In spring, you are tempted to get out into nature, have a picnic, and cook some light but tasty dish with the aroma of a campfire. This includes pike on a grill on a grill: it is very easy to cook, the process does not take much time and effort, you need very few ingredients, and the result is amazing.

About the dish

Pike is a traditional Russian fish, which has been served on rich holiday tables since time immemorial. However, these days it can also become a decoration for an everyday outdoor feast. This type of fish is classified as one whose taste is good in any form: fried, baked, in the fish soup.

Iodine-rich pike meat is useful in the prevention of thyroid diseases and has a positive effect on the condition of the skin and the body as a whole. The recipe for pike cooked over charcoal on a grill allows you to reveal the rich and intense taste of this product.

To make pike cooked on a grill tasty and appetizing, it is important to follow some secrets. Chefs recommend not to completely cut the fish: do not remove the skin from it and do not cut it into small portions. This will preserve the meat's integrity and texture by simply removing the bones, backbone, head and tail.

Marinade is an essential part of the recipe. Without it, the meat will turn out dry, bland and with a weakly expressed aroma. In order to saturate the meat with marinade as best as possible, you need to make several shallow cuts over the entire area of ​​the skin. You should only marinate in plastic or enamel containers, otherwise the metal may react with acids. Before frying on the grill, you should blot the fillet with a paper towel to remove excess oil and marinade - this way the pike will not burn on the grill and will be covered with a beautiful crispy crust.

The grill grate must be well cleaned of any old oil or pieces of meat, otherwise there is a risk that the fish will stick to it. You can also lubricate the grill grate with vegetable oil. It is better to turn over and remove the pike from the grill with a clean and cold spatula, this will make it easier to stop the process of burning the flesh. To properly cook pike on a grill on a grill, you need to follow a detailed recipe with tips.

Ingredients

Servings: – +

• lemon 1 PC
• pike 1 PC
• salt, black pepper taste
• vegetable oil
• coriander

Calories: 98 kcal

Proteins: 17.7 g

Fats: 3.2 g

Carbohydrates: 1 g

1 hour. 5 minutes. Video recipe Print

Cut the pike, removing all the entrails, backbone and bones. Leave the skin on. The head and tail can also be left in place to make the fillet more stable and prevent it from falling apart.

Squeeze the juice of one lemon into a separate pan or plastic bowl, add 2 tbsp. l. vegetable oil. Season with ground black pepper, salt and coriander. Marinate the pike for 30 minutes.

Pat dry with a napkin or paper towel and fry on a grill for 25 minutes over low heat.

Before serving, you can cut the finished fish into small pieces, garnish with herbs and lemon slices.

Pike on a grill on a grill is a simple and tasty summer dish that can be easily prepared with only fish, a grill and a couple of spices on hand. It can be served on an everyday table or made the main dish of a holiday picnic. Pike baked over a fire will go well with fresh vegetables and lettuce. Do not overload the dish with a hearty side dish.

Perhaps pike shish kebab is the most versatile dish. After all, it can be prepared in absolutely any place, for example, at home, on the banks of a river or in the forest, using those simple spices and products that are on hand.

And despite the fact that Fisherman’s Day falls in July, you can enjoy juicy, tasty and tender pike kebab all year round, and not just on this holiday.

To prepare the simplest pike shish kebab, take:

• pike – 1 piece (can be replaced with ready-made fillets, but you will need 2-3 times more of it);
• butter – 100g;
• lemon – 1 piece;
• spices and salt.

• clean the fish, remove fins and bones, remove the skin from it;
• cut the fillet into small squares, about 4 centimeters each;
• transfer the future kebab into a deep bowl, sprinkle with prepared spices, leave to marinate for 20-30 minutes;
• prepare the grill, put the pieces on skewers;
• melt the butter in a shallow bowl and pour it over the pike on the grill;
• bake over coals until fully cooked;
• Serve garnished with lemon wedges.

Exotic cuisine: bacon and fish

Oddly enough, but pike cooked with bacon can easily claim to be the best dish on the table. After all, this hot, interesting kebab will satisfy any gastronomic taste.

How to cook pike on the grill? Take:

• pike – 2-3 fish;
• bacon - 1-2 packs;
• lemon – 1-2 pieces;
• sour cream – 250-300g;
• garlic – 1 head;
• greenery;
• spices, salt.

Try to choose individuals weighing 3-5 kilograms. Smaller fish may dry out during cooking, while larger fish may become tough after frying.

