Fish kebab on the grill. Fish selection

Grilling red fish steaks is very easy if you follow a few simple guidelines. Although many people claim that the most delicious red fish is the king of salmon - chinook salmon, sockeye salmon, coho salmon and even pink salmon are no less tasty when cooked on the grill. Feel free to add spices, they won't hurt.

Ingredients:

• Sockeye salmon steaks
• Vegetable oil
• Salt, black pepper
• Lemon

Preparation time: 5 minutes

Cooking time: 15 minutes

Total time: 20 minutes

Preparation:

Heat the grill to medium heat (you can hold your hand about 3 cm from the cooking grate for 3 to 4 seconds).

Prepare salmon fillet. Rinse and wipe dry. Remove all the seeds (you can pull them out using tweezers or special pliers). Lubricate the skin with oil. Sprinkle the other side with salt and pepper.

Grease the grate with oil. Place the steak, skin side down, on the grill and cover with a lid.

Just wait until the steak is cooked through (the meat will peel away from the skin easily), usually 10 to 15 minutes for most steaks up to 3cm thick. Remove fish from grill and add lemon slices and any garnish.

Bon appetit!

Nutritionists unanimously say that fish is much healthier than meat. However, many health-conscious people, when going on a picnic, prepare more meat for kebabs. Meanwhile, fish kebab turns out to be much lighter and healthier; it is even better suited for outdoor recreation than meat kebab. In addition, fish does not need to be marinated for as long as meat. If you prepare the right marinade for fish kebab, you can fry it on skewers or a grill in just half an hour. Of the 9 best recipes collected in this material, everyone can find an option that they like.

Culinary secrets

Using a successful recipe, even an inexperienced cook can marinate fish for barbecue. However, the advice of experienced craftsmen will not hurt even someone who considers himself a professional.

• You should not keep fish in the marinade for more than an hour. If it softens too much, it will not be able to stay on the skewers.
• Most often, fish has to be marinated outdoors, shortly before preparing the kebab. For this reason, marinades should be chosen that do not contain perishable products. Thus, marinades based on mayonnaise, sour cream, and kefir are not suitable for fish kebab.
• Fish should not be marinated with vinegar, as this may make the kebab too tough.
• It is advisable to salt the fish immediately; this is one of the serious differences between the technology for marinating it and the technology for preparing meat for kebabs. Salt, by drawing out excess moisture from the fish, will make it denser, so it will stick better to the skewers.
• If you are marinating lean fish, it is advisable to include olive oil in the marinade, even if it is not in the recipe.

Otherwise, you can rely on the instructions in the recipe, and then your fish kebab will turn out delicious. So all that is required is to choose the marinade you like.

Marinade for fish kebab with herbs

What do you need:

• fish fillet – 2 kg;
• fresh cilantro – 50 g;
• fresh dill – 50 g;
• rosemary – 5 sprigs;
• thyme – 5 sprigs;
• onions – 2 pcs.;
• lemon – 1 pc.;
• ground white and black pepper, salt - to taste;
• olive oil – 50-100 ml (depending on the fat content of the fish).

How to marinate:

1. Wash and dry the fish fillets with napkins.
2. Grind the herbs. This can be done with a knife, or you can use a blender. For greens, it is better to use only leaves, without stems.
3. Add salt and spices to the mixture of chopped greens, squeeze the juice from the lemon, grate the zest, add olive oil, and stir.
4. Cut the onion into rings of medium thickness.
5. Place the onion in a bowl.
6. Rub the fillet with the spicy mixture and place on an onion rack.
7. Leave to marinate for 30-40 minutes at room temperature.

When the fish is marinated, you can fry the fillet along with the onions on a grill without cutting. Another option is to cut the fish into pieces, string it on skewers, alternating with onions, and fry over coals. Please note that fish kebab is prepared very quickly, usually 10-15 minutes are enough.

Marinade for fish kebab with white wine

What do you need:

• fish fillet – 2 kg;
• dry white wine – 0.4 l;
• soy sauce – 100 ml;
• ginger root – 50 g;
• olive oil – 80 ml;
• sugar – 4 tbsp. l.;
• nutmeg - a pinch;
• ground black and white pepper - to your taste.

