Culinary secrets of cooking
Fish dishes cooked in foil are distinguished not only by their exquisite taste and amazing aroma, but also by significant health benefits. Its meat contains a huge amount of vitamins, micro- and macroelements, as well as omega-3 fatty acids necessary for humans.
In order for the baked fish to turn out juicy, tender and aromatic, you need to know how to choose the right fish and how to marinate it.
Basic secrets and subtleties of cooking:
- Before marinating, you need to make a series of deep cuts on the fish - this way it will be completely marinated and become soft.
- The foil should fit tightly to the fish - this will preserve the released juices and make the meat soft and juicy.
- You need to turn the carcasses over very carefully so that the foil does not tear and the juice does not leak out, otherwise the fish will be too dry.
- For barbecue, fish is not marinated in table, apple and other types of vinegar, as it dries out the meat too much.
- When using low-fat varieties, be sure to add a small amount of vegetable or butter to the marinade.
- How long to fry the fish depends on its size. For a small one, 10-12 minutes is enough, for a medium-sized one, 15-20 minutes. Large carcasses are baked for 35-45 minutes.
- Potatoes, grilled vegetables, fresh herbs, fried or pickled mushrooms, garlic croutons or pita bread go well with baked fish.
It is best prepared from fresh or chilled fish. If you only have frozen, you need to defrost it in advance. For this purpose, you cannot use a microwave or fill the carcass with warm water, as the taste will be spoiled. It is best to leave it on the table or bottom shelf of the refrigerator.
Do not use a metal container for marinating, as this may spoil the taste of the dish.
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!
Traditional kebab is beginning to give way to fish cooked on charcoal. This is explained by fast preparation and high quality output and 100% success with households and guests. Even those who like to count calories and adherents of proper nutrition do not refuse such food. Let's talk in more detail about the most suitable varieties of fish, spices and the cooking process.
The advantage of fish in foil
Every nutritionist will confirm the benefits of foods cooked in foil.
Summer residents and owners of suburban areas can easily treat themselves to “healthy” fish. Indeed, all the usual methods of hot processing are inferior to cooking in foil. Cooking and frying negatively affect the quality of the product, and foil preserves all the beneficial components, including trace elements and vitamins, unchanged. In addition, dishes are always prepared without oil, they turn out juicy and rich in natural flavor.
Rules for baking in foil
The main condition for successful cooking is the creation of tightness, i.e.
It is important to ensure sufficient tightness and eliminate the possibility of liquid and steam escaping. Fish should be cooked while retaining its own juices and nutritional components. That is why the resulting dish is considered dietary. The packaging must not be torn or punctured. Otherwise, the juice will quickly evaporate or leak out, the meat will burn and become dry. It is not recommended to press the foil tightly; a small space will allow air to remain and room for the juice to escape. If the foil is too thin, create a two-layer package.
How to use foil correctly
The result of your efforts depends 60% on your ability to wrap food. Proper packaging consists of three points: 1. Place a fish on one side of a piece of foil of a sufficiently large size and cover it with the free part. 2. The edges are connected, bent, folded, pinched, the seams are sealed. 3. Gently press the surface, but do not press. The workpiece can be sent to the heat.
What kind of fish is better to bake on coals in foil?
There are no restrictions when choosing the type of fish.
River, sea, and caught in the nearest pond will be tasty. The only criterion is size. If the fish is too large, it is made into steaks or cut into pieces of the desired size. It is important to remember that the smaller the piece, the faster it will be ready, since each one is wrapped separately. When using salt and spices, remember that fish requires more of these ingredients than meat. River (freshwater) fish
Sea fish
When purchasing, you should give preference to fresh/chilled options. Such specimens guarantee juiciness, natural aroma and softness. If you are going to cook frozen, you don’t have to thaw it completely. When liquid appears, let it drain and start salting. Then pack it on the coals. The leaders are trout, mackerel, and salmon.
Spices for fish
Traditionally, black pepper, herbs, and salt are used for fish.
A good combination would be fennel seeds, coriander, and garlic. And also fenugreek (shambhala), mustard, paprika, lemon zest. If you are a lover of fragrances, then it is better, of course, to buy a ready-made mixture. If you purchased oily fish, be sure to use lemon juice and oregano. Selected seasonings are applied to the surface. The greens are placed in bunches in the belly - these are dill, parsley, it’s a good idea to add basil, celery, cilantro to them. At the same time, you can put chopped vegetables into a large fish; they will then serve as a dietary side dish (zucchini, pumpkin, onions, turnips, potatoes).
