Bruschetta with Trout and Sweet Onion Recipe
Bruschetta is a traditional Italian snack, in other words, a sandwich. A characteristic feature is that the bread for bruschetta is pre-dried on the grill.
Servings
4
Cook Time
40minutes
Servings
4
Cook Time
40minutes
Ingredients
Instructions
  1. All preparatory work can be done at home. Cut the fish into 2 cm pieces. The fish must be well thawed and be at room temperature before cooking, otherwise it will turn out dry.
  2. Cut the onion into small segments, drizzle with oil and soy sauce, mix and cook until soft (about 15 minutes) in a preheated 160 degree oven. If you hold it longer, the onion will be crispy, which also gives its zest. But in this case, it will need to be used immediately, if it lies down, it will become softer.
  3. Cut the zucchini into small segments.
  4. Soak the skewers in water for about 10 minutes. Put the trout and zucchini on the skewer alternately. Use a cooking brush to brush with a mixture of oil and soy sauce. For this recipe, it is better to take fragrant olive oil. I wrote more about it here http://www.povarenok . ru/recipes/show/141 505/ If there is no such oil, then you can take the usual olive oil, adding seasonings to your taste.
  5. Cook kebabs on low-heat coals on a grill for 3-4 minutes on each side, periodically greasing with a mixture of oil and soy sauce.
  6. The loaf lightly grease with butter one side and fry on the grill on both sides until it will turn brown.
  7. RUB the bread with garlic, once again brush well with butter and soy sauce, and then lightly soak. Cut the tomato into halves and RUB the bread well with the tomato.
  8. Pieces of fish and zucchini put on bruschetta, you can pre-cut them a little smaller. Put the onion on top.
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