How to marinate red fish for barbecue. Fish skewers: how to marinate fish to make the dish tasty, juicy and nutritious. Recipe for baked fish on skewers

Barbecue 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 who monitors his weight? However, properly selected recipes will help you maintain the results achieved in losing weight, and sometimes even improve them. I propose to cook a dietary fish kebab on the grill or grill.

The main secret of taste, so that the fish on the coals on the grill turns out to be tasty and juicy - choose fatty varieties of red fish. Perfect for grilled 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 it will fit for cooking fish skewers.

Grilled fish recipe

Ingredients:

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

Marinade for red fish

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

Barbecue of salmon (trout) on the grill

How to prepare fish for barbecue

Before cooking barbecue from frozen fish, it must be properly defrosted. It is necessary to thaw the carcass in the refrigerator on the bottom shelf. Only in this case you will preserve the taste of the fish as much as possible. Defrosting in the refrigerator takes a long time (about 12 hours), keep this in mind 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, remove small bones with tweezers - use them in. Further preparation of fish depends on the method of its preparation.

• The best option is to fry red fish on the grill using a wire rack. Tender meat will be evenly fried, and will not go limp on skewers. When cooking fish on a grill, the thickness of the fish fillet or steak should be no more than 3 cm.
• When cooking fish skewers on skewers, the size of the pieces depends on their diameter - the thicker the skewer, the more 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 barbecue, cut into small pieces that you can’t even put on the grill, fail, and you can’t string it on a skewer - the size is too small. But there is a way out! We prick small pieces on bamboo skewers and fry these fish kebabs on charcoal grill. Don't forget to soak the wooden skewers in cold water for 30-40 minutes, otherwise they will burn out when frying over a fire.

How to marinate fish for barbecue

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

Stir the marinade thoroughly and put the previously prepared fillet into 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 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 the least amount of 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.

1. 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.
2. Using a special press or grater, chop the garlic and mix it with the onion.
3. Sprinkle everything with spices. If necessary, you can add chopped greens.
4. 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.

1. Finely chop vegetables and herbs or pass through a meat grinder.
2. Add spices and oil to the resulting mass.
3. 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 the pronounced smell 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.

1. Heat the water a little and add spices and bay leaves to it.
2. Grate the zest from the lemon (top part only). Add it to water and squeeze lemon juice into it.
3. 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.

1. Place the mayonnaise in a bowl with a high rim.
2. Add spices and seasonings to it in the required amount.
3. 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.

1. Peel the garlic and pass through a press or fine grater.
2. Mix the resulting mass with spices and seasonings in the required amount to achieve the usual taste.
3. Rub the mass of whole carcasses of fish, and put the rest into the cleaned and washed abdomen.
4. Place the fish on the barbecue grill and grill, turning occasionally.
5. 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.

1. Peel the onion and garlic and cut into half rings.
2. Finely chop greens.
3. Cut the lemon into small slices. Mix everything with pieces of salmon.
4. Mix olive oil with spices and pour over the fish.
5. Cover bowl and let steep for 35 minutes.
6. 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. Remove the dish after the appearance of a golden crust on all sides of the pieces.

Marinating fish for barbecue gives it a savory taste, and the smoke from the coals adds a special flavor that cannot be imparted to the dish by cooking it in the oven. With these marinade recipes, you can pleasantly surprise your friends and relatives.

Do you love fish? The simplest and fast way cooking kebab can be considered a kebab made from fish.

I love fish and fishing and this is the merit of my father. Where we just did not fish, but the wide Volga with its high banks left a special memory of fishing for a little girl. I still remember myself in a boat in the early morning with a spinning reel, you can’t see the waves around the Volga and the shores, and the waves are like the sea, an anchor is thrown, two feeders - they caught a lot of fish (after these shovels my grandmother fried with potatoes and in the garden a salty, greasy , juicy and satisfying taranochka - you’ll make it with black bread with friends and order - you don’t want to go for lunch anymore! Not to mention the ear and barbecue on the shore on the fire near the tent - there were still those smells - they prepared spoons and more, only behind the ears crackled!

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Fish is the most valuable and useful product in comparison with meat.

Many people know that fish is the most valuable and useful product compared to meat. From fish you can cook a shish kebab that is not inferior in taste to others meat products with undeniable health benefits.

Excellent dietary snack, rich in vitamins and other beneficial substances much easier on the stomach than other types of meat. In addition to vitamins, fish contains OMEGA - 3 acids, which do not contain other types of meat. You can not be afraid of adding weight for those who follow their figure. So, if you decide to treat yourself and your guests to something unusual and tasty, then cook a fish kebab.

Fish skewers: how to marinate fish to make the dish tasty, juicy and nutritious

Such a barbecue will have the most tender meat, with a delicate aroma of smoke. After heat treatment on good coals, you will get an unforgettable dish! So, choose the right kind of fish for yourself.