How to bake fish on coals
Before “packing,” low-fat varieties can be lubricated with oil (cod, pink salmon, pollock, hake, etc.).
Fatty fish are kept for a short time (5-10 minutes) in a marinade that contains lemon juice and soy sauce. Tuna and flounder are usually marinated for 1-2 hours. The cooking process over charcoal is quite fast. There should be enough coals, preferably there should be no fire. When using a grill grate, 20 minutes is enough for medium-sized specimens, 10 for chopped pieces, 40 for large carcasses. When placing in coals, the time remains the same.
In cramped conditions, you can serve directly on foil. In a festive atmosphere, the finished fish is placed on a large dish and decorated according to your imagination with vegetables and herbs.
Knowing the nuances of correct selection, preparation and cooking of fish, you can easily create a dish that will take center stage on the table and evoke admiring exclamations from family and friends. If you are new to this business, we will be happy to share with you important and simply interesting information regarding cooking fish on the grill.
Which one to choose
Many chefs are interested in what kind of fish is best cooked in foil on the grill or on coals. You can use almost any one, both river and sea.
The most delicious and juicy are fatty varieties with a minimum number of bones - trout, salmon, salmon, mackerel, catfish, tuna, pike perch, herring.
Before frying, the fish must be prepared: remove the gills, fins, eyes and entrails through a small incision on the abdomen. After this, the carcass should be thoroughly washed under running water and can be marinated.
The most important rule is that the carcass is fresh and of the right size. Small ones are baked whole, wrapped in foil.
If the fish carcasses are too large, they must first be cut into steaks
With mayonnaise
Baking fish in mayonnaise is one of the easiest and simplest recipes. It is ideal for those cases when there is no time for long marinating.
Ingredients:
- fish carcasses – 4 pcs;
- mayonnaise – 280-310 g;
- lemon – 1 piece;
- seasoning for fish, salt.
The fish needs to be cleaned, the insides removed, washed and several deep cuts made on one side - this will help the marinade soften the meat faster. To prepare the marinade, mix mayonnaise with the juice of one lemon, fish seasoning, salt and ground pepper.
Next, pour the marinade over the fish and leave for 30-35 minutes. Cooked carcasses should be wrapped in a piece of foil, then fried over coals for 15-17 minutes.
Due to the cuts, the fish will be completely marinated and juicy.
A simple recipe for roasting whole on a wire rack
Baked fish is delicious when cooked whole over an open fire. The best option is trout. It has dense, elastic meat, so it will not fall apart. Fat will prevent the finished dish from turning into crackers. And the calm neutral taste will take on any shade that can be given with the help of marinade.
Products:
- trout – 1-1.5 kg;
- mayonnaise – 1-2 tbsp. l.;
- mustard – 1 tsp;
- mixture of aromatic peppers (white, black and red) – 1 tsp;
- spice mix for fish – 1 tsp.
Fresh fish does not need long baking. The pulp should acquire a light shade, and in the center it may remain slightly pinkish.
Recipe:
- Clean the carcass and gut it.
- Mix mustard, mayonnaise, salt, spices.
- Rub the fish inside and out and leave for 30 minutes.
- Wipe the grate with oil so that nothing sticks to it during frying.
- Place the fish on the grill and place it on the coals. Turn over as it browns. The total cooking time for fish should be 30-40 minutes per 1 kg of weight.
If the degree of roasting is confusing, the already prepared dish, just removed from the heat, can be simmered by covering it tightly with foil and leaving it to cook for 10 minutes.
This recipe can be used to cook any fish you are confident in its quality. Baked carp, pike perch, pink salmon, and small tuna will turn out well.
With olive oil and garlic
Fish in foil, cooked on the grill with the addition of olive oil, hot garlic and aromatic spices, is a light, dietary dish with a minimum of calories and maximum health benefits.
Ingredients:
How to marinate fish for barbecue on a grill
- fish – pcs.;
- olive oil – 6 tbsp. l;
- garlic cloves – 6-7 pcs;
- sweet salad pepper – 2 pcs;
- lemon – 1 piece;
- butter – 100 g;
- aromatic spices;
- fresh dill or cilantro.
First of all, you need to prepare the marinade - to do this, mix chopped garlic with olive oil and spices. The fish should be cleaned of its entrails, washed, made transverse cuts and generously coated with marinade inside and out. Leave the carcasses to marinate for 23-26 minutes.