In addition, to prepare such fish in bacon, you will need toothpicks or harsh non-synthetic threads.

• clean the fish of scales, get rid of fins and entrails, remove the skin from it;
• remove the bones remaining in the fillet, cut into pieces;
• wash the lemon, cut in half, squeeze out the juice, add it to cold water;
• put pieces of fish into the resulting marinade (for a maximum of 1 hour);
• light the fire, take out the bacon;
• wrap each piece of fish meat with bacon and secure it with thread or a toothpick;
• put fish and meat squares on skewers, put everything on the fire;
• Rotate the skewers constantly so as not to dry out the dish (approximate cooking time is 15 minutes).

By the way, to get even more pleasure from pike on the fire, whip up the simplest sauce for it. To do this, mix sour cream, finely chopped garlic and herbs in one bowl.

Fish at the stake

Fish lovers know that there are many different recipes that allow you to cook fish in the oven, in a frying pan, and on the barbecue. However, the fastest cooking method of all is pike over a fire.

• live pike or its fillet – approximately 2 kg;
• potatoes – 800 g;
• onions – 2-3 pcs.;
• sour cream – 250g;
• spices.

How can you use this recipe for pike shish kebab to prepare a finger-licking dish?

• Clean, gut, wash the fish, cut into pieces of 70 grams.
• Place the pieces in a deep bowl, add sour cream and spices to them.
• Peel the onion, cut into thick rings, add to the marinated fish skewers.
• Wash the potatoes, put them in the fire (you can also bake this vegetable in foil).
• Place the pieces on skewers and start cooking.
• Be careful not to burn the pike on the coals.
• Serve this culinary masterpiece to the table with baked potatoes.

Cooking pike shish kebab without leaving home

What else can you prepare from this fish at home? The first thing that comes to mind is a fish soup recipe. The second is fried pike, and the third is fish cakes.

However, if you want something not simple and ordinary, it is better to use a proven option - pike on the grill. Hardly anyone at home or guests will refuse this delicacy.

Is it possible to cook pike on the grill without leaving home - right in the kitchen? Imagine, yes! Instead of coals for baking, it turns out that you can use a frying pan.

• pike – 2-3 kg;
• onions – 2-3 pcs.;
• lard – 200g;
• table vinegar 6% – 150g;
• sunflower oil;
• salt and spices.

Let's start marinating. For this:

• cut the prepared fish fillet into medium cubes;
• peel and cut the onion into rings;
• Place the ingredients in an enamel bowl, add vinegar, salt and spices;
• Place in the refrigerator to marinate the fish thoroughly.

• cut the lard into thin slices while the pike is “basking” in the refrigerator;
• prepare wooden skewers;
• take out the fish, heat the frying pan;
• put the future baked, or more precisely fried, ingredients on a skewer like this: a piece of pike, lard, onion;
• Place the mini-kebabs in a frying pan with vegetable oil and fry until done.

By the way, according to those lucky ones who have already tried this recipe on themselves, pike prepared in this way is in no way inferior to pike fried on the grill.

So, to pamper yourself and your loved ones with fish kebab, you don’t need much. It is enough to have a heat source in the form of a gas or electric stove, barbecue, barbecue or fire, the fish itself, and a good mood. Prepare delicious and healthy food with just a smile!

How to fry juicy pike shish kebab

Light, dietary pike fillet is very receptive to aromatic spices and herbs, while it is fried almost instantly; it is very important not to overexpose it in the marinade or over an open fire.

Before placing the skewers on the grill, you need to place the fish pieces in a marinade with a minimum acid content.

Tip: fry the kebab for 5 minutes on both sides, this time is enough for the fish to brown.

For a festive dinner

• pike fillet (1.5 kg);
• 2 cloves of garlic;
• 1 orange;
• 2 sprigs of fresh rosemary;
• 100 g onions;
• 60 ml olive oil;
• 20 g honey;
• black peppercorns + salt to taste;
• 150 g sun-dried tomatoes;
• 650 g zucchini;
• bunch of dill.

Requires 35 min.

Calorie content per serving: 199 kcal.

