Calories: 627
Proteins/100g: 6.53
Carbohydrates/100g: 6.32

Steamed grenadier with topping and vegetable side dish is an excellent dish that can diversify Dukan's system menu.
Delicate and exquisite grenadier fish resembles shrimp in taste. Grenadier has almost no specific fishy smell, and its calorie content is only 32 kcal per 100 grams. Therefore, many nutritionists advise supplementing your weekly menu with this healthy fish. Properly cooked, with a good side dish, grenadier is very tasty and healthy!
By the way, you can cook.

Steamed grenadier fish - recipe.

This recipe will take 40 minutes to prepare, and the ingredients listed in the recipe make 2 servings.
Ingredients:
- marcurus – 400 g;
- savoy cabbage – 200 g;
- potatoes – 2 pcs.;
- onion – 1 pc.;
- garlic – 2 teeth;
- olive oil – 10 g;
- yogurt – 50 g;
- green onions – 30 g;
- ground red pepper – 2 g.

How to cook at home

First you need to properly defrost the grenadier. To do this, place the fish in two liters of cold water, in which you first dissolve 2 teaspoons of table salt. This way you will reduce the loss of minerals during defrosting.



Cut the defrosted fish into portions 2 centimeters thick. Place the pieces of fish on a grill greased with vegetable oil and add salt. Steam for 12 minutes.



For a side dish, prepare a puree of three vegetables. Chop the savoy cabbage, onions and garlic. Peel and cut the potatoes into slices. Pour boiling water over the vegetables. Close the lid tightly. Cook for 15 minutes.





Drain the vegetable broth from the cooked vegetables. It can be stored in the refrigerator and used to make soup or sauce. Mash the vegetables with a potato masher, add salt and olive oil.



Prepare the topping for the fish. A delicious topping can be made with low-fat sour cream or unsweetened yogurt. Fresh green onions add a bit of tang to the delicate fish.



Finely chop the green onions. Mix it with yogurt, salt and sprinkle with red ground pepper. You can add dill to the topping; dried seasonings will also work if you don’t have fresh herbs.



When the fish has cooled a little, place the three-vegetable puree on a plate and place a portion of fish on it. Drizzle with topping. Decorate the dish with herbs.





We also recommend that you prepare

Grenadier is a very tasty and relatively inexpensive fish. Its white meat contains a lot of water, so cooking must be done very quickly. If you don’t know how to cook grenadier, you should take the advice of experienced chefs - it is not recommended to boil or stew this fish, otherwise it will not only decrease in size, but also take on a not very appetizing appearance.

How to cook grenadier baked in the oven

It is very easy to bake grenadier in the oven, especially if you use the following recipe. The main condition is to strictly adhere to the recipe below and the most delicate fish with a delicious taste will be on the table. This dish is perfect for lunch in a narrow family circle, as well as treating invited guests at a festive dinner.

Ingredients:

• salt - to taste;
• tomato ketchup - to taste;
• garlic – 2-3 cloves;
• onion – 1 pc.;
• vegetable oil - a little;
• grenadier fillet – 1-2 pcs.

Preparation:

1. If using frozen fish fillets, defrost them first.
2. Cut the fish into small portions.
3. Peel the garlic, chop it, and transfer it to the fish fillet. Leave the grenadier for about one hour.
4. After the specified time has passed, first dip each piece of fish in vegetable oil and then in tomato sauce, transfer it to a previously prepared baking sheet, greased with a small amount of oil.
5. Sprinkle the fish on top with a small amount of salt and thinly sliced ​​onion.
6. Place the pan with the fish in the oven and bake until fully cooked.

Macrurus in batter - step-by-step recipe with photos

It is believed that grenadier is a very capricious fish when cooking, but this is not so. The main thing is to take into account one small nuance - the preparation of the dish, regardless of which recipe is chosen, must be quick, otherwise the fish jelly will not be very tasty. Provided that the fish is cooked correctly, you will end up with a delicious dish with a divine aroma and incredible taste.

Ingredients:

• vegetable oil - for frying;
• lemon - to taste;
• salt - to taste;
• spices - to taste;
• flour – 2-4 tbsp. spoons;
• eggs – 2 pcs.;
• sour cream – 1-2 tbsp. spoons;
• grenadier fillet – 2 pcs.

