What kind of fish is suitable for grilling? Grilled fish is the most delicious and aromatic dish. what kind of fish is better to fry on the grill
The peculiarity of cooking fish on the grill is that no matter how you fry the fish - whole or in pieces, you should not remove the skin. The fish carcass must be cut very carefully - try to cut it in such a way that the head and tail remain and remove only the entrails. You can take trout or sea bass - this fish does not have small bones, and its flesh is incredibly tasty and juicy.
Before you cook fish on the grill, prepare the coals - the dish should be cooked on smoldering coals, never on an open fire.
To make the fish more juicy and marinated well, you should make longitudinal, not very deep, cuts on the carcass.
Mix salt and spices well, cut the lemon and onion into rings and marinate the prepared fish.
Cooking fish on the grill is a simple and very exciting process. Using a spit, whole fish carcasses should be kept at a distance of 15-20 centimeters above the coals. You can use iron or wooden sticks, the main thing is that they can withstand the weight of the fish and do not bend.
To make the fish easier to put on, you can lightly grease the spit with vegetable oil.
Carefully place the marinated fish on a skewer and cook for about 10-15 minutes until done. Depending on the size of the fish, the time may be increased or decreased by a few minutes.
Fish on a spit is considered ready if the skin comes off easily on each side.
Cooking fish in foil on the grill
Grilled fish cooked in foil is no less tasty. The fish must be gutted and washed well inside and out.
Grind sweet peppers - paprika, onion and garlic in a blender to make a sauce.
Add salt to taste, you can also add a little tomato paste. Add a little white wine or juice from fresh lemon to the crushed paste, mix well and pour over the fish.
The fish should stand in this marinade for about 15-20 minutes, after which it can be placed on a sheet of foil, in which it will be baked.
Prepare a skewer - it can be a wooden stick or a metal rod. The main thing is that the spit does not bend or sag from the weight of the fish.
After this, you need to wrap the prepared fish well in foil and fry over hot coals for about 15-20 minutes.
If you are using fish cut into small portions, it is best to fry it on a grill that is placed over the coals. Don't forget to turn the fish periodically so that it cooks evenly on all sides.
Try to close the edges of the foil very well so that the priceless juice does not leak out.
The finished fish can be served to the table along with a side dish of boiled potatoes and fresh vegetables.
Photos of fish on the grill will help you prepare this wonderful dish.
You can use different sauces as you wish, but the cooking process will always remain the same.
Remember that any fish goes very well with fresh lemon and herbs, so be sure to use these ingredients when preparing marinades. Bon appetit!
You know, a grill is a unique and healthy thing, and no matter what time of year it is, it’s always good to cook delicious things with a crispy crust, perfectly baked, with or without sauce, dietary and more nutritious. Especially tasty and juicy fish in foil on the grill. Ordinary crucian carp or exquisite red fish - everything is fine, the most important thing is a selection of a good and proven recipe, which is what we will do with you.
Ingredients:
Fish
Bulb onions
Tomatoes
Spices: salt, ground black pepper.
How to cook juicy fish on the grill
1. Clean the fish, rinse and cut into large pieces.
2.
Place each piece on foil and sprinkle with your favorite spices (dill, tarragon, basil, rosemary, anise, marjoram, fennel, pepper, cumin, coriander, nutmeg, oregano, curry, onion, garlic, sage, white mustard, thyme, bay leaf , mint). Just don't overdo it with spices. Everything should be in moderation.
3.
Place onion slices and a slice of tomato on top.
4.
Pack the fish in foil.
5.
Fry the fish in foil, on the grill, in the grill, until cooked. Approximately 20 minutes.
Delicious fish in foil on the grill is ready
Bon appetit!
Fish in foil on the grill. Recipes.
Recipe: Grilled salmon with lemon.
This recipe is simple and therefore loved by many. Because the red fish on the grill This is already the height of pleasure. It's all about seasonings, which are better not to buy already in a pack, such as “for fish” and so on, but to collect and mix yourself.
- Salmon steak, cleaned, fresh – 1 kilogram, or as much as you need.
- Ripe large lemon – 1 piece.
- Seasonings: bay leaf, dried parsley and dill, salt, lemon balm, pepper, white or black. The second seasoning is lemon: sugar, lemon zest, salt and sugar, pepper, turmeric and dried onions and garlic.
Marinate the steaks for several hours in two seasonings. Place on the grill when there are coals and fry for a few minutes on both sides. Before serving, sprinkle with lemon juice.
Recipe: Grilled salmon marinated with vegetables.
A dish like red fish on the grill with vegetables is a great idea for those who want to lose weight and eat well.