To prepare fish kebab, you can use sturgeon, salmon, catfish, cod, mackerel and even pangasius. Therefore, you will definitely be able to choose the right type of fish for yourself, whether fresh or sea waterfowl!
It is advisable to choose fresh, live fish, large in size, not less than 1.5 kg.
If you decide to use frozen fish for barbecue, special attention should be paid to the defrosting process, which should be smooth and take place exclusively in the refrigerator.
Fresh fish will always have bright red gills, clear and transparent eyes, as well as a fresh scent and smooth scales. Pay attention to the quality: fresh fish has a dense, elastic pulp.
In the store, in the market, look for the color of the meat to be pink, since a pale carcass is unlikely to be fresh, and too bright shows that the manufacturer used the dye, falsifying the product.

Step 2. Preparing and marinating the carcass of fish for barbecue

Fish kebab has a huge variety of cooking options: someone cuts the fish into several parts, while others fry it whole. For baking, you can buy a whole fish carcass, or you can buy ready-made semi-finished salmon products, which generally greatly simplifies the cooking process.
It is more convenient to cut the carcass while it has not completely softened from the heat. From one fish, as a rule, 4-6 portions are obtained. The main thing is that they are the same thickness. Remember to rinse the steaks and remove excess moisture from them by blotting with paper towels.

Marinate prepared steaks. Fish quickly absorbs any flavors, most of which go well with it. The recipe for the simplest marinade for fish: the juice of half a lemon, an onion finely chopped into rings, salt, pepper, a few herbs to taste. For example, bay leaf, basil or rosemary.

How to make a mild marinade for fish with lemon and garlic

Compound:
For 0.5 kg of fish:
Onion - 1 pc.
Garlic - 1 clove
Lemon - 0.5 pcs.
Dill - 0.5 bunch
Olive oil - 1 tbsp. spoon
Salt - 0.5 tsp
Ground white pepper - 0.25-0.5 tsp

Cooking:

Peel the onion, cut into rings.
Peel the garlic, finely chop (or crush with a garlic press).
Chop the dill.

Mix onion, garlic, dill. Add salt, pepper, olive oil.
When the rest of the ingredients are mixed, cut the lemon into thin slices.
Add the lemon to the marinade and immediately put the prepared pieces of fish into the marinade.

It is better to salt the fish directly in the pan, so it will retain its juices, that is, it will be juicy and tender.

Professional chefs have a secret - so that the fish does not burn, they pour a pinch of salt into the boiling oil in the pan at the very beginning.

Fish is a delicate product, and the marinade contains acids, so metal utensils should not be used. The best option- a glass salad bowl or bowl. The thinner the fish pieces, the less time it will take to marinate. Overdosing the product in the marinade, you run the risk of turning it into a “rag”, which has lost its elasticity and color. Therefore, 10-15 minutes are enough for the red fish to marinate and acquire additional flavors.

Grilled fish skewers can be fried both on skewers and on a grill grate. Fish kebab in the oven is better to fry on skewers. Soak the skewers in water for half an hour so that they do not burn during cooking.

as a marinade in different recipes use: lemon juice, tomato paste or fresh tomatoes, cut into slices, white dry wine, vegetable oils, sour cream, mayonnaise. If you do not like the sourness in the marinade, you can add a little sugar.

A selection of recipes for fish barbecue 2019

1. Marinade for mackerel on the grill

Mackerel, (wash and gut)
Head of garlic (via garlic press)
Salt
Sunflower or olive oil - 100 gr
Beer - 50 gr
Spices, who like what (universal for grilling, they are suitable for meat and fish)

Cooking:

We mix salt with garlic, rub the fish with it (the main thing is more inside) and refrigerate overnight.

Before frying, we put the fish on skewers (we pierce from the tail to the gills along the spine)
And grilled on coals like a barbecue. Can be placed on a rack.

In general, such special wooden sticks are sold for this business, as seen in the photo. They are better because the fish sticks to them and does not fall off, and it can fall off the skewers. Therefore, it is better to fry on the grill.

Mix sunflower oil, beer and spices, arm yourself with a brush and rub the fish before each turning over to the other side (so that the skin does not burst and generally tastes better later).
This is how the fish turns out. Try it - very tasty!

Bon appetit!

2. Grilled trout in soy sauce recipe

Compound:
12 st. tablespoons olive oil
3 art. spoons of balsamic vinegar
3 tablespoons soy sauce
1 st. spoon mustard
1 teaspoon spicy paste (chili)
4-5 garlic cloves
1 bunch dill
salt pepper
1 kg of fish (trout)

Cooking:

Mix oil, vinegar, soy sauce, mustard, hot paste until smooth. Squeeze the garlic, cut the dill finely. Add salt, pepper. All marinade is ready.

