Fish must be present in the diet of every person, because it contains various substances necessary for the body and useful fish oil. Mackerel is distinguished by its increased content, making it a popular dish. It is done in different ways, one of the most popular recipes for charcoal cooking is grilled mackerel on the grill, previously wrapped in foil.

Grilled mackerel marinade

The taste of the fish depends on the marinade. For example, mackerel has a strong smell, for which not everyone loves it. You can completely get rid of it with the sauce. An important rule of thumb: Always soak fish in brine for at least an hour before cooking. Then the fillet will have time to marinate well. You can use your favorite spices for grilling. Pepper, coriander, aromatic herbs are suitable for this. Wine can be added for better odor control and juiciness in the fillets.

How to grill mackerel

Grilled fish is a great alternative to outdoor barbecue meat. Fried over charcoal, it turns out to be much tastier than cooked on the stove. It is important to marinate mackerel for barbecue on a wire rack in a tasty sauce, and in order for the tender meat to retain its juice, it is recommended to wrap each piece in foil. Based on your preferences, choose ingredients such as traditional lemon that goes with any fish, mustard for a light bitterness, soy sauce loved by many. Grilled vegetables will be the best side dish.

With lemon

• Time: 60 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 103 kcal.
• Purpose: lunch, dinner.
• Cuisine: European.
• Difficulty: medium.

One of the most common fish additives is lemon. It will make any fillet delicious. Grilled mackerel cooks quickly and easily with it, juicy fish turns out to be very tasty. The main thing is to give it time to brew and soak well with lemon juice. You can serve the treat with any side dish. Fresh or fried vegetables, baked potatoes, boiled rice will do.

Ingredients:

• carcasses - 4 pcs.;
• onion - 1 pc.;
• salt to taste;
• pepper - optional;
• lemon - 1 pc.;
• dried basil - 1 tsp

Cooking method:

1. First you need to prepare the carcasses.
2. Make an incision along the ridge.
3. Add lemon slices and onion, cut into half rings, to the belly.
4. Outside, the carcasses are rubbed with salt.
5. Make a fire, fry on the grill, turning it over from time to time.

With mustard

• Time: 60 minutes.
• Servings Per Container: 6 Persons.
• Calorie content of the dish: 98 kcal.
• Purpose: lunch, dinner.
• Cuisine: European.
• Difficulty: medium.

Even if you are not very fond of pure mustard, do not deny yourself the pleasure of trying dishes with its addition. It makes the baked mackerel soft and savory, without adding any bitterness to the fish. Best of all, the taste will sparkle if garlic, ground black pepper, onion and mayonnaise are added to the mustard sauce. It is recommended to use grainy mustard.

Ingredients:

• fish fillet - 6 pieces;
• garlic - 4 cloves;
• mustard - 1 tbsp. l .;
• salt to taste;
• mayonnaise - 120 g;
• ketchup - 60 g;
• pepper - 15 g;
• sunflower oil - 40 ml.

Cooking method:

1. Prepare the carcasses.
2. Chop the garlic, grate the onion with a grater.
3. Prepare the marinade: combine all the ingredients and mix well.
4. Rub the carcasses with the mixture.
5. Fry on the grill on the wire rack.

• Time: 60 minutes.
• Servings Per Container: 4 Persons.
• Calorie content of the dish: 94 kcal.
• Purpose: lunch, dinner.
• Cuisine: oriental.
• Difficulty: medium.

Soy sauce, which came to us from the East, gives dishes a taste that cannot be obtained in other ways. Both of its varieties are suitable for fish: light and dark. Do not forget to leave the fillets in the sauce a little longer, then you can enjoy the rich and rich taste of mackerel on the grill in soy sauce. For this option, onions marinated in the same composition are perfect.

Ingredients:

• large mackerel - 900 g;
• onions - 3 pcs.;
• soy sauce - 2 tbsp l .;
• fresh herbs to taste;
• black pepper to taste.

Cooking method:

1. Peel the carcasses, cut into pieces and place in a bowl.
2. Add 1.5 tablespoons of sauce to the fillet and sprinkle with pepper. Let sit for 1.5 hours.
3. At this time, cut the onion into rings, add the remaining half a spoonful of soy sauce. Stir well and leave to marinate too.
4. After the allotted time, fry the fish on the grill on the wire rack. Each side is approximately 8 minutes long.
5. Then lay it out, sprinkle with herbs, put pickled onion mixed with chopped parsley next to it.