1. Remove the small bones from the pike fillet with tweezers. You don’t have to remove the skin; it will make the kebab stronger. Cut the fish and zucchini into pieces, approximate size 3.5 cm.
2. Place the fish pieces in a marinating container, add zucchini, whole tomatoes, crushed garlic cloves. Send the onion there, chopped into rings. Be sure to mash the onion with your hands, this will quickly saturate the marinade with juice. Add orange juice, chopped rosemary, honey, oil. Mix everything. Marinate for half an hour.
3. Thread the products onto thin skewers one by one: zucchini, pike, tomato, and so on. Season with salt and freshly ground pepper before cooking.
4. Cook the fish kebab on the grill, frying each side for 2-3 minutes.
5. Place the finished kebab on a plate and decorate with chopped dill.

Cooking option in tomato sauce

Tomato sauce will give the fish a bright taste. The main condition is that the pike must be marinated quickly, no more than 30 minutes.

With tomato juice

• 2 kg pike;
• 3 onions;
• 200 g tomato juice;
• freshly ground black pepper + salt to taste.

Number of calories: 210 kcal.

1. Cut out the spinal bones from the fish, remove small ones with ordinary tweezers. Cut the fillet into pieces.
2. Chop the peeled onion into rings.
3. Place pieces of fish, onion, pepper, salt, add tomato juice into a suitable container and leave to marinate (40 minutes).
4. Thread the marinated fish onto prepared skewers, alternating with onion rings.
5. Fry on the grill, remembering to turn the kebab over from time to time.

Note: if you don’t want to bother with the pieces, you can take a barbecue grill, but be sure to cut the fish coarsely, leaving the skin, and grease the grill with refined oil in advance.

A good recipe for pike in batter can be found here.

Do you want to surprise your guests? Prepare Jewish stuffed pike using this recipe.

With fresh tomatoes

• 800 g pike fillet;
• 200 g tomatoes;
• 2 pinches of turmeric;
• 250 ml refined oil;
• 100 ml wine vinegar;
• 200 g onion;
• table salt + white sugar to taste;
• 4 sprigs of cilantro.

Requires 20 min.

Calorie content: 198 kcal.

1. Marinate the fillet with chopped tomatoes and turmeric. 35 minutes is enough.
2. Prepare the onion marinade: combine oil, wine vinegar, sugar, table salt and chopped cilantro. Chop the peeled onion into rings and pour the marinade over it (10 minutes).
3. Grill the pike and serve with pickled onions.

Note: fresh tomatoes can be replaced with ketchup or tomato juice.

Pike shashlik in a frying pan

Any shish kebab is usually grilled over coals using skewers. But if you can’t get out into nature, you can cook it at home in a frying pan.

• 300 g pike fillet;
• 2 cloves of garlic;
• 30 ml orange juice;
• 200 g of natural yoghurt without sugar;
• 1 stalk of thyme;
• 35 ml olive oil;
• spices to taste;
• greenery for decoration.

Requires 30 min. Each serving: 207 kcal.

1. Chop the fillet into pieces. Prepare the marinade: combine orange juice with chopped garlic, thyme and salt. Place the fish pieces in the marinade and let sit for 25 minutes.
2. Heat a little vegetable oil in a heavy frying pan, add the kebab and fry until half cooked.
3. Heat another frying pan, put some charcoal in it and heat it up.
4. Push the fish to the edges of the pan, place hot coal in the center, and cover with a lid. Cook over low heat until the kebab is completely cooked.
5. Prepare the sauce: combine yogurt with chopped herbs, freshly ground black pepper, and orange juice.
6. Serve fish kebab with sauce.

Culinary trick: to make the kebab different from ordinary fried fish, add hot charcoal to the frying pan.

Oven recipes

By threading on skewers, you can alternate pieces of pike with cubes of white bread. It is appropriate to leave a little marinade to pour over the kebab during the process or to lubricate the finished one.

With pieces of white bread

• 2 kg pike;
• 1 large garlic clove;
• 100 ml olive oil;
• 1 loaf of white bread;
• 1 tbsp. dry rosemary;
• freshly ground black pepper + salt to your liking.

Requires 40 min. Number of calories: 196 kcal.

1. Clean the pike, gut it, remove the backbone, and pull out the small bones with tweezers. Cut the prepared fillet into pieces. Cut the white bread into the same pieces.
2. Grind the garlic cloves with rosemary in a mortar, pour in the oil, and stir.
3. Dip the fish pieces one by one in the marinade, then string them onto skewers, alternating with bread cubes.
4. Place the kebab on a baking sheet and pour over the marinade.
5. Cook in a preheated oven for approximately 30 minutes. at 190ºC.

Spicy kebab

• 900 g pike fillet;
• 30 ml olive oil;
• 15 g chopped paprika;
• 300 g onions;
• 180 g tomatoes;
• parsley + dill at your discretion;
• 30 ml lemon juice;
• 120 ml sparkling mineral water;
• table salt to taste.