We clean the fish, wash it, wipe it with a paper towel.
We put in the marinade for at least 3 hours. Can be left overnight.
In the morning we get a cup of fish. With a fork or something convenient, we remove dill and garlic from the fish so that the whole thing does not burn on the grill. Leave the fish to lie down while we light the grill. Strain the marinade through a sieve.

During frying, we grease the fish with marinade, the fish cooks quickly.
This marinade is also good for shrimp.

It is very tasty, try this recipe and you will be very satisfied.
Serve with boiled potatoes, boned in parsley and lettuce.

Bon appetit!

3. Trout skewers on skewers in the oven

Compound:
Trout (salmon) - 700-800 gr
Cheese "Parmesan" grated - 100 gr
Lemon - 0.5 pcs.
Dill, parsley (dried or fresh)
Salt, freshly ground pepper
Skewers for barbecue
Cooking:

Remove skin and bones from trout (salmon), cut into small cubes. Mix the juice of half a lemon, salt, pepper, finely chopped dill, parsley. Marinate the fish in the mixture for 2-3 hours in the refrigerator.

Then roll each piece of fish in parmesan and string on skewers moistened with water. Place the skewers in a baking dish or baking sheet so that the fish does not touch the bottom of the dish.

Bake in the oven at 180 degrees C until tender (15-20 minutes).

Bon appetit!

4. Marinade for salmon in a pan with teriyaki sauce

Compound:
500 g salmon (you can take steaks, medallions, or, as in this case, barbecue)
Salt
Garlic granulated
Teriyaki marinade sauce http://www.kikkoman.ru/pokupateli/produkty/sous-marinad-teriyaki/#0
Sauce "Teriyaki"
White dry wine
Olive oil
Cooking:

We make the marinade: dry white wine, Teriyaki marinade sauce, salt, garlic mix.
Soak fish in marinade for 30 minutes.
We heat the olive oil in a pan, put the fish in a pan, fry on one side (two or three minutes) over high heat, turn over.

Add Teriyaki sauce (not a marinade!) And simmer for about five minutes until medium density (the water from the marinade should boil away, and it will, of course, thicken).
Serve with rice and be sure to pour Teriyaki sauce (in Moscow, for example, in the Yakitoriya store on Novoslobodskaya). Also available from Santa Maria and Heinz. If the sauce is stored in the refrigerator, take it out ahead of time or warm it up a little so that the fish does not cool down.

Bon appetit!

5. Carp kebab on the grill recipe with photo

Compound:
Carp (the larger the better and juicier)
marinade:
1/2 cup unscented vegetable oil
1/3 cup soy sauce
2 tablespoons of vinegar
juice of 1 lemon
1-2 garlic cloves, grated
spices:
universal
+ for fish to taste (with curry)

Cooking:

Clean the carp and cut into large pieces.

Mix everything for the marinade.
Dip each piece into the marinade and place in a bowl.
Top with the remaining marinade and leave for 2-3 hours.
Lay out on the grill.

Shashlik is cooked on coals.
Vegetables go best with fish boiled potatoes, cucumbers, tomatoes, peppers, etc.).

Bon appetit!

6. Barbecue of mullet on the grill

Compound:
medium sized mullet,
onion rings,
lemon,
salt, pepper, spices.

Cooking:

On the prepared mullet carcass, we make incisions, cutting through to the ridge, but not very much. This is done so that the fish marinates better. And the bones then become very soft.
Salt, pepper, season with fish seasoning.
Lemon (1 pc.) Cut into circles and put on the fish.
Mix.
And overnight in the refrigerator. You can add quite a bit of mineral water.
Then we kindle the grill, put the fish on the grill and fry on the grill on both sides until golden brown.

Put on a dish with vegetables and herbs. Bon appetit!

7. Pink salmon in mayonnaise-kefir marinade

Compound:
Pink salmon 800 g
(peeled and cut
pieces of 2-2.5 cm)
Mayonnaise 100 g
Kefir 100 g
Lemon juice 1 tablespoon
Salt pepper
Cooking:

Grate the pink salmon pieces with a small amount of salt (for taste only). Don't oversalt!

Mix mayonnaise with kefir. Put the fish in a deep plate.

Pour mayonnaise-kefir marinade (lemon juice here). Let the fish stand for a while, soak.

Put the pieces of fish in the form, pour the marinade into it. Pepper to taste! You can put onion circles on the bottom, under the fish. Close the mold with foil.

Put in a preheated oven at maximum heat first for 20 minutes. Then remove the foil and bake for another 20 minutes to brown!

The fish is ready! Ideally, there will be such a side dish for this fish.

Bon appetit!

Looking for a recipe using red fish? So, they bought pink salmon, sockeye salmon, trout or salmon. Then these recipes are for you.

