Pike on the grill: recipes for dishes with various ingredients and cooking rules

If you want to please your family, go for pike.
Dishes prepared from white fillet are called royal. Dietary meat is valued for its spicy taste and amazing aroma. Pike shashlik will not be inferior to classic lamb, and stuffed fish will decorate the festive table. Do you like pike dishes?

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18.06.2020

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Cooking features

Various recipes for cooking pike allow you to cook the fish in different ways - on skewers, on the grill, or baked in coals in foil. For barbecue, you need to prepare the pike - remove the fillet from the bone on both sides, removing small bones. After this, the fish should be cut into medium-sized pieces, about 5-6 cm, marinated, threaded onto skewers and fried.

Pike shish kebab on the grill is prepared from steaks approximately 2 cm wide, cut crosswise. If the fish is small, it can be fried whole or cut in half lengthwise. Next, the pike is marinated in the selected marinade.

For pike, you can use traditional fish marinades - with lemon, spices, ginger root, dry white wine, pomegranate juice. A marinade made from sour cream or sour cream will perfectly highlight the delicate and delicate taste of pike shish kebab.

Pike can be cooked either on skewers or whole

Pike kebabs recipes

To improve the taste of the fish, pieces of pike can be wrapped in thinly sliced bacon before frying. Before this, marinate the fish. For the marinade you will need 1 liter of water and 2-3 lemons. Squeeze lemon juice, dilute with water, add ground black pepper and salt to taste. Pour the resulting marinade over the fish pieces and let stand for about an hour. Drain the liquid. Fry on skewers or on a grill. Sprinkle the finished dish with finely chopped fresh herbs and sprinkle with lemon juice. Pike shish kebab with bacon turns out juicier, fattier and more flavorful.

The taste of pike will largely depend on the chosen marinade and spices, since pike fillet itself has a fairly neutral taste.

Here are several options for marinade for pike shish kebab, popular among lovers of fishing and simply deliciously prepared fish:

The most popular marinade recipe is with lemon juice. Cut the fish into portions, salt, pepper with black or white ground pepper, sprinkle with the juice of one lemon, let stand for about half an hour and fry over coals. To give the fish juiciness, you can add 2-3 tablespoons of olive oil to the marinade;
sour cream marinade. For 1.5 - 2 kg of fish you will need 300-400 ml of low-fat sour cream, 1 lemon, ground black pepper, ginger, thyme, salt to taste. Squeeze the juice from the lemon and grate the zest on a fine grater. Add all ingredients to fish and mix well. Keep in the refrigerator for 2-3 hours.

Shish kebab with butter

Shish kebab from dietary pike will turn out very tender and juicy if you cook it with aromatic lemon juice and butter. These ingredients soften the taste of fish well and give it an interesting citrus taste.

Ingredients:

pike carcass – 2 pieces;
butter – 120-150 g;
freshly squeezed lemon juice – 100 ml;
ground black or white pepper;
salt.

First of all, you need to prepare the fish - wash and dry the carcasses, clean and gut them, then remove the head and fins. Next, each pike should be cut, the ridge should be cut out, and small bones should be removed using tweezers.

The fish must be carefully cut

The prepared fillet must be cut into medium-sized pieces, salted, seasoned with pepper, poured with lemon juice and melted butter. The fish should be left to marinate for half an hour, then threaded onto skewers and fried for 8-10 minutes until an appetizing golden brown crust appears.

Useful tips

The grill must be well heated before placing the carcass on it. Use a clean, oiled utensil, so the grilled pike will not stick and the skin will be crispy. Turn the meat over with a metal spatula - this makes it easier to keep the piece intact. The spatula should be cold - if something starts to burn, it will quickly stop the heating process. Due to the lack of large amounts of fat, this fish often sticks to the hot surface and falls apart, be careful with all manipulations.

A little lifehack in case the fish on the barbecue needs to be fried in advance, and you want to serve it to the table a few hours later. Do not bring it to full readiness, just reheat it later in the oven, then it will remain elastic and juicy. For both instant and delayed serving, to make the skin glossy, brush it with butter after cooking.

Grilled in tomato marinade

Grilled pike in tomato marinade is a juicy and appetizing dish with a rich, piquant taste. Tomato sauce quickly softens the fish meat, so it should be marinated for no more than 25-30 minutes.

Ingredients:

pike – 4 kg;
natural tomato juice – 400 ml;
onions – 6 pcs;
a mixture of ground peppers, salt;
fresh dill or parsley.

From washed, gutted and dried fish carcasses, you need to cut out the backbone, remove small bones with tweezers, and cut the resulting fillet into medium-sized pieces.

Before preparing kebabs, you need to remove the fillet from the fish.

Onions should be peeled and cut into rings. Pour the pike slices with tomato juice, sprinkle with onion rings, salt, spices and chopped herbs. The pike should be marinated for half an hour, after which it can be fried on a grill greased with vegetable oil for 8-12 minutes.