Requires 35 min.

Serving (100 g): 208 kcal.

1. Cut the fillet into 2x2 cm cubes. Season to taste.
2. Drizzle the pieces with olive oil, then roll in paprika.
3. Prepare the marinade: combine tomatoes chopped in a blender with onion rings, pour in juice and water. Marinate the fish pieces (30 minutes).
4. Thread the fish onto prepared skewers and place on a baking sheet. Cook for 15-20 minutes.

1. Ideally, it is better to marinate chilled pike, but if you could not get one, it is quite possible to use a freshly frozen semi-finished product. Place it on the bottom shelf of the refrigerator and leave it overnight. Do not use a microwave oven for defrosting, do not immerse the pike in cold water. The fish should thaw on its own.
2. In the morning, chop the skinless fillet into pieces. You can marinate in anything. Sprinkle the pieces with lemon or pomegranate juice, brush with mashed tomatoes, season with salt and freshly ground pepper.
3. Use the thinnest skewers so that the pieces do not fall apart. Do not string tightly, but at small intervals.
4. Fry fish kebab over medium heat. To determine this temperature, you need to hold your palm at the level of the kebab, you will be able to hold your hand for 6 seconds, you can start cooking.
5. Do not remove soft fish skewers from skewers with a fork and knife. To do this, you need to roll up a napkin in several layers and, wrapping it around a piece of fish, remove it.

Video of grilled pike:

Pike makes excellent kebabs. The fish is lightly marinated in lemon or tomato juice. Also added to the pike are onions, garlic cloves, herbs, slices of lemon, lime and orange.

Pike steaks on the grill

Many types of fish are good in any form. There is a contradictory attitude towards pike meat. Some chefs prepare a limited number of dishes from it. Pike is also good in any form. Grilled pike steaks cooked on a spit, grill or coals are delicious. They cook quickly, 25–35 minutes depending on the thickness of the pieces. Dietary pike meat has almost no fat; it retains valuable microelements and vitamins that strengthen the human immune system.

How to cook pike steaks

Cutting pike is no different. Remove the scales. Clean the contents from the abdominal cavity. Heads, tails, fins are cut off - they are used to prepare broth for fish soup or aspic.

An unpleasant moment can be a strong smell of mud. There are several ways to get rid of it:

• Keep the fish under running water.
• Soak in milk, acidified water, or herbal decoction.
• Cover the carcasses with bay leaves and leave for several hours.

When cutting, the fish is cut into pieces of the desired size. For taste and juiciness, pre-marinate with lemon juice, mayonnaise, ketchup, sour cream, mustard, and sauces. Steaks are prepared with vegetables and herbs. Served with seasonings, sauces, and plenty of fresh herbs.

To prevent bones from clouding the taste of food, when cutting carcasses, the backbone with rib bones is removed. Then the fillet is cut into portions.

It is important to choose suitable firewood for the barbecue. The best aroma is provided by branches of fruit trees, alder, beech, and grapevine. When using other firewood, soaked fruit chips are placed on the coals for flavor. It is important that the logs are approximately the same size so that the coals burn evenly.

Pike steaks on the grill

• pike weighing 2 kg
• lemon - 1 pc.
• tomato sauce (ketchup) or paste
• vegetable oil - 20 g
• spices: salt, pepper
• parsley - a bunch.

Lemon juice is mixed with vegetable oil. Cuts are made on the back parts of the steaks. Rub the pieces with pepper, salt, and other spices outside and inside. Drizzle with a mixture of oil and lemon juice. Leave to marinate for half an hour.

Then the steaks are coated with tomato paste or ketchup. Mustard lovers can additionally coat their steaks with mustard. Then the pieces are laid out on foil, sprinkled with herbs, wrapped, placed on a wire rack and baked on both sides.

Fish in foil turns out not so fried, tender and soft, without a thick crust.

Recipe variations:

If you want to get an appetizing fried crust, you can do without foil. The steaks are placed on a wire rack, the bars of which are lubricated with vegetable oil. To add fat, thin strips of bacon, unsalted lard, or internal poultry fat are placed between pieces of fish.

Steaks are skewered mixed with pieces of potatoes, tomatoes, peppers, and other vegetables. And fry evenly on all sides, turning the spit periodically.

