Cooking time for fish in foil on the grill. Fish in foil on coals Tag DIV. Fish in marinade, baked on a grill

Lately, more and more often, instead of meat kebabs, people prefer to cook fish barbecue. This dish is healthier and contains fewer calories, so even people on a diet can enjoy a delicious dish baked on the grill. In this article, we will look at how to cook fish in foil over charcoal, what are the baking rules and cooking recipes.

Features of the dish

First of all, it should be noted the benefits of fish dishes fried over a fire. Fish products are known to be a source of large amounts of vitamins, microelements and Omega-3 fats necessary for the health of the body. The dish turns out tasty and healthy. The low calorie content of the food will allow everyone to enjoy being in nature, because now many adhere to the principles of a healthy diet and lifestyle, so they prefer to bake food rather than fry it.

Despite the fact that after boiling and frying the food turns out to be very tasty and rich, heat treatment has a negative effect on the quality of the resulting fish and its properties. Cooking in foil on the grill or coals allows you to preserve all the nutrients and vitamins. Another advantage of this processing is that there is no need to add oil, because even olive oil changes the taste of the food. Fish baked in foil over a fire turns out incredibly juicy, aromatic and rich in flavor.

To get a good dish, you should know how to bake it correctly. There are several rules that will help reduce cooking time and get a delicious dish. The principle of fire-frying is to create an airtight package that will prevent steam and juices from leaking out. The foil should fit well to the carcass and completely cover it, so that during cooking the product retains liquid, vitamins and, as it were, bakes in its own juice. It is this condition that guarantees the low calorie content of the resulting dish.

It is important to monitor the integrity of the foil; it should be turned over very carefully so as not to tear. Even with a small puncture, the fish juice will leak out and the food will turn out too dry. But you shouldn’t press the foil too hard against the carcass so that there is room for steam and liquid to escape.

If you are unsure of the strength of the existing product, it is better to play it safe by wrapping the fish in two layers.

We can say that the result depends half on your meat wrapping skills. The packaging process itself is divided into three stages. First, you should spread out a large piece of foil and place the carcass on one edge. Next, the fish is covered with the second half, and the edges are well connected and clamped. It is important to ensure that there is no space between the seams. All that remains is to lightly compress the packaging, then send the fish to bake on the coals.

How to choose a product?

Any fish is suitable for frying over a fire - both freshwater and sea. You can catch it yourself in a river or pond near your dacha. The main thing is that the carcass is the right size. If there is too large a piece, it should be cut into steaks. The smaller the slices, the faster it will cook and will delight the family with its taste and appetizing smell. It will be good if you can get a fatter specimen for frying on the grill, since it contains more juice, and the food will turn out very soft and juicy. Mackerel, perch, trout, salmon and many other options are excellent for such heat treatment.

River fish

Sea fish

When choosing this option, it is recommended to choose a fresh product or a slightly chilled one. If you buy frozen sea fish, you should pay attention to the layer of ice covering the carcass. The presence of a thin crust indicates the freshness of the product; a thick crust means that the product has been frozen several times; it is better to avoid it. The product should be defrosted exclusively naturally at room temperature or in the refrigerator.

Under no circumstances should you use a microwave or warm water to speed up the process. They may adversely affect the quality of the product. The juiciness, taste and richness of the final dish depends on the correctly selected specimen.

What spices should I use?

It is important to remember that when using salt, pepper and other spices for fish, you should not skimp on them. Since fish needs much more spices than meat. As a rule, black pepper, herbs and salt are usually used for the marinade. Coriander, basil and garlic are great. To obtain a piquant dish, it is recommended to use sweet paprika, lemon or orange zest, and mustard.

Modern grocery stores offer a wide range of spices specifically for fish. Basically, these are various mixtures of herbs that go well with any seafood. For the fatty version, lemon and oregano are considered mandatory. For greens, it is better to choose dill, cilantro or celery.

If you have a large carcass, professional chefs recommend adding vegetables to the belly, which will further soften the flesh and add zest to the taste. It can be zucchini, pumpkin, potatoes, onions, tomatoes and many others of your choice. A low-fat specimen can be pre-lubricated with oil, even butter, so that more juice comes out.

Cooking time

Each type of fish has a specific frying time. To begin with, fatty varieties are kept in the marinade for about fifteen minutes. In addition to lemon juice, you can also use Japanese sauce. Drier versions can be left in the dressing for an hour.

