How to cook river fish on the grill. Fish kebab in Caucasian style. Fillet on the grill.

You know, a grill is a unique and healthy thing, and no matter what time of year it is, it’s always good to cook delicious things with a crispy crust, perfectly baked, with or without sauce, dietary and more nutritious. Especially tasty and juicy fish in foil on the grill. Ordinary crucian carp or exquisite red fish - everything is fine, the most important thing is a selection of a good and proven recipe, which is what we will do with you.

Ingredients:

Fish

Bulb onions

Tomatoes

Spices: salt, ground black pepper.

How to cook juicy fish on the grill

1. Clean the fish, rinse and cut into large pieces.

2. Place each piece on foil and sprinkle with your favorite spices (dill, tarragon, basil, rosemary, anise, marjoram, fennel, pepper, cumin, coriander, nutmeg, oregano, curry, onion, garlic, sage, white mustard, thyme, bay leaf , mint). Just don't overdo it with spices. Everything should be in moderation.

3. Place onion slices and a slice of tomato on top.

4. Pack the fish in foil.

5. Fry the fish in foil, on the grill, in the grill, until cooked. Approximately 20 minutes.

Delicious fish in foil on the grill is ready

Bon appetit!

Fish in foil on the grill. Recipes.

Recipe: Grilled salmon with lemon.

This recipe is simple and therefore loved by many. Because the red fish on the grill This is already the height of pleasure. It's all about seasonings, which are better not to buy already in a pack, such as “for fish” and so on, but to collect and mix yourself.

Salmon steak, cleaned, fresh – 1 kilogram, or as much as you need.
Ripe large lemon – 1 piece.
Seasonings: bay leaf, dried parsley and dill, salt, lemon balm, pepper, white or black. The second seasoning is lemon: sugar, lemon zest, salt and sugar, pepper, turmeric and dried onions and garlic.

Marinate the steaks for several hours in two seasonings. Place on the grill when there are coals and fry for a few minutes on both sides. Before serving, sprinkle with lemon juice.

Recipe: Grilled salmon marinated with vegetables.

A dish like red fish on the grill with vegetables is a great idea for those who want to lose weight and eat well.

Salmon, steaks – 500 grams.
Dill greens - half a bunch.
Seasonings – a mixture of peppers.
Butter – 2-3 tablespoons.
Soy sauce – 5 tablespoons.
Garlic – a pair of cloves.
Green onions, feathers – 5 pieces.
Carrots and celery stalk - 1 piece each.

good fish in foil on the grill It turns out when, when it is properly marinated. Therefore, we put the salmon steaks in the refrigerator for half an hour, pouring soy sauce over them. We chop the greens and garlic into strips of medium thickness, and we will cut the peeled carrots and celery.

Melt the butter a little so that it is soft. Mix it with herbs and seasoning. Spread this thick sauce on the fish and marinate for half an hour. Now place the vegetables on top, wrap them in foil, and place on a wire rack for 15-20 minutes. Afterwards, the dish is ready to serve.

Recipe: Spicy grilled fish.

Certainly, red fish on the grill- this is good, but something cheaper will turn out great if you use an interesting spicy marinade.

Fish steaks – 4 pieces. The fish can be absolutely any kind, including pingasius, hake, and ordinary but fleshy crucian carp, although you will have to remove most of the bones from them.
Hot chili pepper - a pinch.
Cumin seeds - a pinch.
Olive oil – 2-3 tablespoons.
Soy sauce – 3 tablespoons.
Garlic – 3 cloves.
Grated ginger root – 1 tablespoon.
Sour cream – 3 tablespoons.
Dill, parsley or basil - half a bunch, you can use all the greens together.

So our fish in foil on the grill it will be very juicy. To do this, prepare the marinade: mix sour cream and pepper, cumin, garlic - it must be passed through a press. Next, add ginger and olive oil. And at the end the highlight - soy sauce. Mix the marinade well.

Now rub the fish well with the marinade, thoroughly, do not regret applying it with a large spoon. Wrap in foil and grill for 5-6 minutes on both sides. Serve with wine or just eat and enjoy.

Fish kebab is a real delicacy. It is appropriate for a camping trip, a social party, or a cozy city cafe. The debate about how to marinate fish for barbecue has not subsided for many years. But in a dispute, as we know, truth is born - in the form of many new recipes. Almost all fish quickly take on the marinade, becoming saturated with the necessary tastes and aromas. Unlike meat, it marinates very quickly. And such difficulties as, for example, with lamb, almost never arise. Preparing fish for baking is a responsible process. But don't be afraid of him. After all, even a beginner who knows a few simple secrets can easily cope with this process.