Preparation:

1. Defrost the grenadier fillet, remove the skin and backbone. The carcass is cut crosswise into portioned pieces (about 2 cm wide) and poured generously with lemon juice.
2. Next you need to prepare the batter - in a separate container, mix eggs, sour cream, add flour in small portions. Mix everything thoroughly until a mass of homogeneous consistency is formed. Add a small amount of spices and salt. First dip the fish pieces in the batter, then in the crackers.
   
   
3. The fish must be fried in a frying pan with hot oil on both sides until fully cooked.
4. A spicy sauce can complement the delicate taste of fried grenadier.
   
   

   The best grenadier recipe in a slow cooker

   Macrurus is prepared in various ways - it can be baked in foil, fried in breadcrumbs, batter, stewed in sour cream sauce, or cooked in a slow cooker. Modern housewives opt for the latter option, because cooking with a multicooker is much faster and more convenient.

   Ingredients:

   • salt - to taste;
   • egg – 1 pc.;
   • vegetable oil - a little;
   • flour – 2-3 tbsp. spoons;
   • spices - to taste;
   • ground pepper - to taste;
   • breadcrumbs - a little;
   • lemon juice – 1 lemon;
   • grenadier fillet – 1-2 pcs.

   

   Preparation:

   1. First, you need to wash and peel the fish fillet and cut into small portions (about 2 cm wide).
   2. Sprinkle all the grenadier pieces with lemon juice and leave for a while for the fillets to marinate.
   3. Prepare the batter - break the egg into a separate container, add spices, sour cream, salt, flour, and if desired, you can add a little pepper. Mix all components thoroughly until a mass of homogeneous consistency is formed. The consistency of the batter should be similar to thick sour cream.
   4. Turn on the multicooker, set the “Frying” program, pour in the oil and fry the fillet pieces in batter and breadcrumbs.
   5. Fry the fish on both sides until it acquires a delicate golden hue.
   6. Transfer the finished fish to a dish and serve with a side dish of cereals or fresh vegetables.

   Macrurus with vegetables in foil

   Baked grenadier in the oven with vegetables and fried mushrooms will be a worthy decoration for any holiday table. If we talk about the culinary and nutritional qualities of fish, then it is several times superior to meat and is better in terms of the ease of digestion of proteins.

   Ingredients:

   • salt - to taste;
   • ground black pepper - to taste;
   • chopped basil – 1 tbsp. spoon;
   • lemon juice – 1 tbsp. spoon;
   • butter – 50-60 g;
   • sour cream – 3-4 tbsp. spoons;
   • fennel – 1-1.5 heads;
   • carrots – 1-2 pcs.;
   • asparagus – 100-120 g;
   • champignons – 200-220 g;
   • grenadier fillet – 500-600 g.

   

   Preparation:

   1. Wash the fillet, cut into small portions, season with salt, pepper, lemon juice. Marinate for about 15 minutes.
   2. Cut the champignons into pieces. Peel the fennel and carrots, wash them, and chop them into thin strips.
   3. Add some salt to the water, boil the asparagus, place in a colander to drain excess water and cut into small pieces.
   4. Place a frying pan on the stove and heat the oil.
   5. Fry the mushrooms in oil for about 10 minutes, add the prepared vegetables and fry for another 5 minutes, pepper and salt.
   6. Place pieces of fish on a sheet of foil, fried vegetables and basil on top, pour sour cream on top. We tightly connect the foil along the edges.
   7. The oven is heated to 200 °C.
   8. Bake the fish for about 20 minutes.
   9. Serve the finished dish sprinkled with fresh herbs and lemon slices.

Grenadier fish is a marine inhabitant, a relative of cod. The meat of this fish is tender but watery, which is why many housewives avoid this seafood product. But they don’t even realize that if handled correctly, you can prepare many delicious and healthy dishes from it. But we will now tell you how to properly prepare grenadier.

If you see a live grenadier at least once, you will remember it for the rest of your life. The frightening appearance of the fish resembles a prehistoric sea monster. An elongated body with a long tail and sparse spines, a large head with bulging eyes and three rows of teeth. The grenadier can reach more than a meter in length and weigh up to 30 kg. Such fish have well-developed vision and sense of smell, which allows it to survive even in the most extreme conditions.