As a rule, fish in foil baked on the grill reaches the desired condition quite quickly. It turns out especially tasty right on the coals that have not yet cooled down. Medium slices are cooked for about twenty minutes, small ones for ten, and large whole fish will have to be cooked for at least forty minutes. Cooking time is the same for both grilling and grilling.

Recipes

There are many ways to bake fish on coals, each of which is good in its own way.

In the marinade

A simple and quick cooking recipe will allow you to enjoy the finished dish in a matter of minutes.

Components:

2 medium carcasses;
salt and pepper;
fish spices;
1/2 lemon;
150 g mayonnaise.

First you need to make the marinade. To speed up the cooking process, you can season the meat at home and then fry it outdoors. First of all, you should prepare the carcasses by cleaning and cutting them, then rinse them thoroughly and make shallow cuts. This will help the marinade soak the pulp better. In a small bowl, mix mayonnaise with fish spices: you can use an Italian mixture of herbs, which is great for seafood and fish. Salt and pepper the mixture, then pour in lemon juice and mix the ingredients again.

Carcasses seasoned with sauce must be left to soak for at least half an hour. If you put the fish in the refrigerator, the marinating time can be increased to two hours. The longer the fish is in the sauce, the juicier it will be. The prepared product should be wrapped in foil, wrapping it twice just in case. Next, the carcass is sent to the grill and baked over the coals.

You can choose the second option of frying directly in the ash. In an extinguished fire, you need to rake the coals, put a dish in the hole, and then fill it up. The food comes to perfection thanks to the heat remaining after the fire.

With pepper

Ingredients:

1 large carcass;
3 cloves of garlic;
3 tbsp. l. olive oils;
spices for fish;
salt and pepper;
50 grams of butter;
1 red bell pepper;
1/2 lemon;
cilantro and dill.

In a small bowl, mix olive oil, spices, salt and pepper and add pressed garlic. Rinse the prepared carcass thoroughly in cool water, making shallow cuts. Coat the fish with the dressing inside and out, then set aside to soak for twenty-five minutes. Place the seasoned piece on foil, put greens and lemon slices in the belly.

Wash the pepper, remove the tail and seeds, then cut into thick strips. Place a piece of pepper in each slot. Cut the butter into slices and place on top of the carcass. Wrap the piece in foil and place it in the ash to bake. It is important to get the seafood on time so as not to dry it out.

Serve fish with vegetables and baked potatoes. In nature, this is done directly in foil. For a more beautiful presentation, you can place the finished carcass on a bed of lettuce leaves.

For a recipe for cooking fish in foil over charcoal, watch the following video.

Fish baked on coals is a ritual element of a picnic. If a trip to nature is limited to one day, it is wiser, without relying on fishing luck, to prudently buy fish in a store. For tasting it would be nice to bake 2-3 varieties. And whatever you’re lucky enough to catch from the river will perfectly complement the existing assortment.

If the fish is small and fits on the grill grate, any fish caught on a hook or bought in a supermarket will do. Carefully turn over without damaging the skin - everything will work out. But if the catch is large and you will fry it in pieces, that’s a different question.

Fish cut into portions or fillets with tender and loose meat (hake, carp) falls apart on the grill - after all, the skin cannot hold such meat. Any defrosted cut fish is guaranteed to fall apart at the first turn on the grill.

If you don’t have any other fish, but want fried fish, wrap it in foil. Before doing this, add salt, sprinkle with dry spices, and sprinkle with lemon.

Country cooking has long ago determined in practice which fish is best to fry on the grill.

River fish

Trout

This is the queen of barbecue and fish kebabs. The price in the store corresponds to the status of a delicacy. The structure of the meat is dense, the fish does not fall apart on the grill. It is so tasty that it does not require any spices. The taste will be emphasized by a slice of lemon.

Salmon

Delicious fish in any preparation, grilling is one of its culinary forms. By the way, the meat of this fish is traditionally used for sushi.

Som

Cut into steaks on the grill. Juicy dense meat with a lamellar structure holds its shape on the coals. Specifics of preparation: the catfish needs to be soaked for an hour in water with lemon juice (vinegar) and spices to eliminate the smell of mud.

Zander

Grilled steaks turn out delicious and juicy. One problem is that there are a lot of small seeds.