How to cook:

1. Wash and gut the fish, cut it into fillets. If desired, you can leave the fish whole if it is a small river fish.
2. After peeling the ginger root, grate it coarsely or finely chop it with a knife.
3. Add sugar and spices to it, stir.
4. Pour oil, soy sauce and wine into a bowl with ginger, mix thoroughly.
5. If you cook fish on skewers, cut the fish fillets into pieces suitable for barbecue (about 4-5 cm).
6. Immerse the fish in the marinade. Leave for 30 minutes if you are marinating it for barbecue, for an hour and a half if you are going to bake it entirely on the grill.

Marinade with ginger and white wine is suitable for any type of fish, including river fish.

Marinade for fish with lemon and garlic

What do you need:

• pieces of fish (steaks or fillets) – 1 kg;
• lemon – 2 pcs.;
• olive oil – 100 ml;
• garlic – 3 cloves;
• dried marjoram, salt, pepper mixture - to your taste.

How to cook:

1. Cut the fish into portions. If you are going to fry fish kebab, the pieces should be about the size of two matchboxes placed on top of each other.
2. Squeeze the juice of two lemons into a bowl. Grate the zest from them and put them there.
3. Crush the garlic directly into the lemon juice.
4. Pour in the oil, add salt, spices and herbs, stir.
5. Cover the fish pieces with this sauce (you can put them in the marinade and stir).
6. Marinate for 30 minutes to an hour depending on the size of the pieces.

This fish marinade recipe is a classic one. It is suitable for any fish and can be used no matter how you intend to cook it. It is also ideal for fish kebabs.

Marinade for mackerel or herring with red wine

What do you need:

• herring or mackerel – 1 kg;
• dry red wine – 0.25 l;
• odorless vegetable oil – 60 ml;
• salt, pepper - to your taste.

How to cook:

1. Clean, gut and wash the fish well. Dry with a kitchen towel.
2. Mix wine with salt, spices and oil.
3. Pour the red wine marinade over the fish and leave for an hour.

Herring or mackerel marinated in red wine can be prepared in any way convenient for you. It will taste best if you fry the fish on the grill. It will be no less tasty baked in foil in the oven.

Beer marinade for charcoal fish

What do you need:

• mackerel or herring – 6 pcs.;
• beer – 100 ml;
• vegetable oil – 0.2 l;
• garlic – 2 heads;
• salt - to taste.

How to cook:

1. Pass the garlic through a press, mix with beer and oil.
2. Rub the prepared fish with the resulting mixture, put more of the mixture inside.
3. After an hour, thread the fish onto a skewer, piercing the carcass from the tail to the gills, and place the fish on the grill.
4. Grill over coals, turning and brushing with remaining marinade.

Fish (mackerel or herring) marinated in this way and fried over coals will successfully replace traditional shish kebab.

Marinade for fish kebab with soy sauce and mustard

What do you need:

• fish fillet (pink salmon, trout, salmon) – 1 kg;
• balsamic vinegar – 50 ml;
• soy sauce – 50 ml;
• pepper paste – 1 tsp;
• mustard powder – 1 tbsp. l.;
• garlic – 1 head;
• olive oil – 0.2 l;
• dill (fresh) – 100 g;
• salt, pepper - to taste.

How to marinate:

1. Prepare the fillet by cutting it into pieces of the desired size.
2. Crush the garlic. Chop the dill and mix with the rest of the spices.
3. Dilute with soy sauce, combine with balsamic vinegar and oil.
4. Cover the pieces of fish with the resulting mixture and leave for half an hour.

The taste of fish kebab marinated according to this recipe is indescribable. You are unlikely to forget it. It will especially appeal to those who love spicy dishes.

Vodka marinade for fish shish kebab

What do you need:

• fish fillet – 1 kg;
• vodka - shot glass;
• soy sauce – 60 ml;
• garlic – 2 cloves;
• seasoning for fish - to your taste.

