Mackerel in foil on coals is a simple recipe. Mackerel on the grill: recipes from tender fish

Mackerel on the grill is very tasty and juicy. This dish can be grilled over charcoal in a variety of ways. Someone uses a grill for this, and someone puts the fish directly on the skewers. In any case, a dish made from mackerel should only be served with a side dish and a slice of bread.

Mackerel on the grill: a recipe for cooking fish kebab

There is nothing complicated in preparing such a dinner. In order for you to be convinced of this on your own experience, we recommend that you do it yourself. To do this, you must prepare the following set of products in advance:

• fresh large mackerel - 3 fish;
• mayonnaise is not very fatty - about 150 g;
• sea ​​salt, ground pepper - to your taste;
• fresh small tomatoes, onions - for planting on skewers.

We process fish

Mackerel on the grill is fried pretty quickly. But before subjecting such fish to heat treatment, it should be well processed. To do this, the product is thoroughly washed, cleaned of fins, entrails, head and skin. The remaining fillet is cut into large pieces, flavored with spices and not very greasy mayonnaise. In this form, the fish is left at room temperature for 25 minutes.

Shaping and frying the dish

Mackerel on the grill, the photo of which you can see in this article, is cooked in 15-20 minutes. Before proceeding with its heat treatment, pickled pieces of fish are put on skewers. At the same time, they are alternated with thick onion rings and half tomatoes.

Once the dish is formed, it is placed over hot coals and cooked for about ¼ hour (maybe a little longer). To ensure that the mackerel is evenly fried on all sides, it is regularly turned over.

Serving fried fish for dinner

As you can see, mackerel on the grill is very easy and simple to prepare. After the fish becomes soft and well browned, it is laid out on a plate and immediately served. In addition to such a dinner, a slice of bread and some side dish are served.

Roasting steaks on the fire

Mackerel on a grill on the grill is prepared no more complicated than the dish, for which skewers were used. However, fish for such a dinner should be processed a little differently. But first things first.

So, mackerel on a grill on the grill requires the use of the following set of products:

• fresh large fish - 3 pcs.;
• freshly squeezed lemon juice - about 80 ml;
• sea ​​salt, ground pepper - to your liking;
• greens, fresh vegetables - for serving.

mackerel preparation

Fish for grilling should be used as fresh and large as possible. It is thoroughly washed, and then gutted, fins and head are cut off. The remaining carcass is rinsed again in cold water, dried with paper towels and cut into pieces (steaks) 2 cm thick.

Having carefully processed the fish, it is laid out in a bowl, and then flavored with spices and lemon juice. After mixing the components, they are covered with a lid and left in this state for ¼ hours.

frying process

Mackerel on the grill, the recipe of which we are considering, is very juicy and tender. After the fish is marinated in lemon juice, they begin to heat it. To do this, the steaks are carefully placed on the grill and placed over very hot coals.

Cooking mackerel in this way should be no more than 20 minutes. At the same time, it is regularly turned over using culinary tongs. This procedure will contribute to the uniform browning of the product and, as a result, to obtaining a very tasty dish.

Serving steaks to the dinner table

After the mackerel on the grill is fully cooked, it is carefully removed from the grill and placed on a large plate. Such a simple but very tasty dinner is served to the table along with fresh vegetables, herbs and a slice of gray bread.

How is mackerel cooked in foil on the grill?

We described above how to fry fish on skewers and a grill. However, it should be noted that you can cook mackerel on the grill in other ways. For example, some cooks stuff the product with vegetables and then wrap it in cooking foil and place it over the coals. Such heat treatment will allow you to get a more juicy and tender dish that can be safely served even for a festive feast.

So, to cook mackerel in foil, we need:

• large fresh fish - 2-3 pieces;
• large lemon - 1 pc.;
• large carrots - 2 pcs.;
• sweet bulbs - 3 heads;
• parsley greens - a large bunch;
• salt, seasonings, pepper - use at discretion;
• low-calorie mayonnaise - for serving.

Preparing fish for heat treatment

It is advisable to purchase mackerel for baking in foil in large sizes. It is thoroughly washed, fins cut off and gutted. After that, the fish is flavored with spices, sprinkled with a small amount of lemon juice, covered with a lid and left in this form for 25 minutes. Next, proceed to the processing of vegetables and fruits. Lemon, carrots and sweet onions are peeled and chopped into very thin circles or slices. As for parsley, it is rinsed and the leaves are separated from the twigs.

Formation process

After the mackerel is marinated, start stuffing it. To do this, the fish is laid out on culinary foil and the belly is opened. Circles of carrots, onion rings and slices of fresh lemon are alternately placed in it. Putting fresh parsley petals on top of the filling, the fish is tightly covered with foil.

