How to barbecue river fish. Rare and gourmet fish

25.07.2019 Desserts and cakes

Step by step recipes cooking fish on the grill on skewers, a wire rack, in foil: how to cook lula kebab from fish on the grill, bake it whole, with steaks or in the form of a barbecue

2018-04-30 Oleg Mikhailov

Grade
recipe

1578

Time
(min)

Servings
(people)

In 100 grams ready meal

14 gr.

9 gr.

Carbohydrates

2 gr.

105 kcal.

Option 1: Grilled fish - quick recipe

Exactly white pepper considered more suitable for fish. If you really don't have a minute to go through your spice collection, use black, or even ready mix for fish dishes.

Ingredients:

medium sized lemon;
white pepper;
coarse salt;
six salmon steaks;
olive oil.

How to quickly cook fish on the grill

Be sure to completely defrost the fish, rinse and dry, blotting with a clean cloth. Arrange the slices tightly in any shallow container.

Scald the lemon and cut in half. Season the fish with salt and pepper, turn over and process the reverse side of the slices in the same way. Water evenly citrus juice by squeezing it straight onto the steaks.

Do not water, but spray the fish with oil. Just dip your fingertips into a saucer and shake off the droplets on the salmon, you can smudge them a little, but this is not necessary. Leave to marinate for ten minutes.

Wipe a clean barbecue grill with the tip of a cloth dampened with oil. Arrange the steaks quite tightly, but remember that they will flatten a little when you zip the wire rack.

Fry the salmon for about seven minutes per side, with sufficient heat. It is better to have more of it, and you will turn the fish over before it dries over low heat.

Option 2: The classic recipe for grilling fish fillets on the grill

Salmon or sturgeon pulp is no worse for barbecue, but it is better not to replace olive oil. It is very good if you soak a portion of the oil before adding it in the freezer, it is believed that thanks to the cold oil, the marinade will saturate more. upper layer pulp.

Ingredients:

tuna (fillet) - six hundred grams;
a quarter of a lemon;
three small onions;
olive oil;
salt, half a spoonful of herbs and pepper.

A step-by-step recipe for cooking fish on the grill

Defrost the tuna, but not completely, let the pulp be a little hard, so it is more convenient to work with it. Cut the fish into slices, the correct size for fish kebab- 4x2 centimeters.

Cut the lemon first across, then any of the parts in half - it’s more convenient not to skip and remove the seeds from the fruit. Having squeezed out the juice, scrape the pulp into the cup with the edge of a knife, being careful not to touch the denser partitions. Do not strain the juice.

Fold the tuna slices into any container, pour over the juice and sprinkle with spices and salt. Add the lemon pulp, stir, pouring in the oil just before the end. We withstand, along with ordinary kebab dry marinating, about three hours in the refrigerator.

Cut the onions without husks into four parts each, do not dissolve into thinner "scales". We string the pickled fish, alternating with onion slices. We bake over coals, carefully extinguishing the flames. Readiness criterion, as in the usual meat dish, light blush on the slices and a fully baked middle.

Option 3: Saltwater fish on the grill in foil

Any low-fat saltwater fish will do, and from freshwater fish - large pike perch. The pulp of pepper will perfectly replace lemon or tomatoes, and you can invite exotic lovers to baked fish with pineapples.

Ingredients:

whole cod carcass - about a kilogram;
garlic;
three tablespoons of sunflower oil and 50 grams of butter;
spices for fried fish;
salt;
half a fresh bell pepper;
chopped parsley - one spoon;
small lemon.

How to cook

Warm oil (slightly higher room temperature) pour into a bowl, add salt and spices, based on the weight of the fish, crush the garlic with a press. Stir, let the marinade soak in its own aroma, while gutting and cleaning the fish.

Separate the head from the carcass with a knife, cut off the fins to the very flesh, and scrape off the skin from the scales. Please note that for ease of use, the carcass should not be completely thawed. Cut off the tail, rip the abdomen and rinse after removing the insides.

After wiping, place the fish on cutting board and on one side with a sharp knife, make four transverse cuts in the pulp all the way to the ridge. Flip the cod over and cut the fillets in the same way, but making cuts not opposite opposite ones, but between them, as if in a checkerboard pattern.

On all sides, also inside, we rub the fish with marinade, let it rest for a quarter of an hour. Cut off the zest from the lemon, dissolve the pulp into thin circles, chop the herbs, cut the sweet pepper into slices.

Stuff the cod from the inside with greens and lemon, carefully fit the slices of pepper into the side cuts.