Despite its terrifying appearance, this fish is considered a real delicacy of the Pacific and Atlantic Oceans. It contains a large number of amino acids, trace elements and nutrients. At the same time, it contains little fat, but a lot of protein, which is easily absorbed by our body.

Therefore, it is recommended to include such fish in the diet of those who follow a dietary diet, as well as for children, since consumption of grenadier meat promotes the proper formation of bone tissue. And if you eat it at least twice a week, you can restore the functioning of your digestive organs, get the nutrients your body needs, and also improve the condition of your skin, hair and nails.

If we talk about grenadier in cooking, then it is better not to stew such fish, as its meat will simply turn into jelly. The surest way is to cook it in the oven, fry it in a frying pan or use it as a filling for pies.

How to fry grenadier in a frying pan

This fish is very tasty, healthy, but very tender. Nevertheless, cooking grenadier in a frying pan is quite simple.

To prevent the meat from turning into porridge during frying, you need to prepare a thick breading, and add any fish spices to the crackers for flavor.

Ingredients:

• grenadier carcass;
• egg;
• three tablespoons of flour;
• breadcrumbs;
• seasonings for fish, oil.

Cooking method:

1. Cut the prepared fish carcass into pieces no more than 2 cm thick.
2. Sprinkle each piece with any seasonings, but be sure to use salt, since such fish has a lot of liquid, and salt helps draw it out. Leave the steaks for 20 minutes.
3. Drain off the excess water, dry the fish preparations and rub them with spices again.
4. Beat the egg with a fork, pour flour and crackers into a separate plate. Dip the fish first into the egg, then into flour and breadcrumbs. To make the breading thicker, you can repeat the procedure again.
5. In a very hot frying pan with oil, fry the steaks on both sides until crusty. Then reduce the heat, cover with a lid and fry for another 5 minutes. Turn off the heat and do not open the lid for the same amount of time.

Bake in the oven with mushrooms

Unlike other types of fish, grenadier has a special structure, so the slightest mistake in preparation will result in an ugly white mass instead of an appetizing dish.

Such fish should be cooked only at high temperatures, which means it can also be baked in the oven.

Ingredients:

• 400 g grenadier fillet;
• 200 g champignons (fresh);
• 100 ml tomato sauce;
• spices, oil.

Cooking method:

1. Rub the fish fillet with salt and spices and leave to marinate for 30 minutes.
2. Dry the mushrooms with a napkin and cut into thin slices.
3. Place the fish in a greased dish, place the mushrooms on top and pour the sauce over everything.
4. Cook in the oven for 30 minutes, temperature – 200 degrees.

Recipe for cooking in batter

It’s easy to prepare grenadier for dinner, just fry the fish in batter. A delicious dough crust will allow the fish to retain all its juiciness, so the dish will turn out very tasty and tender. This fish can be served both hot and cold.

Ingredients:

• grenadier fillet;
• egg;
• two tablespoons of flour;
• two spoons of sour cream;
• spoon of lemon juice;
• salt, seasonings, oil.

Cooking method:

1. Cut the fish fillet into portions 2 cm wide and sprinkle them with citrus juice.
2. Beat the egg into the sour cream, add salt, seasonings and mix everything until a thick consistency.
3. Pour oil into a frying pan and heat it well.
4. Dry the fish pieces to remove excess moisture, lightly bread them first in flour, and then thoroughly dip them in batter.
5. Fry the fillet on both sides until deliciously golden brown.

Grenadier fish aspic

This fish can be baked, fried in a frying pan, and it’s also worth trying to make a delicious aspic from grenadier. A little effort and time, and a beautiful dish is ready for the table.

Ingredients:

• grenadier (1 kg);
• carrot;
• half an onion;
• two tablespoons of vinegar (3%);
• parsley root;
• eight tsp gelatin;
• parsley;
• bay leaf, allspice, salt;
• two boiled eggs or lemon.

