How to cook river fish on the grill. Skewers of fish in a Caucasian way. Grilled fillet.

You know, but a grill is a unique and useful thing, and it doesn’t matter what time of the year it is always good to cook goodies with a crispy crust, ideally baked, with or without sauce, dietetic and more nutritious. Especially tasty and juicy fish in foil on the grill.Ordinary crucian carp or exquisite red fish - all is well, the most important thing is a selection of a good and proven recipe, which is what we, in fact, will do with you.

Ingredients:

Fish

Onion

Tomatoes

Spice: salt, ground black pepper.

How to cook juicy fish on the grill

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

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

3. Top with sliced \u200b\u200bonions and a slice of tomato.

4. Pack the fish in foil.

5. We fry the fish in foil, on the grill, in the grill, until cooked. About 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. Insofar as red fish on the grillthis is the height of pleasure. It's all about seasonings that it’s better not to buy in a pack, such as “for fish” and so on, but to assemble and mix yourself.

Salmon steak peeled, 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, can be white or black. The second seasoning is lemon: sugar, lemon zest, salt and sugar, pepper, turmeric and dried onions, and garlic.

Pickle steaks for several hours in two seasonings. We put it on the grill when there are coals and fry for several minutes on both sides. Sprinkle with lemon juice before serving.

Recipe: Grilled salmon in a marinade with vegetables.

A dish like red fish on the grillwith 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 is a pair of prongs.
Green onion, feathers - 5 pieces.
Carrot and celery stalk - 1 each.

Good fish in foil on the grill It turns out when, when it is correctly marinated. Therefore, we put the salmon steaks for half an hour in the refrigerator, bay with soy sauce. Shred greens and garlic, strips, medium thickness, we will cut peeled carrots and celery.

Melt the butter a little to make it soft. Mix it with herbs and seasoning. With this thick sauce we spread the fish, marinate for half an hour. Now put the vegetables on top, wrap in foil, put on the wire rack for 15-20 minutes. After, the dish is ready to serve.

Recipe: Spicy grilled fish.

Sure, red fish on the grill- This is good, but something cheaper will turn out fine if you use an interesting piquant marinade.

Steaks of fish - 4 pieces. Fish can be absolutely any, and pingasius, and hake, and ordinary, but fleshy crucians, though you have to get most of the bones out of them.
Hot chili peppers - a pinch.
Caraway seeds - a pinch.
Olive oil - 2-3 tablespoons.
Soy sauce - 3 table boats.
Garlic - 3 cloves.
Grated ginger root - 1 tablespoon.
Sour cream - 3 tablespoons.
Dill, parsley or basil - half a bunch, you can all the greens together.

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

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

Skewers of fish - a real delicacy. It is appropriate in a camping trip, and at a secular party, and in a cozy city cafe. The debate about how to pickle fish for barbecue has not subsided for many years. But in a dispute, as you know, truth is born - in the form of many new recipes. Almost all fish quickly pickles, saturated with the necessary tastes and aromas. Unlike meat, it is pickled very quickly. And such difficulties, as, for example, with lamb, almost never arise. Preparing fish for baking is a responsible process. But do not be scared. After all, even a novice who knows some simple secrets can easily cope with this process.

In the footsteps of ancient mariners, 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 mastering their bowels. In those ancient times, when thickets of forest inhabited by animals, scared people, lakes and rivers have already become their relatives. Less fishing tools were required than for hunting, and it was easier to make them. Of course, it was not the inhabitants of the Stone Age who thought of marinating, but their descendants, but people began to cook fish over a fire and dry in smoke in time immemorial. When and where the first marinade for fish appeared is not known exactly. However, scientists are sure of what he was. It was ordinary sea water. And it happened in the era of the beginning of sea voyages. Probably, the sailors noticed that in the sea water the fish is stored longer. Now we understand that the composition of sea water is close to brine, thanks to the dissolved salts and organic substances in it. But the discoverers acted intuitively.

Why pickle 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 pickle fish for barbecue are sure that this process is necessary. Of course, you can fry perch or pike in a pan, and noble trout is generally difficult to cook poorly. Bonfire 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 crisp and nourish the fish with juice. Pickling is especially important in the case of river and lake fish, which often has a specific smell of mud. A properly prepared brine will completely eliminate it.