Spread the foil in three or even four layers. Cut about a third of the butter with a knife on foil and press with a stuffed carcass. Cut the rest of the butter into thin slices and spread over the fish.

Wrap the foil tightly and wrap the cod around it. Place the roll on the barbecue grill and secure it securely. We fry the fish for no longer than 25 minutes, the only exception is if the gutted and decapitated fish weighs more than a kilogram.

Option 4: Spicy fish on the grill in bacon

The offered variety is not the only one, you can choose almost any white fillet... If you bake pangasius, then it is better to choose bacon with a minimum of layers of bacon, the fish is already quite fatty. Serve with the same sauce you used in the marinade or wasabi.

Ingredients:

pangasius (fillet) - six hundred grams;
two-hundred-gram package of bacon sheets;
medium-sized lemon;
salt;
any spicy sauce without tomato;
a quarter cup of dry white vermouth;
an incomplete spoonful of herbs in any proportion.

Step by step recipe

Without defrosting completely, cut the fish into slices no thicker than a centimeter. Place in a colander and cover with a plate, let it thaw slowly. Then rinse it and wait until the moisture drains, additionally blot it with a towel.

Mix vermouth with juice from half a lemon, add half a spoonful of salt and all the spices. Stir, then adding the sauce, be sure to taste with the tip of your tongue, bring the marinade to an acceptable pungency.

Pour the fish with marinade and mix thoroughly in it, keep it in the cold for about half an hour, while preparing the coals.

Three or four fish slices, depending on the thickness, without removing the remnants of the marinade, wrap in bacon. Lay out on the wire rack and press the rolls tightly with the second part. Fry over medium coals until a bright blush on bacon.

Option 5: Stuffed fish on the grill mackerel recipe

The calculation of the products is given for one carcass, but if you only have a large grill for the barbecue, it is better to cook a couple at once, laying them with their backs facing each other. So the fish will be baked more evenly and, believe me, no matter how much the finished dish comes out, not a piece will remain from it.

Ingredients:

large mackerel carcass - up to a kilogram;
pepper, garlic and salt;
half a glass of chopped curly parsley;
lemon;
onion, purple;
olive oil.

How to cook

Dry the thawed and washed fish. Use scissors to cut off all the fins and shorten the tail. Rip open the abdomen with the edge of a knife and gut the fish, remove the gills, and rinse the carcass very well.

Cut half the lemon and the whole onion into semicircles. Before doing this with citrus, try to chew a piece of zest, if it is bitter - cut the entire layer to pulp. Pour oil into a small cup and finely rub the garlic, add a pinch of salt and stir thoroughly. Let it infuse while we stuff the fish.

Chop the parsley, squeeze a little lemon juice onto it, add a little salt and pepper. We add a part of the onion, disassembled into separate slices, and also let it brew for a short time.

We rub the fish from the inside, and from all sides on the skin, salt, and then pepper. Stuff with herbs, put chopped lemon and onion inside. Don't use too much, better stay.

The fish needs to lie in this form for a very short time, so that the filling settles slightly. Next, we put it on a greased grate, close it tightly and set it on the grill.

The subtlety of this recipe is in the periodic greasing of fish, infused with garlic oil. As the mackerel roasts, turn it over and lightly moisten with oil. This should be repeated at least three times.

Option 6: Delicate grilled fish - salmon in wine marinade

The choice of wine for the marinade, it would seem, opens up unlimited possibilities. In practice, it is enough to restrict ourselves to the most simple sort, in any case, if you are going to cook a dish over coals.

Ingredients:

one and a half kilograms of fillet of any salmon;
a glass of low-calorie mayonnaise;
salt and white pepper;
incomplete glass of white, table, wine (dry, from pure grapes).

Step by step recipe

Fillet, thawed and washed, soak from moisture. Salt and pepper, add wine. We withstand a quarter of an hour and drain the liquid. Do not throw it away, it will come in handy a little later.

Add mayonnaise to the fish, mix, marinate in it for up to an hour and a half. We string on skewers loosely, washing off excess mayonnaise. We fry for about five minutes on medium charcoal, then sprinkle abundantly with wine and, turning, bring the salmon to readiness for another ten minutes.

Option 7: Carp in foil with sour cream - river fish on the grill

The dish, if you follow the recipe exactly, will be juicy and slightly ruddy. For the sake beautiful crust you can unfold the foil and fry the fish like this for a while.

Ingredients:

sour cream of 20 percent calories - a full glass;
two onions;
carp weighing half a kilogram;
a glass of chopped dill;
spices for grilled fish, mild.