Pike

Also bony, but tasty, although the meat is a little dry. To preserve juices, wrap steaks or small gutted pike in foil.

Carp

The sweetish, tender meat in steaks will not hold its shape. Stuff the carp with herbs and wrap in foil.

Marine

Tuna

“Sea beef”, a classic grilled fish with tender and juicy meat. BBQ tuna is good with a sauce of fresh cucumbers, green olives, dill and lemon whipped in a blender with olive oil.

Flounder

Thanks to its natural flat shape, it is perfectly baked over coals. The meat is delicious.

Halibut

A meaty relative of flounder with delicious white meat. On the grill, we recommend frying in pieces in foil.

Sea bass

Dense, tasty white meat, but many small bones. If you cook it whole, feel free to put it on the grill after defrosting. The very dense, rough skin will prevent the carcass from breaking. The reddish color of the skin is preserved during frying and serves as an additional decoration for the seafood dish served.

Dorada

Mediterranean fish, popular on the menu at coastal resorts. That's the only way they cook it there, right on the streets - on a grill over coals. The meat is tender, with a sea flavor. Good with rosemary, sage, basil.

Swordfish

Rare in supermarkets, but sometimes found. The meat is very dense, just what you need for grilling. This fish is one of those exceptional species whose meat will not fall apart on the coals even after freezing. Before cooking, marinate for half an hour in soy sauce.

Mullet – taste of the Black Sea

Black Sea mullet cooked over coals is very tasty. Nowadays you rarely see them at the market, but there are red mullets and gobies.

Despite their small size, the fish have a surprising amount of sweetish meat and almost no bones. The thick skin holds the meat in place while frying and is then easily removed.

Red mullet on coals

You will need:

0.5 kg of Black Sea mullet,
salt pepper,
lettuce leaves,
bulb,
lemon.

We light firewood in the grill. We clean and gut the fish (you can skip this operation).

Place the red mullet in a bowl, add salt and pepper, pour in lemon juice, and stir. We put it in the shade - let it marinate until the coals reach.

When it’s time to fry, place the red mullet tightly on the bottom grill, press it with the top one, and secure the mechanism.

Fry until crusty, turn the grill over. There you go.

Place the red mullet on lettuce leaves and garnish with Yalta red onion rings and lemon slices.

The bulls are prepared in the same way. There is no need to clean or gut them. Just wash, add salt and put on the grill.

Don’t forget to bring a few lemons, bunches of herbs, and a roll of foil for your fish picnic.

And next to the grill, you need to remember that fish is not meat; it cooks very quickly. 5-7 minutes are enough for frying.

Step-by-step recipes for cooking fish on the grill on skewers, on a grill, in foil: how to cook lula kebab from fish on the grill, bake it whole, in steaks or as a kebab

2018-04-30 Oleg Mikhailov

Grade
recipe

1828

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

14 gr.

9 gr.

Carbohydrates

2 gr.

105 kcal.

Option 1: Grilled fish - quick recipe

It is white pepper that is considered more suitable for fish. If you really don't have a minute to sort through your spice collection, use black, or even a ready-made mixture for fish dishes.

Ingredients:

medium sized lemon;
white pepper;
coarse salt;
six salmon steaks;
olive oil.

How to quickly cook fish on the grill

Be sure to completely defrost the fish, rinse and dry it, blotting it with a clean cloth. Place the slices tightly in any shallow container.

Scald the lemon and cut in half. Salt and pepper the fish, turn over and process the back of the slices in the same way. Drizzle citrus juice evenly over steaks.

We do not water, but rather spray the fish with oil. Just dip your fingertips into the saucer and shake the droplets onto the salmon, you can smear them a little, but this is not necessary. Leave to marinate for ten minutes.

Wipe a clean barbecue grate with the tip of a napkin moistened with oil. Arrange the steaks fairly tightly, but remember that when you fasten the grill, they will flatten a little more.

Fry the salmon for about seven minutes per side, at sufficient heat. It’s better to have more of it, and you’ll turn the fish over before it dries over low heat.

Option 2: Classic recipe for baking fish fillets on the grill

Salmon or sturgeon pulp is just as suitable for barbecue, but it is better not to replace olive oil. It’s very good if you keep a portion of the oil in the freezer before adding it; it is believed that thanks to the cold oil, the marinade will more deeply permeate the top layer of the pulp.