8. Salmon skewers in the oven on skewers

Compound:
salmon fillet~1kg
For marinade:
Olive oil-2 tbsp
Juice of 1/2 lemon
Salt
Ground black pepper, spices for fish, finely chopped dill
skewers

Cooking:

Cut the salmon fillet into cubes, 2-3 cm in size, transfer to a bowl and pour lemon juice, olive oil, salt, sprinkle with dill and spices. Leave to marinate for 30 minutes.

Then put the pieces of salmon on skewers, transfer to a baking sheet and put in the oven.
Bake at 180~20 minutes. Serve hot and garnished with olives and lettuce.

Bon appetit!

9. How to cook salmon skewers on charcoal

Salmon 1kg
Lemon 1 pc.
Olive oil 2 tbsp. l.
Parsley to taste
Salt pepper

Cooking:

Cut the salmon carcass into cubes. Pepper, salt, add lemon juice and oil, sprinkle with chopped parsley.
Mix everything thoroughly and let it marinate for 30 minutes.
We put the marinated salmon on the skewers. We hold over hot coals (not forgetting to turn over) until a delicious crust.

Bon appetit!

10. Shish kebab from perch and bream on the grill recipe with photo

Compound:
1 kg palm sized perch
2 scavengers
For marinade:
White pepper, coriander to taste (a generous pinch each)
Large bunch of dill
lime juice
Salt
For grill, grates:
Vegetable oil

Cooking method:

Okushki and breams. We love these...

We gut the fish. We discuss. Grind the spices in a grinder.

Finely chop the dill. Mix, add salt and lime juice.

In this mixture, roll the fish, not forgetting the belly inside. Packed in polyethylene. Maybe under a little pressure. Marinate - a couple of hours will be enough.

When there are enough coals in the grill, we rub the grates with vegetable oil, lay out the fish. Don't forget to flip the grids from time to time. Cook until ready!

Serve with boiled potatoes butter and dill, lemon, fresh vegetables.

Bon appetit!

11. Sultanka (red mullet) grilled with peaches (serves 4)

Cooking:

Fruits are often found in cooking recipes meat dishes and birds. But they also add a special flavor to fish dishes. Peel eight sultanok (red mullet). Wash them. Remove the entrails (optional), but never remove the liver, as it is the liver that gives the fish its flavor.
Pour 0.5 cups of olive oil and the juice of one lemon into a deep dish (save the zest); put a few onion rings, some rosemary and a large pinch of salt. Stir with a fork. Dip the fish in the prepared marinade and leave for 2-4 hours, stirring occasionally.

Peel 1 kg of peaches. To make peeling easier, dip them briefly in boiling water, then divide the fruit into halves and remove the seeds. (Yellow ripe peaches work best for this dish, as they are the most flavorful. You can also use nectarines.)

Heat up the barbecue and place a sheet of aluminum foil on top. Lay out the fish and oiled peach halves. Turn the fish over after 3-4 minutes. Then transfer the fish to a warmed serving dish and garnish with rosemary sprigs. Sprinkle peaches with lemon juice, salt and pepper. Serve immediately to the table.

Bon appetit!

12. How to cook salmon barbecue on charcoal

Compound:
Salmon - 500 g
Onion - 0.5-1 pc.
Garlic - 0.5-1 clove
Lemon - 2-3 rings
Dill - 2-3 sprigs
Olive oil - 0.5 tbsp. spoons
Salt - 0.25-0.5 teaspoons
Ground white pepper - 0.25 tsp

Cooking:

Wash the salmon and dry it. We take out the bones. Separate the fillets. Cut into portioned pieces (about 3 cm).
We clean the onion, wash it, cut it into rings or half rings.
Peel the garlic, finely chop.
Finely chop the dill.
Lemon cut into small slices.

Mix onion, garlic, dill and lemon with fish. Add salt, white pepper and, of course, olive oil. Cover with a lid and leave for 30 minutes.

Carefully string the pieces onto skewers. Better, of course, bamboo skewers.
Grill salmon skewers on hot coals, turning from time to time, until golden brown. I don’t write the frying time, as it differs from fire to fire.

Bon appetit!

13. Marinade for pike perch in the oven

Compound:
Fillet of any white fish - 6 pcs. zander carcasses
2 packs of bacon (7 strips in one)
1/4 cup lemon juice
juice of half an orange
garlic, salt, pepper.

Cooking:

Clean the fish carcasses and cut off the fins. Cut into portions.
Salt, but a little, as the bacon is salty.
Squeeze lemon and orange juice into the fish, pepper.

Spread bacon slices with squeezed garlic and wrap in rolls so that they are saturated with the spirit of garlic.
Marinate the fish for 20 minutes or more.

