Contacts
the main/ Biscuit

How to marinate fish kebab. Salmon shashlik and the most delicious marinade recipes

When the first rays of sunshine boldly break through the cool spring fogs, the long-awaited season of massive outings into nature begins. For many, a picnic is associated with the preparation of barbecue - seasoned with spices and the smoke of juicy fried meat. If you are watching your figure, scrupulously counting calories, or just trying not to eat junk food, cook instead of fatty pork meat fish kebab... Such a dish also turns out to be incredibly tasty, aromatic and juicy, and also healthy and nutritious.

Secrets of making delicious red fish kebab

The main thing in the recipe of this dish- choose and prepare the fish correctly, make a suitable marinade, and the rest is a matter of technology. To make a fish kebab a real work of culinary art, remember some important secrets and the subtleties of its preparation:

  • Choose fatty fish that will remain juicy and soft after baking - salmon, trout and salmon are ideal for such a meal. You can take more available options- coho salmon, char or sockeye salmon. It is better not to use pink salmon for barbecue, because after frying on a fire it turns out to be dryish, although in the absence of another, such a fish is also suitable.
  • Fish kebab should be soaked in an acidic marinade, which will complement the tenderness of the baked fish, but it is not recommended to use vinegar for this purpose, - acetic acid makes the fish tough, greatly spoils the taste.
  • Marinade for fish kebabs can be prepared on the basis of lemon, pomegranate or tomato juice, from dry wine or low-fat fermented milk products (sour cream, kefir, natural yoghurt).
  • It takes no more than an hour to marinate the fish - if you keep it in the liquid longer, the pieces will take in too much moisture, and the kebab can simply fall apart when frying over an open fire.
  • If you like onions, add them to the fish during the pickling process - this spicy vegetable will make the dish more aromatic and rich.
  • You can use any spices that meet your gastronomic preferences. All kinds of fresh and dried herbs (dill, parsley, cilantro, rosemary, thyme, basil, marjoram, etc.) are ideally combined with fish. For spice, you can add a little black pepper, ginger, nutmeg or coriander.
  • The coals for frying fish should not be very hot, because such a product is cooked quickly, and if the temperature is too high, it can simply burn out.
  • To determine the readiness of the fish kebab, you need to gently push the fibers on one of the pieces with a fork: the finished fish should be matte and opaque even in the very depth of the piece.

To make a fish fried over an open fire tasty, juicy and tender, try to cook it correctly. Frozen red fish is often used for such a dish, because it is not always possible to buy fresh fish. It must be defrosted exclusively on the lower shelf of the refrigerator or in a room where the air temperature does not exceed 5 ° C. Only under such temperature conditions will the fish remain juicy and soft after cooking, retain its unique delicate taste.

If there is no time for long defrosting, you can leave the fish to thaw a little at room temperature or place in cool (but not hot) water. True, this method will affect taste qualities product is not for the better. It is categorically not recommended to defrost fish in the microwave, because in the process of heating it with microwave waves, the meat becomes dry and a little "rubbery", acquires a not very pleasant aftertaste.

You can bake fish over an open fire different ways- traditionally on skewers, strung on bamboo skewers or laid out on a wire rack. For a delicious kebab, fish carcasses should first be cut up - remove the skin from the scales, remove the bones, divide the fillet into pieces. For each cooking method, you need to cut the fish into pieces of the appropriate size:

  • If you want to cook a traditional kebab on skewers, the fish fillet should be cut into square pieces with a side of 4-5 cm. Smaller pieces will dry out greatly during the frying process and become tasteless. In addition, miniature kebabs can simply fall off the skewer during turning.
  • For fish kebabs on wooden skewers, the pieces should be 3x3 cm in size. So they bake quickly and well, they will look neat on a plate.
  • On the wire shelf, you can bake both pieces and whole fish fillets or steaks. In the latter case, it is not even necessary to remove the skin with scales from the fish, remove the ridge and bones - after baking on an open fire, the meat will be perfectly separated from all "unnecessary".