Cooking method:

1. Take the fish and separate the meat from the bones. Place the tail, head (without gills) and fins in a saucepan, pour cold water and cook for 30 minutes.
2. Then add chopped carrots, onions, parsley root to the broth and continue cooking for another 15 minutes.
3. After this time, add the remaining pieces of fish and cook until cooked for 20 minutes. 5 minutes before the broth is ready, add salt.
4. We take out the finished fish, filter the broth and put it back on the fire along with the gelatin, cook until it is completely dissolved.
5. Place boneless fish pieces in a deep dish, top with round carrots, a sprig of parsley, a slice of lemon or a slice of boiled egg. Fill everything with broth and let it harden.

Fillet with vegetables in a slow cooker

Experienced chefs know how to properly prepare fish such as grenadier. But you don’t need to be an outstanding cook if you have a multicooker at home, with which you can prepare a tasty and healthy dish. For example, fillet with vegetables or pilaf from grenadier fish.

Ingredients:

• 200 g grenadier fillet;
• 100 g champignons;
• two tomatoes;
• 50 g milk cheese (Oltermani);
• parsley, dill, salt, spices.

Cooking method:

1. Cut the fish fillet into portions, season them with lemon juice, salt and spices, leave for 15 minutes to remove excess moisture.
2. We cut the tomatoes into slices, mushrooms into slices, shred the cheese on a grater, and finely chop the greens.
3. Place pieces of fish in the multicooker bowl, distribute tomatoes, mushrooms, herbs and cheese on top. Close and set the “Baking” mode for 30 minutes.

Under the potato "hat"

Macrurus is ideal for cooking in the oven.

But before baking such fish, it needs to be marinated in lemon juice and spices for 1 hour.

Ingredients:

• grenadier fillet (1kg);
• ½ kg of boiled potatoes;
• two eggs;
• onion;
• 100 ml milk;
• two spoons of flour.

Cooking method:

1. Cut the marinated fish fillet into pieces. Each one is breaded in flour and fried in a hot frying pan with added oil.
2. Chop the onion and lightly sauté. Beat the eggs together with the milk.
3. Place pieces of fried fish in a baking dish, place slices of boiled potatoes along with onions on top and pour in a mixture of milk and eggs.
4. Bake in the oven for 30 minutes, temperature – 200 degrees.

Macrurus baked in foil

Baked grenadier in foil is a good choice for a light dinner. The meat turns out very tender and tasty. Be sure to try this recipe and see for yourself.

Ingredients:

• two grenadier carcasses, weighing 600 g each;
• two lemons;
• sprigs of dill and parsley;
• oil, salt, spices.

Cooking method:

1. Salt the prepared fish carcasses inside and outside and sprinkle with lemon juice. Leave to marinate for 30 minutes.
2. Oil a sheet of foil well. We lay out the fish, put dill and parsley in the belly, and pour oil on top again.
3. Cover with foil and start baking at 180 degrees for 30 minutes. Then the workpiece needs to be opened slightly and cooked for another 15 minutes.
4. During the baking process, the fish will release a lot of juice. You can pour it out, or better yet, prepare a delicious sauce by adding a little starch or flour for thickness.

The grenadier fish contains few bones and does not have a strong odor. Since it has sharp scales, it comes to store shelves in the form of fillets or already cleaned carcass. Therefore, cooking such fish is just a pleasure!

I saw a grenadier fish in the store. I remember that once upon a time I made rolls from it, and not so long ago I posted material about grenadier in the section. Without any ideas, I bought a carcass of about a kilogram. I left it to defrost until the next day. The next day, my wife came early for lunch, and I had to cook this fish in emergency mode.

Macrurus 800 g, onions 3-4 pcs., egg 2-3 pcs., cream 200 g, cheese 50 g, salt, pepper, herbs, butter 50 g, vegetable oil.

Clean the fish from any remaining scales and cut off the fins. Wash and leave to dry, or pat dry with a paper towel. Then cut into portions. You can, of course, remove the fillet, but given the very tender consistency of the grenadier meat, I preferred to leave the bones.

Peel the onion and cut into half rings. The more onions, the tastier it will be.

Heat vegetable oil in a frying pan, add a layer of onion, place pieces of fish on the onion, and onion again on top.

Cover with a lid and simmer for about 5 minutes over low heat. The fish and onions will provide the necessary liquid to prevent them from burning.

During this time, beat the eggs, add cream, grated cheese, and mix thoroughly.

Salt and pepper the fish and pour over the omelette. Place pieces of butter on top.