In the footsteps of ancient sailors, or the First marinade in history

Many scientists believe that fish appeared on the menu of ancient people earlier than meat. Our ancestors settled along the banks of reservoirs, gradually developing their depths. In those ancient times, when forest thickets inhabited by animals frightened people, lakes and rivers had already become native to them. Fewer tools were required for fishing than for hunting, and they were easier to make. Of course, it was not the inhabitants of the Stone Age who came up with the idea of pickling, but their descendants, but people began cooking fish over a fire and drying it in smoke in ancient times. It is not known exactly when and where the first marinade for fish appeared. However, scientists are sure of what he was. It was ordinary sea water. And this happened in the era of the beginning of sea travel. The sailors probably noticed that fish last longer in seawater. Now we understand that the composition of sea water is close to brine, thanks to the salts and organic substances dissolved in it. But the discoverers acted intuitively.

Why marinate fish before baking?

Now the main task of the marinade is not to preserve the product, but to give it a special taste. Those who know how to marinate fish for barbecue are sure that this process is necessary. Of course, you can fry perch or pike in a frying pan, and noble trout is generally difficult to cook poorly. A fire gives any product a unique charm. But the marinade for fish will make the dish aromatic and rich, fully reveal the natural taste of the pulp, help form a crispy crust and nourish the fish with juice. Marinating is especially important in the case of river and lake fish, which often have a specific smell of mud. Properly prepared brine will completely eliminate it.

Choosing products

Fish is a perishable product. Safety rules are especially relevant at the height of the barbecue season, when the air temperature reaches its maximum positive levels. Before marinating fish for barbecue, you should carefully consider the choice of products. Fresh fish is best. It should be moist, not sticky, and have a normal smell. Evidence of freshness is clear eyes and bright color of gill plates. If there is an unpleasant odor coming from the gills, you should not take the fish. By the way, for this reason, unscrupulous sellers sell headless fish. This should be alarming, because the main evidence has been destroyed. The same rules apply to frozen products: absence of foreign odors, abnormal shades on the skin and flesh, good condition of the carcass. The marinade for fish kebab should also not contain ingredients that are dangerous in terms of rapid souring. Of course, owners of travel refrigerators can experiment. And those who go on a long trip without a special refrigerator should be careful.

Fish kebab: recipes for every taste

In all the abundance of recipes, there are several universal ones. The following method is suitable for almost any type of fish. The fish must be cleaned of scales, rinsed with water, and freed from entrails. If you plan to cook it with the head, the gills must be removed in advance. Large fish (salmon, pink salmon, catfish, pike perch, butterfish) need to be cut into pieces. A medium-sized fish, such as mackerel or Argentine, can be spread along the spine. Marinade for fish kebab is prepared from a mixture lemon juice, soy sauce, olive oil, spices and soybeans. The proportions of the products can be adjusted to your liking. It is noteworthy that if you add an excessive amount of lemon to the meat marinade, the kebab will be sour. Excess acid leaves the fish when baked. But the citrus aroma remains.

After 2 hours the fish will be ready for baking. It can be strung on skewers or skewers and fried over coals. Many people prefer to cook fish kebab on the grill. For taste and beauty, the pieces can be supplemented with chopped vegetables, olives, and plum halves. And if you add large shrimp to the fish, you get a real delicacy.

Products for fish marinades

A huge number of ingredients are suitable for barbecue brine. This is probably why the process of preparing barbecue is so attractive to virtuoso cooks of both sexes. To make it easier to fantasize, let’s consider the main properties of products that can be added to the marinade.

Olive oil penetrates very quickly into the pulp, helps spices absorb, and promotes the formation of a crust when baking.
Lemon, lime, orange juice saturates with citrus aromas, softens the pulp.
Cream ideal for dry and low-fat varieties, making them softer and more aromatic.
Ghee butter eliminates the smell of mud, promotes the formation of a crispy crust.
Juices of apple, grapes, pineapple They add piquant notes and quickly marinate even large pieces.
Plum puree Suitable for dry varieties.
Red and white wine marinates the fish, saturating it with aromas.

There is absolutely no need to add vinegar to fish. It's better to drop some sour juice. You can add any herbs and spices to the marinade, homemade adjika, tomato juice, pieces of vegetables and mushrooms.

Marinade recipe for red fish: grilled salmon

Cut the salmon into portions, add salt on both sides, sprinkle olive oil. Add a few sprigs of lemongrass and basil. Slice the lemon thinly and place a piece on each steak. This marinade will completely saturate the fish in 4 hours. And it is best to bake it on a grill over hot coals.

