Bavarian-style Grilled Fish

Ingredients

In this Bavarian adaptation of Baliq levengi, we incorporate Bavarian spices and flavors to enhance the dish. The original Azerbaijani recipe typically uses local spices and herbs, while the Bavarian version adds a distinct twist with the use of traditional Bavarian seasonings. Additionally, the original dish is often served with rice, while our adaptation pairs the grilled fish with a creamy Bavarian potato salad for a more Bavarian touch. We alse have the original recipe for Baliq levengi, so you can check it out.

• 4 fish fillets (such as trout or salmon) (4 fillets (approximately 150g each)) 4 fish fillets (such as trout or salmon) (4 fillets (approximately 150g each))
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 2 tablespoons lemon juice (30ml) 2 tablespoons lemon juice (30ml)
• 1 teaspoon paprika (5g) 1 teaspoon paprika (5g)
• 1 teaspoon dried thyme (5g) 1 teaspoon dried thyme (5g)
• 1 teaspoon dried rosemary (5g) 1 teaspoon dried rosemary (5g)
• Salt and pepper, to taste Salt and pepper, to taste
• For the Bavarian potato salad: For the Bavarian potato salad:
• 4 large potatoes, boiled and diced (4 large potatoes (approximately 600g)) 4 large potatoes, boiled and diced (4 large potatoes (approximately 600g))
• 1 small onion, finely chopped (1 small onion) 1 small onion, finely chopped (1 small onion)
• 4 slices bacon, cooked and crumbled (4 slices bacon) 4 slices bacon, cooked and crumbled (4 slices bacon)
• 2 tablespoons white vinegar (30ml) 2 tablespoons white vinegar (30ml)
• 2 tablespoons vegetable oil (30ml) 2 tablespoons vegetable oil (30ml)
• 1 tablespoon Dijon mustard (15g) 1 tablespoon Dijon mustard (15g)
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 25g, 2g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a small bowl, combine the olive oil, lemon juice, paprika, dried thyme, dried rosemary, salt, and pepper.
3. 3.
   Place the fish fillets in a shallow dish and pour the marinade over them. Let them marinate for 15-20 minutes.
4. 4.
   Meanwhile, prepare the Bavarian potato salad. In a large bowl, combine the diced potatoes, chopped onion, crumbled bacon, white vinegar, vegetable oil, Dijon mustard, salt, and pepper. Mix well until all the ingredients are evenly coated.
5. 5.
   Grill the marinated fish fillets for about 4-5 minutes per side, or until they are cooked through and have a nice charred exterior.
6. 6.
   Serve the grilled fish with a generous portion of Bavarian potato salad on the side.

Treat your ingredients with care...

• Fish — Ensure that the fish fillets are fresh and of high quality for the best flavor and texture.
• Bacon — Use crispy bacon for added texture and flavor in the Bavarian potato salad.

Tips & Tricks

• If you prefer a smokier flavor, you can use a charcoal grill instead of a gas grill.
• For a spicier kick, add a pinch of cayenne pepper to the marinade.
• If you don't have access to trout or salmon, you can use other firm-fleshed fish such as cod or halibut.

Serving advice

Serve the Bavarian-style Grilled Fish hot off the grill with a generous portion of Bavarian potato salad on the side. Garnish with fresh herbs such as parsley or dill for an added touch of freshness.

Presentation advice

Arrange the grilled fish fillets on a platter and place a scoop of Bavarian potato salad next to each fillet. Drizzle some olive oil over the fish and garnish with lemon wedges and fresh herbs for an appealing presentation.