In a similar way, you can cook shish kebab with slices of fresh tomatoes, replacing tomato paste with them.

Fish in foil retains all the juices and aromas of spices

How to cook pike steaks

Cutting pike is no different. Remove the scales. Clean the contents from the abdominal cavity. Heads, tails, fins are cut off - they are used to prepare broth for fish soup or aspic.

An unpleasant moment can be a strong smell of mud. There are several ways to get rid of it:

Keep the fish under running water.
Soak in milk, acidified water, or herbal decoction.
Cover the carcasses with bay leaves and leave for several hours.

When cutting, the fish is cut into pieces of the desired size. For taste and juiciness, pre-marinate with lemon juice, mayonnaise, ketchup, sour cream, mustard, and sauces. Steaks are prepared with vegetables and herbs. Served with seasonings, sauces, and plenty of fresh herbs.

To prevent bones from clouding the taste of food, when cutting carcasses, the backbone with rib bones is removed. Then the fillet is cut into portions.

It is important to choose suitable firewood for the barbecue. The best aroma is provided by branches of fruit trees, alder, beech, and grapevine. When using other firewood, soaked fruit chips are placed on the coals for flavor. It is important that the logs are approximately the same size so that the coals burn evenly.

pike weighing 2 kg
lemon - 1 pc.
tomato sauce (ketchup) or paste
vegetable oil - 20 g
spices: salt, pepper
parsley - a bunch.

Lemon juice is mixed with vegetable oil. Cuts are made on the back parts of the steaks. Rub the pieces with pepper, salt, and other spices outside and inside. Drizzle with a mixture of oil and lemon juice. Leave to marinate for half an hour.

Then the steaks are coated with tomato paste or ketchup. Mustard lovers can additionally coat their steaks with mustard. Then the pieces are laid out on foil, sprinkled with herbs, wrapped, placed on a wire rack and baked on both sides.

Fish in foil turns out not so fried, tender and soft, without a thick crust.

If you want to get an appetizing fried crust, you can do without foil. The steaks are placed on a wire rack, the bars of which are lubricated with vegetable oil. To add fat, thin strips of bacon, unsalted lard, or internal poultry fat are placed between pieces of fish.

Steaks are skewered mixed with pieces of potatoes, tomatoes, peppers, and other vegetables. And fry evenly on all sides, turning the spit periodically.

The finished dish is sprinkled with green onions and other herbs. Can be served sprinkled with onions fried in a frying pan. For juiciness, sauces are poured over the finished steaks.

lemon - 1 pc.
greens (dill, parsley) - one bunch each
laurel - 5 leaves
rosemary or cilantro - dry sprigs
black pepper - 1 tsp.
red pepper (optional)
other fish seasonings
vegetable oil
salt - 2 tbsp. l.

Pike steaks are cooked over charcoal, wrapped in several layers of foil. The foil protection prevents the leakage of fish juice; the dryish pike meat remains quite juicy.

Pieces of fish are sprinkled with chopped pieces of bay leaves. They let me lie down for half an hour. Then the laurel is removed and the steaks are rubbed with salt, pepper, and your favorite fish seasonings. Place lemon slices and dry rosemary or cilantro sprigs inside.

Grease the foil with vegetable oil, place the pieces of fish, wrap them and bury them in hot coals for 30 minutes. The fish removed from the coals is unwrapped and generously sprinkled with dill and parsley.

Pieces of fish are surrounded with vegetables: sliced tomatoes, peppers, eggplant, carrots, onions. Steaks in foil acquire a slightly different taste, and vegetables are soaked in fish juice and become very tasty.

Spices and herbs that are great for pike include: ginger, basil, thyme, nutmeg, celery, paprika, fennel, cumin and many other spices.

Original kebab in orange-honey marinade

An unusually tasty and appetizing kebab in an orange-honey marinade with vegetables will be an excellent decoration for a festive family dinner at the dacha. Tender and delicious meat literally melts in your mouth, and the extraordinary combination of ingredients gives it a rich, piquant taste.

Ingredients:

Marinade for fish on the fire

pike fillet – 3 kg;
zucchini – 1.2 kg;
fresh or sun-dried tomatoes – 300 g;
oranges – 2 pcs;
honey - 2 tbsp. l;
garlic cloves – 4 pcs;
onions – 2 pcs;
olive oil – 120 ml;
rosemary sprigs – 4-5 pcs;
fresh dill - a bunch;
peppercorns, spices to taste.

The fillet needs to be pitted using tweezers, after which the fish and zucchini should be cut into medium-sized pieces.

After this, the ingredients should be poured into a deep bowl, add slices of tomatoes, chopped garlic cloves, honey, orange slices and onions, cut into rings. Then mix all the ingredients with fresh herbs and spices and leave to marinate for 30-35 minutes.

The marinated fish should be strung on skewers, alternating with pieces of zucchini and tomato, and fried over coals for 3-4 minutes on each side, pouring over the marinade.