How to cook:

1. Cut the garlic into small pieces.
2. Mix with seasonings and rub fillets with this mixture.
3. Pour vodka mixed with soy sauce.

You need to marinate the fish in vodka for about an hour. After the fillet is cut into pieces, strung on skewers and kebabs are fried. There will be no smell or taste of alcohol in the finished dish.

Marinade for fish kebab with martini

What do you need:

• fish fillet – 2 kg;
• martini – 0.2 l;
• garlic – 1 head;
• onion – 1 kg;
• dried dill – 1 tbsp. l.;
• lemon – 2 pcs.;
• fresh cilantro – 100 g;
• salt, fish seasoning - to your taste.

How to cook:

1. Finely chop the garlic and cilantro with a knife, mix with salt, seasoning and dill. Rub this mixture onto the fish fillets.
2. After 15 minutes, cut the fillet into pieces suitable for the size of the kebab.
3. Mix fish pieces with onion cut into large rings.
4. Mix lemon juice with martini, pour this mixture over the fish and leave it for half an hour.

The taste of kebab prepared according to this recipe will be piquant and very unusual. It is unlikely to leave you and your guests indifferent. By the way, such a kebab can be fried at home if your oven is equipped with a grill function.

Marinade for fish with bell pepper

What do you need:

• fish fillet (it is best to take assorted) – 0.5 kg;
• bell pepper – 2-3 pcs.;
• fresh parsley - a bunch;
• lemon – 1 pc.;
• sesame oil – 100 ml;
• salt, pepper - to your taste.

How to cook:

1. Cut the fish fillet into pieces of the required size.
2. Mix finely chopped parsley with seasonings and salt.
3. Squeeze lemon juice into a bowl with the spicy mixture, pour in the oil, and stir.
4. Cut the pepper into very small strips and add to the prepared mixture.
5. Marinate the fish in this mixture.
6. When threading fish onto skewers, alternate pieces. It’s a good idea to string pieces of bell pepper between the pieces of fish. This will make assorted fish kebabs even more appetizing.

Fish kebab has many benefits. It is light, quick to prepare, and has an exquisite taste. If you are tired of traditional kebab and want to cook something new on the grill, try fish kebab - you won’t regret it. You will find marinade recipes for it in this material.

Thinking about your holiday menu? Fish steak can be an excellent solution for a gala lunch or a romantic dinner for two. Don't think that this dish is too trivial. No, it’s no easier to cook steaks from fish than from meat. You'll have to tinker with both the choice of ingredients and the process. But what is the result!

Fish selection

Many types of fish are suitable for cooking steaks. But when choosing the main product, you should remember some features. Give preference to those varieties that have a dense, stable structure and a small number of bones. To cook fish steak in a frying pan, tuna, salmon, catfish, trout, fishtail and many other types are perfect. The optimal size is considered to be steaks that are the size of your palm or slightly smaller.

Beauty is in simplicity: how to make steaks

Before starting work, sharpen a large flat knife without serrations. A narrow, thin one may also be useful for thinning. Many chefs advise not to open the belly of the fish if you want to cut it for steaks. The abdominal muscles contain a large amount of fat, and if you make a cut, it will quickly render during frying. It is easier to clean the contents of the belly after cutting into steaks.

Remove all scales and dry the skin with towels. Place the fish on a wooden cutting board and remove the head. Cut into portions. Fish steak is usually made about 1.5 cm thick and portioned pieces are prepared according to the number of guests.

Pre-marinating

The purpose of the marinade is to fill the pulp with the aromas of spices and speed up the cooking process. Before starting to fry a fish steak, many cooks briefly marinate the pieces. You should not pour vinegar into the fish; its smell will overwhelm its natural aroma. Better use lemon juice, soy sauce, spices.

Extra salt is also not the best option. She salts only the top layer of meat, and the middle remains unsalted. But coarse sea salt is the best solution when cooking steaks.

You can take the following marinade recipe as a basis and supplement it with your favorite ingredients at your discretion. You will need:

• juice of half a lemon;
• 2 tbsp. l. olive oil;
• sprig of rosemary;
• a pinch of sea salt;
• taste.