The finished dish is sprinkled with green onions and other herbs. Can be served sprinkled with onions fried in a frying pan. For juiciness, sauces are poured over the finished steaks.

Pike steaks on charcoal

• lemon - 1 pc.
• greens (dill, parsley) - one bunch each
• laurel - 5 leaves
• rosemary or cilantro - dry sprigs
• black pepper - 1 tsp.
• red pepper (optional)
• other fish seasonings
• vegetable oil
• salt - 2 tbsp. l.

Pike steaks are cooked over charcoal, wrapped in several layers of foil. The foil protection prevents the leakage of fish juice; the dryish pike meat remains quite juicy.

Pieces of fish are sprinkled with chopped pieces of bay leaves. They let me lie down for half an hour. Then the laurel is removed and the steaks are rubbed with salt, pepper, and your favorite fish seasonings. Place lemon slices and dry rosemary or cilantro sprigs inside.

Grease the foil with vegetable oil, place the pieces of fish, wrap them and bury them in hot coals for 30 minutes. The fish removed from the coals is unwrapped and generously sprinkled with dill and parsley.

Recipe variations:

Pieces of fish are surrounded with vegetables: sliced ​​tomatoes, peppers, eggplant, carrots, onions. Steaks in foil acquire a slightly different taste, and vegetables are soaked in fish juice and become very tasty.

Spices and herbs that are great for pike include: ginger, basil, thyme, nutmeg, celery, paprika, fennel, cumin and many other spices.

How to make steak sauce

For the sauce you will need:

• butter - 50 g
• cream 15% - 100 ml.
• flour - 1 tbsp. l.
• cheese - 50 g
• garlic - 5 cloves
• sesame (seed) - 0.5 tsp.
• coriander (seeds) - 9.5 tsp.
• salt and sugar - to taste.

Heat the cream over low heat to 50-60°, add grated cheese and stir.

Finely chopped garlic is ground with salt, sugar and coriander are added and mixed with cheese cream.

Heat the butter slowly, add flour, stir until smooth. Mix both mixtures and heat over low heat. Remove and pour into a gravy boat. Add sesame seeds to the cooled sauce.

To get the sauce to the desired consistency, you can add milk (the sauce will be thinner) or a little more flour and butter (for a thicker consistency).

Popular sections of the site:

The fisherman's calendar will allow you to understand how all the fish bite depending on the time of year and month.

The fishing gear page will tell you about many popular gear and devices for fishing.

Fishing baits – we describe in detail live, plant, artificial and unusual ones.

In the bait article you will get acquainted with the main types, as well as tactics for using them.

Learn all the fishing lures to become a real fisherman and learn how to choose the right one.

• How to cook pike on the grill
• How to cook mackerel on the grill
• How to cook heh from pike

• - pike;
• - vegetable oil;
• – tomato paste or ketchup;
• – lemon;
• – spices, salt and pepper;
• – parsley;
• - foil.

• - pike;
• – lemon;
• - greenery;
• - potato;
• – carrots and onions;
• - rice;
• - Champignon;
• - White bread;
• - sour cream;
• - egg;
• - dry white wine;
• – salt, black pepper and spices.

Subtleties of cooking pike in foil

Any fish, including pike, will taste better if it is fresh, so it is better not to use a frozen carcass. When choosing a pike, pay attention that its gills are bright, but without blood, its eyes are clean, and its smell is fresh. If the purchased fish smells like mud, but otherwise seems fresh, it doesn’t matter - just soak the cleaned, gutted and washed carcass in milk for an hour.

Cut the fish fillet into large pieces, pre-marinate in salt, pepper and white wine - 100 ml of wine is enough for 500 g of product. While the pike is soaking, peel the sweet pepper and cut it into small circles along with the mushrooms, carrots and onions. Simmer the last three ingredients a little in butter, add a spoonful of flour, stir, pour in a glass of sour cream and a little flour. When the sauce boils, remove from heat. Place the pepper slices on sheets of foil, add salt, place pieces of fish on top and pour sour cream sauce with vegetables over everything. Wrap the foil, place it on a baking sheet and bake in an oven preheated to 200°C for no more than half an hour. Place the finished dish on plates and serve with white wine.