How to cook

Dissolve the peeled onions into rings, thinner. Add salt and season with spices. Chop the washed greens into smaller pieces, you don't have to dry them, just shake off the moisture from the leaves, combine with onions and rub thoroughly with a mixture of gutted carp.

After keeping in the first marinade for up to half an hour, pour in sour cream and leave in it for another hour. Wrap the marinated carcass in foil

It is better to bake carp not in a double-sided "cage" with handles, but freely laying it out on a regular wire rack. Cook fish over moderate heat, ideally turning it over only once.

Option 8: Lula kebab from fish on the grill

This dish, of course, has its own name, but we left the more familiar one. Do not use fillets for minced meat oily fish, it will not keep its shape and will fall off.

Ingredients:

boiled rice- three spoons;
a pound of white fish fillet;
a small spoonful of grated nutmeg and soy sauce;
a handful of chopped onion feathers;
fresh egg;
a quarter glass of milk;
a slice of dried loaf;
a spoonful of dried basil.

Step by step recipe

Slowly, without using any forced methods, thaw the fillets in a colander over a bowl or sink. Be sure to cover the fish with a plate without letting it dry. Grind, setting the knives for coarse chopping in the meat grinder.

Stir the minced meat with salt and add the loaf soaked in milk, pour in the soy concentrate, sprinkle with nutmeg and basil.

First we release the egg into a cup and make sure it is fresh. Salt, stir with a fork and pour into the minced meat. Stir the mass again, adding chopped onion greens. The last is to add rice to the minced meat. Bring to homogeneity, stirring with a spoon, and refrigerate.

Put the skewers in the form of oblong cutlets with kneaded and lightly beaten minced meat. We wrap it in foil and press it tightly against minced fish... We bake for no longer than ten minutes, then unfold over a plate. Do this carefully, if the minced meat begins to fall off the skewer, it is better to wrap it again with foil and bake for another ten minutes in it. If the minced meat is holding tightly, as it should be, brown the treat over high heat.

Fish dishes are very healthy, and if cooked on the grill, it is also very tasty. They can be eaten by people on a diet and those who care about their health. Many do not know how to marinate fish for grilling on the grill so that it is no worse than the usual kebab.

Fish preparation

Chilled carcasses are best. They are easier to prepare. However, frozen fish should not be ignored. If you defrost it properly, it will be just as good.

The carcass of the fish should be transferred from freezer in the refrigerator for about 10-13 hours. It is best to do this in the evening, and in the morning you can start cooking. This method will allow the fish to keep everything. taste qualities and shape when frying.

After defrosting, the carcass should be well rinsed in cool water and start cutting. First of all, the head, large fins (including the tail) are removed. After that, the insides are removed and everything is rinsed with water again.

After these procedures, the fish can be left in this form (if you plan to fry it whole), cut into pieces (frying steaks) or milled (cooking barbecue).

When thinning, it is important to remove all bones, even very small ones. Sometimes this is problematic, so chefs recommend choosing fish with the least amount of bones. And after that, the resulting fillet is cut into pieces of the required size (the best option is 5 cm).

When cooking steaks, the fish is cut into 3 - 4 cm pieces, so they are better fried.

Fish steaks are best served with herbs and sauces

Marinade recipes

There are many recipes for marinating fish for barbecue. With this preparation, the fish acquires unusual taste and aroma.

The classic way

For cooking, you will need the following products:

2 onions;
1 small lemon;
3 garlic cloves;
spices and seasonings to taste.

You can prepare the marinade according to the instructions.

Peel and cut the onion into rings or half rings, depending on the size of the onions. Place it in a high-rimmed plate and remember it with your hands until it juices.
Using a special press or grater, chop the garlic and mix it with the onion.
Sprinkle everything with spices. Chopped greens can be added if necessary.
Mix everything and rub the fish.

Then leave it on for about 2 to 3 hours. This time is enough for the meat to marinate well. Then you can start frying on the wire rack.

The main thing is not to overexpose the fish, otherwise it will begin to sour, and in general the dish will not taste very good.

Dry pickling method

This marinade is suitable for red fish.

Required Ingredients:

2 pcs. sweet bulgarian pepper;
2 red onions;
1 chilli pod;
1 lemon;
a small bunch of parsley and cilantro;
90 ml olive oil;
spices.

The marinated fish should be left for 2 - 2.5 hours.

Finely chop vegetables and herbs or pass through a meat grinder.
Add spices and oil to the resulting mass.
Mix everything and rub the pieces of fish.

In order for the marinade to saturate the meat better, it is necessary to cut the skin with a sharp knife.