Red fish kebab recipe

Even the most experienced chef will not tell you which of the dozens of existing fish kebab recipes is the best. Each dish, with strict adherence to the recipe, has excellent taste. The main difference between the varieties of fish kebab is in the marinade, because thanks to a successful dressing, fish pieces acquire new shades of taste. Try the suggestions below step by step recipes fish kebab with a photo to choose the most suitable option for yourself.

Red fish shashlik with herbs

  • Time: 30 minutes.
  • Servings Per Container: 6 Persons.
  • Calorie content of the dish: 189 kcal / 100 grams.
  • Kitchen: home.
  • Difficulty: easy.

The fastest to cook is the red fish kebab on the wire rack. It takes only 10-15 minutes to marinate the fish. While you light the fire, the fish pieces are marinated and ready to bake over an open fire. Such a dish is prepared no longer than a quarter of an hour, but you need to carefully monitor the state of the kebab so as not to dry it out. You need to remove the pieces from the grate hot, otherwise they will then stick to the iron rods, which will greatly spoil appearance dishes.

Ingredients:

  • frozen salmon - 1.2 kg;
  • salt - 1 tablespoon;
  • a mixture of herbs - 1 tablespoon;
  • olive oil- 2 tbsp.

Cooking method:

  1. Defrost the salmon, cut it with a sharp knife into portions 3-3.5 cm thick.
  2. In a bowl, mix olive oil, salt, herbs.
  3. Grate each piece with the resulting mixture from all sides. Leave to marinate for 10-15 minutes.
  4. Arrange the steaks in even rows on the grill grate, place on the grill with low heat.
  5. Bake until tender, turning the wire rack from time to time to bake the fish evenly on both sides.

Red fish shashlik marinated with white wine

  • Time: 1 hour 20 minutes.
  • Servings Per Container: 5 Persons.
  • Calorie content of the dish: 233 kcal / 100 grams.
  • Purpose: for lunch, dinner.
  • Kitchen: home.
  • Difficulty: easy.

Juicy, tender, aromatic fish kebab can be cooked in a wine marinade. Dry white wine goes well not only in various fish dishes, but is also suitable as a base for a marinade, in which the taste of the fish is simply amazing. Wine should be chosen not too sour, but also not containing a lot of sugar.

Ingredients:

  • salmon - 1 kg;
  • dry white wine - 150 ml;
  • olive oil - 50 ml;
  • onion - 1 pc .;
  • salt, spices - to taste.

Cooking method:

  1. Combine wine and oil in a deep container, add salt, spices to taste, stir.
  2. Cut the salmon fillet into 3x3 cm pieces, cut the hands into rings.
  3. Dip the fish slices and onions into the prepared marinade and stir. Put the container with the barbecue preparation in the refrigerator for 40-60 minutes.
  4. Place fish pieces on bamboo skewers, alternating with onion rings. Bake over an open fire, turning occasionally.

  • Time: 40 minutes.
  • Servings Per Container: 5 Persons.
  • Calorie content of the dish: 216 kcal / 100 grams.
  • Purpose: for lunch, dinner.
  • Kitchen: home.
  • Difficulty: easy.

If you plan on making a vinegar grill for red fish, use a balsamic one instead of the usual one. This acetic acid tastes milder and does not make the fish kebab harsh. A couple of cloves of garlic will give the fish a pleasant piquancy, and the slices of lemon, which will be lined with steaks, will make it juicy, tender and incredibly appetizing.

Ingredients:

  • trout steaks - 5 pcs.;
  • lemon - 2-3 pcs.;
  • balsamic vinegar - 2 tablespoons;
  • garlic - 2 cloves;
  • olive oil - 2 tablespoons;
  • salt - 1 tablespoon;
  • fresh greens - a bunch.

Cooking method:

  1. Grind the garlic and herbs into a gruel with a blender. Add oil, balsamic vinegar and salt, whisk.
  2. Fish steaks wash, pat dry with a paper towel, brush with prepared sauce. Let stand 15 minutes.
  3. Cut the lemons into slices, put half on the wire rack.
  4. Place the marinated trout steaks on top, cover with the remaining lemon circles.
  5. Bake over medium heat for about 8 minutes on each side.