- Salmon, steaks – 500 grams.
- Dill greens - half a bunch.
- Seasonings – a mixture of peppers.
- Butter – 2-3 tablespoons.
- Soy sauce – 5 tablespoons.
- Garlic – a pair of cloves.
- Green onions, feathers – 5 pieces.
- Carrots and celery stalk - 1 piece each.
good fish in foil on the grill It turns out when, when it is properly marinated. Therefore, we put the salmon steaks in the refrigerator for half an hour, pouring soy sauce over them. We chop the greens and garlic into strips of medium thickness, and we will cut the peeled carrots and celery.
Melt the butter a little so that it is soft. Mix it with herbs and seasoning. Spread this thick sauce on the fish and marinate for half an hour. Now put the vegetables on top, wrap them in foil, and place them on a wire rack for 15-20 minutes. Afterwards, the dish is ready to serve.
Recipe: Spicy grilled fish.
Certainly, red fish on the grill- this is good, but something cheaper will turn out great if you use an interesting spicy marinade.
- Fish steaks – 4 pieces. The fish can be absolutely any kind, including pingasius, hake, and ordinary but fleshy crucian carp, although you will have to remove most of the bones from them.
- Hot chili pepper - a pinch.
- Cumin seeds - a pinch.
- Olive oil – 2-3 tablespoons.
- Soy sauce – 3 tablespoons.
- Garlic – 3 cloves.
- Grated ginger root – 1 tablespoon.
- Sour cream – 3 tablespoons.
- Dill, parsley or basil - half a bunch, you can use all the greens together.
So our fish in foil on the grill it will be very juicy. To do this, prepare the marinade: mix sour cream and pepper, cumin, garlic - it must be passed through a press. Next, add ginger and olive oil. And at the end the highlight is soy sauce. Mix the marinade well.
Now rub the fish well with the marinade, thoroughly, do not regret applying it with a large spoon. Wrap in foil and grill for 5-6 minutes on both sides. Serve with wine or just eat and enjoy.
Fish on the grill occupies a special place. What could be more wonderful at a picnic than its tender flesh and crispy crust! Cooking fish baked over hot coals is not an easy process. But the result is worth it! And among the many recipes, everyone can choose the one they like.
General cooking principles
Grilled fish, recipes for which require pre-marination, turn out more juicy. In addition, marinades make the taste much richer, soaking the pulp with the seasonings and spices they contain.
Fish kebab is being prepared over coals. To localize pieces or whole fish carcasses, skewers or grill grates are used. Fish in foil on the grill is also a fairly common method of baking, which allows you to retain all the juices and flavors in the pulp. With any baking method chosen, open fire should be avoided. The process should only take place using the heat emanating from the coals.
How to choose fish?
Almost all varieties are great for roasting over coals. What kind of grilled fish turns out the most delicious? The issue is controversial, but it is obvious that the fewer bones in the fish, the better. However, even fairly bony species are quite suitable for baking, and we will now see this.
To make grilled fish tasty, the main rule here is not only the recipe, but also the choice of the most important ingredient. Carcasses must be fresh, clean, free of foreign odors.
Shish kebab of large fish steaks with few bones
Fish kebab on the grill can perhaps be called a classic of the genre. It’s great when a large carcass can be cut into pieces and threaded onto skewers or skewers. Suitable for this method are pelengas, catfish, tuna, pangasius, pike perch and many other species containing a small amount of bones.
A distinctive feature of this semi-finished product is that the steaks are cut in such a way that there is no backbone or ribs in them. This fish can be cooked on a grill or on skewers. Pre-marinating in a mixture of lemon and pomegranate juices will give the steaks a unique taste.
Bake the whole thing
Grilled fish, baked whole, is very tasty. This way you can cook mackerel, herring, herring, redeye, and flounder.
An excellent marinade option for such fish is regular mayonnaise mixed with seasonings. For the meat to be saturated with the aromas of spices, 2-3 hours are enough.
River fish on the grill
Who said that you can only cook purchased overseas fish? But what about the obligatory attribute of any decent fishing - prey cooked over a fire, caught with one’s own hands?
River fish on the grill (on the grill) is a wonderful dish for a picnic. We are talking about bream, crucian carp, carp, perch, and ruff. Typically these species are quite bony. But experienced fishermen know a wonderful secret: it is enough to make notches on the sides of the fish, and the bones will be fried and steamed so that they will not be noticeable at all!
Before baking, simply rub river fish thoroughly with salt and seasonings.
