How to marinate fish for frying on a grill or grill, marinating for barbecue

How to marinate fish for grilling?

There are so many recipes that you can experiment every day. It all depends on desires, available products and time. However, the following rules must always be observed:

do not keep the carcass in the marinade for a long time, otherwise it will fall apart;
for cooking outdoors, use products that can be stored for a long time (mayonnaise, kefir or sour cream are not suitable);
fish is much more tender than meat, so vinegar will make the carcass tough and sour;
It is recommended to immediately rub the fillet with salt, it removes moisture and makes the meat more dense;
Do not soak in plastic or metal containers, otherwise the taste will be worse;
when using low-fat varieties, you should additionally include oil in the recipe (it is better to cook with olive oil);

Denis Borisov

Assistant chef of the restaurant "Fisherman's House"

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Lemon juice is ideal for marinade, but not for charcoal-grilled red fish. The taste remains the same great, but the meat loses its color. It becomes paler and has a whitish coating. It is better to use lemon at the very end, sprinkling it on the finished dish.

Secrets of marinating fish

The fish is prepared and now you can safely start marinating it.

But, before you start preparing the marinade, it’s worth remembering and using some secrets or tricks for their preparation:

The marinade should be tender due to the addition of lighter ingredients than when preparing marinade for animal meat (pork, chicken).
Fish products should not be marinated for longer than half an hour. A long stay in the marinade does not help preserve the structure of the delicate fish meat and it will crumble during cooking.
You can only marinate in glass or ceramic containers.
When starting to marinate fish with red meat, you should not use lemon, because it causes the meat to change color to a whitish hue.
For white meat fish, the marinating process may include lemon juice, tomatoes, white wine, beer, ground white pepper, garlic, thyme and olive oil.
For trout, the best solution is to use wine, beer, olive oil, thyme and garlic.
It is better to marinate fatty fish in beer or orange juice with the addition of ginger, horseradish, tarragon, dill, mustard and olive oil.

That's all the wisdom of preparing a marinade for fish products.

Grilling process

There are many delicious recipes for marinades and dishes cooked on charcoal. Even a novice culinary enthusiast can prepare fish kebab. Products are always available at home or in the country, and they are also easy to take with you when fishing. Large carcasses are recommended to be cut into several parts. You can bake whole fish if it is medium in size. It is enough to clean it of scales, remove the gills and internal organs.

The fish with a marinade of herbs turns out to be aromatic. What you need and how to fry on coals:

carcass - 2 kg;
cilantro and dill - 50 g each;
rosemary and thyme - 5 sprigs each;
small onions – 2 pcs.;
lemon – 1 pc.;
black and red pepper, salt - to taste;
olive oil – 4-5 tbsp. l.

Carp kebab.

Ingredients:

Medium carp – 3 pieces;
Lemon – 1 piece;
Onions – 3-4 pcs;
Vegetable oil – 2 tbsp. l.;
Tomatoes – 2-3 pcs;
Bell pepper – 2 pcs;
Parsley and dill, one bunch each;
Salt and spices - to taste.

Cooking method:

Wash the carps, clean them and remove the entrails.
In a deep bowl, mix the oil, lemon juice, pepper and salt to taste.
Place the fish in the resulting mixture and stir well.
Peel the onion and pepper.
Cut tomatoes, onions and peppers into cubes and place in a separate plate.
Place sprigs of parsley, dill and chopped vegetables in the belly of the carp.
We carefully take the carp and place it on the net.
Fry over coals until done.

Cooking steps

Cut the carcass, rinse under running water, wipe with paper napkins. Finely chop the herbs with a knife (it is better to remove the branches and leave only the leaves), mix with salt and seasonings. Squeeze the juice from the lemon and add to the bowl with spices, pour in the oil and mix well. Rub the carcass with the mixture, place it on onion rings, and leave in the room for 30-35 minutes. You can cook on the grill along with the onions, transferring everything to the grill, or cut the carcass into small pieces and use a skewer. You don’t need to fry the fish for long – it will be ready in 10-13 minutes.

Fish baked on foil is even suitable for home cooking in the oven or on a grill pan. It’s also easy to make on the go: over coals, a grill, or a grill. It is advisable to use a carcass without small bones - salmon, trout, mackerel. Crucian carp and pike are not quite suitable, but they will still be tasty. What you will need for the fish kebab:

carcass – 0.6 kg;
fresh herbs (dill) – 1 small bunch;
garlic – 3-5 cloves;
olive or vegetable oil – 40 ml;
lemon – 1 pc.;
black pepper and salt.

How to marinate fish for baking?