Choosing Products

Fish refers to perishable foods. Safety rules are especially relevant in the midst of barbecue season, when the air temperature reaches maximum positive levels. Before pickling fish for barbecue, you should carefully consider the choice of products. Fresh fish is best. It should be moist, not sticky, have a normal smell. Evidence of freshness - clear eyes and bright color of gill plates. If an unpleasant odor comes from the gills, you should not take fish. By the way, for this reason unscrupulous sellers sell headless fish. This should alert, because the main evidence has been destroyed. The same rules apply to the frozen product: the absence of extraneous odors, abnormal shades on the skin and pulp, and a good condition of the carcass. Marinade for barbecue from fish should also not contain dangerous ingredients in the sense of quick souring. Of course, road refrigerator owners can experiment. And those who go on a long trip without a special refrigerator should be careful.

Skewers of fish: recipes for every taste

In all the abundance of recipes there are several universal recipes. For almost any kind of fish, the following method is suitable. The fish must be cleaned from scales, washed with water, freed from the insides. If you plan to cook it with your head, the gills need to be removed in advance. Large fish (salmon, pink salmon, catfish, pike perch, butter) should be cut into pieces. Medium-sized fish, such as mackerel or Argentinean, can be spread out along the spine. Marinade for barbecue fish is prepared from a mixture of lemon juice, soy sauce, olive oil, spices and soy. Proportions of products can be selected to your liking. It is noteworthy that if an excessive amount of lemon is added to the meat marinade, the kebab will be sour. When baking, excess acid leaves the fish. But the citrus flavor remains.

After 2 hours, the fish will be ready for baking. It can be strung on skewers or skewers and fried over coals. Many prefer to cook kebabs of fish on a wire rack. For taste and beauty, the slices can be supplemented with chopped vegetables, olives, halves of plums. 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 cooking process of barbecue is so attractive for virtuoso cooks of both sexes. And to make it easier to fantasize, consider the basic properties of products that can be added to the marinade.

Olive oil it penetrates the pulp very quickly, helps the spices soak, and contributes to the formation of a crust during baking.
Lemon, Lime, Orange Juice saturates with citrus aromas, softens the flesh.
Cream Ideal for dry and non-greasy varieties, making them softer and more aromatic.
Ghee eliminates the smell of mud, contributes to the formation of a crisp.
Juices of apple, grape, pineapple add spicy notes, quickly marinate even large pieces.
Plum puree suitable for dry varieties.
Red and white wine pickles fish, saturating it with aromas.

Add vinegar to the fish is completely unnecessary. Better to drip sour juice. In the marinade, you can add any herbs and spices, homemade adjika, tomato juice, slices of vegetables and mushrooms.

Red fish marinade recipe: grilled salmon

Cut the salmon in portions, salt on both sides, drizzle with olive oil. Add a few sprigs of lemon sorghum and basil. Thinly slice the lemon, put into a piece on each steak. Such a marinade completely saturates the fish in 4 hours. And bake it best on a grill over hot coals.

River fish marinade recipe: pike at the stake

Pike free from skin and plastovat along the spine. Gently cut the fillet into portions, pour over tomato juice and fat cream. Add salt and spices. You can bake on the grill, and on skewers.

Marinade Recipe for Oily Sea Fish: Baked Mackerel

Rub the mackerel inside and out with coarse salt and pepper. Fold in an enamel dish, layered with lemon slices and onions. It is advisable to put oppression. Pickling time - 4-6 hours.

Frozen Fish Marinade Recipe: Pangasius Kebab

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

The subtleties of serving barbecue fish

Before pickling fish for barbecue, you should take care of serving it on the table. Fish that is baked on skewers or skewers is usually served on them. On the table, a baked dish looks great in combination with leafy greens, seasonal vegetables, homemade pickles. Always greens fish with greens. Etiquette rules allow you to eat kebab of fish with your hands.

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

Tasty and fast cooking fish on the grill

Essential Ingredients:

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

The process of processing the main ingredient

Fish on the grill is 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 on charcoal. The fish needs to be rinsed, cleaned of all the insides, tail, fins and head, and then cut into 2-3 parts.

Marinade process

In order for the fish on the grill to be aromatic, it must be soaked in a self-prepared marinade. To do this, mix 2 large spoons of mayonnaise, 1 cup of tomato brine, ground black pepper, shredded fresh herbs and leek in an enameled bowl. It is also recommended to add chopped bay leaf and any seasonings and spices to taste to the sauce.

The process of pickling fish

Processed and chopped mackerel must be put in a pan, and then completely pour it with the previously prepared marinade. After this, the ingredients must be mixed by hand, cover and left aside for 3-4 hours. During this time, the fish will absorb the aromas of sauce, become more juicy and tasty.