Small fish on skewers
Small fish on the grill also turns out very tasty. Recipes for cooking baked capelin, herring, sprat and smelt are known not only to tourists - such dishes can be found on the menu of many restaurants.
And indeed, orderly rows of small fish strung on skewers are a rather attractive dish. It is served with country-style baked potatoes, vegetable pickles, and mushrooms.
Making these kebabs yourself is as easy as shelling pears. The only difficulty is that such fish will take quite a long time to clean. But if you manage to cope with this, further actions will not cause any difficulties: you just need to thread the fish onto paired skewers, place it on the grill and fry until cooked. This recipe does not require any marinating or even a lot of seasoning. Just adding some salt is enough.
Baked red fish
Of course, noble salmon, trout, salmon, and pink salmon are varieties that deserve special attention. Red fish on the grill is a real delicacy. Moreover, you don’t have to invent anything at all, but simply place the steaks sprinkled with lemon juice on the grill and make sure they don’t burn.
And you can cook even more delicious fish kebab on the grill. To do this, marinate the red fish in white wine for 5-6 hours. Then we will prepare a thick syrup from brown sugar and honey. Apply this syrup to the fish pieces on all sides and bake. This impregnation allows you to get a wonderful crispy crust.
In foil
A wonderful way to get a truly dietary product is baking in foil. Do not think that only haute cuisine dishes are prepared using such recipes. Fish in foil on the grill turns out tasty and tender, and even the most budget varieties of fish can be used for this method. For example, an excellent result can be obtained if you prepare blue whiting, Argentinean, ice fish, natotenia, and pollock in this way.
Excellent for baking trout and pike perch. And mackerel is a completely different story. This fish contains a considerable amount of fat, and baking in foil allows you to preserve it in the pulp. Often this dish is complemented by vegetables placed inside. Slices of lemon are also good in it, giving the meat a unique aroma.
You can also cook fish, pre-marinated with onions, in foil. An excellent version of the marinade is made using homemade yogurt, yoghurt or kefir. Just add salt, spices, a little chopped herbs to the fermented milk base - and the marinade is ready!
Rare and delicious fish varieties
Varieties such as sea bass, dorado, shark, eel and other exquisite types of fish are also used for roasting over coals.
In such cases, most chefs recommend being careful when choosing spices. It is better to limit yourself to sea salt and pepper, so as not to overwhelm the taste of the main ingredient, but only slightly emphasize it. It's better to make a sauce to serve with the fish.
Serving and Serving
While the fish is baking on the grill (on the grill), you should take care of the side dish. For example, regular boiled rice is perfect. Potato side dishes go well with fish dishes: mashed potatoes, potato pancakes, country-style potatoes. You can serve grilled fish with a side dish of grilled vegetables - to do this, you just need to bake them on the same grill.
White wine is traditionally served with fish as an alcoholic beverage. Stronger drinks are also acceptable, for example, vodka or cognac.
Fish baked on the grill, like many other grilled dishes, goes well with many sauces: soy, adjika, tkemali, tartar and many others.
Both kebab and barbecue are the same principle of cooking food using hot coals, electricity or gas | It’s just that in different countries the same thing often has a different name
To cook fish on coals I required:
- Fish – 1 piece (today the mackerel weighs 400 grams, and the mackerel will wait for next time);
- Ground black pepper;
- Seasoning for fish;
- Salt;
- Mayonnaise – 3 tablespoons;
- Lemon for decoration.
The recipe for making shish kebab (barbecue) or grilled fish on coals is very simple. In this way you can cook both large fish and small fish. I will be cooking small mackerel or mackerel, so I won't cut it into pieces. And if you make shish kebab (barbecue) from large fish, for example, catfish, sturgeon, salmon, then before marinating the fish, it must be cut into pieces.
Preparation
To prepare a delicious shish kebab (barbecue) from small fish on coals, before marinating the fish, you do not need to cut it into pieces, but you need to clean it, cut it in half lengthwise, salt it, sprinkle with seasonings, grease with mayonnaise, marinate and then fry.
And now a step-by-step recipe for making shish kebab (barbecue) from fish with photos.
First, I will marinate the fish at home and fry it outdoors (on the grill).
I have fresh frozen mackerel.
I usually defrost fish naturally at room temperature. This takes approximately 1 hour, although you can defrost it in the microwave to speed up the process. I wash the thawed mackerel and cut off the head and tail. I cut the belly of the mackerel, take out the insides and wash it well.
I cut the prepared and washed mackerel carcass from the inside (through the belly) along the ridge, but do not cut through its back and do not take out the ridge so that the fish does not fall apart into two parts, after which I unfold it along the cut.