With vegetables

• Time: 1 hour 40 minutes.
• Servings Per Container: 2 Persons.
• Calorie content: 83 kcal.
• Purpose: lunch, dinner.
• Cuisine: European.
• Difficulty: medium.

Fish cooked on the grill with fresh vegetables is delicious and very healthy. Zucchini is used in this recipe. They give the fillet a delicate flavor. The dish will be spicy due to the light aroma of lemon and orange, and the zucchini themselves give off a pleasant sweetish aftertaste. Instead of zucchini, you can use eggplants or make an assortment of these vegetables on the grill.

Ingredients:

• frozen fish - 1 pc .;
• lemon - half;
• orange - half;
• spices to taste:
• salt - 1 tsp;
• zucchini - 3 pcs.;
• garlic - 3 cloves;
• ground pepper - to taste;
• oil - 2.5 tbsp. l.

Cooking method:

1. Prepare the carcasses.
2. Squeeze juice from lemon and orange, mix it with salt, pepper and herbs.
3. Rub this mixture over the fish. Leave to marinate for 1-1.5 hours.
4. Cut the courgettes into long thin slices, salt, rub with chopped garlic, olive oil and spices as desired, leave to lie down while the fish is marinated.
5. Fry everything on a wire rack until golden brown.

Mackerel on a wire rack in pieces

• Time: 60 minutes.
• Servings Per Container: 5 Persons.
• Calorie content of the dish: 88 kcal.
• Purpose: lunch, dinner.
• Cuisine: European.
• Difficulty: medium.

If you cut the carcasses into pieces, they can be put on skewers and skewers, as for cooking kebabs. It is necessary to string the pieces along the ridge so that they do not fall apart. If the coals give a strong heat, then the mackerel kebab will be cooked for 15 minutes, roasting over medium heat for about 20 minutes. Remember to turn the wire rack every 5 minutes so that the charcoal mackerel cooks evenly.

Ingredients:

• mackerel - 4 pcs.;
• garlic - 6 cloves;
• sugar - 45 g;
• chili pepper - a pinch;
• salt to taste;
• vinegar - 3.5 tbsp. l .;
• oil - 3.5 tbsp. l.

Cooking method:

1. Butcher the fish, remove the entrails and cut into portions.
2. Rub the fillets with pepper, add salt.
3. Peel the garlic and pass through a press. Mix it with vinegar, vegetable oil, sugar.
4. The fish greased with the resulting marinade is left to marinate for 1 hour in the refrigerator.
5. After this time, place the fish on the grill rack and fry.

Wholly

• Time: 60 minutes.
• Servings Per Container: 2 Persons.
• Calorie content: 101 kcal.
• Purpose: lunch, dinner.
• Cuisine: European.
• Difficulty: easy.

Mackerel is sold frozen in stores in whole carcasses. As such, it is ideal for whole grilling. You will need to buy 1 lime to it, make sure that there is a fragrant mixture of Provencal herbs and a bunch of fresh dill and parsley on the table. The taste is juicy, and the aroma, thanks to the fresh herbs, is amazing.

Ingredients:

• lime - 1 pc.;
• frozen mackerel - 2 carcasses;
• parsley - 1 bunch;
• dill - 1 bunch;
• a mixture of herbs - 35 g;
• salt to taste.

Cooking method:

1. It is necessary to defrost the fish, remove the gills, fins, entrails, leaving the head. If this is your first time, check out the detailed photos.
2. Make oblique shallow cuts on the sides.
3. Combine salt, herbs and rub the fish with this mixture, insert lime wedges into the cuts.
4. Rinse and dry the greens, then stuff it inside the fish.
5. Leave the mackerel to marinate for 1.5 hours for a better taste.
6. You need to bake using a special grill.

Video

Choose any fish. It is absolutely all the same whether she is with her head or without. Defrost and rinse well in warm water.

Cut the fins, gut the abdomen, rinse and blot with a napkin. The head can be removed or retained (if left, remember to remove the gills). Chop the mackerel with a toothpick. This will help make the finished meal more juicy.

