Barbecue fish on the grill is considered a very tasty and simple option for dinner or family dinner. There are many simple recipes that allow you to cook a meal even on the banks of the river. They do not need anything but pepper, salt and a small amount of oil. River fish on the grill turns out to be bony, so it is recommended to choose marine species.
The pickled meat should be laid on a wire rack (you can first wrap it in foil) and install the device on the grill. Usually, birch or oak firewood is used, as well as special coals. The meal will take about 10-20 minutes, depending on the heat and the main product.
Cooking on the grill or bonfire is not only an exciting process, but also very tasty. Dishes are considered more fragrant, tender and nutritious. The fish on the grill is non-greasy, because no oil is used for frying. It is important to know what type to choose and how to marinate kebab fish on a fire so that it can cook.
Fish selection and marinade preparation
For barbecue on the grill choose a variety that is quickly baked, fully fits and does not fall apart. The meat, cut into portions, does not stick to the skin and falls on the coals when turned over. This happens with a thawed product, so you need to choose only chilled or freshly caught from the river carcass. For frozen, there are also several tricks that will help to bake delicious meat. As for the species, they choose absolutely any, it all depends on personal preferences.
Which fish is best? Ideally use salmon, trout, pink salmon, catfish, tuna, halibut. In these species, there are no small bones that interfere with enjoying food. The meat is quickly cooked on the grill, has a dense and delicate structure, perfectly retains its shape. Carp is often baked, but this requires foil, as the meat breaks up. Pike is a bony fish, so it is not recommended to cook it on charcoal. The carcass is dry if you do not use foil.
Sea has a high price tag more often, but it is tasty, juicy and just cooked. River specimens need to be properly prepared in advance in order to get rid of the smell of mud and bones.
How to marinate grilled fish?
There are so many recipes that you can experiment every day. It all depends on the desires available near products and time.
However, the following rules should always be observed:
- do not keep the carcass for a long time in the marinade, otherwise it will fall apart;
- for cooking in nature, 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 stiff and acidic;
- it is recommended to immediately rub the fillet with salt, it removes moisture and makes the meat more dense;
- it is impossible to soak in a plastic or metal container, otherwise the taste will be worse;
- when using low-fat varieties, you should additionally include oil in the recipe (it is better to cook in olive);
Lemon juice is ideal for marinade, but not for red fish on charcoal. The taste remains equally magnificent, but the meat loses its color. It becomes paler and has a whitish coating. Lemon is best used at the very end, sprinkling them with a finished dish.
How to fry fish on the grill on the grill?
It is important to periodically turn it over for even baking, as well as monitor the coals. They should not be cooled or burn, otherwise the dish will not bake well. To prevent fish from sticking to the grill, it is recommended to lay carcasses only on a heated surface. Previously, it is generously lubricated with oil or any other fat. Some cooks advise rubbing the device with half onions.
There are many delicious recipes for marinades and charcoal dishes. Even a novice cooking enthusiast can cook kebabs from fish. Products are always at home or in the country, as well as they are easy to take with you for fishing. Large carcasses are recommended to be cut into several parts. Whole fish can be baked if it is medium in size. It is enough to clean it of scales, remove the gills and internal organs.
Fragrant is obtained fish with marinade from herbs.
What is required and how to fry on charcoal:
- carcass – 2 kg;
- cilantro and dill – 50 g each;
- rosemary and thyme – 5 branches each;
- small onions – 2 pcs.;
- lemon – 1 pc.;
- black and red pepper, salt – to taste;
- olive oil – 4-5 tbsp. l
Cut the carcass, rinse under running water, wipe with paper towels. Finely chop the herbs with a knife (it is better to remove the branches and leave some leaves), mix with salt and seasonings. Squeeze the juice from the lemon and add to the bowl with spices, add oil and mix well. Grate the carcass with the mixture, put it on the onion rings, leave in the room for 30-35 minutes. You can cook on the grill with onions, transferring everything to the wire rack, or cut the carcass into small pieces and use a skewer. It is not necessary to fry the fish for long – it will be ready in 10-13 minutes.
The fish baked on foil is even suitable for home cooking in the oven or in a grill pan. It is also easy to do on a camping trip: on coals, bars or barbecue. It is advisable to use a carcass without small bones – salmon, trout, mackerel. Karasi, pike are not quite suitable, but they will still be delicious.
What is required for 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 pickle fish for baking?
First, cut it (clean, remove large bones) and cut. If the carcass is large, then it is divided into several large pieces or steaks, if small, they just gut and cut off the head with the tail. Rinse and dry with paper towels. Sprinkle with spices, salt and grate well. Chop greens, mix with chopped garlic and put on filet. Cover tightly with foil and put on the grill.
In the absence of the barbecue, you can use an extinct fire, burying the bundle in hot coals. Roasting lasts up to 10-12 minutes, then you need to get the carcasses in foil and let cool a little. After 5 minutes, unroll the baked fish, pour plenty of lemon juice and serve.
How to cook a river fish so that the smell of mud does not smell?
Soak it in cold water for one hour, then rinse well, gut it, clean it from scales and rinse it again under water. After that, you need to marinate the carcasses or just grate with various spices and salt. Small pieces can be fried on skewers during a picnic. A large 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 previously said that it is not worth using lemon for red varieties. Marinade for red fish on a wire rack 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 is better to take white for a dish, but red is also suitable) – 300 ml;
- olive oil – 5 tbsp. l;
- soy sauce – 2 tbsp. l;
- ground ginger – 50 g;
- sugar – 4 tbsp. l;
- ground black pepper, salt, nutmeg, a mixture of peppers.
Prepare the fillet by removing large bones, pat dry with napkins. Chopped ginger mixed with spices, salt, oil and wine. Pour sugar, mix thoroughly and place pieces of red fish in the mixture. Leave at home for half an hour or two in the refrigerator. Bake on the fire in the usual way, using a grill for fish, skewers or foil.
The classic red fish barbecue marinade on the wire rack does not contain alcohol, but it turns out just as tasty. The meat will be tender with a pleasant acidity, however, the color of the carcass may vary 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 the bones and dry with a paper towel, if necessary, cut into slices. Mix dry spices, pour oil, two lemons juice and finely chopped garlic into a bowl. Grate the zest of lemon, add the fillet to the bowl and leave for 40-60 minutes. Oil is necessary so that the meat does not stick to the grill. You can do without olive oil when using foil, because red varieties are always obtained juicy.