Low Carb Diabetic Diet

Clean, scale and remove fins of fish. If the fish is very large (over 1 kg) make a few shallow cuts on either side across the width of the fish. Dry fish with a towel. Brush fish all over with a little oil (preferably olive oil) mixed with lemon juice. Season with black pepper or another spice and, if you wish, fill the belly with a herb of your choice.

Place on a very clean, hot barbecue (but not too hot if the fish is very large, as it will burn on the outside before cooking inside). Refrain from moving the fish for the first 3-4 minutes. After that time, if using a barbecue grill with metal bars, give the fish a quarter turn so that it cooks more evenly (optional).

When the first side is cooked, turn the fish over using two large egg lifters (you may need the aid of a second person for this if the fish is very large), and finish the cooking. Small fish (250 g) may take only 8 mins, while a fish of more than 1 kg will take 20 mins or more.

Foil Barbecued Shrimp Recipe

Low Carb Diabetic Diet

How to Poach Eggs?

Pour boiling water from the kettle into a frying pan 3-4cm deep. The water level should be about 1 cm below the rim of the pan. Keeping the water at a very slow simmer, gently crack your eggs into the water. They take 3-4 mins to cook, depending on your taste. Don’t move eggs or pan during cooking. Remove eggs using an egg lifter and place them for a few seconds on kitchen paper to drain. Serve on toast.

How to Fry Eggs?

Try to avoid cooking eggs regularly this way, especially if you like eating them with bacon and/or sausages and buttered toast. If you must, I suggest frying eggs in the following manner, which keeps fat to a minimum:

Brush the base of a frying pan with a little polyunsaturated oil and add 2 tbsp cold water to the pan. Heat the pan a little before carefully breaking the eggs into it. Cook the eggs on medium heat until ready. If serving with bacon, trim bacon of all fat and cook under the grill.

Low Carb Diabetic Diet

Whichever technique you choose, the easiest way to check if fish is cooked is to gently probe it at its thickest part with the blade of a small knife. If the blade meets no resistance and the flesh flakes easily, the fish is ready. Fish should never be overcooked, so test towards the end of the cooking and make sure it stays moist. Overcooking makes the fish dry out and lose flavour. A thin fish fillet, like garfish or trout, may take only four to six minutes to cook, whereas a 1 kg fish, such as a whole bream, may require fifteen to twenty minutes. During cooking, the flesh changes from a raw translucent color to a whitish or pinkish color.

Corn Stuffed Fish Recipe

Low Carb Diabetic Plan