Ingredients:

tuna (fillet) - six hundred grams;
a quarter of a lemon;
three small onions;
olive oil;
salt, half a spoon of herbs and pepper.

Step-by-step recipe for cooking fish on the grill

Thaw the tuna, but not completely, let the flesh be still a little hard, so it’s easier to work with it. Cut the fish into slices; the appropriate size for fish kebab is 4x2 centimeters.

First cut the lemon crosswise, then any of the parts in half - this way it’s more convenient not to miss and remove the seeds from the fruit. After squeezing out the juice, use the tip of a knife to scrape out the pulp into the cup, being careful not to touch the denser partitions. There is no need to strain the juice.

Place the tuna slices in any container, pour over the juice and sprinkle with spices and salt. Add the lemon pulp, stir, pouring in the oil just before the end. We keep it, along with regular dry marinated kebab, for about three hours in the refrigerator.

Cut the onions without husks into four pieces each; do not separate them into thinner “scales.” We string the marinated fish, alternating with onion slices. Bake over coals, carefully extinguishing the flames. The criterion for readiness, as in a regular meat dish, is a slight blush on the cut slices and a completely baked center.

Option 3: Sea fish on the grill in foil

Any low-fat sea fish is suitable, and from freshwater - large pike perch. Pepper pulp is a great substitute for lemon or tomatoes, and you can invite exotic lovers to baked fish with pineapples.

Ingredients:

uneviscerated cod carcass - about a kilogram;
garlic;
three tablespoons of sunflower oil and 50 grams of butter;
spices for fried fish;
salt;
half a fresh bell pepper;
chopped parsley - one spoon;
small lemon.

How to cook

Pour warm oil (slightly above room temperature) into a bowl, add salt and spices based on the weight of the fish, crush the garlic with a press. Stir, let the marinade soak in its own aroma while we gut and clean the fish.

Separate the head from the carcass with a knife, cut off the fins to the very flesh, and scrape the skin off the scales. Please note that for ease of operation, the carcass should not be completely defrosted. We cut off the tail, rip open the belly and wash it after removing the entrails.

After drying, place the fish on a cutting board and, using a sharp knife, make four transverse cuts in the flesh on one side up to the ridge. Turn the cod over and cut the fillets in the same way, but making cuts not opposite the opposite ones, but between them, as if in a checkerboard pattern.

Rub the fish with marinade on all sides, including the inside, and let it rest for a quarter of an hour. We cut the zest off the lemon, dissolve the pulp into thin circles, chop the greens, cut the sweet pepper into slices.

We stuff the inside of the cod with herbs and lemon, and carefully place slices of pepper into the side slits.

Spread the foil in three or even four layers. Cut about a third of the butter onto the foil with a knife and press it with the stuffed carcass. Cut the rest of the butter into thin slices and place on top of the fish.

Seal the foil tightly and wrap it around the cod. Place the package on the barbecue grill and secure it securely. We fry the fish for no longer than 25 minutes, the only exception being if the gutted and headless fish weighs more than a kilogram.

Option 4: Spicy grilled fish in bacon

The proposed variety is not the only one; you can choose almost any white fillet. If you are baking pangasius, it is better to choose bacon with a minimum of layers of fat; the fish is already quite fatty. Serve it with the same sauce that was used in the marinade or wasabi.

Ingredients:

pangasius (fillet) - six hundred grams;
two hundred gram package of bacon sheets;
medium-sized lemon;
salt;
any hot sauce without tomato;
a quarter glass of dry white vermouth;
an incomplete spoon of herbs in any proportion.

Step by step recipe

Without defrosting completely, cut the fish into slices no thicker than a centimeter. Place in a colander and cover with a plate, let it thaw slowly. Then rinse it and wait until the moisture drains, then pat dry with a towel.

Mix vermouth with the juice of half a lemon, add half a spoonful of salt and all the spices. Stir, then add the sauce, always testing with the tip of your tongue, to bring the marinade to an acceptable level of spiciness.

Pour the marinade over the fish and mix it thoroughly, keep it in the cold for about half an hour, meanwhile preparing the coals.

Three or four fish slices, depending on the thickness, without removing the remaining marinade, wrap in bacon. Place on the wire rack and press the rolls tightly with the second part. Fry over medium coals until the bacon is brightly browned.

