Grilled Turbot with Cumin
by Tianshan Cocoa
Favorite
Difficulty
Normal
Time
1h
Serving
2
Today is the first day of the Ching Ming Festival holiday. The weather is not strong, it will be sunny and overcast, and it will be extremely cold. The original plan was disrupted, so I had to stay at home. After all, it was a holiday, so let's make something delicious, and see if there are Duobao fish. It's been a long time since I have eaten barbecue, so let's grill it.
The turbot belongs to the flounder family Flounder, commonly known as the European flounder, and is called "the turbot" in China.
Choose fish with clear eyes and bright red gills. The flesh of the fish should be firm and elastic, not soft.
Turbot is rich in colloids under the skin and fins. The head and tail fins are small, and the fin rays are cartilage; there are no small bones in the body, small internal organs, high meat production rate, rich white and tender muscles, and high glial protein content. It is delicious and nutritious. It has a good effect of moisturizing the skin and beautifying, and it can nourish the kidney and brain, and help yang and refreshing; regular consumption can nourish fitness and improve people's disease resistance. "
The turbot belongs to the flounder family Flounder, commonly known as the European flounder, and is called "the turbot" in China.
Choose fish with clear eyes and bright red gills. The flesh of the fish should be firm and elastic, not soft.
Turbot is rich in colloids under the skin and fins. The head and tail fins are small, and the fin rays are cartilage; there are no small bones in the body, small internal organs, high meat production rate, rich white and tender muscles, and high glial protein content. It is delicious and nutritious. It has a good effect of moisturizing the skin and beautifying, and it can nourish the kidney and brain, and help yang and refreshing; regular consumption can nourish fitness and improve people's disease resistance. "