The mackerel is ready and it's time to start pickling. Pour red wine over the carcasses, salt and add spices. Remember rosemary. If it is not included in the ready-mix, buy it separately. Thanks to him, the fish will acquire a unique aroma.

Sprinkle mustard seeds on the mackerel. If you suddenly cannot find, use regular food. The effect, of course, will be a little different, but in any case it will turn out better than without it at all.

Thoroughly rub the spices inside and outside the fish, wrap it in a bag or cover the container with the marinade with cling film and refrigerate for at least 4 hours. It's even better if you can leave it overnight. When about half of the time allotted for marinating has passed, take out the fish and put a bunch of greens in the belly of each, and then wrap it again in a bag.

When the coals are ready, carefully remove the fish so as not to lose the marinade and wrap it in foil. Swirl loosely, but thoroughly so that the juice does not leak out during cooking.

Mackerel is cooked in foil over a fire using a barbecue maker. Fry on each side for 10 minutes, and when the coals have cooled down a little, you can grill the fish from different sides for another five minutes.

Open the foil carefully to avoid scalding from the hot steam. Serve by cutting into portions or by separating the meat from the bones and placing it on a prepared dish.

Bon Appetit!!!

We are sure that you will definitely enjoy this dish, but do not think that this recipe for mackerel over a fire is suitable exclusively for this type of fish. Any other will perfectly work out on it, the main thing is that it is juicy.

It should be noted that neither adults nor children will refuse such a dish. It is possible and even necessary to give it to babies. It has practically no bones, and the benefits are enormous. Even a small piece provides the body with all the substances necessary for full development, helps to increase immunity, increases memory and attention. Eat to your health!

Mackerel is one of the most beloved fish species, probably among many people. Why do they love her?

There are many reasons: soft and unique taste, tender and sirloin meat, and almost complete absence of bones.

Cooking mackerel and making it delicious is quite simple: any recipe will help you.

The finished fish will turn out to be very tasty and will resemble hot smoked mackerel. Sounds promising, doesn't it?

Then, stock up on fish, foil, coal, matches and boldly go to nature! We are starting to cook mackerel according to one of the best recipes!

Mackerel on the grill in foil, recipe with photo

Ingredients:

• • • Mackerel - 2 pieces;
    • Lemon - 1 piece;
    • Salt, pepper, seasonings, spices - to taste;
    • Onions and greens to taste.

Grilled corn with cheese

Fragrant juicy corn is exactly what you want in the midst of summer. And what could be tastier than boiled corn, only ...

How to cook Lula-kebab on the grill in foil - recipes with photos

Dishes cooked over an open fire turn out to be much more appetizing and aromatic than those cooked in the oven. And today we offer ...

Lightly salted mackerel at home

Lightly salted mackerel is good both as an appetizer and as a main course for dinner with potatoes. But not always for us ...

Oven baked herring with onions

A rare feast is complete without fragrant and very tasty salted herring and with an onion. But this fish can not only be salted, ...

Grilled herring

For many of us, herring exists only in salted or pickled form. But that's because you never ...

River fish in dough baked in the oven

Today, in a businesslike manner, he will prepare an amazingly tasty, healthy and very satisfying dish. And it will be river fish baked in dough. The dough that ...

Potatoes baked in foil "Tsarsky"

If you are fed up with boiled and fried potatoes, try baking them in foil. This cooking method allows the potatoes to open up completely ...

Aromatic accordion potatoes with bacon

Today the site Thrivingly will tell you how you can surprise your guests with an unusual and at the same time very simple dish. ...

How to grill eggplant

If you like to get out into nature and cook barbecue, then you will certainly be interested in the recipe for cooking eggplant on the grill. This appetizer ...

How to cook juicy cutlets on the grill

Most often, going out into nature, we take with us a couple of three kilograms of meat and grill a delicious barbecue on the grill. AND…

Cooking dietary mackerel in foil with lemon

Many who are on a diet bypass mackerel, considering this fish too oily, therefore, harmful to the figure. But this is absolutely ...

How to bake potatoes in foil over charcoal

Remember, in your distant childhood, there was nothing tastier than potatoes baked on charcoal. And then it didn't matter at all, it was baked ...

Mackerel in foil on the grill is an excellent simple dish for cooking in nature. The fish can be arranged in different variations, trivial or more sophisticated, greatly diversifying the picnic menu and getting a new experience every time.

