How to cook barbecue fish at home? TOP 7 summer recipes with photos. Culinary tips and secrets. Video recipes.
BBQ fish - on the grill, charcoal, grill or just fish kebab. This favorite cooking method has many names. On a warm summer day, not a single eater will refuse from fresh fish cooked on the grill with a fragrant smell of haze on a warm summer day. Read on for more information on how to cook smoke-filled barbecue fish. We offer TOP-7 delicious summer different recipes.
Cooking tips and subtleties
- Any type of medium or large fish is suitable for barbecue fish.
- Medium carcasses are best cooked whole. These include mackerel, sea bass, sea bream, crucian carp, sea bream, char, haddock, carp, herring. Large species should be cut into fillets or steaks. These are salmon, tuna, silver carp.
- Soft and tender fish (cod, halibut) falls apart quickly. Therefore, it is better to cook them on special steel barbecue grills. Carcasses are placed inside such grates, and retains their shape during the cooking process.
- Cook medium-sized fish without turning it over so it does not break.
- Gently turn over large fish once so that they are evenly baked on each side. Moreover, if the carcasses of a large size from the outside are well fried, and even slightly burnt, this does not mean that the fish is ready inside. So that it does not remain raw, cut large carcasses in portions and periodically check readiness.
- Whether you need a marinade for fish on a fire or not, it's up to the cook to decide. Fresh products are delicious without additional sauces and do not need marinating. It is enough to get such carcasses out of the refrigerator, process them before grilling, pepper and salt inside and out.
- If you want to marinate carcasses, herbs are a great alternative: rosemary, thyme, parsley, marjoram, dill, cilantro. You can also use olive or sunflower oil, lemon juice, crushed garlic to taste. Marinade will give the dish a special taste and make the fish more tender.
- Instead of marinade, carcasses can be overlaid with thyme and rosemary or stalks of cilantro, parsley or dill, because they are more juicy. You can marinate the fish simply by pouring it with lemon juice and overlapping with crushed garlic.
- The fish must be well cleaned to avoid parasites in it. Therefore, immediately buy it cleaned, or ask sellers to clean it before buying, or do it yourself at home.
- If you bought frozen fish, remove it from the freezer before cooking and leave it on the refrigerator shelf for 12-15 hours. Long-term defrosting will preserve all the taste of the product.
- But if you want to marinate the carcasses, bake the fish whole and choose them medium in size.
- To make the heat treatment fast and of high quality, make several shallow cuts across the carcass. Thanks to this, small bones will not be felt while eating.
- Do not salt the fish in advance to keep it juicy.
- If you are preparing a kebab, take fish only with dense meat. If the carcass is soft, bake it on a special wire rack. Otherwise, it will look like goulash, not kebab.
- Use fruit tree charcoal for barbecuing and grilling. Do not take pine, otherwise the fish will be saturated with the smell of resin, which is contained in pine wood.
- To prevent the fish from sticking to the grate, hold it over a fire before use to burn it. Also grease the wire rack liberally with vegetable oil before placing the fish.
- To determine the optimal temperature, hold your palm over the barbecue. If it's too hot, then you can bake a culinary masterpiece.
- The cooking time of the fish depends on the fish itself and its size, the temperature of the coals, and the desired degree of doneness. You can determine the degree of roasting by pressing the flesh of the carcass with your finger, it should spring. Also, the finished fish will have protein on the surface.
- Cook quickly at high temperature so that the meat is only "sealed" on the surface of the tuna fillet, which is generally eaten half-baked. With raw, you can eat salmon, halibut, blue marlin, flounder, swordfish, eel and yellowtail, but only if you are sure of their freshness. These types of fish are considered traditional ingredients for sushi and sashimi. It is better to bring other fish breeds to full readiness, but it is better not to overexpose on the grill so that the juice remains inside.
Red fish baked in foil over charcoal
Fast, affordable and tasty - BBQ fish in foil and charcoal. The fish will do salmon, trout, mackerel … However, according to this recipe, you can cook any other, less fatty and less bony fish.
- Caloric content per 100 g - 129 kcal.
- Servings Per Container - 4 Persons
- Cooking time - 45 minutes
Ingredients:
- Fillet of red fish - 500 g
- Garlic - 4 cloves
- Salt to taste
- Lemon - 1 pc.
- Vegetable oil - 1 tsp
- Ground black pepper - to taste
- Dill - bunch
Cooking red fish baked in foil over charcoal:
- Peel the fish, rinse and pat dry with a paper towel.
- Salt the fillet and season with freshly ground black pepper.
- Wash the dill, dry it and chop it.
- Peel the garlic, chop finely and mix with herbs.
- Grease a sheet of foil with vegetable oil and place the fillets on it, skin side down.
- Top with the garlic mixture and cover with the other fillet half.
- Wrap the red fish tightly in foil and place on the grill rack.
- Bake the red fish in foil for 10 minutes on each side.
- After baking, leave it to "rest" in foil for 5 minutes, gently unfold and serve, sprinkled with lemon juice.
Carp on a fire on a wire rack
BBQ fish on a fire, baked on a wire rack, turns out to be tender, calorie-free and with a haze smell. Carp with filling turns out to have an amazing taste, aromatic, with a ruddy crust, tender and juicy.
Ingredients:
- Carp - 2 pcs.
- Salt to taste
- Ground black pepper - to taste
- Lemons - 1 pc.
- Onions - 2 pcs.
