August nights are getting darker little by little, but they are still pretty warm – they are actually just perfect after a very hot day – and making food outdoors is still possible. One never knows when the autumn weather will creep in and when one has to give up making delicious summer foods, let us enjoy as long as we can.
In the nearby store there were whole (quite small) whitefish on sale. I took a few, of course, and put them into the freezer to wait for later use. At that time I didn’t know how to prepare them, but because of warm and shiny days it was self-evident that they’ll be done outdoors. We finally decided to broil them, because it’s such an easy way to make fish and the taste is wonderful.
With fish we served flattened oven potatoes, sour cream seasoned with garlic and dill and cooked beans.
The recipe for flattened oven potatoes can be found here.
There is quite a lot of fish in my recipe: if people are eating just like I do, one fish is enough – someone with a bigger appetite can easily eat two.
PORTION: 2-4 servings
TIME TO MAKE: 20-30 minutes
- 4 small sized whole, cleaned whitefish (about 550 gr)
- black pepper
- lemon juice
- fresh dill
Season the fish for about one hour before broiling.
Rub about a half teaspoon of salt inside each fish, add some black pepper and lemon juice. Finish the work by adding 1-2 teaspoons of dill in each fish and let them season till you broil them.
Just before frying add a great blunt of butter inside fish, and melt about ½ dl butter for drizzling during broiling.
Put the fish in a hinged gridiron and drizzle them with melted butter.
Grill on both sides (on open fire) until evenly cooked and nicely golden brown. While baking, drizzle with butter a couple of times.
Tags: broiled whole whitefish flattened potatoes broiling grilling summer food