After that, you can fry the dish on the grill in a wire rack or foil.

If the fish is marinated and fried whole, then it is better to serve it on the table without cutting. In this case, the dish is best decorated with lemons and fried vegetables.

"Liquid" marinade

This method is most suitable for river fish, because it interrupts the pronounced smell from the carcass.

For cooking you will need:

1 medium lemon;
200 - 250 ml of still water;
85 ml vegetable oil;
1 tablespoon mustard
2 tablespoons apple cider vinegar
2 bay leaves (dried);
spices to taste.

The fish should be marinated for 2 - 3 hours.

Warm the water a little and add spices and bay leaves to it.
Rub the zest over the lemon (top only). Add it to the water and squeeze the lemon juice into it.
Mix apple cider vinegar, mustard and oil with water. Mix everything well.

V ready marinade the fish is soaked for several hours. After that, it can be baked or cooked on a wire rack.
Try to keep the bottom (white) part of the zest from getting into the marinade, otherwise the dish will taste bitter.

Marinade with white wine for fish kebab

To create such a marinade you will need:

110 g of medium fat mayonnaise;
100 ml of white wine;
spices and seasonings for fish.

This barbecue recipe is very easy to prepare, even for beginners.

Transfer the mayonnaise to a high-rimmed bowl.
Add spices and seasonings to it in the required amount.
Mix the resulting sauce with the wine and stir until smooth.

Pieces should be smeared on each side and left to taste for about 2 hours. After that, you can skewer it and fry it.

To make it easier to remove the pieces after cooking, the skewers must be greased with vegetable oil.

Marinade "Beer"

This recipe can be used to cook mackerel in the barbecue.

1 head of garlic;
100 g of sunflower oil;
60 ml beer light varieties with a low alcohol content;
spices and seasonings to taste.

You can use meat spices or all-purpose grilling spices in this recipe.

Peel the garlic and pass through a press or fine grater.
Mix the resulting mixture with spices and seasonings in the required amount to achieve the usual taste.
Rub the whole fish carcasses with a mass, and put the rest into the cleaned and washed abdomen.
Place the fish on a barbecue grill and grill, turning occasionally.
Combine butter, beer, and spices in a deep bowl and rub with the carcass mixture using a cooking brush. This must be done at each turn of the fish.

With this cooking method, care must be taken that the skin on the fish does not crack.

Fish kebabs are best fried on special wooden sticks. Pieces will not slide off from them, like from metal skewers

Salmon barbecue marinade

The amount of ingredients is calculated for about 0.5 kilograms of salmon.

1 small onion (onion);
1 clove of garlic;
half a lemon;
a small bunch of greens (parsley, dill);
50 ml olive oil;
spices at your discretion.

Before cooking, check for bones in the fillets and remove those found.

Peel the onion and garlic and cut into half rings.
Chop the herbs finely.
Cut the lemon into small wedges. Mix everything with pieces of salmon.
Mix the olive oil with the spices and pour over the fish.
Cover the bowl and let it brew for 35 minutes.
Then string the pieces on skewers and set to fry.

Care must be taken to ensure that no flame escapes from the coals, they should smolder. Remove the dish after the appearance golden brown from all sides of the pieces.

Marinating fish for barbecue gives it spicy taste, and the smoke from the coals adds a special flavor that cannot be imparted to the dish by cooking it in the oven. You can pleasantly surprise your friends and relatives with such marinade recipes.

With the barbecue season approaching, lovers of outings and cooking on open fire remember their favorite recipes for marinades and sauces, are interested in new ones, looking at modern culinary magazines and open spaces of Runet blogs.

Fish on the grill is much healthier fatty meat, and cooking takes literally a few minutes (the coals will burn out longer). The main thing is to choose correct marinade for fish, bake it and you can enjoy a delicious dish.

One of the main factors affecting the taste of the finished dish is choosing the right fish. Fatty red varieties like trout and salmon are the best. You can replace this fish with sockeye salmon or coho salmon, they are more affordable and budget-priced, but no less tasty. But it is better not to use pink salmon, the fish is already dry enough, and hot coals will dry it even more.

If the carcass of the fish is frozen, to cook it over an open fire, it must be thawed according to all the rules, otherwise the fish will fall apart during the frying process. You can defrost the carcass by placing the fish on the lower shelf in the refrigerator, laying it out in the evening. By the morning the fish will be ready to season it with aromatic spices and seasonings. At the same time, all the taste qualities of the product and an attractive appearance will be preserved.

The defrosting process can take up to 10-12 hours.

