Grilled fish recipes. Grilled fish - the most delicious and fragrant dish

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

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

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

If the fish carcass is frozen, to cook it on 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 putting the fish on the bottom shelf in the refrigerator, laying it out in the evening. By the morning the fish will be ready to season it. fragrant 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 marinating the fish for grilling, it must be washed in running water, and remove what the manufacturer left. You can cut off the head and tail, fins, cut off the edges of the abdomen. Cut large fish in half, small-sized carcasses - leave as a whole. If there is a desire, the fish can be milled at all, and a delicious soup can be prepared from the remains of the ridge.

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

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 used wooden skewers, then it is recommended to soak them in cold water overnight, then they will not burn and smoke. For this method of cooking fish on coals, a thin fillet of a small fish is suitable.

Marinades for fish

Classical

Ingredients:

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

Cooking:

Cut the onion into thin half rings, and slice the lemon. Put the products in a bowl, and lightly mash with your hands until the juice appears.
Squeeze a couple of cloves of garlic 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, pieces 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 spicy twist:

The fish prepared according to this recipe, after baking, is obtained 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.

Marinade preparation:

Chop all vegetables and herbs very finely or scroll through a meat grinder. Add spices and fresh herbs.
Grate a dry and clean fish with the resulting mass and leave for several hours so that the fish is saturated with aroma.
To make the spices penetrate better, shallow grooves can be made on the skin sharp knife without cutting through the fillet to the ridge.
Once the fish is marinated, it can be baked on the grill on the grill or in foil.

"Liquid" pickling method

Such a marinade for fish on the grill 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;

Marinade preparation:

Dissolve in warm water salt and sugar, add pepper and bay leaf.
Grate the lemon zest on a grater (only the colored part, the white part will be very bitter in the marinade), add to the water along with the lemon juice..
Add vinegar to marinade vegetable oil and mustard. It is recommended to use mustard for the preparation of marinade with grains, they will give a more pronounced and bright taste fish.
Soak the fish in the finished 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 quickly marinated using simple ingredients And ready seasoning for fish, which is extremely convenient in "marching" conditions.

Ingredients:

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

Marinade preparation:

Gut a fresh fish, after thoroughly cleaning it from scales. Cut off all unnecessary parts, from them and small roach you can cook an ear on a fire.
Season with salt and prepared spices carcass, carefully rubbing the mixture. Inside the fish, salt and also add a little spice.
Peel the onion from the husk and cut into thick rings, without disassembling them, put them inside the abdomen. Add slices of lemon or lime there for piquancy.
Put the fish in a bag, flavor with the remaining lemon, squeezing the juice into the bag, and put it in the bag if possible. cool place for a couple of hours.
Put the marinated fish on a greased grate so that it does not stick. And bake on hot coals. The approximate baking time is 10-15 minutes on each side.

This type of fish not only has 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 seasonings;
vegetable or olive oil.

Grilled fish:

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 "book".
Grind the garlic and herbs, remove the zest from the citrus. Add vegetable oil, salt and freshly ground pepper to these components. Rub the fish with the resulting sauce.
Cut fresh tomatoes into rings, put on one side of the carcass, cover with the second part. The more tomato is used as a filling, the tastier and juicier the fish will turn out. For reliability, you can fix the belly with the filling with toothpicks.
Cook fish on the grill, or bake in foil over charcoal.

Marinades give the fish not only sharpness and piquancy, but also unique flavors.

When preparing the marinade, it is important to consider:

♦ The salt in the marinade will keep the fish pieces from falling apart when cooked
♦ If onion is present in the marinade, then you need to cut it finely and salt it to release the juice
♦ It is better to replace vinegar with lemon juice so that the fish does not fall apart
♦ Than fresh small fish the less time it takes to marinate

The most popular marinade recipes for fish

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 it to marinate for 1 hour.