Mix the dry ingredients and rub the steaks with them. Place the fish in a bowl in one layer, sprinkle with rosemary needles. Pour in the lemon juice and olive oil, distributing the liquid evenly. After 15 minutes, turn the steaks over and leave for another 15 minutes. Pieces marinated in this way can be baked over coals or in the oven, cooked in a slow cooker or double boiler, and, of course, fried in a frying pan.

Cooking steak in a grill pan

Most models of these frying pans include the ability to cook food without using oil. But many experienced housewives are confident that a small amount of olive oil ensures the appearance of a beautiful crust. It not only tastes good, but also allows you to “seal” the juices and fat inside the piece, preventing it from leaking out. Add about a tablespoon of olive oil before you cook the fish steak on the grill pan.

A recipe with a photo makes it possible to understand how beautiful the surface of a piece baked in a ribbed frying pan looks. To get the same result, cover the container with a lid for the first 5-7 minutes and cook over low heat. During this time the fish will steam. Then remove the lid and add gas - this will allow you to bake a beautiful crust. If the oil and fat start to splatter too much, cover the pan with a special mesh.

and its features

Such dishes appeared on the market relatively recently, but have already managed to acquire many fans. If you have this wonderful utensil at your disposal, be sure to cook a fish steak in a gas grill pan.

Products in such a frying pan are laid out in one layer either directly on the grill, or first wrapped in foil. In the second case, the steaks will be juicier and softer; in the first case, a more pronounced crust will be obtained.

You can place vegetables on the grill along with the fish: eggplants, carrots, bell peppers, onions. You can serve them with fish as a side dish. Cooking time will average 20-25 minutes.

Serving and garnishing

Fish steak is a festive dish. It is worth choosing a worthy addition to it. If you don’t have the opportunity to be fancy with a side dish, you can even serve regular mashed potatoes or boiled rice. A good pasta will also work.

An excellent addition would be baked white or green asparagus, broccoli or green pea puree. Serve soy, bechamel or white cheese with the fish.

In the summer, you can do without hot food altogether. Fish steak can be served with fresh seasonal vegetables and olives. Don't forget about delicious white or rye bread.

Fish kebab on the grill is no less popular among chefs than those made from pork, chicken or lamb. This is due not only to the fact that such a dinner is fried over coals much faster, but also to the fact that it turns out to be much healthier and more nutritious.

I would also like to note the fact that this dish can cost both several times cheaper than meat kebab, and several times more expensive. It depends on the selected product. If you use red fish (trout, salmon, etc.) to prepare a barbecue, then lunch will be very expensive. If you decide to save money, then we suggest purchasing cheaper varieties of the product (pollock, pike perch, etc.).

step by step recipes

Despite the high cost of the product, cooks most often purchase salmon or trout for fish kebabs. What is this connected with? The fact is that this product has a high fat content, which makes it very juicy and tasty. Moreover, this fish can be fried over coals not only with but also using ordinary skewers or large wooden skewers.

So what ingredients are needed to make a delicious red fish kebab? For this we need:

• or fresh frozen - approximately 1 kg;
• large lemon - 1 pc.;
• table salt, allspice - use to taste;
• olive oil (use unflavored) - use to taste;
• green lettuce leaves - used to serve the dish.

We process the product

Fish kebab on the grill is prepared several times faster than a similar meat dish. But before you begin heat treatment of salmon, it should be thoroughly processed. To do this, the product is completely thawed and then cleaned of fins, skin and bones. The remaining fillet is chopped into large squares. If you decide to cook fish on a grid, then all you need to do is rinse the product and cut it into steaks no more than two centimeters thick.

Pickling process

How to prepare marinade for barbecue? In fact, preparing a marinade for fish kebab does not require much time or money. After all, salmon is already a very fatty product. Therefore, there is no need to fill it with mayonnaise, kefir and other ingredients. Pieces of fish should only be placed in a deep enamel container, sprinkled with pepper and salt, sprinkled with lemon juice and seasoned with a small amount of olive oil.