Option 5: Stuffed fish on the grill, mackerel recipe

The calculation of products is given for one carcass, but if you only have a large grill grate, it is better to cook a couple at once, placing them with their backs facing each other. This way the fish will bake more evenly and, believe me, no matter how much of the finished dish comes out, there won’t be a single piece left of it.

Ingredients:

large mackerel carcass - up to a kilogram;
pepper, garlic and salt;
half a glass of chopped curly parsley;
lemon;
bulb, purple;
olive oil.

How to cook

Dry the thawed and washed fish. Use scissors to cut off all the fins and shorten the tail. Rip open the belly with the tip of a knife and gut the fish, remove the gills, and rinse the carcass very well.

Cut half a lemon and the whole onion into semicircles. Before doing this with citrus, try chewing a piece of zest; if it is bitter, cut off the entire layer to the pulp. Pour oil into a small cup and finely grate the garlic, add a pinch of salt and stir thoroughly. Let it sit while we stuff the fish.

Chop the parsley, squeeze a little lemon juice on it, add a little salt and pepper. Add part of the onion, disassembled into separate slices, and also let it brew for a short time.

Rub the fish from the inside, and all over the skin, with salt and then pepper. Stuff with herbs, put chopped lemon and onion inside. Don't use too much, it's better to leave it alone.

The fish needs to lie in this form for only a short time so that the filling settles slightly. Next, place it on an oiled grate, close it tightly and place it on the grill.

The subtlety of this recipe lies in periodically brushing the fish with garlic-infused oil. As the mackerel cooks, turn it over and lightly moisten it with oil. At a minimum, this must be repeated three times.

Option 6: Tender baked fish on the grill - salmon in wine marinade

The choice of wine for marinade seems to open up unlimited possibilities. In practice, it is enough to limit yourself to the simplest variety, at least if you are planning to cook a dish over coals.

Ingredients:

one and a half kilograms of any salmon fillet;
a glass of low-calorie mayonnaise;
salt and white pepper;
an incomplete glass of white, table, wine (dry, from pure grapes).

Step by step recipe

Fillet, defrosted and washed, blot dry. Salt and pepper, add wine. Let stand for a quarter of an hour and drain the liquid. Don't throw it away, it will come in handy a little later.

Add mayonnaise to the fish, stir, marinate in it for up to one and a half hours. Thread loosely onto skewers, wiping off excess mayonnaise. Fry for about five minutes over medium coals, then sprinkle generously with wine and, turning, cook the salmon for another ten minutes.

Option 7: Carp in foil with sour cream - river fish on the grill

The dish, if the recipe is followed exactly, will be juicy and slightly rosy. For a nice crust, you can unroll the foil and fry the fish like this for a while.

Ingredients:

sour cream 20 percent calorie content - a full glass;
two onions;
carp, weighing half a kilogram;
a glass of chopped dill;
spices for fried fish, mild.

How to cook

We dissolve the peeled onions into rings, thinner. Add salt and season with spices. We chop the washed greens into smaller pieces; you don’t need to dry them, just shake off the moisture from the leaves, combine them with the onion and thoroughly rub them with the mixture of gutted carp.

After soaking in the first marinade for up to half an hour, pour in sour cream and leave in it for another hour. Wrap the marinated carcass in foil

It is better to bake carp not in a double-sided “cage” with handles, but rather by placing it loosely on a regular wire rack. Cook the fish over moderate heat, ideally turning it only once.

Option 8: Fish kebab on the grill

This dish, of course, has its own name, but we left the more familiar one. Do not use fatty fish fillets for minced meat; they will not retain their shape and will fall off.

Ingredients:

boiled rice - three spoons;
half a kilo of white fish fillet;
a small spoonful of grated nutmeg and soy sauce;
a handful of chopped onion feathers;
fresh egg;
a quarter glass of milk;
a slice of dried loaf;
spoon of dried basil.

Step by step recipe

Slowly, without using any force, thaw the fillets in a colander over a bowl or sink. Be sure to cover the fish with a plate, not allowing it to dry out. Grind by installing coarse chopping knives in the meat grinder.

Lightly knead the minced meat with salt and add the loaf soaked in milk, pour in the soy concentrate, sprinkle with nutmeg and basil.

First release the egg into the cup and make sure it is fresh. Salt, stir with a fork and pour into the minced meat. Mix the mixture again, adding chopped onion greens. Lastly, add rice to the minced meat. Bring until smooth, stirring with a spoon, and cool.