Marinade recipe for river fish: pike on the fire

Remove the skin from the pike and flatten it along the spine. Carefully cut the fillet into portions, pour in the mixture tomato juice and heavy cream. Add salt and spices. You can bake it on the grill or on skewers.

Marinade recipe for fatty sea fish: baked mackerel

Grate the mackerel inside and out coarse salt and pepper. Place in an enamel bowl, layering with lemon slices and onions. It is advisable to put pressure. Marinating time is 4-6 hours.

Marinade recipe for frozen fish: pangasius kebab

Pour frozen fillet pieces with highly carbonated mineral water, add olive oil, soy sauce, spices and herbs. An hour after complete thawing, the fish is ready for baking.

Subtleties of serving fish kebab

Before you marinate fish for barbecue, you should take care of how to serve it. Fish that has been baked on skewers or skewers is usually served on them. On the table, the baked dish looks great in combination with leafy greens, seasonal vegetables, and homemade pickles. Greenery always decorates the fish. Etiquette rules allow eating fish kebab with your hands.

Any fish on the grill turns out very satisfying and flavorful. The amazing taste of this product is explained by the fact that it is pre-soaked in a special marinade and then fried for a short time. charcoal. It is worth noting that to prepare such a dish it is advisable to use only. After all, this is the only way you will get a juicy and high-calorie lunch.

Delicious and quick cooking of fish on the grill

Required ingredients:

fresh or frozen mackerel (you can also take salmon or trout) - 4-5 pcs.;
tomato pickle - 1 glass;
high fat mayonnaise - 2 large spoons;
fine sea salt - 1 small spoon;
bay leaf - 1-2 pcs.;
fresh greens - 2 bunches;
ground black pepper - a couple of pinches;
leek - 1 bunch;
any spices and seasonings - to taste.

Main ingredient processing process

Grilled fish turns out tasty and juicy only if you use fatty varieties of this product. You can, for example, purchase several pieces of fresh mackerel, which is ideal for cooking over charcoal. The fish must be rinsed, cleaned of all entrails, tail, fins and head, and then cut into 2-3 pieces.

Marinade preparation process

In order for the fish on the grill to be aromatic, it must be soaked in a homemade marinade. To do this, you need to mix 2 large spoons of mayonnaise, 1 glass of tomato brine, ground black pepper, chopped fresh herbs and leeks in an enamel bowl. It is also recommended to add chopped bay leaves and any herbs and spices to the sauce to taste.

Fish marinating process

The processed and chopped mackerel must be placed in a pan, and then completely filled with the previously prepared marinade. After this, mix the ingredients with your hands, cover with a lid and leave aside for 3-4 hours. During this time, the fish will absorb the aromas of the sauce and become more juicy and tasty.

How to cook on the grill

After the above-mentioned time has passed, you can safely start lighting a fire. It is recommended to do this in a barbecue on which the grill is installed well. It is worth noting that for more instant cooking fish dish It is advisable to use only birch or oak firewood (ready-made coals are also available). After all, they are the ones who are able to provide the intense heat that is necessary for instantly frying mackerel.

As a rule, fish cooks on the grill for 20-26 minutes. But if the coals are not too hot, then this time should be increased by another quarter of an hour.

Proper serving to the table

The finished fried mackerel should be carefully removed from the grill using tongs, and then placed on a large plate, the surface of which is recommended to be covered with fresh green salad leaves. This delicious dish made over coals must be served with a light side dish in the form of fresh vegetables and herbs. However, fish can be presented to guests along with mashed potatoes, boiled rice, pasta, etc.

14.05.2015

Fish on the grill - delicious dish for a picnic in nature. Spring has finally arrived, and I want to spend more time outside the house, so today I will tell you how to cook fish on the grill for a picnic. When I started preparing for the barbecue, the question arose of what kind of fish could be cooked on the grill. After reading recipes and grilling tips from different culinary masters, I concluded that it would be best suited sea fish with dense meat and few bones. The Mediterranean fish dorado and sea bass are considered ideal, differing mainly only in shape. But if you cook them whole, which is what is required for a dish on the grill, then the sea bream has a more pronounced taste and the aroma of the sea is stronger. Therefore, my choice fell, of course, on the sea bream. However, for a fish dish on the grill, mackerel, small trout, carp, and even herring are suitable. Therefore, the choice is yours. And cooking fish on the grill begins now.

Ingredients

- 2 pieces, 200-250 g each (I have Dorada)
- 1 PC
- 4-6 sprigs each (dill, thyme, etc.)