How to cook grilled mackerel?

Mackerel in foil on coals always turns out juicy and difficult to spoil, however, there are still certain subtleties of cooking fish and you need to remember about them when starting to execute any of the selected technologies.

1. The frozen mackerel is thawed, removed from the entrails and, if desired, from the fins, tail and head.
2. The carcasses are washed inside and out, paying particular attention to the black film, which can add bitterness to the dish. It is pre-cleaned with a knife or removed with a napkin.
3. Then the mackerel is salted, pepper, poured with lemon juice or a more refined marinade is used and left for 20-30 minutes.
4. Fry the fish in a tightly sealed foil envelope over embers for about 30-40 minutes.

How to pickle mackerel for barbecue?

If your picnic menu includes grilled mackerel, you can find out the recipe for marinade for this fish below. In this case, the traditional set of salt, pepper and lemon juice is supplemented with chopped garlic, which will add spice to the dish and ground coriander, which is in perfect harmony with the meat of any fish. A spicy mixture is enough to marinate three medium-sized carcasses.

Ingredients:

• vegetable oil - 50 ml;
• lemon - 0.5 pcs.;
• garlic - 7 cloves;
• coarse salt, coriander, black pepper - 1 tsp.

Preparation

1. Squeeze juice from lemon, mix with oil.
2. Finely chopped garlic is ground with salt, coriander and pepper, added to the mixture of juice and oil, and mixed.
3. Rub the fish with a spicy substance and leave for 30-60 minutes.

Mackerel on a grill on the grill - recipe

Mackerel baked in foil on the grill according to this recipe has a pleasant balanced soft taste and moderate piquancy. Pre-marinated carcasses are placed on oiled foil cuts and carefully sealed so that during the heat treatment the liquid remains inside and the fish retains its juiciness.

Ingredients:

• mackerel - 3 pcs.;
• lemon - 1 pc.;
• sour cream and mustard - 3 tbsp each spoons;
• parsley - 1 bunch;

Preparation

1. Squeeze the juice from one lemon, rub the carcasses with it, salt and pepper them as well.
2. After 20 minutes, grease the fish with a mixture of sour cream and mustard, put parsley into the abdomen.
3. The carcasses are wrapped in foil and left for 20 minutes, after which they are placed on a wire rack over the coals.
4. After about 30 minutes, the mackerel in foil on the grill will be ready.

Mackerel in foil with lemon

Mackerel, baked in foil with lemon, turns out to be surprisingly aromatic, acquires a pleasant sourness and a piquant citrus note. In addition, lemon slices neutralize the specific smell of fish, which is significantly pronounced in mackerel and frightens off many when choosing a type of fish for cooking.

Ingredients:

• mackerel - 3 pcs.;
• lemon - 2 pcs.;
• sour cream - 3 tbsp. spoons;
• onions - 2 pcs.;
• seasonings for fish - 1 tbsp. a spoon with a slide;
• salt, pepper, vegetable oil.

Preparation

1. The fish is cut in several places across the back, rubbed with salt, pepper, seasonings, sprinkled with the juice of one lemon, and left for 30 minutes.
2. They put lemon slices in the cuts on the back, and onions in the abdomen.
3. Lubricate the fish with sour cream, lay on foil, seal tightly.
4. After 30 minutes of baking, mackerel with lemon in foil on the grill will be ready.

Mackerel baked with vegetables in foil

If you want to cook fish with a light side dish at the same time, use the following recipe. Mackerel in foil with vegetables is delicious in taste and surprisingly aromatic. In addition, additional components will please: vegetable slices soaked in fish juices and spices become especially tasty.

Ingredients:

• mackerel - 2 pcs.;
• eggplants and tomatoes - 2 pcs.;
• bulgarian pepper - 1 pc.;
• sour cream - 150 g;
• onions - 2 pcs.;
• garlic - 2 cloves;
• salt, pepper, spices, vegetable oil.

Preparation

1. Rub the mackerel with salt, pepper, spices and garlic.
2. Place the fish on separate pieces of foil, put chopped vegetables in the belly and on the sides, seasoned to taste.
3. Cover the composition with a second sheet of foil, seal and bake on the grill over coals for 40 minutes.

