INGREDIENTS
1 salmon steak
4 mullet
1 bream
2 shrimps or prawns
2 cuttlefish
4 sprigs of parsley
1 clove of garlic
4 tablespoons breadcrumbs
2 tablespoons extra virgin olive oil
Salt
Freshly ground black pepper
PREPARATION
Wash the salmon and dab well with paper towels. Bury it with a wooden skewer to avoid breakage.
Wash the mullet and bream, eviscerarle and remove the scales.
Wash the prawns (or shrimp) and cut them in half with scissors along the length.
Clean the cuttlefish, remove the head with tentacles and close them with a couple of toothpicks.
Wash the parsley, select the leaf and crash finely with the chopper on a cut board with peeled garlic.
Put in a bowl and stir in the bread crumbs 2 tablespoons of chopped garlic and parsley.
Pass the fish in breadcrumbs flavored and place on a cutting board, waiting to be cooked.
Put the oil in a bowl. Will be used to anoint the fish during cooking.
Prepare the grill, which will be parperd as the red flame fire fades and a white haze appears on the embers.
And 'this time to put the grill on the stove to heat up, and then clean it with a brush of iron.
Once you put on the grill, brush the fish with oil.
The cooking must be done on low heat. The time varies depending on the type of cooking and the preferred size of the fish. Turn the grid occasionally. The only exception prawns, cooked in just 3-4 minutes and never go filmed (must cook with the shell toward the embers and the flesh side up).
When cooked, add salt and pepper.
Serve immediately.