The bell pepper should be cut into thin strips and placed on top of the fish along with cubes of butter. Wrap the carcasses in a sheet of foil and fry on a wire rack for 15 minutes. When serving, sprinkle the dish with chopped dill or cilantro.
Fish should not be marinated for longer than 40-60 minutes, otherwise it will become too soft
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.
With apple and onion
River fish stuffed with apples and onions is an original and unusual dish that is sure to become the main accent on any table.
Ingredients:
- fish – 3 pcs;
- sour apple – 3 pcs;
- onions – 3 pcs;
- lemons – 2 pcs;
- salt, ground coriander.
On cleaned and washed fish, you need to make several deep cuts, cut the lemon into thin slices, onions and apples into small cubes.
The carcasses should be rubbed inside and on top with a mixture of salt and coriander, then stuffed with onion and apple filling. You need to insert lemon slices into the cuts, then leave it to marinate for 25-35 minutes.
The marinated carcasses should be wrapped in 2 layers of foil, placed on the grill and baked for 27-30 minutes, remembering to turn over from time to time.
Lemon slices in the cuts add a slight sourness to the taste
With onions and tomatoes
Ripe tomatoes harmoniously emphasize the taste of fish baked in foil, making it tender and refined. For this recipe, you can use both large tomatoes, cut into slices, and cherry tomatoes.
Ingredients:
- fish carcass – 1 piece;
- onions – 2 pcs;
- tomatoes – 2 pcs;
- oregano, anise, marjoram;
- ground black pepper, salt.
The carcass must be gutted, washed and cut into steaks. Place each steak on a sheet of foil and sprinkle with a mixture of salt and spices.
Cut onions into half rings, tomatoes into thin slices. After this, the vegetables need to be placed on top of the fish and wrapped in foil. The steaks must marinate for at least 20 minutes before they can be grilled.
To ensure even cooking, steaks should be the same size.
In wine-ginger marinade
Recipes for fish marinated in wine are very popular. The aromatic drink adds interesting, piquant notes to the dish. It is best to use white wine, which goes harmoniously with it.
Ingredients:
- red fish – 700-800 g;
- dry white wine – 150 ml;
- olive oil – 2.5 tbsp. l;
- soy sauce – 1 tbsp. l;
- chopped ginger – 1 tbsp. l;
- granulated sugar - 2 tbsp. l;
- Provencal herbs.
The fish needs to be prepared - gutted, washed, dried with a paper towel. To prepare the marinade, combine crushed ginger root with wine, granulated sugar and Provençal herbs.
Pour the marinade over the carcass and set aside for 35-40 minutes. Then wrap in foil and bake for 15-17 minutes.
The fish needs to be turned over every 5-7 minutes
With vegetables
Fish baked in foil with vegetables is an incredibly tasty, nutritious and at the same time low-calorie dish. An appetizing dish will give maximum pleasure to the gourmet and will not lead to extra pounds.
Ingredients:
- white fish – 1 kg;
- salad pepper – 1 piece;
- zucchini – 1 piece;
- tomatoes – 2 pcs;
- potatoes – 3-4 pcs;
- onion - 1 piece;
- dry white wine – 1 tbsp. l;
- olive oil – 1 tbsp. l;
- a mixture of ground peppers;
- rosemary and mint - 1 tsp each.
To prepare the marinade, mix white wine with olive oil and spices. Pour over the fish, cut into steaks, and leave to marinate for 35 minutes.
Tomatoes should be cut into quarters, potatoes into cubes, onions and zucchini into slices, and bell peppers into thin strips. Prepared vegetables must be poured with fish marinade and mixed well.
Place the steak on a sheet of foil, layer vegetables on top, wrap and fry on the grill for 10-12 minutes on each side.
Wrap the foil tightly to prevent juice from leaking out during baking.
Old recipe in clay
An unusual and camping recipe for baking fish in a fire. It is necessary to gut the carcasses, leaving the scales. Rub the inside of the carcass with salt, place an onion cut into rings in the belly, a little peppercorns and 1 bay leaf in each carcass.
Coat the fish with a 4 cm layer of clay and bury it in hot coals. Bake for 30 minutes. The scales in the finished fish will fall off along with pieces of baked clay. Fish baked in clay is served impressively in a clay coat. Serve a vegetable salad with the treat, and pour lemon juice over the pulp.
If desired, the carcass can be pre-wrapped with cherry, currant or nettle leaves