Mackerel in soy sauce on the grill

Mackerel, baked in foil with soy sauce, turns out to be not only insanely tasty, but also thanks to it acquires an appetizing appearance.On request, the composition of the spicy mixture can be expanded by adding a little garlic, ground coriander or other spices that are harmoniously combined with fish meat.

Ingredients:

• mackerel - 2 pcs.;
• soy sauce - 200 ml;
• ground ginger - 2 tsp;
• lemon - 0.5 pcs.;
• onions - 2 pcs.;
• garlic - 2 cloves;
• salt pepper.

Preparation

1. Rub the fish with salt, pepper, sprinkle with lemon juice, and after 10 minutes pour in soy sauce and leave to marinate for 30-40 minutes, turning occasionally.
2. They put chopped onions into the abdomen, place the carcasses on foil cuts along with the marinade and seal them as tightly as possible.
3. After 30 minutes of baking, delicious grilled mackerel will be ready.

Baked mackerel with potatoes in foil

Another option for preparing a dish with a side dish is grilled mackerel with thinly sliced ​​potato slices. A particularly fragrant composition will turn out if you add a little chopped dill and onions to the potatoes, which can be replaced with green stems or white leek.

Ingredients:

• mackerel - 2 pcs.;
• potatoes - 4 pcs.;
• lemon - 0.5 pcs.;
• onions - 2 pcs.;
• greens to taste;
• salt, pepper, spices.

Preparation

1. The fish are salted, pepper, sprinkled with lemon juice, left for 20 minutes.
2. Prepare the potatoes by peeling and cutting the tubers thinly, mix them with herbs, onions and seasonings, put them in the belly of the fish and place them on the sides, putting the fish on a pillow of lemon slices before that.
3. After 40 minutes of roasting over coals in foil on the grill, it will be ready.

Grilled mackerel fillet

To make the mackerel in foil on the grill cook faster, you can use fish fillets to decorate a snack, separating it from the bones yourself or buying ready-made in the store. As a marinade, you can use traditional lemon juice and standard spices, or take a dry white wine with a mix of aromatic dry herbs.

Ingredients:

• mackerel fillet - 4 pcs.;
• dry white wine - 70 ml;
• Italian herbs - 4 pinches;
• coriander to taste;
• salt, pepper, oil.

Preparation

1. Cooking mackerel on the grill begins with marinating the original product. Fillets are salted, pepper, sprinkled with herbs, poured over with wine and left for 20 minutes.
2. Place the fish on an oiled sheet of foil, seal and bake on the grill for 15-20 minutes.

Grilled stuffed mackerel

Delicious, nutritious and rich will turn out in foil. You can cook fish with a filling of fried onions with carrots or mushrooms, a vegetable mix, a mixture of dried fruits and nuts, or other compositions. The following is a version of a standard set of vegetables and the technique for executing the recipe.

Ingredients:

• mackerel - 2 pcs.;
• garlic - 4 cloves;
• bell pepper - 2 pcs.;
• zucchini - 1 pc.;
• onions and carrots - 2 pcs.;
• greens - 1 bunch;
• lemon - 0.5 pcs.;
• salt, pepper, spices, oil.

Preparation

1. The mackerel is cut along the back, the ridge and entrails are removed, washed.
2. Rub the pulp with salt, pepper, spices, sprinkle with lemon juice.
3. Cut vegetables, herbs, season to taste, fill with the resulting mixture of mackerel carcasses.
4. The fish is pulled together with twine, placed in foil and baked on the grill for 40 minutes.

Mackerel in mustard on the grill

Spicy and aromatic is obtained on charcoal, decorated according to the following recipe. The desired effect is achieved due to a spicy mustard marinade, to which aromatic herbs, spices, finely chopped herbs, chopped or chopped onions or garlic are added to taste.

Mackerel on a fire on a wire rack turns out to be very juicy and tasty. After all, it is no secret to anyone that such fish has a high fat content. During heat treatment, it emits a lot of juice, which makes it more tender and aromatic.

Mackerel over a fire on a wire rack can be baked in different ways. Someone cooks it in foil, and someone stuffs it with various vegetables and fries it on charcoal without additional devices.