  • Time: 2 hours 20 minutes.
  • Servings Per Container: 4 Persons.
  • Calorie content of the dish: 221 kcal / 100 grams.
  • Purpose: for lunch, dinner.
  • Kitchen: home.
  • Difficulty: easy.

Fish shashlik on the grill or on the fire is not a very common dish for Europeans, but very popular in Asian countries. Soy sauce in a fish kebab marinade will allow you to approach the mysterious and mysterious East for a minute. If you want to diversify and brighten fishplate As is often done in Asia, alternate between pieces of fish and fresh vegetables such as bell peppers or zucchini.

Ingredients:

  • salmon fillet - 750 g;
  • bell pepper - 1 pc.;
  • zucchini - 1 pc.;
  • soy sauce- 2 tbsp. L.;
  • mustard - 1 tablespoon;
  • honey - 1 tablespoon;
  • garlic - 2 cloves;
  • lemon - ½ pc.;
  • olive oil - 2 tablespoons

Cooking method:

  1. Prepare the salmon fillet, cut into pieces of the desired size.
  2. Grate the zest of half a lemon on a fine grater, squeeze out the juice.
  3. In a bowl, combine chopped garlic, lemon zest and juice, soy sauce, honey, butter, and mustard. Mix thoroughly until smooth.
  4. Soak the fish pieces in the prepared marinade, keep in the cold for 2 hours.
  5. Bell pepper free from the stalk and seed pod, peel off the zucchini. Cut the vegetable pulp into even slices, slightly smaller than the fish.
  6. Place pieces of salmon on skewers or wooden sticks, alternating with vegetable cubes.
  7. Cook over gray coals, turning frequently, until golden brown(about 10-12 minutes).

With martini

  • Time: 1 hour 25 minutes.
  • Servings Per Container: 5 Persons.
  • Calorie content of the dish: 242 kcal / 100 grams.
  • Purpose: for lunch, dinner.
  • Kitchen: home.
  • Difficulty: easy.

One of the most original options marinade for fish kebab - prepared on the basis of martini and fresh cilantro. This mixture gives the fish not only an unusual, very bright and rich taste, but also makes it soft, tender, just melting in the mouth. You can supplement the red fish baked on the fire with any side dish or some spicy sauce.

Ingredients:

  • red fish - 1 kg;
  • onion - 1 pc .;
  • garlic - 3 cloves;
  • martini - 150 ml;
  • fresh cilantro - a large bunch;
  • fresh dill - a few branches;
  • lemon juice- 3 tbsp. L.;
  • salt, pepper - to taste.

Cooking method:

  1. Wash greens, dry, grind with a blender together with peeled garlic.
  2. Add salt, pepper to taste, lemon juice. Pour in martini, stir until smooth.
  3. Cut the fish fillet into large pieces, the peeled onion into rings. Put everything in the marinade, mix. Marinate for 1 hour.
  4. Skewer fish mixed with onions, bake over moderate heat for 12-14 minutes.

Fish with shrimps

  • Time: 50 minutes.
  • Servings Per Container: 4 Persons.
  • Calorie content of the dish: 208 kcal / 100 grams.
  • Purpose: for lunch, dinner.
  • Kitchen: home.
  • Difficulty: easy.

Fish kebab with shrimps turns out to be very unusual. Any marinade can be used, for example with soy sauce and white wine. Such a dish will surprise even the most demanding gourmets with its harmonious and somewhat extraordinary taste. This spectacular appetizer takes a little longer to prepare, but the result is worth it. It is better to serve fish kebab with shrimp with a side dish of boiled rice or grilled vegetables.

Ingredients:

  • salmon - 800 g;
  • selected shrimps - 400 g;
  • lemon juice - 2 tablespoons;
  • soy sauce - 2 tablespoons;
  • white wine - 4 tablespoons;
  • salt, spices - to taste.

Cooking method:

  1. Cut the fish into pieces.
  2. Combine lemon juice, wine and soy sauce in a deep bowl or saucepan. Add spices, add salt if necessary.
  3. Dip fish slices into the marinade, keep in the refrigerator for half an hour.
  4. Peel and boil the shrimps.
  5. String fish pieces and shrimp on a skewer, alternating.
  6. Bake over burnt coals until tender.