How to bake on the grill?

After forming a mackerel dish, it is immediately placed on a grill, over hot coals. In this form, fish in foil is baked for about 20-25 minutes. In this case, the briquette must be turned over regularly so that the dinner is evenly browned on all sides.

How and with what to present to the dinner table?

After the whole mackerel is completely baked on the grill, it is carefully removed from the grid and laid out on a plate. Having unrolled the fish and formed a kind of plate from the foil, the dish is decorated with a mayonnaise mesh and presented to the table.

Baked mackerel should be consumed along with the side dish that was prepared inside it.

On the grill you can fry not only meat, but also fish, for example, mackerel. It has few bones, it is juicy, tasty and healthy. Mackerel on the grill (on the grill) will adequately replace any meat, while such a product is inexpensive and anyone can cook it.

The classic recipe for mackerel on the grill on the grill

To make grilled mackerel even tastier, you can marinate it. Various spices, herbs, citrus juices and even beer are suitable for marinade. But you can use the classic recipe, which will also allow you to bake delicious and fragrant fish.

Ingredients (for mackerel weighing 2 kg):

• two heads of onions;
• garlic clove;
• 17 ml sunflower;
• a spoonful of fruit vinegar;
• pepper, salt.

Cooking method:

1. We gut mackerel carcasses, cut off the head, fins and tail, rinse with water and dry.
2. Chop the onion into thin rings, pass a clove of spicy vegetable through a press.
3. Pour the vegetables into a bowl, pour in the oil and vinegar, sprinkle with salt and pepper, mix the ingredients directly with your hands.
4. We spread the fish in the prepared mixture and stir well again by hand, cover and marinate for an hour.
5. We shift the mackerel soaked in spices to the grate and proceed to roasting on charcoal.

With honey marinade

For baking mackerel on the grill, you can prepare a honey marinade, which goes well with fish meat.

Ingredients (for 2 kg of mackerel):

• two bulbs;
• 85 ml of liquid honey;
• 25 ml soy seasoning;
• clove buds;
• ground black pepper.

Cooking method:

1. For the marinade, we take honey, if you have a thick product, then you need to melt it.
2. Pour honey into the sauce, put finely chopped onion and spices ground in a mortar, mix.
3. We put the prepared carcasses of the sea product in the prepared mackerel marinade and marinate for an hour in a cool place.
4. After, we remove the onion from the carcasses, put it on the grate, press down and cook on the coals.

Mackerel in soy sauce

Soy sauce is a real find for marinades. You can marinate meat, mushrooms and, of course, fish with it.

Ingredients:

• two mackerels;
• bulb;
• young garlic feathers;
• 17 ml of soy concentrate;
• 0.5 tablespoons of sugar and salt;
• a pinch of pepper.

Cooking method:

1. Finely chop the onion and onion feathers, pour into a bowl, pour in soy seasoning, add pepper, salt and sweet sand.
2. We marinate the cleaned carcasses of mackerel for an hour.
3. After we remove the greens of garlic and onions from the carcass, transfer them to the grill and fry on the coals.

Mackerel skewers

If you want to fry something unusual in nature, then we offer you a variant not of meat kebab, but of mackerel in the form of rolls.

Ingredients (for 4 carcasses of mackerel):

• ½ liter of soy seasoning;
• spices for fish dishes.

Cooking method:

1. We cut off all the fins and the head from the mackerel carcasses, clean it from the insides and cut it into fillets.
2. We put the fish in a deep bowl (it can be in a 3-liter jar) and pour in soybeans and 1.5 liters of water. We fall asleep to taste and desire any fish spices, keep in the marinade for two hours.
3. After that, we take out the fillet, dry it and flavor it with a small amount of spices, but only the meat itself, and not the skin.
4. We twist the fillet with rolls and immediately string it on skewers, but not too tightly.
5. Fry the mackerel skewers on the grill for 8 minutes, do not forget to turn the skewers every minute.

With lemon and olive oil

Mackerel for frying on the grill can not only be marinated, but also stuffed. For the recipe, you can take the simplest ingredients, for example, lemon with olive oil for marinade and greens for stuffing.

Ingredients (for 6 pieces of mackerel):

• one lemon fruit;
• bunch of parsley;
• olive oil;
• a spoonful of pepper;
• one and a half tablespoons of salt.

