TOP 6 recipes for grilling different types of fish. Secrets of cooking fish on coals. Video recipes.
Kebabs, chicken drumsticks and grilled sausages have competitors - fish, which are wonderfully fried on the wire rack. Baked fish is equally loved by women who count calories, and vegetarian men, and children, in general, everyone who leads a correct and healthy lifestyle. Some people think that fish on a barbecue is much easier to cook than meat. However, when preparing it, some features should be taken into account.
Subtleties and secrets of cooking
- Large steaks of fatty fish with dense meat are ideal for grilling. Although all types of fish are suitable for grilling, regardless of fat content and bony, fresh or frozen, small or large.
- Keep in mind that oily fish is protected from drying out when cooking on the wire rack, and the lean carcass should be greased with oil or marinade.
- Before baking, clean any fresh fish from the scales, if any, gut the insides, remove the gills and eyes.
- To preserve the juiciness of the fish and not to dry the skin from the carcass, do not remove it.
- The fish is cooked whole or cut into pieces.
- The fish can be pre-marinated. The marinating time depends on its size, but at least half an hour. And for better impregnation, marinate it for 4-6 hours.
- For the marinade of the fish, use olive oil, lemon juice, soy sauce, mustard, all kinds of ground peppers, sweet paprika, chili, onion, garlic, curry, ginger, fennel seeds, mint, white wine, herbs …
- To prevent the fish from sticking to the grill, clean, heat and grease with vegetable oil.
- The correct temperature for grilling fish is when a white coating appears on the coals.
- It is enough to turn any fish 1-2 times during baking.
- Grilling time depends on the size of the carcass. For baking steaks, 5-10 minutes is enough, whole fish - 20-40 minutes.
- To determine the readiness, press the pulp with a spoon, it should spring a little. Also, the pulp will separate from the bones.
- For cooking fish outside, grill and barbecue are suitable.
- Choose the right charcoal for baking, because bad charcoal will spoil the taste of the fish. Keep in mind that pine charcoal has a strong coniferous aroma, unlike deciduous wood charcoal.
Grilled carp
Grilled stuffed carp, grilled with smoke in the open air, will not leave anyone indifferent! A simple and quick dish with an indescribable aroma and taste.
- Caloric content per 100 g - 89 kcal.
- Servings - 3
- Cooking time - 40 minutes
Ingredients:
- Crucian carp - 3 pcs.
- Allspice - 1 g
- Lemon - 3 wedges
- Salt to taste
- Bay leaf - 3 pcs.
- Bulb onions - 1 pc.
- Soy sauce - 3 tbsp l.
- Olive oil - 1 tsp
- Bulgarian pepper - 0, 5 pcs.
Grilling carp:
- Clean the carp from the scales with a special scraper, take out the insides and remove the gills with the eyes.
- Make cuts on the carcass on both sides at a distance of 1-1.5 cm from each other
- Grease a sheet of foil with oil and lay the crucian carp. Put a slice of lemon, 3-4 onion rings, a few slices of bell pepper, bay leaf, 2 lovage leaves inside the carcass.
- Brush the carp with soy sauce on both sides, salt, sprinkle with allspice and wrap in foil.
- Fry fish on a wire rack over charcoal for 5-7 minutes. Check the readiness with a toothpick: pierce the fish through the foil in several places.
- Serve grilled carp in the foil boats.
Grilled fish in coals
This process of cooking fish in coals is not particularly laborious, but a little messy. But the fish turns out to be fragrant, juicy and tasty.
Ingredients:
- Fish - 1 pc.
- Lemon juice - 2 tsp
- Thyme - 4 sprigs
- Basil - 2 stems
- Salt to taste
Grilling fish in coals:
- Prepare the fish for cooking accordingly. Then rub with salt on all sides, brush with lemon juice, put sprigs of thyme with basil inside and leave to marinate for half an hour.
- Wrap the fish in foil and send it over hot coals. Sprinkle charcoal on top of the carcass.
- After half an hour, remove the fish and serve.
Grilled fish with marinade
Any fish can be made in this way. Mostly, it should be moderately fat and not bony.
Ingredients:
- Fish - 4 carcasses
- Olive oil - 2 tablespoons
- Lemon - 1 pc.
- Salt to taste
- Garlic - 2 cloves
- Ground black pepper - to taste
- Mustard - 0.5 tsp
- Spices to taste
Grilling fish with marinade:
- Peel and wash the fish.
- On each side of the carcass with a knife, make horizontal cuts diagonally at a distance of 1.5 cm.
- Wash the lemon and grate the zest on a fine grater, then squeeze the juice out of the lemon.
- Peel the garlic and pass through a press.
- For the marinade, combine spices, olive oil, lemon juice and zest, garlic, salt and pepper.
- Place the fish in a non-metallic bowl, cover with cooked marinade and refrigerate for half an hour.
- Then grill it for 15-20 minutes, periodically pouring marinade over it.
Grilled tuna steak
Grilling tuna steak is quick and easy. This is ideal for a picnic. The fish is juicy, tender and tasty.
Ingredients:
- Tuna steaks - 4 pcs., Each weighing 175-200 g
- Cumin grains - 1 tsp
- Dry red chili pepper - 1 tsp
- Olive oil - 2-4 tablespoons
- Lime - 1 pc.
Grilled tuna steak:
- Wash the steaks and blot with a paper towel.
- Sprinkle the carcasses with cumin, chili, salt and pepper, and grated lime zest.
- Then rub the fish with olive oil and leave to marinate for 20 minutes.
- After a while, grill the tuna steaks on both sides until golden brown.
Grilled mackerel
Mackerel, living and caught in wild waters, is practically the only fish that contains the maximum amount of omega-3 fatty acids that our bodies cannot synthesize. And it is cooked in one of the most ancient ways - baked on a mushroom, it turns out incredibly tasty.
Ingredients:
- Mackerel - 1 carcass
- Tartar sauce - 30 g
- Bread - 1 piece
- Lemon - 0.5 pcs.
- Mayonnaise - 20 g
- Salt to taste
- Ground black pepper - to taste
Grilling mackerel:
- Gut the mackerel and remove the entrails.
- Stir in salt, pepper, lemon juice and mayonnaise.
- With the resulting sauce, wipe the carcass on all sides and leave it for half an hour.
- Grill the mackerel on both sides for 25 minutes. Sprinkle a lemon wedge on the fish while frying.
Grilled salmon
Small salmon can be cooked whole, and large salmon can be baked with steaks or fillet pieces. Although this simple recipe can be used to make any non-bony fish.
Ingredients:
- Norwegian salmon - 4 steaks
- Vegetable oil - 2 tablespoons
- Dry white wine - 0.5 tbsp.
- Soy sauce - 100 ml
- Ground ginger - 1/2 tsp
- Lemon juice - 1 tsp
- Ground black pepper - to taste
Grilling salmon:
- Stir in vegetable oil, dry white wine, soy sauce, ground ginger, lemon juice and ground black pepper.
- In the resulting marinade, send the Norwegian salmon steaks and leave to marinate for 15 minutes.
- After this time, drain the excess liquid and place the fish on the wire rack.
- Grill salmon for 15-20 minutes on both sides until golden brown, brushing occasionally with marinade.