Video

The kebab season is approaching, which means that the menu for the weekend will consist mainly of dishes cooked over an open fire. Is this not a test for a person watching their weight? However, properly selected recipes will help you maintain the results achieved in weight loss, and sometimes improve them. I propose to cook a diet fish kebab on the grill or grill.

The main secret of taste, so that fish on charcoal on the grill turns out tasty and juicy - choose fatty varieties of red fish. Perfect for grilling salmon and trout. They can be replaced by more affordable red fish - sockeye salmon, coho salmon, char. It is not recommended to take pink salmon for barbecue, because it is rather dry. But in the absence of a choice, even she will fit for cooking a fish kebab.

Grilled fish recipe

Ingredients:

  • Red fish - 1 kg (you can use chilled or properly defrosted);

Marinade for red fish

  • 1-2 cloves of garlic;
  • 2-3 sprigs of dill;
  • One large onion;
  • Half a small lemon;
  • Salt;
  • White pepper;
  • Olive oil (for salmon and trout barbecue - 1 tablespoon, for char, sockeye, coho salmon, pink salmon - 2-3 tablespoons)

Salmon (trout) shashlik on a wire rack

How to prepare fish for barbecue

Before preparing a kebab from frozen fish, it must be properly defrosted. It is necessary to thaw the carcass in the refrigerator on the lower shelf. Only in this case will you preserve the taste of the fish as much as possible. Defrosting in the refrigerator takes a long time (about 12 hours), consider this when preparing for a picnic.

Before marinating fish for grilling, it must be properly prepared. Wash chilled or defrosted fish. If necessary, remove the skin, cut out the ridge, small bones remove with tweezers - use them in. Further preparation of fish depends on the method of preparation.

  • The best option is to grill the red fish on the grill using a wire rack. The tender meat will cook evenly and will not go limp on the skewers. When grilling fish, the thickness of the fish fillet or steak should be no more than 3 cm.
  • When cooking fish kebabs on skewers, the size of the pieces depends on their diameter - the thicker the skewer, the larger the piece. When using metal skewers, cut the fish into pieces with a side of about 5 centimeters.
  • The third option is suitable when there is a fish fillet for a kebab, cut into small pieces that you can't put on the wire rack, fall through, and you can't put it on a skewer - the size is too small. But there is a way out! We chop small pieces on bamboo skewers and fry these fish kebabs over coals on a wire rack. Remember to soak wooden skewers in cold water for 30-40 minutes, otherwise they will burn when frying over a fire.

How to marinate fish for barbecue

Cut the lemon and onion into thin half rings. In a deep bowl, combine the chopped ingredients and lightly crush them with your hands to extract the juice. Add oil, finely chopped garlic cloves. Don't forget to add salt and white pepper.

Stir the marinade thoroughly and put the fillet prepared earlier in it. We close the dishes with a lid or tighten with a film (foil). Marinate fish for barbecue in the refrigerator for about 2 hours.

Fish shashlik is a simple and uncomplicated dish, which does not require special skills in working with barbecue and coals. The flesh of the fish is very tender, usually low in fat, and is easy to process and marinate. Frying such a shish kebab takes half the time than a dark meat dish of the same mass.

Any large fish with a minimum amount of bones is suitable to create a kebab. Usually for him they take "noble" varieties of red or white fish - salmon, pink salmon and salmon, sturgeon and catfish, pike and large carp, cod. If you wish, you can even grill pollock and hake on skewers. For the dish, the largest carcasses are selected, which can be cut into boneless fillets or pickled as is, in large pieces with bones and skin.

The secret of a delicious fish kebab is called the rule of three "Ps" - it must be salted, sweetened and acidified. The sweetness of the marinade comes from the sugar fruit juices and honey. Acidify the marinade different varieties vinegar, sour berry or citrus juices, red or white wine, citric acid... Additional aromas are provided by a wide range of spices, dried herbs, garlic and onions, wild garlic, a glass of brandy or vodka poured into a brine.