We stick the kneaded and lightly beaten minced meat onto skewers in the shape of oblong cutlets. Wrap it in foil and press it tightly to the minced fish. Bake for no longer than ten minutes, then unroll over a plate. Do this carefully; if the minced meat begins to fall off the skewer, it is better to wrap it in foil again and bake for another ten minutes in it. If the mince sticks tightly as it should, brown the treat over high heat.

If you like to go on picnics and spend warm summer days in nature, then you cannot do without food supplies. Of course, you can make sandwiches with you, take fresh vegetables and fruits, but what could be better than a traditional summer dish - barbecue. It can be fried from meat, but it is also very tasty to bake fish over an open fire. The incomparable aroma of smoke will make the dish excellent.

And if you don’t know how to cook fish over charcoal on a grill, then it’s time to learn; you can’t deprive yourself of the pleasure of trying such a kebab.

The successful implementation of all the culinary abilities of the person on duty at the barbecue depends on how correctly the breed is chosen. What kind of fish is better to fry on the grill - one that has few bones and a lot of fatty meat. Lean varieties of white fish do not always turn out well on coals, but this is not a rule, but rather a warning.

Whole carcasses are placed on a grill and grilled over coals, first on one side, then on the other. You can make shallow cuts across so that the meat is fried faster and better, and small bones become less noticeable while eating.

When preparing steaks, you always choose large, meaty carcasses with a minimum amount of bones in the back. These are easy to cut into portions and quickly fry on the barbecue.

The meat for fish kebab is chosen in the same way. Usually they take ready-made fillets, which they cut into cubes and thread on a skewer. The main condition is that the meat should be dense, not liquid. If you come across something like this, you can cook it in portions, but not on skewers, but on a special grid with small cells. The result will not be fish kebab, but something similar to goulash.

Charcoal fish - a variety of recipes for every taste

How to fry fish on a grill

Ingredients:

3 kg of fish (sturgeon, salmon, chum salmon, pink salmon, pike perch, greenling),
700 ml natural pomegranate juice,
2 tbsp. l. vegetable oil,
khmeli-suneli,
coriander,
salt,
freshly ground pepper

Preparation:

Wash the fish, remove scales, gut it, rinse again and dry. Cut into portions and place in a saucepan. Sprinkle spices on top and pour pomegranate juice (it should be covered with juice). Mix very carefully with your hands from bottom to top. Add vegetable oil and mix again. Press the top of the fish down with an inverted plate and leave to marinate for 3-4 hours, stirring occasionally. Place the marinated pieces on skewers and fry over coals until cooked.

Cooking mackerel on the grill

Serves 4

Ingredients:

mackerel fillet 2 pcs.
red wine 200 ml
mustard 1 tbsp. spoon
sugar 1 teaspoon
bay leaf 2 pcs.
thyme and rosemary, chopped 1 tbsp. spoon
ground white pepper

Way preparations:

For the marinade, combine sugar with wine, mustard, pepper, bay leaf, chopped herbs, salt and pepper.
Pour the wine marinade over the fillets and leave for 1 hour.
Grill the fish on both sides until cooked through.
Place the fish on a plate and garnish with sprigs of rosemary and thyme.

How to cook sturgeon over a fire

Serves 6

Ingredients:

sturgeon without skin 1 kg
onions 3-4 heads
lemon 1 pc.
ground black pepper

Cooking method:

Cut the sturgeon into pieces weighing 30-40 g, add salt and pepper.
chop the onion as finely as possible. Cut the lemon into thin slices.
Add onion and lemon to sturgeon, stir. Marinate the sturgeon, covered, for 40 minutes, placing it in the refrigerator.
Remove the fish pieces from the marinade, place on skewers and fry over a fire.
Serve the kebab with onions, sprigs of herbs and lemon wedges.

Fish in marinade, baked on a grill

Ingredients:

500 g fish,
100 g carrots,
100 g onion,
20 g sugar,
30 ml 3% vinegar,
50 ml vegetable oil,
Bay leaf,
dill and parsley,
carnation,
cinnamon,
salt.