Before you marinate the fish for grilling, you need to rinse it in running water and remove what the manufacturer has left. You can cut off the head and tail, fins, cut off the edges of the abdomen. Cut a large fish in half, small carcasses - leave intact. If there is a desire, the fish can be milled at all, and a delicious soup can be prepared from the remnants of the ridge.

The most common and optimal option for cooking fish on the grill is to use a special grill. Tender fillet will cook evenly during cooking, and the grill will hold the meat. However, it is worth considering that the width of the fish should not exceed 3cm.

If you plan to cook fish on skewers or skewers, then the size of the pieces should depend on the diameter of the skewer, the larger it is, the thicker the fillet is cut. It is not recommended to cut thicker than 5 cm.

If wooden skewers are used, it is recommended to soak them in cold water at night, then they will not burn and smoke. A thin fillet of a small fish is suitable for this charcoal cooking method.

Marinades for fish

Classical

Ingredients:

Onions - 2 pcs;
Lemon 1 piece;
Garlic - 2-3 cloves;
Salt, pepper, herbs - to taste

Preparation:

Cut the onions into thin half rings, and the lemon into slices. Place the food in a bowl and gently mash with your hands until juiced.
Squeeze out a couple of garlic cloves through a special press, add salt and pepper, fresh chopped herbs to taste, spices and seasonings.
Stir and rub the fish with this mixture. If the carcass is whole, slices of lemon, onion and herbs can be put into the belly of the fish.
Marinate for up to 2-3 hours, no more, otherwise the fish will turn out sour, then cook on a wire rack.

Dry method with a piquant twist:

The fish cooked according to this recipe, after baking, turns out in a spicy "fur coat". This marinade is suitable for red fish.

Ingredients:

Red sweet onion- 2 pcs.;
Bulgarian pepper - 2 pcs.;
Chili pod - 1 pc.;
Garlic - 2 cloves;
Lemon - 1 pc.;
Some fresh herbs - cilantro and parsley;
Olive oil - 85 ml.;
Coarse salt and fresh ground pepper.

Preparing the marinade:

All vegetables and herbs are very finely chopped or scrolled through a meat grinder. Add spices and fresh herbs.
Grate dry and clean fish with the resulting mass and leave for several hours so that the fish is saturated with aroma.
In order for the spices to penetrate better, shallow grooves can be made on the skin with a sharp knife, without cutting the fillet to the ridge.
As soon as the fish is marinated, it can be baked on the grill on a wire rack or in foil.

"Liquid" pickling method

This grill fish marinade can be used to soak any fish, especially if it has a pronounced river smell. It is very tasty to bake silver carp on the grill according to this recipe.

Ingredients

Lemon - 1 pc.;
Water - 250 ml.
Vegetable oil - 80 ml.;
Mustard - a tablespoon;
Apple cider vinegar - 2 tbsp. spoons;
2 bay leaves;
A tablespoon of sugar;
A teaspoon of salt;
Freshly ground pepper;

Preparing the marinade:

Dissolve in warm water salt and sugar, add pepper and Bay leaf.
Grate lemon zest on a grater (only the colored part, the white part will taste very bitter in the marinade), add to the water along with lemon juice..
Add vinegar, vegetable oil and mustard to the marinade. It is recommended to use mustard for marinade with grains, they will give a more pronounced and bright taste fish.
Soak the fish in the prepared marinade for several hours, after which it can be baked on a wire rack or in foil.

For freshly caught fish

Freshly caught fish can be pickled quickly enough using simple ingredients and ready-made seasoning for fish, which is extremely convenient in "field" conditions.

Ingredients:

Lemon - 1 pc.;
Onions - 2 pcs.;
Seasoning for fish - a teaspoon;
A little salt.

Preparing the marinade:

Gut fresh fish, after thoroughly cleaning it from the scales. Cut off all unnecessary parts, from them and small roach you can cook the fish soup over the fire.
Season the carcass with salt and ready-made spices, rub the mixture thoroughly. Salt the fish inside and add some spices as well.
Peel the onions and cut into thick rings, without disassembling them, put them inside the abdomen. Add lemon or lime slices there for piquancy.
Transfer the fish to a bag, season with the remaining lemon, squeeze the juice into the bag, and put it in a cool place if possible for a couple of hours.
Place the marinated fish on a greased wire rack to prevent it from sticking. And bake on hot coals. Approximate baking time is 10-15 minutes on each side.

This type of fish not only has a rather fatty meat, but also has a rather specific smell. You can soften the unpleasant odor with a marinade.