Cooking method

Grilled fish is very tender, juicy, smoky and crispy. And grilled dorado will amaze you with its great taste. The simplicity of preparing this dish lies in the fact that barbecue fish, in principle, does not need marinade. But we will still let her lie with the herbs for half an hour. To do this, preferably at home, wash the sea bream, gut it and cut out the gills (it’s better to ask the seller to do this). We make about 3 deep cuts on each side. This way the fish will cook inside faster, and the salt will get into the depths of the meat.

Salt and pepper the fish well on each side and rub the spices into the skin and cuts.

Wash the herbs and lemon. We cut the lemon into thick rings, and divide the greens into 2 equal bunches. We place lemon in an even layer in the belly of the fish, and bunches of greenery horizontally on top. If the lemon slices do not fit, you can cut them into halves.

The marinade for fish on the grill is ready, you can cover it with something or wrap it in foil and leave for 30 minutes.

After the time has elapsed, the grill should already be prepared: the coals should give a MUCH heat, and the grate should already be heated. Fish on the grill is very easy to cook, but to prevent the fish from sticking to the metal, you need to preheat it and then grease the entire grill with olive oil. To do this, take a silicone brush, soak it in oil and carefully process the metal grate. Now we also grease the fish itself with olive oil on both sides. We place the dorado on the grill so that it is within the grill.

Press down with a second grill, also heated and oiled, so that the fish is held tightly inside.

Fry the dorado on the grill for 15-20 minutes, turning it over to the other side every minute. While frying, you can squeeze a little lemon juice on the fish. Another trick: to prevent the skin from sticking, after 8 minutes you can begin to slightly lift the grates, then put them in the reverse position.

Bring the dorado to the desired goldenness and remove from heat. I don't like to fry too much because the fish meat will lose its juices and become dry.

Fish on the grill is ready when the meat separates from the bones by itself and without effort. Of course, you shouldn’t eat herbs and lemon from the belly. Place the sea bream on plates and serve with a slice of lemon.

Fish on the grill. Brief recipe

At home we prepare the ingredients: gut, remove the gills and wash the fish, wash the herbs and lemon.
Already in nature, we make 3-4 deep cuts on the sides of the carcasses.
Salt and pepper the fish on both sides, rub the spices into the carcasses and cuts.
We cut the lemon into thick circles, divide the greens evenly in half and place them in the bellies of the fish.
Wrap the fish, for example, in foil and leave to marinate for 30 minutes.
During this time, prepare the barbecue: the coals should give a MUCH heat, the grate should be well heated.
After the time has passed, grease the fish and grill well with olive oil.
Place the fish on the grill, cover the second one on top and press it so that the carcasses hold tightly.
Fry the fish on the grill for 15-20 minutes, turning it over to the other side every minute.
Remove the grates from the heat. Cooked fish on the grill should easily separate from the bones.

Now you know how to cook dorado on the grill, which will go perfectly with juicy ones. It's very fast, simple and useful! Enjoy your meal!

5 stars - based on 1 review(s)

Making fish shish kebab from pollock is very simple and, most importantly, quick. This fish is known to everyone. It's quite juicy and good for different dishes. But pollock is low in fat, and therefore not many will think of using it for fish kebabs.

However, I still decided to try cooking pollock on a grill and coals. Delicious recipes always born in culinary experiments.

For the fish kebab you will need:

Pollock - 5-6 pieces of tails
Lemon
Garlic - 6 cloves
Universal seasoning for fish
Coriander
Vegetable oil - 8 tablespoons.

Recipe for pollock shish kebab on the grill

1. Place the tail parts of the fish in a plastic container. Squeeze lemon juice onto them.
2. Cut the zest and squeezed pulp of the citrus fruit into several slices, remove the seeds and place on the fish.
3. Mix grated garlic with oil, seasonings and salt. Pour the prepared mixture into a container for pollock.
4. Roll the fish pieces a little in the resulting butter sauce, then cover with a lid and put in the refrigerator.
5. You need to marinate this fish, like meat, for 10 or 12 hours.

It is convenient to cook pollock in a greased grill vegetable oil, turning every 5-7 minutes. As soon as the pieces crack a little along the skin, keep them over the coals for another 5 minutes - that’s all. To make it more fun to wait for delicious food at a picnic, prepare chicken and pineapple pizza for a snack in advance.

Pollock fish kebab is excellent when cooled, almost cold. Therefore, it is better to marinate fish in the evening, cook it in the morning, and serve it at lunch or afternoon snack.