Marinade with lemon

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

Mince the garlic. Squeeze the juice from the lemon and finely chop the zest. Mix the ingredients, coat the fish with the 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. spoons of dry
Bay leaf - 2 pcs.
Onion - 1 pc. (large)
Salt - to taste

Chop the onion and herbs, mix with the rest of the ingredients, coat the fish with the 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

Fish on the barbecue

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

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

Dry white wine - 150 g
cilantro - 1 bunch
Garlic - 4 cloves
Onion - 3 pcs.
Dill - 1 bunch
Juice of one lemon
Black ground pepper - to taste
Salt - to taste

Grilled

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

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

The preparation of any marinade comes down to the primitive mixing of all its components. If the fish is cooked as a whole, then, in addition to the outer sides, it should be filled with marinade and its abdomen. 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.

In any marinade recipe, if desired, you can make changes. For example, remove some spice, or replace it with another. But you should not replace the main ingredient (vinegar, wine, lemon juice, etc.), otherwise the dish can simply be spoiled.

Serving fish to an impromptu table in nature

While the fish is being cooked, you should take care of the vegetable accompaniment, or rather the side dish. The taste of fish will well set off the usual boiled rice You can prepare it ahead of time and take it with you. Rice can be warmed up in foil with the addition of vegetable oil and herbs. Moreover, envelopes with a side dish can be prepared at home. Also, baked or boiled potatoes, Grilled Vegetables Cooked Together With Fish.

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

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

Fish dishes are very healthy, and if they are 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 frying on the grill so that it is no worse than the usual shish kebab.

Fish preparation

Chilled carcasses are best. They are easier to prepare. However, frozen fish should not be bypassed. If it is properly thawed, it will be no worse.

The fish carcass 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 retain all the taste and shape when frying.

After defrosting, the carcass should be washed well in cool water and proceed with butchering. First of all, the head, large fins (including the tail) are removed. After that, the insides are removed, and everything is washed 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 least amount bones. And after that, the resulting fillet is cut into pieces of the required size (5 cm is considered the best option).

When cooking steaks, the fish is cut into pieces of 3-4 cm, 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.

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 the onion and cut into rings or half rings, depending on the size of the onions. Place it in a high rimmed bowl and knead it with your hands until juice is formed.
Using a special press or grater, chop the garlic and mix it with the onion.
Sprinkle everything with spices. If necessary, you can add chopped greens.
Mix everything and rub the fish.

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

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

Dry pickling

This marinade is suitable for red fish.

Required Ingredients:

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

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 grate the pieces of fish.

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

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

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

"Liquid" marinade

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

For cooking you will need:

1 medium lemon;
200 - 250 ml of water without gas;
85 ml of vegetable oil;
1 tablespoon of mustard;
2 tablespoons of apple cider vinegar;
2 bay leaves (dried);
spices to taste.

Marinate the fish for 2-3 hours.

Heat the water a little and add spices and bay leaves to it.
Grate the zest from the lemon (top part only). Add it to water and squeeze it out lemon juice.
Mix apple cider vinegar, mustard and oil with water. Mix everything well.

In the finished marinade, the fish is soaked for several hours. After that, it can be baked or cooked on the grill.
Try not to get the bottom (white) part of the zest into the marinade, otherwise the dish will have a bitter aftertaste.

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.

Place the mayonnaise in a bowl with a high rim.
Add spices and seasonings to it required quantity.
Mix the resulting sauce with wine and stir until smooth.

Pieces should be smeared on each side and left to gain flavor for about 2 hours. After that, it can be put on skewers and fried.

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

Marinade "Pivnoy"

According to this recipe, you can cook mackerel in the barbecue.

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

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

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

With this method of preparation, it is necessary to ensure that the skin on the fish does not crack.

Fish skewers are best fried on special wooden sticks. Pieces will not move out of them, as from metal skewers.

Salmon barbecue marinade

The amount of ingredients is calculated for approximately 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 will.

Before cooking, check for bones in the fillet and remove any found.

Peel the onion and garlic and cut into half rings.
Finely chop greens.
Cut the lemon into small slices. Mix everything with pieces of salmon.
Mix olive oil with spices and pour over the fish.
Cover bowl and let steep for 35 minutes.
Then string the pieces on skewers and set to fry.