Ingredients:

Mackerel - 2 fish;
Garlic - 3 cloves;
Lime - 1 pc.;
Fresh tomatoes - 3 pcs.;
A little parsley;
Salt and spices;
Vegetable or olive oil.

Cooking fish on charcoal:

Cut off the head of the mackerel, clean the inside of the films.
Cut the fish lengthwise, making an incision along the ridge, and carefully cut out the bones. Expand with a "book".
Chop the garlic and herbs, remove the zest from the citrus. Add vegetable oil, salt and freshly ground pepper to these ingredients. Grate the fish with the resulting sauce.
Cut fresh tomatoes into rings, put on one side of the carcass, cover with the second part. The larger the tomato filling, the tastier and juicier the fish will be. For reliability, you can fix the belly with the filling with toothpicks.
Cook fish on a wire rack, or bake in foil over charcoal.

Marinades give fish not only pungency and piquancy, but also unique flavoring nuances.

When preparing the marinade, it is important to consider:

♦ Salt in the marinade will prevent fish pieces from falling apart during cooking
♦ If onion is present in the marinade, then cut it finely and salt to release the juice
♦ It is better to replace vinegar with lemon juice so that the fish does not fall apart
♦ Than fresh fish, the less time it takes to marinate

The most popular fish marinade recipes

Recipes are for 1 kg of fish

Marinade for fish with white wine

Dry white wine - 300 g
Soy sauce - 200 g
Sugar - 4 tablespoons;
Fresh ginger - 100 g
Deodorized oil - 5 tbsp spoons
Greens to taste

Mix all ingredients. Coat the fish with marinade and leave to marinate for 1 hour.

Marinade with lemon

Lemon (juice and zest) - 1 pc.
Garlic - 2 cloves
Deodorized oil - 2 tablespoons spoons
Marjoram - to taste
Salt to taste

Chop the garlic. Squeeze the juice from the lemon, and finely chop its zest. Mix the ingredients, coat the fish with marinade and leave to marinate for 1 hour.

With vinegar

Vinegar 9% - 1 tbsp a spoonful of vinegar
Parsley - 1 bunch
Thyme - 4 sprigs fresh or 2 tbsp. dry spoons
Bay leaf - 2 pcs.
Bulb onions - 1 pc. (large)
Salt to taste

Chop the onion and herbs, mix with the rest of the ingredients, coat the fish with marinade and leave to marinate for 1 hour.

With sauce

Soy sauce - 2 tbsp spoons
Ground black pepper - to taste
Deodorized oil - 6 tbsp spoons
Coriander - 1 tbsp spoon
Garlic - 4 cloves

BBQ fish

Vodka - 4 tbsp. spoons
Soy sauce - 4 tablespoons spoons
Spices for fish - 2 tbsp. spoons
Ground black pepper -; taste
Garlic - 3 cloves

Chop the garlic, mix with the rest of the ingredients, coat the fish with marinade and leave to marinate for 1 hour.

Dry white wine - 150 g
Cilantro - 1 bunch
Garlic - 4 cloves
Onions - 3 pcs.
Dill - 1 bunch
One lemon juice
Ground black pepper - to taste
Salt to taste

Grilled

Red dry wine- 200 g
Deodorized oil - 4 tbsp. spoons
Provencal dry herbs - 2 tbsp. spoons
Ground black pepper - to taste

Mix all the ingredients, coat the fish with marinade and leave to marinate for 1 hour.

For smoking

2 large onions
Salt - 4 tablespoons
Vinegar 9% - 300 ml
Unrefined oil - 300 ml
Garlic - 1 head
Allspice - 3 peas

Chop the garlic and onion, mix with the rest of the ingredients, coat the fish with marinade and leave to marinate for 1 hour.

Cooking any marinade comes down to the primitive mixing of all its components. If the fish is cooked whole, then, in addition to the external sides, its belly should be filled with marinade. Pieces of fish are coated (poured) with marinade.

Although the marinade contains preservatives (salt, vinegar, sugar), it should not be stored for a long time, much less reused.

Any marinade recipe can be modified if desired. For example, remove some spice, or replace it with another. But do not replace the main ingredient (vinegar, wine, lemon juice, etc.), otherwise the dish can simply ruin.

Serving fish to an impromptu table in nature

While the fish is being prepared, it is worth taking care of the vegetable accompaniment, or rather the side dish. The taste of fish will be well set off by ordinary boiled rice, you can cook it in advance and take it with you. You can reheat rice in foil with the addition vegetable oil and greenery. Moreover, envelopes with a side dish can be prepared at home. Also, baked or boiled potatoes, grilled vegetables cooked with fish.