Put the fish on a plate of bacon and wrap it.
Since the carcass has a bone, we pierce the fish on a wooden board with a thin knife and string it on a skewer.
Cook all this at home, wrap fish with skewers in a bag and go to nature. Can also be cooked in the oven.

On the grill function at full power, cook for 25 minutes.
Put the finished kebab on a dish and let it cool. From hot fish may hurt your stomach.
Try delicious!

Bon appetit!

14. Sterlet kebab recipe with photo

We will omit the process of cleaning and cutting our fish, the size of the pieces is perfectly visible in the photo.
Compound:
sterlet not less than 1.5 kg,
vegetable oil - 2 table. spoons
sour cream (yogurt) - 3 table. spoons
tomato paste - 1.5 table. spoons
Indian mixture "Tandura Masala" - 2 table. spoons
paprika - 1 table. spoon
red pepper - 1 tea. spoon
cardamom seeds - 10 pods
garlic - 1/2 head
ginger - 15 - 20 gamma
salt - to taste.

Cooking:

Three tablespoons of plain yogurt (katyk, matsoni, even sour cream - all will do), one and a half tablespoons of tomato paste, two tablespoons of Indian tandoori masala mixture, half a head of garlic, a good piece of ginger, a tablespoon of paprika, cardamom seeds from ten pods, a teaspoon of red pepper, a couple of tablespoons of vegetable oil, salt - chop all this and mix with a blender and apply to the fish. Leave for six hours in a cool place.

We put all the listed ingredients in one cup and grind with a blender. Further ready mix mix with fish. Let marinate for 6 hours in a cool place.
Prepare the barbecue in advance, the firewood should burn out so that there is no open flame.
Grilled fish skewers on skewers, frying on all sides until fragrant crust. On the grid, this effect will not work. Decorate the finished dish with lemon and fresh herbs.

Bon appetit!

15. Shish kebab from a trout in a double boiler

Cooking:

Cut the fillet into squares.
Large champignons are also cut into 4 parts (the amount depends on the number of pieces of fish).
We make a marinade from kefir, mustard, adjika and salt.

We spread the trout and mushrooms and marinate for about an hour.

Then we string the mushroom on the skewers first, then the trout (we alternate), the mushroom should also be the last on the skewer.
We put the skewers in a double boiler for 30 minutes. Fast, simple and delicious.

Bon appetit!

16. Trout skewers in a double boiler - 2 marinade option

Compound:
chilled trout fillet 700-800 gr without skin and bones
2 grapefruits
salt, pepper and your favorite spices to taste
5 wooden skewers

Cooking:

Cut the fillet into cubes.
Squeeze juice from grapefruits (possible with pulp).

Salt the fish, season with spices, pour over the juice and mix, leave for 30 minutes.
Put on skewers and cook in a double boiler for 30 minutes.

Bon appetit!

Useful tips to help you cook your fish skewers

It often happens that grilled fish falls apart. 50% of the fish that fell apart was not properly marinated. The acidic particles of lemon juice or white wine during frying destroy fish protein cells. Therefore, it becomes softer and may fall apart. Use, instead of the usual white wine or lemon marinades, a juniper and herb marinade.
In order for the aroma to be well distributed over the flesh of the fish, you need to make 3-4 small cuts on each side.
If there is no time to marinate the fish, then you can stuff the fish with herbs and garlic. Or fry fish wrapped in slices of bacon, spinach or grape leaves. They help the fish keep its shape and not fall apart.

An ideal marinade for fish: crush juniper berries under pressure and heat with olive oil, add more cold olive oil to the finished mixture. Marinade can be seasoned at will with dill, parsley, sage and bay leaf, as well as a small amount Luke. Lemon mint will add fruity freshness. Marinade should be infused for at least two days. It can also be prepared in reserve. Tightly sealed, it can be stored in the refrigerator for up to three months.
Tender fish fillet lubricated with herbal oil, or fish carcass wrapped in bacon, are best fried in foil over charcoal. Be sure to oil the foil.

You can't just put the fish on the grill and leave. Grilled fish needs an eye and an eye, you need to catch the moment when it is completely ready. In general, the frying time for seafood and fish is much shorter than for meat. To understand if the fish is ready, you need to pierce the flesh and look at it. If it is already completely white and not transparent inside, you can remove the fish from the grill.

A little tip: mix the rest of the fish marinade with dry white wine and sprinkle the fish right before serving. Satisfaction guaranteed!

On a note

Approximate frying time:
Fish fillets or steaks, 2 cm thick - 5 - 10 minutes

Fish skewers, diced - 8 - 10 minutes

Flat fish weighing less than 450 g - 15 - 20 minutes

Large fish, whole, 900 g - 1.75 kg - 30 - 45 minutes

Shrimp in shell, on skewers - 4 - 6 minutes

Scallops, without shells, on skewers - 4 - 6 minutes

OK it's all over Now! The coals are already smoldering, and perfectly fried and juicy barbecue already waiting for you holiday table. It remains only to call your friends! Good mood to all and warm spring!