To prepare this dish, use a whole, pre-scaled and washed carcass. Cut off the head, use a sharp knife to remove the skin from the fish, moving towards the tail. Do not write it off so as not to cause tears. Separate the remaining fillet from the backbone, remove all small bones and cut into pieces. Fry the onions and carrots in olive oil, cool to room temperature, and then pass through a meat grinder with fish fillets. Mix the resulting minced meat with one raw egg, white bread soaked in water or milk, salt and black pepper, and finely chopped herbs. Mix everything well, pour in a little water to make the mixture juicier. Stuff the fish skin with it, but do it carefully so as not to tear it. As a result, the skin should not be too tight. Brush everything with sour cream, add a little salt on top and wrap in a sheet of foil. Bake in the oven for 25 minutes at 180°C. Then unwrap the foil, set the temperature to 200°C and cook for another 10 minutes until the crust is browned. Transfer the finished stuffed pike to a dish decorated with herbs and serve with lemon wedges.

Pike stuffed with rice and mushrooms

Pike baked with potatoes

To get a side dish right away, cook the fish and potatoes. Cut the pre-processed pike into 3-4 pieces, cutting off the head and tail - they will not be useful for this dish. Place them in a deep cup, salt, sprinkle with black pepper and your favorite herbs, pour in 2 tbsp sauce. spoons of sour cream and 1 teaspoon of Russian mustard, leave to marinate. Meanwhile, peel a few potatoes and cut them into thin slices so that they have time to bake along with the pike. Place 1/3 of the potatoes on a sheet of foil, add salt, place a piece of pike in sauce on top, a sprig of rosemary, wrap, but in such a way that the foil does not fit tightly. Do the same with the rest of the ingredients, wrapping each piece in separate foil. Place everything on a baking sheet and place in an oven preheated to 180°C for 25 minutes. If you want a browned pike, unwrap the foil 10 minutes before the end. Garnish the finished fish with dill.

How to cook pike on the grill

Grilled pike is a delicious dish that can easily be prepared outdoors, and if you have an oven with a grill function, at home. Freshly caught fish is ideal for this. It contains many substances useful to the human body - vitamins A, B, C, E, PP, elements such as potassium, calcium, phosphorus, iron and much more.

Due to the fact that the fish is prepared without the use of fat, the dish is extremely light. And due to simmering on coals, most of the useful microelements and vitamins are preserved, the dish acquires an incredible taste and divine aroma.

Ingredients

Grilled pike, the recipe for which is very simple, turns out juicy and melts in your mouth. At the same time, its taste is very rich and is not overwhelmed by various spices and products. To prepare a simple, tasty dish you need the following ingredients:

• Several fish (weighing no more than 400 grams each).
• Greens – dill, parsley.
• Salt.

Small fish is suitable for this dish. Its meat is tender and tasty.

Preparation

All of the listed ingredients are almost always on hand both outdoors and at home. After catching fresh fish, you shouldn’t deny yourself the pleasure of preparing a delicious, healthy lunch or dinner. How to grill pike:

1. Before cooking, the fish should be cleaned, entrails removed, and rinsed. The scales do not need to be cleaned off.
2. The cut carcass is rubbed with salt inside and outside, and set aside for 20 minutes.
3. Before placing fish carcasses on the grill, small cuts are made along the ribs. Cooked herbs - dill, parsley - are carefully placed into the cuts.
4. Cooking time is 20 minutes. It is important not to overcook the fish on the fire, because juice will come out of its meat.

The dish is served hot. Fresh vegetables, grilled vegetables, and baked potatoes are ideal as a side dish. If you have the necessary ingredients, you can prepare the sauce. You will need garlic, chopped herbs, salt, pepper, vegetable oil.

When the catch exceeds all expectations, a real feast unfolds in nature; fish soup is traditionally prepared and a delicious dinner is baked over coals. I would like to offer for consideration a dish that diversifies the traditional methods of preparing food. We are talking about kebab from, you can not only deliciously enjoy this excellent fish, but also surprise your friends by preparing such exotic food. Moreover, preparing pike shish kebab is very simple and easy.
In general, closer to the topic - to prepare pike shish kebab we need:

Medium-sized pike - 1 pc.

Butter - 50 gr.

Table salt - To taste

Ground pepper - to taste

First of all, the pike must be cleaned and cut, gutted, and the fins, tail, and head trimmed. We cut the carcass along the ridge, forming two even halves.

We carefully remove the ridge, where necessary we help by cutting with a knife.

The next step is to carefully remove the skin from the resulting fillet, we try to remove all the bones, and the result is a clean fillet without bones and skin.

The fillet should be cut into portioned pieces that will be convenient to put on a skewer.

Salt and pepper the pike pieces to taste, you can add your favorite spices at your discretion, mix a little, and leave for 30 minutes.