As a drink, fish is served with white or pink wine, soft drinks"Sour", for example Apple juice, homemade lemonade.

As a sauce, you can use mayonnaise, ketchup, soy sauce, spicy adjika, tkemali or tartar sauce.

There are dozens or even hundreds of options for cooking fish on the grill. This is a whole baked carcass, steaks, barbecue, smoking and so on. A certain type of fish is suitable for each option, then the dish will be harmonious in taste and serving.

How to choose fish for different dishes

The successful embodiment of all the culinary abilities of the person on duty at the barbecue depends on how correctly the breed is chosen. Which fish is better to grill on the grill - the one in which there are few bones and a lot of fatty meat. Lean white fish don't always work well on charcoal, but that's not a rule, but rather a warning.

As a rule, for baking whole seafood, medium-sized carcasses are chosen, which can not be pre-marinated. It is enough to salt and pepper outside and inside, add herbs. Large carcasses will take a long time to cook, and the outside of the skin may burn well, but inside it may be uncooked.

Whole carcasses are placed on a wire rack and fried on coals, first on one side, then on the other. You can make shallow cuts across so that the meat is fried faster and better, and the small bones become less noticeable while eating.

For the preparation of steaks, large carcasses, fleshy, with minimum amount bones in the back. These are easy to portion and grill quickly on a barbecue.

Meat for fish kebab is chosen in the same way. Usually they take already finished fillet, which is cut into cubes and strung on a skewer. The main condition is that the meat should be dense, not liquid. If you come across this, you can cook it in portions, but not on skewers, but on a special grid with small cells. It turns out not a kebab from fish, but something like that for goulash.

What types of fish to fry whole

Ideal for grilling sea fish of noble varieties. These are salmon, trout, chum salmon, not inferior to them sea bass, tuna. Such fish can be fried whole, if there is an opportunity to choose young small carcasses, cook steaks and barbecue.

Red fish is the queen of the picnic

The main plus of these varieties in the absence a large number bones. The meat cooks very quickly and remains juicy and tender. Below is a list of varieties that also perform well when baked with whole carcasses:

mackerel;
dorada;
haddock;
sea bream;
sea bass.

From river fish, it is better to choose medium-sized carp, bream. Pike or crucian carp are rather dry, besides, they have a lot small bones... River fish is usually not pickled; it is enough to salt and add spices. You can put fresh herbs in the belly or Provencal herbs... Seafood is also not always pickled, only if it is white and non-greasy. Of river fish, bream or breeder is good. This fish stores a lot of fat under the skin, and during cooking it impregnates the meat, which makes it very tender and even sweetish in taste. To make the carcass fried and crispy, you can coat it with mayonnaise and vegetable oil on top.

The most budgetary and simple option is the preference for mackerel carcasses other types of fish.

This fish is very fatty, fleshy, bones in the back are almost absent. It is easy to prepare fillets for baking from it. Due to the large amount of fat, the meat does not become tough and dry even after prolonged exposure to charcoal. The only drawback of the variety is its pronounced fishy smell, which not everyone likes. You can kill him by generously filling the carcass spicy herbs, especially dill and sage. Top the carcass can be poured with lemon juice.

Steak

Cooking steaks outdoors will take much longer than roasting whole carcasses. The fish must be properly cut to separate the ridge and ribs from the fillet. Here is the most profitable option- purchase of gutted tuna.

Tuna is a representative of mackerel, but, unlike the usual mackerel, it impresses with its huge size and weight up to 300 kg. Its meat in the process of life is colored pink-red. It is a medium-calorie fish with a high protein content in meat. With any heat treatment, meat remains useful for humans, therefore nutritionists and other specialists in healthy eating it is recommended to consume tuna as often as possible.

Tuna and trout are perfect for steaks

Large carcasses sea fish very easy to cut into steaks. The best option is to obtain a tenderloin with skin weighing 170-200 g. These portions are poured with lemon juice and seasoned with spices. You can cook over charcoal in just 10 minutes. It is best to cook on a wire rack, although some people prefer to cook it in foil with tomatoes, onions and zucchini.

Silver carp also shows itself well - affordable and delicious fish with tender white meat. There are not many bones in it, and a large carcass is easy to separate from the ribs and ridge. You can cook silver carp on the grill without pre-marinating... You can coat the steaks with mustard and sprinkle with herbs. Small fried carcass The whole silver carp is also very tasty.

