave whole but larger you will have to slice. Dry the fish and then season it with olive oil and salt.
Put the fishes on the grills. Wait until the skin or meat gets the crust. Turn the fish. Use the rosemary to pat fish with olive oil. When other side gets the crust remove fish on plate and pour olive oil, parsley and garlic.