You can put it in an oven preheated to t200 C, or you can bring it to readiness on the stove. At the end of cooking, sprinkle with finely chopped herbs.

I would like to note that grenadier meat is very specific, one might say it’s not for everyone. Due to their tenderness, grenadier pieces are a bit like fish jelly. My family members asked me a question: “Is this a fish? Something doesn’t look like...” And I liked it!

Bon appetit!

Grenadier is a very large, fatty deep-sea fish of the cod family. On the shelves it can be found in the form of pieces of fillet, a headless carcass with a cut off tail. The grenadier meat is watery, but very tender and juicy. Few housewives know how to cook it at home, although there are many recipes.

You can cook in the oven, steamer, bake in batter, even fry if desired. You can’t just stew it - the watery pieces will turn into porridge and become unsuitable for eating. First, the fillet is marinated, rolled in spices and coarse salt, then cooked according to the chosen recipe.

• When preparing from a whole carcass, it must be cleaned of scales, remove the tail, head, entrails, and ridge.
• Before cooking the fillet, the pieces must be salted and sprinkled with spices, this will give the pulp a delicate taste and a spicy aroma.
• It is best to fry in batter or flour, so the fish will not spread in the pan and will retain its shape

• Before cooking in a double boiler, it is marinated in lemon juice with herbs, spices, salt and onions.
• You should first study all the recipes to choose the one that suits your taste.
• Cook this fish for no more than 15 minutes with each method, otherwise it will become tough, like rubber.
• This oven-baked fish has the most delicate taste, retains its shape and beneficial properties.

How to cook grenadier pieces in a frying pan

They fry it in a frying pan only when there is no oven or steamer at home. You should carefully monitor compliance with all rules and cooking times so as not to spoil the fillet. To cook fish on gas, you need to roll it in flour or batter.

You will need:

• 2 pieces boneless fillet
• 2 eggs
• 2 tablespoons each of flour and sour cream
• bread crumbs
• half a lemon
• vegetable oil, spices, salt, herbs

Preparation:

• The carcass must be washed, previously defrosted, dried on a plate, and cut into pieces. After this, each piece of grenadier should be sprinkled with lemon juice.
• Then you need to make a batter: mix eggs with sour cream and flour, add herbs and spices
• After this, dip each piece in batter and roll in breadcrumbs.
• Before cooking, the frying pan and the oil in it must be thoroughly heated.
• Place the pieces on the bottom of the frying pan, fry on each side for 2-3 minutes

How to cook grenadier fillet in the oven

This delicate fish is cooked in the oven for no longer than 15 minutes to ensure it remains juicy and tender. You can add mushrooms, potatoes, vegetables to the baking sheet, use lemon juice, and aromatic herbs. Almost all recipes involve pre-salting the pieces and rubbing spices into the fillet.

You will need:

• 2-3 pieces of fillet
• not a whole glass of sour cream, a little more than half
• large carrot
• spices and salt

Preparation:

• Before cooking, fish should be cleaned, gutted, washed and dried. You need to cut it into thin, even pieces.
• Then add salt, sprinkle each piece with spices and seasonings, and leave to marinate for 15 minutes.
• Now you need to make the sauce: grate the carrots, add salt and mix with sour cream
• Place the carcass on a baking sheet lined with foil, pour in sour cream sauce, cover with foil
• Bake for 10 minutes in an oven preheated to 180 degrees, remove and let cool slightly.

How to steam grenadier fillet

Fish cooked in a double boiler does not lose its beneficial properties, vitamins, and will be juicy, soft, and tender. This dish is suitable for everyone, even those with gastritis. Before cooking it, the pulp should be marinated. This will make it very aromatic and spicy. For the marinade, take lemon juice, spices, onion rings, salt, and herbs.

You will need:

• 2 grenadier fillets
• 3 tablespoons of olive oil and squeezed lemon juice
• 2 onions
• sugar, salt, spices for marinade

Preparation:

• First you need to make a marinade: mix oil and lemon juice with salt, sugar, herbs, pepper, chopped onion.
• Lubricate the washed fish carcass with this marinade and leave to soak for half an hour.
• Place the fish on the bottom of the steamer bowl, pour out the remaining marinade, cook for only 15 minutes

With this method, all useful substances remain inside.