Fish is usually served with baked potatoes, fresh or vegetable stew, cook a little less often crumbly porridge from rice, buckwheat, pearl barley. How to cook delicious kebab from fish, detailed in the following recipes.

Pink salmon shashlik

Juicy red meat in a spicy spicy sauce. Pink salmon has a rather "unpretentious" pulp, so you can experiment endlessly with spicy ingredients.

Ingredient List:

  • Carrots - 1-2 pcs.
  • Honey - 1-2 tbsp. l.
  • Large pink salmon - 1.5 kg.
  • Salt.
  • Curry powder - 1 tbsp l. without a slide.
  • Vegetable oil - 80 ml.
  • Dried paprika - 2 tbsp. l. with a slide.
  • Tomato paste (sauce) - 2 tbsp. l.
  • Water - 150 ml.
  • Pepper.
  • Fresh parsley - 50 g.
  • Mustard - 2 tsp
  • Apple cider vinegar - 2 tbsp l.
  • Fresh parsley root - 2 pcs. (30-40 g.).

Cooking method:

  1. Remove the skin from the fish and remove all large bones. Cut the carcass into large pieces - halves.
  2. Mix butter with honey, paprika powder, curry, spices, tomato paste, water and salt.
  3. Add grated carrot root, parsley and its chopped herbs. Chop the carrots on a cheese or potato grater profile (gruel).
  4. Place pieces of fish in this marinade overnight.
  5. String tightly on skewers and fry on well-burnt coals.
  6. During frying, the meat can be sprayed with an aqueous solution of apple or wine vinegar(1 to 1 or 2 to 1 to taste) to add more flavor.
  7. Serve with loose rice- curry, boiled potatoes, fresh vegetables or buckwheat porridge.

Catfish kebab

The meat of the blue catfish has a peculiar and unusual "snotty" consistency, but when properly fried, it turns out to be an incredibly tasty shish kebab. The fact is that it has an impressive size and has a mostly cartilaginous skeleton, which means that there are no nasty small bones in the pulp that poison all the pleasure of eating fried fish.

Blue catfish are usually sold in the form of very large steaks, which can be easily made nice and neat pieces for kebabs. To do this, the steaks are not completely thawed, that is, the meat must be frozen, but it is easy to cut with a knife. The skin is removed from the steak (there may be a yellowish coating on it, this is normal) and the central bone is cut out, the jelly-like layers on the peritoneum and ridge are removed, leaving only a clean fillet.

For soft pulp, you need a dense, enveloping and “grabbing” marinade sauce based on mayonnaise, eggs or cream with browned flour.

For the recipes, you will need skewers and a grill net.

Ingredient List:

  • Blue catfish steak - 1-1.5 kg.
  • Mayonnaise - 300-400 g.
  • Onions - 250 g.
  • Complex seasoning for fish.
  • Pepper.
  • Ground coriander.
  • Dried greens.
  • Mustard.
  • Salt.
  • Apple cider vinegar - 1-2 tbsp l.
  • Sugar - 1 tsp
  • Dried garlic to taste.

Cooking method:

  1. Cut the steak into pieces of equal size and thickness.
  2. Mix mayonnaise with salt, complex fish seasoning, sugar and mustard, herbs, pepper, coriander, vinegar.
  3. Put thick onion circles on the bottom of the pan (not separate rings, otherwise it will be difficult to grill), spill them with sauce, place the pieces of catfish tightly on top.
  4. Put the onion slices on top again and spill the sauce.
  5. Leave in the refrigerator for 2-3 hours.
  6. After fillet, skewer and fry on charcoal for 20 minutes. Cook the onion cups in mayonnaise separately, grill them on the grid.
  7. If you cook the onion and fish together, sandwiching the slices with rings, then both the fish and the onion will remain damp, and the rings will burn and give the dish an unpleasant aftertaste.
  8. Remove the ready-made kebab on a plate, decorate to your liking. Serve baked (boiled) potatoes for garnish.