It is necessary to carefully monitor that the flame does not diverge from the coals, they must smolder. The dish should be removed after the appearance golden brown on 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 given to the dish by cooking it in the oven. With these marinade recipes, you can pleasantly surprise your friends and relatives.

The second most popular ingredient that is most often cooked on the grill is fish. Light fragrance haze and frying speed are just the tip of the iceberg of all the advantages that charcoal cooking conceals, since the main advantage of this technique is still the ability to fry absolutely any fish, regardless of its breed, fat content, fleshiness and tenderness. How to fry fish on the grill on the grill, read on.

Red fish on the grill on the grill - recipe

Ingredients:

red fish fillet - 480 g;
Brown sugar- 30 g;
dried garlic and onions - 1/2 teaspoon each;
ground paprika- 1 teaspoon;
flakes hot pepper- pinch;
lemons - 3 pcs.

Cooking

Divide fish fillet into 4 pieces and make sure that the bones are completely removed from each. Prepare the fish mixture by combining sugar with a pinch of sea salt, dried onion and garlic, paprika and hot pepper flakes. Rub the spice mixture over the flesh of the fish and place it on the grill grate directly over the hot coals. Sprinkle everything with lemon juice and cook the fish for about 8 minutes.

Fish in foil on the grill on the grill

Ingredients:

whole fish (gutted) - 1.5-2 kg;
lemon - 1 pc.;
thyme, rosemary, tarragon - 1 sprig each;
mint and parsley leaves - 1 tbsp. spoon
ginger root - a piece 1.5 cm long;
garlic cloves - 2 pcs.;
olive oil - 120 ml.

Cooking

Gutted fish carcass lightly cut along the body on both sides and rub generously sea salt. Place rosemary, tarragon, thyme, mint and parsley leaves in a blender bowl. Next, add the ginger root, peeled garlic cloves and pour in the oil. Puree all the ingredients together and rub the fish with the resulting fragrant marinade. After half an hour, light the coals. Wrap the fish in foil and place on the grill directly over the coals. Fry for 5-6 minutes on each side.

How to cook fish skewers on the grill on the grill?

If you are planning a BBQ party in buffet style, then this recipe will serve you brilliantly. Soak a handful of wooden skewers in water, skewer fish pieces in a sweet-salty Asian marinade, fry for a couple of minutes and surprise guests with an original hot appetizer.

Ingredients:

red fish fillet - 360 g;
Sesame oil- 10 ml;
soy sauce - 15 ml;
hoshin sauce - 15 ml;
lime juice - 15 ml.

Cooking

Peel the fish fillet from the skin, remove the bones, if any, and cut the flesh into cubes 2.5-3 cm thick. Whisk butter together with sauces and lime juice. Immerse the fish in the marinade and leave for half an hour. After, put the marinated pieces on a skewer, arrange on a wire rack and fry for a couple of minutes on each side, regularly greasing with marinade.

If you are planning to bake a whole fish, then do not miss the chance to saturate the flesh with an abundance of aromas of fresh herbs, because this can be done simply by laying the latter in the abdominal cavity.

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

Fish on the grill is much healthier than fatty meat, and cooking takes just a few minutes (the coals will burn longer). The main thing is to choose the right 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 the choice of the right fish. Fatty red varieties are best - trout and salmon. You can replace this fish with sockeye salmon or coho salmon, they are more affordable and budget-priced, but no less tasty. But it’s better not to use pink salmon, the fish is already quite dry, and hot coals will dry it even more.

If the fish carcass is frozen, to cook it on 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 putting the fish on the bottom shelf in the refrigerator, laying it out in the evening. By morning, the fish will be ready to season it with fragrant 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 marinating a fish for grilling, it is necessary to rinse it in running water and remove what the manufacturer left. You can cut off the head and tail, fins, cut off the edges of the abdomen. Cut large fish in half, small-sized carcasses - leave as a whole. If there is a desire, the fish can be milled at all, and a delicious soup can be prepared from the remains of the ridge.

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

If wooden skewers are used, then it is recommended to soak them in cold water overnight, then they will not burn and smoke. For this method of cooking fish on coals, a thin fillet of a small fish is suitable.