Barbecue chum steaks

2 servings
45 min

Prepare all the necessary products. I recommend taking chilled chum steaks - such fish is much more useful. The oil can be anything: sunflower, olive and even sesame. I use the finished lemon juice, but you can squeeze it straight out of the lemon directly during cooking.

Wash the fish, dry, pour lemon juice over the steaks.

Grease the fish on all sides with vegetable oil.

Salt, if desired, you can add your favorite spices and seasonings for fish. We have the simplest marinade, and in my opinion, noble fish do not need an abundance of seasonings.

Leave to marinate for 10-15 minutes.

Meanwhile, light a fire, wait until the firewood is rancid and hot embers remain. Ready-made coals can also be used - this will significantly reduce the cooking time of the dish.

Put a grill on the grill, put fish steaks on it. Fry for about 7 minutes.

Then turn the steaks over and fry on the other side for the same amount of time. If necessary, repeat the roasting on each side once more. Focus on the thickness of your chum steaks and the desired degree of roasting.

Serve such a fish immediately to the table while it is hot. It will be great if you add a few grains of sesame seeds on top when serving. Enjoy your meal!