Cooking method:

To prepare the marinade, cut the onions into rings, grate the carrots on a coarse grater, place in a pot, add sugar, bay leaf, cloves, cinnamon, vinegar, salt, pour in 500 ml of water and boil over hot coals for 15 minutes. Wash the parsley and dill, dry and chop. Clean the fish, gut it, rinse, cut into portions, pour in the marinade and leave for 30 minutes. Grease the grill with vegetable oil, place pieces of fish on it and fry over hot coals until cooked. Sprinkle the finished fish with parsley and dill.

Mackerel grilled on a grill - a simple recipe

In this recipe I bring to your attention the most delicious marinade for this fish, for cooking on the grill. There is no need to marinate the mackerel the night before; just soak it in spices for 1 hour. You can pour the marinade over the mackerel just before going out into nature, or you can do it right on the spot while the coals are being prepared.

You can squeeze a little lemon juice onto the finished fish.

We will need:

Mackerel - 4 pcs.
Olive oil - 4 tbsp. spoons
Oregano, cumin, rosemary, thyme - 1 teaspoon each
Ground black pepper - 1 teaspoon
Salt - 1.5 teaspoons

Preparation:

We do not defrost freshly frozen fish completely, so that it is convenient to remove the insides. Cut off the head, tail, fins. Use a napkin to clean the inner black film in the belly, otherwise the fish will taste bitter. Mix the prepared spices and salt. We rub the inside of each carcass with spices. To ensure that the spices stick well to the outside of the fish, you need to rub it with vegetable oil.

Now you can sprinkle the carcasses with spices on top, knowing that they will not drip off it and, moreover, thanks to the oil, the seasonings will better reveal their aroma. Leave the fish to marinate for 1 hour. Pre-lubricate the grill grate with vegetable oil so that the mackerel skin does not stick to it. Fat will drip from the fish onto the coals and this will cause the fire to ignite. We'll need water to put it out. Fry, turning every 3 minutes. We make sure that the heat is not strong, because... The mackerel should not be burnt, but fried inside. Bake for about 20 minutes.

Grilled fish in foil

Absolutely any fish is suitable for cooking in foil.

To prevent the fish from sticking to the foil during baking, grease the foil or the fish carcass with vegetable oil:

Gut the fish and wash it.
Place cloves of garlic, lemon and fresh herbs inside the fish, salt and pepper.
Wrap the fish in foil and place it on the grill rack or over the fire.
Bake the fish on the fire for 15-20 minutes.

The indicator of finished fish is when its flesh is easily separated with a fork.

White fish fillet with vegetables on charcoal

Charcoal grilling: 15−20 minutes

3−4 servings

Ingredients:

500 g white fish fillet (saithe, pangasius, hake),
1 sweet bell pepper,
1 zucchini,
1 lemon,
5 sprigs of thyme,
salt,
freshly ground black pepper - to taste,
olive oil for greasing

Preparation:

Cut the fillet into layers 1 cm thick, salt and pepper, sprinkle with lemon juice. Cut the peeled peppers and zucchini into cubes. Place vegetables on fish, add thyme. Roll up and secure with a toothpick. Brush the fish with olive oil and fry over moderately hot coals for 5-7 minutes.

Assorted fish shashlik

Ingredients:

pink salmon fillet 500 g
horse mackerel fillet 500 g
cod fillet 500 g
lemon juice 4 tbsp. spoons
adjika 1 tbsp. spoon
parsley 3 bunches
ground black pepper

Preparation:

Cut the fish fillet into pieces, place in a bowl, add salt and pepper, sprinkle with chopped herbs, pour over lemon juice mixed with adjika, and stir. Cover the dish with cling film or a lid and soak the fish for 1 hour. Soak wooden skewers in water for 20 minutes.
Thread the marinated pieces of fish onto wooden skewers and fry on a barbecue lid or over coals, turning from time to time, until a golden brown crust forms on the fish.
Serve kebabs with lemon, fresh vegetables and herbs.