Share in the comments and social networks (buttons at the bottom of the article) how you rested and which barbecue recipe your company liked more and whether my article turned out to be useful. You will also find these publications about no less delicious kebabs and

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The most interesting thing about all this is that you can get it absolutely free. If you are interested in this topic, then follow the news and when Denis sends this book to me, I will send it to you. So in the comments below, write who wants to receive a book with valuable step by step instructions on maintaining your blog (website) for free and expect a response. See you again on my blog.

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

I would also like to point out the fact that this dish it can cost both several times cheaper than meat kebab, and several times more expensive. It depends on the chosen product. If you use red fish (trout, salmon, etc.) for 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, most often culinary specialists buy salmon or trout for fish barbecue. What is it connected with? The fact is that such a product has a high fat content, which makes it very juicy and tasty. Moreover, this fish can be grilled on coals not only with the help of but also using ordinary skewers or large wooden skewers.

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

• or fresh-frozen - about 1 kg;
• large lemon - 1 pc.;
• table salt, allspice - apply to taste;
• olive oil (use without aroma) - apply to taste;
• lettuce green - use to serve dishes to the table.

We process the product

Grilled fish skewers are cooked several times faster than a similar meat dish. But before proceeding to heat treatment salmon, it should be carefully 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 for this you just need to rinse the product and cut it into steaks no more than two centimeters thick.

pickling process

How to make barbecue marinade? In fact, preparing a marinade for fish kebab does not require a lot of time and 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 put in a deep enameled container, sprinkled with pepper and salt, and sprinkled with lemon juice and seasoned with a small amount of olive oil.

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

How to grill on charcoal?

Grilled fish skewers should be prepared in exactly the same way as a meat dish. strung on skewers, and then put on hot coals. Turning the product periodically, it is fried until it changes in color. To check the readiness of the barbecue, one of the pieces of fish can be cut in half and look at the thickness. If it has a uniform structure and color, then the dish is completely fried.

Serving dinner to the table

As you can see, grilled fish skewers are relatively easy and quick to prepare. After the pieces of salmon are completely fried, they are removed from the skewers and laid out on a common plate lined with lettuce leaves. For taste and aroma, the finished dish can be sprinkled with lemon juice again.

It is desirable to serve such a dinner to the table along with bread and fresh vegetables. Enjoy your meal!

We make delicious and nutritious sturgeon skewers

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

Preparing the Ingredients

Grilled fish, the recipes of which we are considering, always turns out to be very fragrant and tasty. But before you cook 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, backbone and bones attached to it are removed. The remaining fillet is cut into cubes.

Marinade preparation

Just like in the previous recipe, the marinade for such a dish is prepared very quickly and easily. To do this, freshly squeezed lemon juice is mixed together 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 closed with a lid and left in the refrigerator overnight.

Dish shaping

How should fish skewers be formed? 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 contribute to a more aromatic and delicious dish that none of your guests can refuse.

Heat treatment

After marinating and stringing sturgeon on wooden skewers, they begin its heat treatment. To do this, a fire is kindled in the barbecue and birch or oak coals are thrown up. Having received a heat of 400-450 degrees, they start frying the barbecue. Cook it for about 25 minutes, turning regularly.

Sturgeon shish kebab is considered fully usable after all the pieces of fish are browned, soft, tender and fragrant.

How should it be served at the dinner table?

Now you know how fish skewers are 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 and flat dish lined with lettuce leaves. If desired, fish kebab can be made creamy or sour cream sauce, as well as serve any side dish. As him great option serve boiled or baked in coals round potatoes as well as fresh vegetables and herbs.

Summing up

Using the described fish kebab recipes, you can not only surprise your guests with an unusual dish, but also feed them hearty and tasty. Quite often, lunch on coals is also made from such varieties of fish as trout, pink salmon, cod, pike, haddock, pollock, carp, and so on. Process and pickle these products should be exactly the same as described in previous recipes.

Fish shish kebab will decorate any feast - it's easy to cook on the grill, on the grill or even in the oven at home.

• Gutted and peeled fish (salmon, pink salmon, sturgeon) 3 kg
• Natural pomegranate juice 700 ml
• Vegetable oil 2 tablespoons
• Spice "hops-suneli" - to taste
• Spice ground dried coriander to taste
• Ground black pepper to taste
• Salt to taste

We wash the fish well under running cool water, always inside and out, and then spread it on a cutting board. If we have a whole fish carcass, then before we cut the fish into pieces, we need to remove the spine and bones with a kitchen knife.

After that, we cut each fish fillet into small pieces, preferably of the same size, so that during cooking, the fish is fried equally on all sides.

Then we shift the processed fish into a free bowl.