    9. Hake shashlik "Prazdnichny"

    In principle, such a dish is successfully prepared from any type of large white fish that contains few bones in its fillet. For barbecue, the same medium-sized mushrooms and small dense tomatoes like cream or De Barao variety are selected. You will need skewers and a grill net.

    Ingredient List:

  • Tomatoes - 400 g.
  • Hake - 4 large carcasses.
  • Champignons - 20 pcs.
  • Pepper.
  • Salt.
  • Complex seasoning.
  • Vegetable oil - 50 ml.
  • Natural yogurt (sour cream) - 400 ml.
  • Wine (apple) vinegar - 2 tbsp. l.
  • Sugar.
  • Nutmeg.
  • Dried greens.
  • Chili Pepper
  • Garlic - 6 pcs.

Cooking method:

  1. Cut the hake into boneless skinless fillets. Rinse and dry.
  2. Mix yogurt with dried (fresh and finely chopped) herbs, spices, mustard, crushed garlic, sugar, chili rings and vinegar.
  3. Place pieces of hake in this marinade for 4-5 hours.
  4. Boil mushroom caps until half cooked in salted water.
  5. String champignon caps and fish pieces on skewers alternately.
  6. Fry until a beautiful golden brown crust is obtained.
  7. Chop the tomatoes with a fork or knife, dip them in a mixture of vegetable oil, salt, dried herbs, sugar and vinegar. Dry on an open grid - grill, placing it on already burnt coals with low heat.
  8. Serve fish kebab with mushrooms along with a garnish of sun-dried tomatoes.

Fish shashlik is an unusually tasty and healthy delicacy that is very popular with the arrival of the spring heat. This delicate, juicy and nutritious dish is quick and easy to prepare, does not require long marinating and, saturated with the aroma of haze, goes well with any side dishes, which is convenient in a large company.

How to cook fish on the grill?

Cooking kebab from fish includes several stages: selection of a variety, cutting, marinating and roasting. A quality dish will turn out only in the case of a correctly selected carcass. It can be one variety or assorted fish on one skewer. The choice is based on personal preference, but there are also specific principles of which fish to grill on the grill:

  1. Both river and sea fish are suitable for cooking. A fatty and juicy carcass is preferable. Salmon, catfish, sturgeon, perch, trout, mackerel are the most popular types of fish, they have few bones and are easy to cut into equal pieces.
  2. When choosing fish, first give preference to fresh, and if there is none, frozen will do. Fish should be thawed in the refrigerator at a temperature not higher than +5 degrees.
  3. Fresh fish have bright red gills and smooth scales.
  4. It is recommended to alternate dryish varieties of fish with vegetables, so the fish does not dry out, and the vegetables are saturated with a pleasant fishy aroma and serve as an excellent side dish.

Fish is a crucial stage in cooking. When marinated correctly, the fish retains its structure, keeps its shape and is saturated with aromas, without losing its characteristic taste... A universal marinade is a combination of lemon juice, oil and salt - this mixture, like brine, preserves and protects from drying out.

Ingredients:

  • trout fillet - 900 g
  • olive oil - 100 ml;
  • lemon juice - 70 ml;
  • soy sauce - 60 ml;
  • rosemary - a pinch;
  • ground white pepper - a pinch;
  • lemon wedges - 10 pcs.

Preparation

  1. Combine lemon juice, sauce, oil and spices.
  2. Cut the fish into slices and place in the marinade. Set aside for 2 hours.
  3. Alternating with lemon wedges, string the slices on skewers and grill the fish kebab for 10 minutes.

Fish kebab on the grill


Grilled fish is one of the healthiest and nutritious meals... Thanks to this method of processing, the product acquires an appetizing appearance and retains maximum juiciness and taste. You should not spend money on expensive varieties - inexpensive freshwater or sea fish with a neutral taste, which in other versions may not be so good, are perfect for barbecue.