How to cook fish on the grill: 8 rules from the chef

The fish needs to be marinated - we are talking about already prepared fish fillets, steaks or cleaned and gutted fish. The marinade will give the fish a special taste and make it more tender. To make the marinade, mix marjoram, olive oil, lemon juice and zest, garlic, salt and pepper. Pour the prepared marinade over the fish and leave in the refrigerator for 30 minutes. Grill fish for about 15-20 minutes, periodically basting with marinade. The dish is best served with vegetables, sprinkled with chopped herbs.
For barbecue and grilling, it is better to use charcoal from fruit trees. Under no circumstances should you use pine - the dish will be imbued with the smell of resin contained in pine wood.
The cooking temperature can be determined “by touch” - it is difficult to hold your palm over the grill, on which you can already cook.
For cooking fish on a barbecue or grill, both steaks and fish fillets, as well as whole fish - naturally, cleaned and gutted - are suitable.
You can cook any fish on the grill. It is still better to give preference to fish that are not very bony and fatty - for example, mackerel, Norwegian salmon, herring. Although you can cook the same pollock. It is not recommended to cook cod on a grill - it is very tender, so it may turn out to be “porridge”.
To prevent the fish from burning on the grill, you need to keep an eye on it. The more often you turn the fish, the better. The degree of frying can be determined by pressing the flesh of the fish with your finger - it should “play” and spring back. Also, in finished fish, protein appears on the surface.
To prevent fish from sticking to the grill, the grill does not need to be thoroughly washed after use - just rinse. It is advisable to “renew” the new grate before use - hold it over the fire so that it burns.
Also, to prevent the fish from sticking to the grill, it is generously greased with vegetable oil during marinating.

Fish is lower in calories and more healthy than meat. In addition, it is fish that can diversify the usual outdoor recreation; both adults and children love it. Bon appetit!

Food cooked over coals or an open fire is a dietary product. One of the simplest and fastest dishes is fish baked in foil. There is no need to marinate the carcasses first, the main thing is to deliver them completely defrosted to the hot coals, add a little spices to taste and turn them over from time to time so that the fish inside the foil does not burn. Whatever type of fish you buy, in foil it will turn out as if in its own juice, tender, aromatic and saturated with smoke.

What kind of fish is better to bake on coals?

Both sea and river fish will be suitable for cooking over an open fire. If the carcasses are large, you can cut them into small pieces and wrap each one in foil - this will take much less time to prepare the dish.

Sea fish is slightly defrosted and excess liquid is allowed to drain. But it is best to use fresh carcasses - after cooking they are softer and juicier.

Spices for baking fish in foil

As you can see, cooking fish in foil is not difficult. If you pre-coat the carcasses with aromatic seasonings and spices, sprinkle with herbs and put vegetables inside, you will get not only aromatic fish, but also a dietary side dish. Usually black pepper, ground or allspice, a mixture of red and black, bay leaf, finely chopped parsley mixed with dill are used. Bell peppers, carrots, potatoes, onions, turnips, zucchini, and pumpkin are perfectly baked together with fish. Under the foil, flavors and aromas are exchanged.

How to bake fish in foil

To prevent the foil from breaking during baking, it is folded in two layers, then fish and vegetables are placed, and the top is twisted with force so that there are no holes for juice and air to escape.
Carcasses with low fat content, such as salmon, cod, pink salmon, are first greased with butter; also put a few pieces inside so that the fish at the end is not too dry and tasteless.
Fatty varieties are usually soaked in the marinade for several minutes. To do this, use soy sauce or lemon water.
Fish in foil on charcoal cooks in a matter of minutes. She takes the optimal amount of salt; the carcasses cannot be over-salted. This property is often used by lazy housewives when salt is poured onto foil, and a clean fish carcass is placed on top and again coarse salt, without any seasonings. This results in an environmentally friendly and healthy product.
It’s good when the coals are simmering, when there is no open fire, then the time to cook the fish will take about 20-25 minutes. If the carcass is large - 40 minutes, if pieces - 10 minutes.
So that the dish can be served aesthetically at the table, show your imagination! A quick and easy way to make fish baked with mushrooms and potatoes. For 1 kg of fish you need 250 g. fresh or pickled mushrooms, 4 large potatoes and 2 onions. For the sauce - lemon, as well as spices, bay leaf, salt.
The fish needs to be sprinkled with lemon juice and let it brew for an hour, drain off the excess juice that the carcasses release. Then the fish is salted, mixed with grated bay leaf and left for another 10 minutes. for pickling. Onions and mushrooms should be fried separately in a frying pan until golden brown. Then cut the raw potatoes into slices, place them on foil, put half of the sautéed onions and mushrooms on top, then the fish and again the onions and mushrooms. The preparation time for such a hearty dinner is 40 minutes. Before removing from the coals, open the foil slightly and do not turn it over again.
The inside of the carcasses can be stuffed with carrots and onions, zucchini and tomatoes or any kind of greens.