Cooking fish skewers, following general rules barbecue cooking. How to marinate fish for barbecue? To do this, sprinkle fish pieces with spices: coriander, suneli hops, and also salt and pepper to taste. After that, pour pomegranate juice on top of the fish and then very gently mix the fish pieces with your hands, while lifting them from the bottom up.

Attention: pomegranate juice must necessarily cover the fish from above by 1.5-2 centimeters. After that, pour into the same container vegetable oil and mix everything again. Now cover the bowl on top with an inverted plate and leave to marinate for 2-4 hours aside.

Fish kebabs are prepared in the same way as meat kebabs using a barbecue. Therefore, before we cook them, we will prepare the grill.

First, put some firewood on the bottom of the brazier. With the help of matches, we set fire to firewood and let them flare up for a while. After ½ part of the tree burns out, carefully pour the coals into the brazier. We level them on the bottom of the container with a skewer or any wooden stick so that they can also flare up.

Attention: the amount of coal should not reach the middle of the walls of the brazier by a few centimeters. So, when the coal burns well and is covered with ashes, and the fire is almost extinguished, we start cooking fish skewers.

We take out the marinated fish pieces from the container and string them on skewers. You can cook fish over the grill in different ways, depending on the size of the fish. If the fish is large, then it is better to cook it on a spit or grill. If the fish is small, then it is better to string it on skewers or wooden skewers and cook on the grill. It is better to bake small and dry fish in food foil, placing it on a grill on top of the grill.

The most important thing to remember is that fish skewers must be fried on well-hot, but without flame coals, otherwise the fish will burn. When the pieces of fish are strung, place the skewers on the grill at a minimum distance from the coals. We turn the skewers with barbecue often so that the fish is not only fried equally on all sides, but also does not have time to burn, because fish meat is much tenderer than meat animal.

Fish skewers are fried over hot coals without a flame for 6-10 minutes. Of course, the cooking time of the kebab may vary slightly depending on the thickness of the fish pieces. It is very important to correctly determine the degree of readiness of the barbecue. After all, poorly fried fish meat can taste tough like rubber, and overcooked fish can turn out to be dry or simply fall apart.

We use a fork to determine readiness. To do this, carefully spread the fibers on one of the fish pieces. If the fish meat is still transparent inside the piece, then we will increase the cooking time for kebabs by another 2-3 minutes. If the fish pieces have become dull, then our kebabs are ready.

Fish skewers can be served on skewers, on wooden skewers, or with a fork, carefully removing the fish pieces from the skewers and transferring them to separate portioned plates. Together with shish kebabs, we serve sliced ​​\u200b\u200brings on the table onion or parsley and dill.

You can also serve vegetables on a separate dish with our delicate and fragrant fish kebabs: tomatoes, Bulgarian Bell pepper or bake eggplants on a fire, and potatoes in ashes. From drinks it goes very well with our fish dish dry white wine. Enjoy your meal!

Recipe 2: grilled fish kebab (with photo)

• salmon - 800 gr
• lemon - 2 pcs
• peppercorns - 1 tbsp.
• thyme - 1 bunch
• salad - for serving

Cut the salmon into portioned pieces. Rinse with clean water and dry.

Squeeze juice from lemons, grind peppercorns, sprinkle fish with pepper and pour plenty of lemon juice, leave to marinate for 25 minutes.

Prepare firewood and build a fire.

When the coals are ready, put the salmon on the grill and fry on both sides until cooked. Salt the prepared salmon skewers, sprinkle with thyme leaves and serve on lettuce leaves.

Recipe 3: grilled fish skewers (step by step photos)

What kind of fish to cook shish kebab from? Small fish can be baked whole on the grill. Salmon, sturgeon, catfish or tuna can be cut into large pieces and put on a skewer.

• Fish fillet - 600 g
• Lemon - ¼ pcs.
• Onion - 3 pcs.
• Marjoram - ½ tsp
• Salt - to taste
• Pepper - to taste
• Olive oil - 1 tbsp

We cut the fish fillet into rectangular pieces so that in the future it would be convenient to put them on a skewer.

Place the pieces in a container, pour lemon juice and olive oil, sprinkle with marjoram, pepper, salt. Mix and leave to marinate for several hours.

Peel the onion and cut into quarters (depending on size). We will dress the pieces of pickled fish on the skewer, alternating them with onions and cherry tomatoes.

Prepare a brazier with coals. Over the heat from hot coals, we cook the fish, periodically rotating the skewers, for even frying. The fish cooks very quickly, do not overcook it to keep it juicy.

Serve grilled fish skewers with fresh herbs, vegetables and sauce.

Recipe 4: Red Fish Skewers with Lemon

• Red fish - 1 Kilogram (fillet)
• Lemon - 1-2 Pieces
• Olive oil - 2 tbsp. spoons
• Salt and pepper - to taste
• Greens - to taste

Wash the fish fillet and cut into portions.