Mackerel on a fire on a wire rack: a recipe

For a more satisfying and nutritious meal, such fish must be cooked along with vegetables. Onions, carrots and fresh herbs can be used as them. But let's talk about everything in order.

So what ingredients will you need to get the most delicious mackerel over a fire on a wire rack? To do this, you must have:

• large bulbs - 2 pcs.;
• fresh frozen mackerel - 2 large pieces;
• fresh small tomatoes - 2 pcs.;
• medium-sized carrots - 1 pc.;
• table salt, black pepper - to your liking;
• parsley, fresh dill - on a bunch.

We prepare fish and vegetables

How is mackerel cooked over a fire on a wire rack? First, the fish is processed. It is completely thawed, and then the inner parts are taken out and the lateral fins are cut off. After that, the fish is flavored with a mixture of salt and ground pepper, and then sprinkled with lemon juice and vegetable oil.

After carefully rubbing the ingredients into the carcass, cover it with a lid and leave at room temperature for 90 minutes. Meanwhile, they begin to prepare vegetables.

Onions, carrots and small tomatoes are thoroughly washed and peeled. After that, they are cut into thin rings and circles, respectively.

Also rinse the dill and parsley separately, and then chop them very finely with a knife.

Formation process

Before baking, it should be stuffed with vegetables. To do this, open the abdomen as much as possible, and then alternately lay carrot circles, greens, onion rings and tomatoes into it. After adding salt to the filling and seasoning it with pepper, close the vegetables tightly, then put them on the wire rack and press firmly.

Heat treatment

Mackerel on a fire on a wire rack, the photo of which is presented in this article, does not take very long to cook. Stuffed fish should be kept over hot coals for about half an hour. At the same time, it must be regularly turned over (along with the grate) so that it browns on all sides and becomes as soft as possible.

How to properly serve fish to the table?

After the mackerel stuffed with vegetables acquires a golden color, becomes tender and juicy, it is removed from the fire and carefully removed from the grate.

After placing the fish on a large plate, it is immediately served along with a slice of bread. As a side dish for such a dish, vegetables that were baked inside the mackerel will serve. They can be removed first, or you can leave them as they are.

How is mackerel baked over a fire on a wire rack in foil?

This cooking method is the most popular. Using culinary foil, you are sure to get the most juicy and tender dish.

So, in order to cook a hearty dinner over the fire, we need:

• parsley, fresh dill - on a bunch;
• large onion - 1 pc .;
• fresh frozen mackerel - 2 large pieces;
• fresh lemon - 1 medium-sized fruit;
• table salt, black pepper - to your liking;
• vegetable oil - about 15 ml;
• basil, dried thyme - 1/3 dessert spoon.

Processing the main ingredient

Grilled mackerel is especially tasty when cooked using cooking foil. But before proceeding with the heat treatment of fish, it must be pre-processed.

Fresh frozen mackerel is thawed, and then thoroughly washed and the insides taken out. After that, the fins are cut off from the fish (you can also remove the head). Then the product is rubbed with salt and sprinkled with lemon juice. In order for the mackerel to absorb the aromas of the marinade, it is kept at room temperature for 50-80 minutes.

If desired, the fish can be marinated throughout the night. But in this case, it is better to put it in the refrigerator.

How should you shape?

To form such a dish, you must use thick culinary foil. It is placed on a flat surface, greased with a little oil, and then the fish is laid out. After sprinkling the product with finely chopped onions and fresh herbs, it is flavored with dried basil and thyme. After that, the mackerel is tightly wrapped in foil.

We bake fish over the fire

As soon as the dish is formed, it is laid out on a wire rack and placed on the brazier with in foil and cooked for about 25 minutes. At the same time, it is regularly turned over. Only in this way will you achieve the most juicy and tender dish.

With what to present to the dining table?

After heat treatment, the bundle with fish is carefully removed from the wire rack. It is laid out on a plate, and then the edges are uncovered and served along with a slice of bread. If you decide to serve mackerel with a side dish, then you should first remove it from the foil. Such fish is ideally combined with tender and airy mashed potatoes, as well as peas and buckwheat porridge.

Let's sum up

As you can see, you can bake mackerel over a fire in different ways. Using the presented recipes, you will come back to them again and again. This is due to the fact that fish cooked on the wire rack turns out to be incredibly juicy, tender and tasty.