After thoroughly mixing the ingredients, they must be covered with a lid and left at room temperature for several hours. During this time, the salmon pieces will be well saturated with spices and will become softer and juicier.

How to grill over charcoal?

Fish kebab on the grill should be prepared in exactly the same way as a meat dish. threaded onto skewers and then placed on hot coals. Turning the product periodically, fry it until it changes color. To check the readiness of the kebab, you can cut one of the pieces of fish in half and look at the thickness. If it has a uniform structure and color, then the dish is completely fried.

Serving lunch to the table

As you can see, preparing fish kebab on the grill is relatively easy and quick. After the salmon pieces are completely fried, they are removed from the skewers and placed on a common plate lined with green lettuce leaves. For taste and aroma, the finished dish can be sprinkled with lemon juice again.

It is advisable to serve this lunch to the table with bread and fresh vegetables. Enjoy your meal!

Making delicious and nutritious sturgeon kebab

Sturgeon is an ideal product for preparing delicious barbecue on coals. If you have never made such a dish, we recommend that you do not miss the opportunity and prepare it right now. For this we need the following products:

Preparing the ingredients

Grilled fish, the recipes for which we review, always turns out very aromatic and tasty. But before preparing it, the product should be carefully processed. To do this, the sturgeon is thoroughly washed, the fins and head are cut off, and then the skin, spine and attached bones are removed. The remaining fillet is cut into cubes.

Preparing the marinade

Just like in the previous recipe, the marinade for this dish is prepared very quickly and easily. To do this, freshly squeezed lemon juice is mixed with olive oil, salt, chopped dill, pepper and other spices. The resulting mass is added to the sturgeon and mixed thoroughly. In this form, the fish is tightly covered with a lid and left in the refrigerator overnight.

Shaping the dish

How should you shape a fish kebab? A photo of this process is presented in this article.

After the sturgeon is marinated, it is strung on wooden skewers, alternating with cherry tomatoes, unpeeled garlic cloves and pitted prunes. These ingredients will help you obtain a more aromatic and tasty dish that none of your guests will be able to refuse.

Heat treatment

After marinating and skewering the sturgeon on wooden skewers, heat treatment begins. To do this, light a fire in the grill and add birch or oak coals. Having received a heat of 400-450 degrees, start frying the kebab. Cook it for about 25 minutes, turning regularly.

Sturgeon kebab is considered fully suitable for consumption after all the pieces of fish have browned, become soft, tender and aromatic.

How should it be presented at the dinner table?

Now you know how fish kebab is made. You can see a photo of the finished dish in this article.

After the sturgeon is evenly fried, the wooden skewers are removed from the grill and placed on a large, flat dish lined with green lettuce leaves. If desired, you can make creamy or sour cream sauce for the fish kebab, and also serve some side dish. An excellent option would be boiled or baked round potatoes, as well as fresh vegetables and herbs.

Let's sum it up

Using the described fish kebab recipes, you can not only surprise your guests with an unusual dish, but also feed them a satisfying and tasty meal. Quite often, dinner on coals is made from such varieties of fish as trout, pink salmon, cod, pike, haddock, pollock, carp, etc. These products should be processed and marinated exactly as described in previous recipes.

Cooking any salmon fish on the grill or in a wire rack over coals is very easy. In order to cook soft and juicy salmon meat, it must first be marinated.

Rinse the fillet in running water and dry it with a kitchen towel. Now drizzle the fish with olive oil. After this, you can simply salt and pepper the fillet, you can also grate with fennel and dill (dry or fresh).

But perhaps a more interesting marinating option is the following method - mix soy sauce, olive oil, chopped garlic, mustard and marinate the fillet in this sauce.

You can also grease the fish with mayonnaise on the side where the skin is missing.

Leave the fish to marinate for 20-30 minutes.

Now grill the fish in a wire rack over hot coals or on the grill for four minutes. First you need to place the fish skin side down and then turn it over. Try to pick the meat from the edge - you will see that the meat has changed from red to lighter pinkish or even almost white, and the consistency itself has become more crumbly - the salmon is ready.

Serve with fresh vegetables and hot sauce.