To make grilled hake, it is convenient that we use fresh hake, sliced. If we make this recipe with frozen hake, we will not achieve the same result since it has a high water content and its texture will not be the same. Frozen fish is great for other preparations, but to cook on the grill, we will choose fresh hakebeing preferable the slices of the central zone, the round and closed.
The first thing we do is leave each slice of hake on absorbent paper, changing the paper and turning the slice over so that it is completely dry on both sides. We preheat the griddle where we are going to cook the fish and add a tablespoon of extra virgin olive oil, spreading it well with a kitchen brush. Once the griddle is hot, lightly season the hake and place it on the metal surface.
It is important that the slices are thick, to be able to leave them cooking for a few minutes on the griddle, without touching them at any time, so that the part in contact with the hot surface is toasted. If we ask the fishmonger to cut us slices about 4 cmthey will be perfect. After approximately 4 minutes over medium-high heat, we can peel them off easily from the griddle and flip them over to cook the other side.
While the slices of grilled hake were being made, I put a ribbed pan with some summer vegetables to cook and serve as a side dish. When removing the slices of hake, and putting them in the source, we can add a few flakes of salt and a splash of olive oil if it seems good to us.