Cooking method:

1. To make mackerel tasty, the main thing is to choose good fish. Mackerel should be well-fed, with a shiny intact skin.
2. We flavor the carcasses with salt and pepper, pour a little olive oil into the abdomen, and lay two sprigs of parsley and a circle of citrus.
3. Sprinkle the mackerel with lemon juice on top and marinate for three hours.
4. After we shift the fish to the grill and put on the grill. Cook over low heat for 20 minutes, turning the fish every five minutes.

Tender fillet on the grill

On the grill, you can fry whole mackerel carcasses or fillets. We will bake fish fillet on the grill in foil to make the meat tender and juicy.

Ingredients:

• mackerel fillet (4 pcs.);
• 75 ml of white (dry) wine;
• 10 g of Provence herbs;
• salt, pepper, coriander to taste;
• oil.

Cooking method:

1. We take two mackerel carcasses and cut them into fillets. If you have frozen fish, then you should not defrost it to the end, so it will be easier to clean not only all the insides, but also the bones.
2. Salt the fillet, pepper it, sprinkle with Italian herbs, pour over with wine and leave to marinate for a quarter of an hour.
3. Sprinkle a sheet of foil with oil and lay out the fillet, wrap and bake on the grill for 20 minutes. Mackerel in foil turns out not only very tasty, but also tender.

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

How to cook mackerel on the grill?

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 them when starting to implement any of the selected technologies.

1. Frozen mackerel is thawed, removed from the insides and, if desired, from the fins, tail and head.
2. The carcasses are washed inside and out, paying special 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. Next, the mackerel is salted, peppered, 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 smoldering coals for about 30-40 minutes.

How to pickle mackerel for barbecue?

If your picnic menu lists mackerel on the grill, you can find the marinade recipe for this fish below. The traditional set of salt, pepper and lemon juice in this case is complemented by chopped garlic, which will add spice to the dish, and ground coriander, which successfully harmonizes with the meat of any fish. The spice 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 teaspoon each.

Cooking

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

Mackerel on the grill on the grill - recipe

Mackerel, baked in foil on the grill according to this recipe, has a pleasant balanced mild 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. spoons;
• parsley - 1 bunch;

Cooking

1. Juice is squeezed from one lemon, the carcasses are rubbed with it, salting and peppering them as well.
2. After 20 minutes, the fish are smeared with a mixture of sour cream and mustard, parsley is put into the abdomen.
3. Wrap the carcasses in foil and leave 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 fragrant, acquires a pleasant sourness and a spicy citrus note. In addition, lemon slices neutralize the specific smell of fish, which is significantly pronounced in mackerel and scares many away when choosing a fish variety for cooking.

Ingredients:

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

Cooking

1. The fish is cut in several places across the back, rubbed with salt, pepper, seasonings, sprinkled with the juice of one lemon, left for 30 minutes.
2. They put lemon slices into the cuts on the back, and onions into 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 fragrant. In addition, additional components will also please: vegetable slices soaked in fish juices and spices become especially tasty.

Ingredients:

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

Cooking

1. Mackerel is rubbed with salt, pepper, spices and garlic.
2. The fish is placed on separate pieces of foil, chopped vegetables, seasoned to taste, are laid out in the abdomen and on the sides.
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 is not only incredibly tasty, but also acquires an appetizing appearance. If desired, the composition of the spicy mixture can be expanded by adding a little garlic, ground coriander or other spices that are in harmony with fish meat.

Ingredients:

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

Cooking

1. The fish are rubbed with salt, pepper, sprinkled with lemon juice, and after 10 minutes they are poured with soy sauce and left to marinate for 30-40 minutes, periodically turning over.
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 mackerel on the grill will be ready.

Mackerel baked 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.

Cooking

1. The fish are salted, peppered, sprinkled with lemon juice, left for 20 minutes.
2. Potatoes are prepared by peeling and slicing the tubers thinly, mixed with herbs, onions and seasonings, put into the belly of the fish and placed on the sides, before laying the fish on a pillow of lemon slices.
3. After 40 minutes of baking over coals in foil on the grill, it will be ready.

Mackerel fillet on the grill

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

Cooking

1. Cooking mackerel on the grill begins with pickling the original product. Fillets are salted, peppered, sprinkled with herbs, poured 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.

Stuffed mackerel on the grill

Delicious, nutritious and rich in foil. You can cook fish with 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 variant of the 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.

Cooking

1. The mackerel is cut along the back, the spine and entrails are removed, washed.
2. Rub the pulp with salt, pepper, spices, sprinkle with lemon juice.
3. Vegetables, greens are cut, seasoned to taste, mackerel carcasses are filled with the resulting mixture.
4. Tighten the fish with twine, place in foil and bake on the grill for 40 minutes.