Ingredients:

  • perch fillet - 800 g;
  • sweet pepper - 1 pc.;
  • cherry tomatoes - 10 pcs.;
  • red onions - 5 pcs.;
  • fresh dill - a handful;
  • vegetable oil- 60 ml;

Preparation

  1. Cut the fillet and pepper into slices.
  2. Chop the onion into rings.
  3. String fish, tomatoes, onions and peppers on skewers, brush with oil, season.
  4. Grill a delicious fish kebab for 10 minutes.
  5. Garnish with herbs when serving.

Fish shashlik on the wire rack is very easy to cook. This method is suitable for a whole carcass or large pieces which are difficult to keep in balance on skewers. The fish on the wire rack is baked more evenly and acquires the characteristic frying pattern left over from the hot iron. To prevent the dish from turning into porridge, use fatty fish with dense meat.

Ingredients:

  • halibut fillet - 700 g;
  • Dijon mustard - 40 g;
  • soy sauce - 40 ml;
  • lemon juice - 50 ml;
  • honey - 30 g;
  • vegetable oil - 80 ml;
  • clove of garlic - 2 pcs.

Preparation

  1. Cut the fish into large pieces.
  2. Combine all the ingredients for the marinade.
  3. Marinate the fish for 15 minutes.
  4. Grease a wire rack with oil and lay out the fish pieces.
  5. Cook the kebab for 5 minutes on each side.

Even a beginner can cook fish on the grill in foil. It is necessary to season the peeled carcass with butter and spices, stuff it with citrus slices and wrap it in foil. This is the easiest way to keep your fish from drying out. To get a fried crust, you need to free the finished fish from the foil and hold it open for 2 minutes on coals.

Ingredients:

  • dorado fish - 400 g;
  • orange - 1 pc.;
  • thyme sprigs - 4 pcs.;
  • vegetable oil - 40 ml.

Preparation

  1. Peel the fish, cut the skin.
  2. Drizzle with oil, put thyme inside.
  3. Disassemble the orange into wedges. Put some in the cuts, the other on the foil.
  4. Wrap the fish and bake for 30 minutes.

A dish that requires a special approach. You can fry the whole carcass, in the form of portioned steaks, or in pieces on skewers. The main thing is the marinade, with the help of which the fish will preserve its natural aroma. The abundance of spices and flavorings will spoil the dish, so lemon and apple juices are enough, subtly emphasizing the taste of the fish.

Ingredients:

  • pink salmon fillet - 1 kg;
  • apple juice - 100 ml;
  • lemon juice - 50 ml;
  • soy sauce - 40 ml;
  • sour cream - 80 g.

Preparation

  1. Cut the fillet into portions.
  2. Combine apple and lemon juice and soy sauce.
  3. Marinate fish for 30 minutes.
  4. Brush with sour cream and grill the red fish kebab for 8 minutes.

Caucasian fish kebab


The most delicious fish on the grill - just caught. A popular fish of the Caucasian reservoirs is sturgeon, and barbecue from it is signature dish hospitable lands. A peculiarity of cooking in a marinade: lemon juice makes the meat more tender and gives it a piquant sourness, and dry wine conveys its bouquet. Such a kebab is fried on fruit charcoal.

Ingredients:

  • sturgeon fillet - 1.3 kg;
  • dry white wine - 150 ml;
  • lemon juice - 50 ml;
  • vegetable oil - 50 ml;
  • ground black pepper - a pinch.

Preparation

  1. Slice the sturgeon.
  2. Whisk together wine, juice, oil and pepper.
  3. Marinate the fish for two hours.
  4. String and fry for 10 minutes.

The process, the main advantage of which is getting tasty and useful product preparing quickly and not troublesome. Fish steaks in this case are in demand more than others. They are smoked on a wire rack rather than skewers, making it easy to cook evenly. During frying, the steaks are turned over only once.

Ingredients:

  • salmon carcass - 2.5 kg;
  • lemon - 3 pcs.;
  • nutmeg - 1/2 tsp;
  • water - 300 ml;
  • fresh parsley - a handful.

Preparation

  1. Cut the salmon into 2.5 cm thick pieces.
  2. Squeeze out the juice, add water and spices.
  3. Marinate the fish.
  4. Cook for 8 minutes on each side.