Pike should be marinated for no longer than 45 minutes.

Selection and preparation of fish

Any size fish is suitable for preparing pike steak. The larger it is, the fattier the dish will be. However, with age, the meat of the fish acquires the smell of the reservoir in which it lives, so the best option would be an average size of an individual of about 2-3 kg.

And an even more attractive solution would be freshly caught fish, cooked on the same day, which has never been frozen and has not been on the market for an indefinite number of days.

Fish needs:

Peel off the husks.
Cut off the head.
Gut it.
Embed all fins.

After thorough washing, the pike is cut into pieces of equal width. Their size depends on the method of preparing the steaks:

if you plan to cook in a frying pan or in the oven, then the pike must be cut into pieces about 2 cm wide;
if on an open fire, then the pieces will be 3-4 cm wide.

What ingredients are needed to cook steaks? You will need the following products:

2 onions;
250 g mayonnaise;
salt, pepper and seasoning for baked fish to taste.

In addition, depending on the type of preparation, you will also need:

To cook pike on the stove:
onions – 2 pcs.;
lard – 200 g;
ghee – 50 g;
yellow lentils – 400 g;
vegetable broth – 500 g;
half a chili pepper.

To cook pike over an open fire, pieces of fish are pre-soaked in kefir and salted.

Preparation:

The process of preparing pike steaks depends on the cooking method:

In the oven:

the onions are crushed with a blender, mixed with mayonnaise, salt, pepper and seasoning are added;
Pike steaks are soaked in the prepared marinade and kept in it for half an hour;
the marinated steaks are laid out on a baking sheet with parchment paper and placed in the oven at a temperature of 200°C;
steaks are cooked in the oven for one hour.

On the stove:
thin strips of bacon and onion cubes are fried in melted butter;
lentils are added, the entire contents are poured with vegetable broth and cooked in a closed pan for 20 minutes;
at the end of cooking, add finely chopped pepper;
Steaks soaked in lemon juice are fried on both sides in melted butter;
fried steaks must be placed on lentils and the dish is ready to use.

On an open fire:

Cooking pike steaks over an open fire using a grill or skewers. The meat can burn very easily, so it must be constantly turned. Cooking time is about 15 minutes on well-heated coals. At the end of frying, the meat is slightly overcooked to create a crust.

In foil with sour cream

Pike can be cooked not only on skewers, but also baked in foil over coals. Thanks to this cooking method, the fish absorbs all the juices released, becoming soft, tender and juicy.

Ingredients:

fish carcasses – 2 kg;
onions – 4 pcs;
sour cream – 300 ml;
lemon – 1 piece;
French and hot mustard - 1 tbsp. l;
salt, a mixture of ground peppers, aromatic spices.

Fresh carcasses need to be butchered, rinsed and cut into pieces. After this, rub the fish with a mixture of spices and salt, pour over freshly squeezed lemon juice, add onion rings and leave to soak for 45 minutes.

Sour cream can be replaced with cream, kefir or yogurt

Separately, you need to prepare a sauce from sour cream and two types of mustard. Coat the marinated fish with the prepared sauce and place on a sheet of foil, adding a few slices of lemon and onion rings.

The fish can be sprinkled with fresh dill or parsley. The foil should be wrapped tightly and placed on the grill for 20-25 minutes.

Pike on a spit

The pike is not cleaned, but only all the insides are removed and washed with plenty of water. After this, cut into small pieces.

Add pepper, salt and all kinds of fish seasonings. Thread onto skewers like shish kebab. After each piece, add onion rings and small slices of lard. This gives the kebab juiciness and an unforgettable aroma.

Skewers with skewered pike are placed so that they do not lie on the coals. It is desirable that this distance be no less than five centimeters.

To make the kebab more appetizing, pour wine or slightly salted water over it during cooking. The cooking time takes very little. It's about 10-15 minutes.

Turn the kebab over to prevent the fish from burning.

What kind of firewood is best for pike?

Potatoes in foil on coals
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Fish kebab on the grill
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Fish at the stake

Fish lovers know that there are many different recipes that allow you to cook fish in the oven, in a frying pan, and on the barbecue. However, the fastest cooking method of all is pike over a fire.

Prepare:

live pike or its fillet – approximately 2 kg;
potatoes – 800 g;
onions – 2-3 pcs.;
sour cream – 250g;
spices.

How can you use this recipe for pike shish kebab to prepare a finger-licking dish?

Clean, gut, wash the fish, cut into pieces of 70 grams.
Place the pieces in a deep bowl, add sour cream and spices to them.
Peel the onion, cut into thick rings, add to the marinated fish skewers.
Wash the potatoes, put them in the fire (you can also bake this vegetable in foil).
Place the pieces on skewers and start cooking.
Be careful not to burn the pike on the coals.
Serve this culinary masterpiece to the table with baked potatoes.