- Vegetable oil - 2 tablespoons
Cooking carp over a fire on a wire rack:
- Scale the fish, gut, remove the gills, wash and make transverse cuts on the skin.
- Peel, wash, dry and cut onions into thin half rings.
- Wash the lemon, dry it and cut into rings.
- Salt and pepper the fish and fill the belly with lemon and onions.
- Leave the carp to marinate for one hour.
- Then brush it with vegetable oil to keep it from sticking to the grate.
- In the grill, light the wood and wait for the coals to appear.
- Transfer the fish to a barbecue grate and place it on the grill.
- Fry the fish on both sides, turning over until cooked through.
- Serve the grilled carp over the fire with a drizzle of lemon juice.
BBQ sea bass in marinade
You can quickly and deliciously cook fish for barbecue in a marinade in a matter of minutes. Cooking sea bass, but it turns out juicy, aromatic and with an amazing taste.
Ingredients:
- Sea bass - 4 pcs.
- Lemon zest - made from half a fruit
- Salt - 1 tsp
- Ground white pepper - 1 tsp
- Italian herbs - 1 tsp
- Nutmeg - 3/4 tsp
- Olive oil - 100 ml.
- Parsley - a few twigs
- Onions - 2 pcs.
Cooking BBQ sea bass in the marinade:
- Peel, wash and cross-cut the seabass.
- Pour olive oil into a deep bowl, add salt, pepper, Italian seasoning and nutmeg.
- Wash the lemon, dry it and grate the crust, and squeeze the juice out of the pulp. Send it all to the spice bowl and mix well.
- Pour the mixture into the cuts made on the fish with a teaspoon and grease all the fish.
- Place the fish in a bowl.
- Peel the onions, wash, cut into rings and cover the fish.
- Wash the parsley, dry, chop and put on a layer of onion.
- Close the container with a lid and leave in the refrigerator for 3 hours.
- Place the fish on a wire rack, which you will first grease with oil and send to the coals.
- Bake the fish, turning until golden brown.
BBQ bream
Grilled bream over coals is a simple and delicious BBQ fish recipe. Do not forget to open a bottle of your favorite wine, which will perfectly set off the taste of fish cooked "with a smoke".
Ingredients:
- Bream - 1 pc.
- Lemon - 1 pc.
- Olive oil - 50 ml
- Dill - a few twigs
- Parsley - a few twigs
- Ground black pepper - to taste
- Salt to taste
Barbecuing bream:
- Peel the fish from the scales, carefully gut, cut off the head and tail.
- Wash the carcass, dry it with a paper towel and cut into large pieces.
- Rub the outside and inside with salt and pepper, brush with olive oil and drizzle with lemon juice.
- Rinse the parsley and dill, dry and place inside each piece of fish.
- Peel the onions, rinse with cold water and cut into rings.
- Grease the barbecue rack with oil and place the fish with the onion rings.
- Barbecue the bream for 7-10 minutes on each side over an open fire.
Mackerel in mayonnaise
The marinated barbecue mackerel turns out to be excellent with a spicy taste and smoke. Serve vegetables baked on a wire rack, lightly seasoned with olive oil and lemon juice.
Ingredients:
- Fresh frozen mackerel - 4 pcs.
- Mayonnaise - 100 g
- Soy sauce - 2 tsp
- Table salt - 1 tsp
- Dry spices - 1 tsp
- Sesame - 1 tablespoon
Cooking mackerel in mayonnaise:
- Thaw the mackerel at room temperature. Cut it up to the belly, gut it, cut off the head, tail and fins. Cut each carcass lengthwise, open like a "book", leaving a ridge.
- Combine dry ingredients: salt, spices and sesame seeds. Add mayonnaise, soy sauce and mix well.
- Sprinkle the cooked sauce on the inside and fold in half to keep the sauce on the inside.
- On top, also grease the mackerel with sauce, put it in a container, close the lid and leave to marinate in a cold place for one hour.
- Unfold the marinated fish, place on the wire rack and apply the rest of the marinade on it.
- Place the wire rack on a charcoal grill and cook the mackerel until golden brown, turning to the other side.
Crucian carp on a wire rack in foil
Crucian carp on a wire rack in foil cooked at a picnic or outdoors will become an irreplaceable dish. It turns out the fish is very tender, juicy and fragrant. And thanks to the versatility of spices and simplicity, the recipe is suitable for any kind of fish.
Ingredients:
- Crucian carp - 5 pcs.
- Garlic - 2-4 cloves
- Olive oil - 3-5 tablespoons
- Salt - a pinch
- Spices for fish - a pinch
- Sweet pepper - 1 pc.
- Butter - 50-60 g
- Fresh herbs - 50 g
- Lemon - 0.5 pcs.
Cooking crucian carp on a wire rack in foil:
- Peel the carp of scales and entrails. Cut off the fins. You can leave the head, but then remove the gills.
- Rinse the fish with running water, dry it with a paper towel and make 2-4 transverse cuts, depending on the size.
- Peel the garlic, pass through a press and combine with olive oil. Season with salt to taste, add fish spices and stir.
- Liberally grease each fish from all sides and inside with the prepared marinade and leave for 15 minutes.
- Then put a slice of lemon into the incisions, put washed fresh herbs and a slice of lemon into the abdomen.
- Transfer the prepared carcass to a sheet of foil and send to the wire rack.
- Fry crucian carp on a wire rack in foil, turning occasionally until tender.
- Sprinkle with lemon juice and sprinkle with freshly ground pepper before serving.