River fish on the grill is always of high quality and fresh dish, characterized by a specific taste and aroma. As a rule, small, freshly caught fish are gutted and soaked in sour sauce with the addition of dairy products. The latter will just help get rid of the smell of mud. This fish is cooked whole on a wire rack.

Ingredients:

  • carp - 1 pc.;
  • cream - 100 ml;
  • olive oil - 40 ml;
  • lemon juice - 50 ml;
  • ground black pepper - a pinch;
  • fresh dill - a handful.

Preparation

  1. Peel the carp, remove the gills and cut the skin.
  2. Combine herbs, peppers, cream, juice and butter.
  3. Marinate fish for 30 minutes.
  4. Place on a wire rack and cook for 25 minutes.

Fish kebab in the oven on skewers


Bad weather is not a reason to refuse a fragrant dish, because kebab will replace the traditional version, which does not in the least affect its quality. Original marinade from pomegranate juice will quickly saturate meat, wooden skewers will not yield to skewers, and a functional oven will allow you to cook a beautiful and tasty meal in just 15 minutes.

With the advent of the summer dacha-picnic period, for many people the question of how to marinate fish for the grill becomes relevant. Most are convinced that this is much more difficult to do than in the case of meat. In fact, there is nothing difficult in cooking fish on the grill, you just need to follow the basic recommendations.

How to properly marinate fish for barbecue?

First you need to choose the right main component. Ideally suitable for grilling fresh fish with a dense texture. It does not have to be the usual salmon and sturgeon, river representatives of the water kingdom are also quite suitable, for example, a completely luxurious barbecue is obtained from pike and catfish. At worst, you can take a frozen product - whole carcasses, which were quickly processed, while the fish itself was flawless.

Before pickling, the fish is cut up: gutted, washed well, cut into portions, small carcasses can be simply divided into two halves by removing the ridge. Not very deep cuts should be made on the skin so that the marinade is better absorbed. The ingredients for the marinade should be mixed in a separate bowl deep enough so that the fish pieces are not packed very tightly. The marinating time, depending on the type of fish and the degree of its freshness, can vary from 30 minutes to 4-6 hours. Frozen fish is marinated for a longer time, which must be defrosted before that. Thick salmon and salmon steaks should be marinated for at least 2.5-3 hours.

How to deliciously marinate fish for barbecue?

There are many variations and recipes for marinating fish kebabs, and no one bothers you to come up with your own. However, in order for the dish to turn out to be truly tasty, it is worth considering some nuances:

  • you should not thoughtlessly dump all the spices you have into the marinade, the result will hardly please you, you only need to choose a few components;
  • if you want to get sweeter and spicy marinade then use mint and cilantro; more aromatic - cumin and coriander, paprika, black and lemon are universal, bay leaf is an undesirable ingredient for fish, dill and parsley are not suitable for any variety;
  • you should not replace lemon juice with vinegar, it will make the fish excessively harsh;
  • for juiciness, the fish should be marinated in an acidic medium, for example, in kefir and dry wine.

Fish kebab is always tasty if you prepare a marinade for it according to the following recipes:

  • soy sauce, pepper mix, lemon juice;
  • olive oil, ground paprika, dry white wine, mustard seeds;
  • vegetable oil, grated or ground ginger root, chili, soy sauce;
  • lime juice, white pepper, sour cream, chopped fresh basil;
  • pomegranate juice, vegetable oil, onion, black pepper.

How to marinate red fish for barbecue?

If you are interested in a specific question about how to marinate red fish for barbecue, then keep in mind that you need to do this carefully and take no time to soak. Otherwise, the fillet will turn out to be dry on the fire. To prevent this from happening, there must be enough in the marinade the amount of oil is better than olive oil, but sunflower oil is also suitable. It must first be lightly rubbed into the skin of the fish, and then also held in it. portioned pieces... Basil, lemon juice, a mixture of spices for fish are also added to the marinade.

How to marinate river fish for barbecue?

Have river fish often there is an unpleasant odor of mud, so it is imperative to pickle it. For pike, fatty sour cream is better and tomato juice with spices, for other varieties - onions cut into rings, lemon wedges, black pepper, oil, herbs.