Mackerel in mustard on the grill

Spicy and fragrant is obtained on the coals, decorated according to the following recipe. The desired effect is achieved through a spicy mustard marinade, to which aromatic herbs, spices, finely chopped greens, grated or chopped onion or garlic are added to taste.

Even if you took a lot of marinated meat with you for a picnic, do not deny yourself the pleasure of eating fragrant fragrant fish in nature, cooked by yourself.

You can cook mackerel skewers on skewers, preferably on a grill, and there is also a way to cook it in foil.

Baked mackerel on the grill, the recipe of which is attached below, is a great option for a light but hearty lunch.

And mackerel is good because even after defrosting it will not lose either its juiciness or flavor. Unlike other noble fish.

Mackerel recipe in foil on the grill

Ingredients:

• mackerel - 2 pcs.
• lemon - 1 pc.
• onion - 1 pc.
• vegetable oil or mayonnaise - 1 tbsp. spoon
• greens - 1 bunch
• salt and spices - to taste

If you bought frozen fish, then it is advisable to defrost it in the refrigerator. When defrosting at room temperature, it will take less time, but the taste will deteriorate.

Cooking mackerel in foil:

1. Onions for marinade are best cut into rings or half rings.

2. Cut half of the lemon into thin rings, the second half can be grated directly with the peel or cut into small cubes.

3. Mix finely chopped lemon and onion rings in a convenient bowl, add a little salt and allspice.

4. Wash the mackerel well in running water and dry it from excess liquid with a paper towel. After that, you need to clean the fish well - remove the insides, cut off the head, cut into small cubes or divide into two parts and use only the fillet.

5. The prepared fish will need to be washed well again, and then dipped in the marinade for 15-20 minutes.

6. Before you cook the mackerel on the grill, grease it with a small amount of vegetable oil and wrap it in foil.

Wrap the foil as tightly as possible so that the juice that the fish will release does not flow out, otherwise the fish will turn out to be very dry.

7. Fish marinated in this way is cooked on the grill (on the grill over the coals) for about 40-50 minutes. Be sure to turn it over so it cooks evenly on both sides.

Whole mackerel baked in foil

A whole mackerel baked on the grill will be no less tasty. If you did not have time to marinate the fish, then you can bake it whole.

1. Put the washed and gutted fish on a sheet of foil. Mix salt and allspice and rub the fish inside and out.

2. Cut the onion into rings and put them inside the fish.

3. Lemon, cut into slices, put on top of the fish at a distance of about 3-4 centimeters.

4. Wrap the fish in foil and place on a wire rack

5. We fry the marinated fish in foil for about 50 minutes on coals - try to avoid strong heat.

You need to fry the mackerel alternately on each side - about 10 minutes, then turn over.

Mackerel on the grill turns out to be very juicy and fragrant, but always pay attention to the amount of lemon - do not add more than half per carcass, otherwise the fish will turn out to be very sour.

Checking the readiness of fish in foil is not difficult - about 40 minutes after frying, open the edge of the foil and pierce a piece of fish.

If the mackerel flesh is soft and bloody juice does not flow out, then the fish is ready and can be served.

We serve the finished mackerel to the table with a salad of fresh vegetables and herbs,. Bon appetit!

Mackerel is a fatty sea fish that is perfect for barbecue using a grill or barbecue. It is quite possible to bake it on skewers, but it is much more convenient to do this using a grill grate. So she will calmly stay over the coals, while it will be possible to cook it not entirely, but in the form cut into fillets.

In order to make the most tender shish kebab out of mackerel, it must be marinated. So its characteristic excellent taste will be fully revealed when frying on coals.

Consider a variety of ways to marinate mackerel for barbecue on a grill, as well as the features of its preparation. This will make the fish really tasty, turn it into a real delicacy.

Briefly about mackerel

This fish is also known as Mackerel. It is extremely rich in trace elements, vitamins, omega-3 fatty acids necessary for people. It contains vitamins A, B, D, elements such as phosphorus, zinc, potassium and manganese. They have a beneficial effect on the metabolism in the human body, make bones and teeth stronger, improve the skin. Omega-3 acids reduce cholesterol, prevent the development of atherosclerosis, oncology.

The nuances of cooking

Culinary arithmetic on the example of mackerel is simple: one fish is one or two servings of barbecue. The calorie content of the dish is about 300 kcal per 100 g.

Marinating whole carcasses should last about an hour. In case of cutting, marinate fish fillets or steaks for half an hour. It is not necessary to keep mackerel in the marinade for more than an hour. It can easily take on a look unsuitable for further use for barbecue.