Add chopped herbs, olive oil, salt and pepper. You can also sprinkle with lemon juice. Stir and marinate for half an hour.

Dip wooden skewers in water and thread the fish onto them. We spread the kebab on the grate installed on the grill. Cook for about 1-2 minutes on each side so that the fish does not burn. Bon appetit!

Recipe 5: squid skewers with fish and salad

• Squid (peeled) - 4 pcs
• Salmon (small steak) - 1 pc.
• Olives (jar) - 1 pack.
• Olive oil (1 tablespoon in the marinade, 2 tablespoons in the salad.) - 3 tbsp. l.
• Balsamic - 1 tbsp. l.
• Vinegar (wine white) - 1 tsp
• Seasoning (Provencal herbs) - 1 tsp.
• Sugar - 1 tsp
• Lemon juice - 2 tbsp. l.
• Zucchini - 1 piece
• Eggplant - 1 piece
• Sweet red pepper - 1 pc.
• Sweet yellow pepper - 1 pc.
• Red onion - 2 pcs

Remove the skin from the salmon steak, divide into two parts. Marinate squid and salmon in a marinade of olive oil, pravan herbs, balsamic, white wine vinegar, lemon juice, sugar and salt, exactly 1 hour.

While the squid and salmon are marinating, prepare the salad. Fry zucchini, eggplant, bell peppers, onions in a dry frying pan on both sides. Place in a bowl and drizzle with olive oil.

Cut the squid into 4 pieces (to get 4 long strips from each squid). Cut salmon into small cubes. Roll the squid and salmon into a roll, string it on a skewer, alternating the olive with the roll.

Fry squid on skewers on all sides for 1 minute. If desired, you can repeat the procedure.
Serve squid and salmon skewers on a salad of grilled vegetables.

Recipe 6: Oriental Fish Kebab with Mushrooms

• Salt (to taste)
• Lemon juice (to taste)
• Champignons - 6-8 pcs
• Eggplant - 2 pcs
• Seasoning (Provencal herbs) - 1-2 tbsp. l.
• Olive oil - 100 ml
• Pineapple (canned, only syrup is required) - 1 ban.
• Curry - 1 tsp
• Tomato paste - 2-3 tbsp. l.
• Trout (fresh) - 300-400 g
• Soy sauce (100 ml for fish, 100 ml for mushrooms) - 200 ml
• Garlic (to taste, finely chopped)

In a bowl, mix olive oil, soy sauce, Provence herbs.

Rinse mushrooms with water, dry. Immerse the mushrooms in the prepared mixture and leave to marinate for several hours. Shake the container periodically so that the mushrooms are well saturated with the marinade. The composition of the marinade for mushrooms must necessarily include an oil component (I have olive oil, but you can also use sour cream, mayonnaise), then the mushrooms will not be dry.

Then put the mushrooms on skewers and fry until tender. Mushrooms should decrease significantly in size and become golden.

Let's move on to the "extreme" eggplant appetizer. Wash the eggplants and, in front of the astonished audience, throw them into the fire, right into the open flame.

In the fire, the eggplant should be completely charred.

Pour cold salted water into a large container.

Put the eggplant straight from the fire into cold salt water.

Peel off the skin directly in the water, it can be easily removed.

Season the peeled eggplant with lemon juice, finely chopped garlic, if desired, dill.

Drain syrup from pineapples.

Add soy sauce, tomato paste, curry to pineapple syrup.

Mix everything thoroughly.

Cut the trout into portions and leave to marinate for an hour.

Roast on charcoal until done.

So, the fish is ready, mushrooms too, eggplants have been waiting for a long time. Bon appetit!

Recipe 7: fish kebab in the oven (with photo step by step)

Pollock turns out fragrant, juicy, bacon - fried and crispy, croutons from a long loaf are saturated with the aromas of garlic and rosemary. Fish skewers in the oven are very easy to cook in 20 minutes.

• Pollock fillet - 350 g
• Bacon - 100 g
• Baton - 1 pc.
• Olive oil - 3 tbsp.
• Garlic - 3 cloves
• Rosemary - 1 tsp

Let's make our simple marinade by mixing olive oil, rosemary and garlic, passed through a press.

Pollock fillet cut into pieces about the size of Walnut. Mix the marinade well with the fish.

Cut off the crust from the loaf, cut the crumb into large cubes, like pollock.

Take wooden skewers and string alternately pieces of pollock and loaf.

Wrap each skewers with a strip of bacon. I like it better when the bacon lies on the fish, then the pollock becomes juicy, and the pieces of the loaf become fried.

Line a baking sheet with parchment paper to prevent the fat from burning. Send the skewers for 15 minutes in the oven, heated to 190 degrees.