After the soaking time with spices has passed, place the pieces of pike on a skewer.

Carefully melt the butter in any metal bowl, pour over the pike kebab and cook over hot coals. Make sure there is no open flame; the kebab will burn without being cooked from the inside.

Pike meat is very tender and cooks quickly; you need to bake until the finished meat has an attractive golden color.

Pike shish kebab is served with fresh tomatoes and herbs.
Bon appetit!

The Pskov Information Agency is resuming the project so beloved by our readers. But - already in a new format. Now each episode will be accompanied by a video recipe. PAI's partner in the relaunch of the project is the Imperial hypermarket: a place where you can find products for almost any dish! And the first participant in the updated “Men in the Kitchen” was Alexey Malov, a man who has already gained fame in the field of gastronomy.

Once upon a time, Alexey was far from culinary delights: during his bachelor youth, the height of his ideas about delicious food was grilled chicken from a stall at a bus stop. However, everything changed after he met his soulmate. Alexei's wife Alexandra Malova, always cooked well. And when I went on my first maternity leave, I became seriously interested in cooking. Having gained fame as the leading gastronomic column in Pskovskaya Pravda, she even received a job offer from one of the city’s restaurants and for some time moved to the “professional league”.

As a result, Alexey became a real gourmet: after all, Sasha first tested all the recipes for gourmet dishes on her household. And then his own gastronomic passion appeared in his life. One, but a big one: fish! Due to his professional activities, he discovered the treasures of Pskov lakes and rivers, and very quickly became skilled in preparing fish dishes. So much so that he is now specially invited to a variety of events, to prepare a real triple fish soup or to conduct a master class on fish filleting.

Malov’s new talents received recognition not only among his many friends and acquaintances: it was Alexey who had the opportunity to reveal the secrets of Pskov fish cuisine to the host of the popular NTV program “Let’s go, let’s eat!” John Warren. As a result, we received high praise from the British.

As part of the PAI project “Man in the Kitchen,” Alexey Malov did not change himself and prepared a fish dish: pike shish kebab. However, meat lovers may also like this recipe: thanks to the crispy bacon shell, the fish not only turns out very juicy, but also acquires an additional flavor!

Well, as a “bonus”, Alexey baked potatoes with salt and rosemary and made a simple vegetable salad.

Recipe:

We take fresh fish. By the way, there is always an excellent choice in the Imperial hypermarket!

The fish must be cut by cutting out the fillets. By the way, you shouldn’t throw away the heads and tails: they will be useful for preparing rich fish soup!

With certain skills, as well as a high-quality filleting knife, cutting fish is not at all difficult.

Cut the resulting pike fillet into portioned pieces for barbecue.

Add salt and pepper to taste. In addition, it is worth sprinkling the pike with lemon juice.

Wrap each piece in a strip of bacon.

Place the resulting “rolls” on skewers.

We send the skewers to the grill... The kebabs need to be turned over often and the flames must be extinguished in time from the flashing fat, which is rendered in large quantities from the bacon.

To prepare a simple side dish, place peeled and coarsely chopped potatoes on a baking sheet and sprinkle with vegetable oil, and then sprinkle with salt and spices to taste.

We send it to the duzovka for 30 minutes...

In the meantime, you can chop the vegetables for a simple salad. And - everything is ready!

The editors of the Pskov Information Agency express gratitude to the Imperial hypermarket for the products provided, which make excellent dishes!

Perhaps pike shish kebab is the most versatile dish. After all, it can be prepared in absolutely any place, for example, at home, on the banks of a river or in the forest, using those simple spices and products that are on hand.

And despite the fact that Fisherman’s Day falls in July, you can enjoy juicy, tasty and tender pike kebab all year round, and not just on this holiday.

Simple and fast

To prepare the simplest pike shish kebab, take:

• pike – 1 piece (can be replaced with ready-made fillets, but you will need 2-3 times more of it);
• butter – 100g;
• lemon – 1 piece;
• spices and salt.

Preparation:

• clean the fish, remove fins and bones, remove the skin from it;
• cut the fillet into small squares, about 4 centimeters each;
• transfer the future kebab into a deep bowl, sprinkle with prepared spices, leave to marinate for 20-30 minutes;
• prepare the grill, put the pieces on skewers;
• melt the butter in a shallow bowl and pour it over the pike on the grill;
• bake over coals until fully cooked;
• Serve garnished with lemon wedges.