When working on the marinade, it should be borne in mind that strong ingredients, such as table vinegar or wine, will not work for mackerel. It will lose density, become watery, and begin to fall apart. It will not be possible to put it on skewers with high quality, to fry it correctly. Ultimately, a good barbecue will not work.

Therefore, it is worth using sparing ingredients - lemon or other fruit juice, soft balsamic vinegar. There are recipes when the future marinade is completely devoid of any acidic ingredients.

When using fruit juices or similar products, do not use aluminum marinating utensils. It will just oxidize. Compounds harmful to humans can get into the dish.

Properly pickled mackerel cooks relatively quickly on the coals. Whole fish on the grill are fried for no more than 20 minutes. Skewers of fish steaks will be ready even faster - within 10-15 minutes. The fillet will take 10 minutes.

The taste of the future barbecue largely depends on the marinade. For him, you can take a variety of spices, in order to find a suitable option as a result of experiments.

Marinades for mackerel barbecue

It is believed that the following spices are best combined with fish such as mackerel:

• black pepper;
• Bay leaf;
• ginger;
• zira;
• garlic;
• cilantro.

Classic marinade

You will need:

• zest, juice of half a lemon;
• two garlic cloves;
• a teaspoon of zira;
• a bunch of fresh cilantro;
• salt;
• ground black pepper.

To prepare the marinade, you need to chop the garlic, finely chop a few sprigs of cilantro, then mix with other ingredients. Whole fish or fillets should be kept in this marinade for no more than an hour.

When stringing fish pieces on skewers, they can be diluted with thick onion rings, cherry tomatoes. When frying whole on a grill, you can put the remains of cilantro, thin lemon slices inside the fish

Classic marinade №2

You will need:

• 50 ml of olive oil;
• 25 ml of lemon juice;
• a bunch of fresh parsley;
• two garlic cloves;
• half a lemon;
• salt, ground white pepper.

Cooking order:

1. Divide the lemon in half.
2. Cut one half into thin slices, squeeze the juice from the second.
3. Mix it with olive oil.
4. Wash the parsley, then finely chop, add to the marinade.
5. Send crushed garlic with a press there.
6. Salt, season with white ground pepper, mix.

Pour the mackerel with the prepared mixture. Lay the lemon slices on top of the fish. Marinate in the refrigerator for 20 to 60 minutes, depending on the size of the cut fish pieces.

Dry marinade

For 2 kg of mackerel you will need:

• 50 ml of vegetable oil;
• one tablespoon of fennel seeds;
• one teaspoon of coriander seeds;
• half a dozen clove buds;
• ten peas of black and allspice;
• salt.

Such a marinade is well suited for lack of time. In this case, it is better to cut the fish into steaks for frying using a grill. The thickness of the pieces is 3–4 cm.

All spices should be ground together with vegetable oil in a mortar. Grate the mackerel steaks with the prepared mixture, then put them in a bowl, tightly on top of each other. Marinate for no more than 20 minutes, then fry on coals.

Honey based marinade

A great-tasting kebab can be made with mackerel marinated in a mixture of honey, balsamic vinegar, and other spices.

You will need for 2 kg of fish:

• a pair of medium bulbs;
• 50 ml balsamic vinegar;
• 75 ml of honey;
• 20 ml soy sauce;
• a couple of cloves;
• ground black pepper.

For the marinade, mix melted honey with balsamic vinegar. Chop the onions as small as possible. Grind the spices in a mortar. Mix all the ingredients into a spicy marinade. Pour them with fish, put in the refrigerator for an hour.

Immediately before cooking, remove the remaining onion from the pieces of mackerel.

Coconut marinade

You will need for 1 kg of mackerel fillet:

• 200 ml coconut milk;
• 30 ml soy sauce;
• medium sized ginger root;
• one chili pepper;
• three garlic cloves;
• 75 g brown sugar.

A bit of exoticism can be brought into the harsh barbecue everyday life with the help of marinade with coconut milk, which will undoubtedly appeal to all fans of Pan-Asian cuisine.

First you need to prepare all the ingredients. Grate the ginger root, pass the garlic through a press. Wash chili pepper, cut in half, remove seeds, chop finely.

Mix ginger, chili pepper, garlic with brown sugar in a mortar, then grind. Dilute the resulting mixture with soy sauce.

Transfer to a saucepan, add coconut milk, beat everything with a whisk.

Place the mackerel in the marinade, set aside for half an hour in the refrigerator.

Ready mackerel skewers should be served hot. A suitable side dish would be fresh vegetables, herbs, boiled potatoes or rice, tomato ketchup. The ideal drink is dry white wine.