Red fish - salmon or trout - is the most self-sufficient variety that does not require special preparations and a set of spices. Such fish can only be poured with fresh lemon juice. This is quite enough, because the taste of such fish does not need to be interrupted by spices, herbs or sauces. You can buy a whole carcass and cut into pieces of 5-6 cm, or you can buy fillets on the skin and also cut in portions. Trout and salmon are cooked on a wire rack or grill pan for a few minutes.

Shashlik

Swordfish is not a very common seafood and is more difficult to find in the store than any other. Its meat is white, moderately fat, dense. Ideal for barbecue in the classic way on skewers. You need to marinate the fish for 15-20 minutes in soy sauce, ketchup or lemon juice with spices and olive oil.

For fish kebabs, freshwater catfish is suitable. It also has few bones, and the white meat is very soft and tender. To prepare a kebab, cut the fillet into a cone or cubes so that 6-7 pieces fit on one skewer. You can make a kebab from ide, whitefish and stellate sturgeon.

Here are some rules for choosing fish:

if the carcass is purchased whole with the head, an indicator of its freshness is the light, pink or reddish color of the gills, the eyes should also be expressive, not in a cloudy film;
the scales on the carcass should be hard, dense, not crumble when touched;
smell - pleasant, light, fishy;
when buying steaks, pay attention to the density of the fillet. It should not be loose and easily separate from bones and skin;
a fresh carcass does not have yellowed areas on the abdomen;
if fish is purchased in glaze, the ice layer should not be damaged.

It is also important to pay attention to the terms and conditions of storage. Frozen products are stored at a temperature not exceeding 16 ° С, chilled products - at temperatures from 0 to + 4 ° С for only 2 days. Choosing a young, whole and fresh carcass is the key to a successful picnic.

Fresh carcass has firm flesh, smooth skin and pink gills

How to cook properly

Deciduous or fruit woods are chosen for the barbecue. Alder, apple or pear logs are ideal. Conifers are not suitable as the smell of resin can spoil the aroma of the food being prepared. So, what kind of fish to choose - we decided, we prepared a brazier, barbecue or grill pan. It remains to wait until the coals are ready and start cooking.

Some rules for grilling fish on the grill:

small fish are fried whole on a wire rack, occasionally smearing it with melted butter;
large carcasses can first be fried on both sides on a wire rack, and then baked in foil so that the meat inside is cooked well;
if flat fish is fried, for example, flounder, first put the carcass with the light side on a wire rack or frying pan, then turn over to the dark side;
shashlik from red fish varieties are cooked for 5-7 minutes;
any kebab is poured with either lemon juice, or butter, or wine diluted with water;
as a skewer for fish shashlik, wooden skewers are used, which are soaked in water for 30-40 minutes - so the meat will not stick to them;
the grill pan must be greased with oil, as well as the grill;
steaks are usually fried on both sides; portioned pieces on the skin are placed with the skin on the wire rack and do not turn over.

Fish is less nutritious and healthier than meat. In addition, it is the fish that is able to diversify the usual outdoor recreation, both adults and children love it.

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

Ingredients:

A fish

Onion

Tomatoes

Spices: salt, ground black pepper.

How to cook juicy fish on the grill

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

2. Put 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. Top with sliced rings onion 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. 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. Insofar as red fish on the grill this is 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, peeled, fresh - 1 kilogram, or as much as you need.
Ripe large lemon - 1 piece.
Condiments: bay leaf, dried parsley and dill, salt, lemon balm, pepper, you can 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 wire rack when there is charcoal and fry for a few minutes on both sides. Sprinkle with lemon juice before serving.

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 are a mixture of peppers.
Butter - 2-3 tablespoons.
Soy sauce - 5 tablespoons.
Garlic is a pair of prongs.
Green onions, feathers - 5 pieces.
Carrots and celery stalk - 1 each.

Good fish in foil on the grill is obtained when, when it is properly marinated. Therefore, we put the salmon steaks in the refrigerator for half an hour, pouring soy sauce. Chop herbs 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. By this thick sauce spread the fish, marinate for half an hour. Now put the vegetables on top, wrap them in foil, put them on the wire rack for 15-20 minutes. After that, the dish is ready to serve.

Recipe: Grilled Spicy Fish.

Of course, 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, and pingasius, and hake, and ordinary, but fleshy crucians, although you have to pull out most of the bones from them.
Hot chili pepper - a pinch.
Caraway seeds - a pinch.
Olive oil - 2-3 tablespoons.
Soy sauce - 3 tablespoons.
Garlic - 3 cloves.
Rubbed ginger root- 1 tablespoon.
Sour cream - 3 tablespoons.
Dill, parsley or basil - half a bunch, you can have all the greens together.

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

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