How to cook on the grill

After the above-mentioned time, you can safely begin to light a fire. It is recommended to do this in the grill, on which the grill is well installed. It is worth noting that for faster cooking of a fish dish, it is advisable to use only birch or oak firewood (you can cook coals). After all, it is they who are able to give a strong heat, which is necessary for instant frying of mackerel.

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

Proper serving

Ready fried mackerel should be carefully removed from the grill using cooking tongs, and then put on a large plate, the surface of which is recommended to cover with fresh leaves of green salad. Serving such a delicious dish made on charcoal is necessary along 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

Barbecue fish - 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 which fish can be cooked on the grill. After reading the recipes and grilling tips of various culinary masters, I concluded that sea fish with dense meat and a small amount of bones is best. Ideal are the Mediterranean fish of sea bream and sea bass, differing mainly in shape. But if you cook them whole, which is required for a dish on the grill, then the dorada has a more pronounced taste and a stronger aroma of the sea. Therefore, my choice fell, of course, on the dorada. However, for a fish dish on the grill, mackerel, and small trout, and carp, and even herring are suitable. Therefore, the choice is yours. And the preparation of fish on the grill begins now.

Ingredients

- 2 pcs each 200-250 gr (I have Dorada)
- 1 PC
- 4-6 branches (dill, thyme, etc.)

Cooking method

Grilled fish - very tender, juicy, with smoke and crisp. A grilled dorado will amaze you with its great taste. The simplicity of cooking this dish is that barbecue fish, in principle, does not need a marinade. But we still let her lie down with herbs for half an hour. To do this, preferably at home, to my dorada, we gutted it and cut out the gills (it is better to ask the seller to do this). We will make 3 deep cuts on each side somewhere. So the fish will bake faster inside, and the salt will fall into the depths of the meat.

Well salt and pepper the fish on each side and rub the spices into the skin and cuts.

Washing herbs and lemon. Cut the lemon into thick rings, and divide the greens into 2 equal bundles. We put lemon in the abdomen of the fish with an even layer, and horizontally bunches of greens on top. If the lemon circles 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 it for 30 minutes.

After a lapse of time, the brazier should already be prepared: the coals should give a slight heat, and the grill should already be heated. Fish on the wire rack is very easy to prepare, but to prevent the fish from sticking to the metal, you must first heat it up and then grease the entire wire rack with olive oil. To do this, take a silicone brush, soak in oil and carefully process the metal grill. Now, just as well, lubricate with olive oil and the fish itself on both sides. We put the dorado on the grill so that it is within the barbecue.

Press the second grate, also heated and oiled, so that the fish is held tightly inside.

Fry the dorado on the grill for 15-20 minutes, turning it to the other side every minute. During frying, you can squeeze a little lemon juice on the fish. Another trick: to prevent the peel from sticking, you can start to raise the grilles a little after 8 minutes, then put them in the opposite position.

We bring the dorado to the goldenness you need and remove from the heat. I don’t like to fry too much, because fish meat will lose juice and become dry.

Fish on the grill is ready when the meat itself and without effort is separated from the bones. Herbs and lemon from the abdomen, of course, are not worth it. We spread the dorado on plates and serve with a slice of lemon.

Fish on the grill. A quick recipe

We prepare the ingredients at home: gutting, removing the gills and washing the fish, washing 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.
Cut the lemon into thick circles, divide the greens evenly in half and put them in the fish’s belly.
Wrap the fish, for example, in foil and leave to marinate for 30 minutes.
During this time we prepare the barbecue: the coals should give a slight heat, the grill should be well heated.
After time, well grease the fish and grill with olive oil.
We put the fish on the grill, cover the second one from above and press it so that the carcasses are held tight.
Fry the fish on the grill for 15-20 minutes, turning it on the other side every minute.
Remove the grills from the fire. Ready fish on the grill should be easily separated from the bones.

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

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Cooking fish skewers from pollock is very simple, and most importantly fast. This fish is known to everyone. It is quite juicy and good for different dishes. But there is little fat in pollock, and therefore not many people will think of using it for fish kebab.

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

For fish kebab you will need:

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

Pollock kebab recipe on the grill, on the grill

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

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

Alaska pollock fish skewers are excellent in a cooled, almost cold form. Therefore, it is better to pickle fish in the evening, cook in the morning, and serve on the table at lunch or afternoon tea.