First, cut it (clean it, remove large bones) and cut it. If the carcass is large, then it is divided into several large pieces or steaks; if it is small, it is only gutted and the head and tail are cut off. Rinse and dry with paper towels. Sprinkle with spices, salt and grate well. Chop the greens, mix with chopped garlic and place on the fillet. Cover tightly with foil and place on the grill. If you don’t have a barbecue, you can use an extinguished fire by burying the bundle in hot coals. Baking lasts up to 10-12 minutes, then you need to remove the carcasses in foil and let them cool slightly. After 5 minutes, unwrap the baked fish, pour plenty of lemon juice over it and serve.

Salmon with vegetables in foil

A tasty and sophisticated dish is salmon cooked over an open fire with vegetables. It is not only appetizing and satisfying, but also healthy. If salmon is not available, you can use dorado, sea bass, or any other fish at your discretion.

Products:

How to bake potatoes over a fire

salmon steaks – 4–6 pcs.;
zucchini or zucchini – 500 g;
potatoes – 500 g;
onions – 1 pc.;
sweet pepper – 2 pcs.;
tomatoes – 3–4 pcs.;
white wine – 3 tbsp. l.;
vegetable oil;
a mixture of aromatic herbs.

Salmon carcasses should be washed with plenty of water and cut into large portioned slices. Separately, you should prepare a marinade - for this purpose, you need to mix vegetable oil with wine, salt and aromatic herbs, then rub each slice of fish with this marinade.

Potatoes and zucchini need to be peeled and cut into cubes, tomatoes into slices. Sweet peppers should be cut into strips and onions into half rings. All vegetables should be mixed, salted, sprinkled with aromatic herbs and sprinkled with vegetable oil.

Place a piece of salmon on a sheet of foil, sprinkle it with the vegetable mixture, wrap tightly in several layers and fry over hot coals for 10 minutes on each side.

How to cook river fish without smelling mud?

You should soak it in cold water for one hour, then rinse it well, gut it, remove scales and rinse again under water. After this, you need to marinate the carcasses or simply rub them with various spices and salt. Small specimens can be grilled on skewers during a picnic. The larger one should be cut in half or divided into several large parts. In this case, you must use foil, otherwise the meat will fall apart.

It was said earlier that you should not use lemon for red varieties. Marinade for red fish on the grill is best prepared from wine, which has a pleasant taste and unique aroma due to various spices and ginger. Ingredients for the dish and how to make:

salmon, salmon or trout – 1.5 kg;
wine (it’s better to use white for this dish, but red is also suitable) – 300 ml;
olive oil – 5 tbsp. l;
soy sauce – 2 tbsp. l;
chopped ginger – 50 g;
sugar – 4 tbsp. l;
ground black pepper, salt, nutmeg, pepper mixture.

Prepare the fillet by removing large bones and pat dry with napkins. Mix crushed ginger with spices, salt, oil and wine. Add sugar, mix thoroughly and place pieces of red fish into the mixture. Leave at home for half an hour or in the refrigerator for two. Bake over a fire in the usual way, using a fish grill, skewers or foil.

The classic marinade for red fish kebab on the grill does not contain alcohol, but it turns out just as tasty. The meat will be tender with a pleasant acidity, but the color of the carcass may change slightly. What is used for cooking:

red fish fillet – 1 kg;
lemon – 2 pcs.;
olive oil – 4 tbsp. l;
garlic – 2-3 cloves;
salt, white or black ground pepper, dried marjoram.

Prepare the carcass: rinse, remove bones and dry with a paper towel, cut into slices if necessary. Mix dry spices, pour oil, juice of two lemons and finely chopped garlic into a bowl. Grate the lemon zest, add the fillet to the bowl and leave for 40-60 minutes. The oil is necessary to prevent the meat from sticking to the grill. You can do without olive oil when using foil, because red varieties always turn out juicy.

Find out the secret of delicious soup

Secret 1

Adding eggshells will create a clear broth. Before adding vegetables, it must be strained.

Secret 2

Over-salted soup can be easily saved with sugar. Place a piece of refined sugar on a spoon and lower it into the broth until the sugar begins to melt.

Secret 3

Boiled greens look ugly and have no value, so add parsley, dill or basil before serving.

Secret 4

For thickness, it is often recommended to use flour, but it should first be fried in a dry frying pan, otherwise lumps will form.

How to cook fish on coals?

The marinated meat should be placed on the grill (you can wrap it in foil first) and the device should be placed on the grill. As a rule, birch or oak firewood, as well as special coals, are used. The dish will take about 10-20 minutes to prepare, depending on the heat and the main product.

Fish kebab on the grill is considered a very tasty and simple option for dinner or family lunch. There are many simple recipes that allow you to prepare a dish even on the river bank. They require nothing more than pepper, salt and a little oil. River fish on the grill turns out to be bony, so it is recommended to choose marine species.

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