Salt the mackerel on the inside, sprinkle with ground black pepper and fish seasoning.
Then I pour mayonnaise over the inside of the fish.
After this, I fold the fish into a carcass, salt it and grease it with mayonnaise on both sides.
I put the salted, peppered and mayonnaise carcass of mackerel on a plate and put it in the refrigerator so that it marinates. It is advisable to marinate the fish for at least two hours to make it more juicy and tasty.
I place the marinated mackerel on the grill grate. You can use 2 or 3 skewers.
I fry the fish on the grill on one side and the other, periodically turning the grill over.
Frying such a shish kebab (barbecue) of fish takes no more than 10 minutes.
Fish on the grill- a delicious dish for an outdoor picnic. Spring has finally arrived, and I want to spend more time outside the house, so today I will tell you how to cook fish on the grill for a picnic. When I started preparing for the barbecue, the question arose of what kind of fish could be cooked on the grill. After reading recipes and grilling tips from various culinary experts, I concluded that sea fish with dense meat and a small number of bones is best. The Mediterranean fish dorado and sea bass are considered ideal, differing mainly only in shape. But if you cook them whole, which is what is required for a dish on the grill, then the sea bream has a more pronounced taste and the aroma of the sea is stronger. Therefore, my choice fell, of course, on the sea bream. However, for a fish dish on the grill, mackerel, small trout, carp, and even herring are suitable. Therefore, the choice is yours. And cooking fish on the grill begins now.
Ingredients
- - 2 pieces, 200-250 g each (I have Dorada)
- - 1 PC
- - 4-6 sprigs each (dill, thyme, etc.)
Cooking method
Grilled fish is very tender, juicy, smoky and crispy. And grilled dorado will amaze you with its great taste. The simplicity of preparing this dish lies in the fact that barbecue fish, in principle, does not need marinade. But we will still let her lie with the herbs for half an hour. To do this, preferably at home, wash the sea bream, gut it and cut out the gills (it’s better to ask the seller to do this). We make about 3 deep cuts on each side. This way the fish will cook inside faster, and the salt will get into the depths of the meat. 
Salt and pepper the fish well on each side and rub the spices into the skin and cuts. 
Wash the herbs and lemon. We cut the lemon into thick rings, and divide the greens into 2 equal bunches. We place lemon in an even layer in the belly of the fish, and bunches of greenery horizontally on top. If the lemon slices do not fit, you can cut them into halves. 
The marinade for fish on the grill is ready, you can cover it with something or wrap it in foil and leave for 30 minutes. 
After the time has elapsed, the grill should already be prepared: the coals should give a MUCH heat, and the grate should already be heated. Fish on the grill is very easy to cook, but to prevent the fish from sticking to the metal, you need to preheat it and then grease the entire grill with olive oil. To do this, take a silicone brush, soak it in oil and carefully process the metal grill. Now we also grease the fish itself with olive oil on both sides. We place the dorado on the grill so that it is within the grill. 
Press down with a second grill, also heated and oiled, so that the fish is held tightly inside. 
Fry the dorado on the grill for 15-20 minutes, turning it over to the other side every minute. While frying, you can squeeze a little lemon juice on the fish. Another trick: to prevent the skin from sticking, after 8 minutes you can begin to slightly lift the grates, then put them in the reverse position. 
Bring the dorado to the golden color you want and remove from the heat. I don't like to fry too much because the fish meat will lose its juices and become dry. 
Fish on the grill is ready when the meat separates from the bones by itself and without effort. Of course, you shouldn’t eat herbs and lemon from the belly. Place the sea bream on plates and serve with a slice of lemon. 
Fish on the grill. Brief recipe
- At home we prepare the ingredients: gut, remove the gills and wash the fish, wash the herbs and lemon.
- Already in nature, we make 3-4 deep cuts on the sides of the carcasses.
- Salt and pepper the fish on both sides, rub the spices into the carcasses and cuts.
- We cut the lemon into thick slices, divide the greens evenly in half and place them in the bellies of the fish.
- Wrap the fish, for example, in foil and leave to marinate for 30 minutes.
- During this time, prepare the barbecue: the coals should give a MUCH heat, the grate should be well heated.
- After the time has passed, grease the fish and grill well with olive oil.
- Place the fish on the grill, cover the second one on top and press it so that the carcasses hold tightly.
- Fry the fish on the grill for 15-20 minutes, turning it to the other side every minute.
- Remove the grates from the heat. Cooked fish on the grill should easily separate from the bones.
Now you know how to cook dorado on the grill, which will go perfectly with juicy ones. It's very fast, simple and useful! Enjoy your meal!