Advice! If the fish from which shish kebab or pike soup will be prepared has a slight specific odor, water, salt and lemon will help get rid of it. Simply combine all the ingredients and soak the fish for at least 1 hour.

Exotic cuisine: bacon and fish

Oddly enough, but pike cooked with bacon can easily claim to be the best dish on the table. After all, this hot, interesting kebab will satisfy any gastronomic taste.

How to cook pike on the grill? Take:

• pike – 2-3 fish;
• bacon - 1-2 packs;
• lemon – 1-2 pieces;
• sour cream – 250-300g;
• garlic – 1 head;
• greenery;
• spices, salt.

Try to choose individuals weighing 3-5 kilograms. Smaller fish may dry out during cooking, while larger fish may become tough after frying.

In addition, to prepare such fish in bacon, you will need toothpicks or harsh non-synthetic threads.

So, let's prepare:

• clean the fish of scales, get rid of fins and entrails, remove the skin from it;
• remove the bones remaining in the fillet, cut into pieces;
• wash the lemon, cut in half, squeeze out the juice, add it to cold water;
• put pieces of fish into the resulting marinade (for a maximum of 1 hour);
• light the fire, take out the bacon;
• wrap each piece of fish meat with bacon and secure it with thread or a toothpick;
• put fish and meat squares on skewers, put everything on the fire;
• Rotate the skewers constantly so as not to dry out the dish (approximate cooking time is 15 minutes).

By the way, to get even more pleasure from pike on the fire, whip up the simplest sauce for it. To do this, mix sour cream, finely chopped garlic and herbs in one bowl.

Fish at the stake

Fish lovers know that there are many different recipes that allow you to cook fish in the oven, in a frying pan, and on the barbecue. However, the fastest cooking method of all is pike over a fire.

Prepare:

• live pike or its fillet – approximately 2 kg;
• potatoes – 800 g;
• onions – 2-3 pcs.;
• sour cream – 250g;
• spices.

How can you use this recipe for pike shish kebab to prepare a finger-licking dish?

• Clean, gut, wash the fish, cut into pieces of 70 grams.
• Place the pieces in a deep bowl, add sour cream and spices to them.
• Peel the onion, cut into thick rings, add to the marinated fish skewers.
• Wash the potatoes, put them in the fire (you can also bake this vegetable in foil).
• Place the pieces on skewers and start cooking.
• Be careful not to burn the pike on the coals.
• Serve this culinary masterpiece to the table with baked potatoes.

Advice! When cutting pike into fillets, a small amount of fish meat always remains on the backbone. Do not throw it away, however, like the fish head. All this will be useful for preparing delicious pike soup.

Cooking pike shish kebab without leaving home

What else can you prepare from this fish at home? The first thing that comes to mind is a fish soup recipe. The second is fried pike, and the third is fish cakes.

Correct fish soup - 2-3 types of fish of different sizes, a minimum amount of vegetables and herbs.

However, if you want something not simple and ordinary, it is better to use a proven option - pike on the grill. Hardly anyone at home or guests will refuse this delicacy.

Is it possible to cook pike on the grill without leaving home - right in the kitchen? Imagine, yes! Instead of coals for baking, it turns out that you can use a frying pan.

You will need:

• pike – 2-3 kg;
• onions – 2-3 pcs.;
• lard – 200g;
• table vinegar 6% - 150g;
• sunflower oil;
• salt and spices.

Let's start marinating. For this:

• cut the prepared fish fillet into medium cubes;
• peel and cut the onion into rings;
• Place the ingredients in an enamel bowl, add vinegar, salt and spices;
• Place in the refrigerator to marinate the fish thoroughly.

Advice! If you don’t have vinegar on hand, you can add lemon juice or citric acid to the marinade. In this case, you need to add cool water to the pike.

Cooking steps:

• cut the lard into thin slices while the pike is “basking” in the refrigerator;
• prepare wooden skewers;
• take out the fish, heat the frying pan;
• put the future baked, or more precisely fried, ingredients on a skewer like this: a piece of pike, lard, onion;
• Place the mini-kebabs in a frying pan with vegetable oil and fry until done.

By the way, according to those lucky ones who have already tried this recipe on themselves, pike prepared in this way is in no way inferior to pike fried on the grill.

So, to pamper yourself and your loved ones with fish kebab, you don’t need much. It is enough to have a heat source in the form of a gas or electric stove, barbecue, barbecue or fire, the fish itself, and a good mood. Prepare delicious and healthy food with just a smile!