Spicy marinades for cooking fish on the grill. Grilled fish: how to cook perfectly

by the most traditional dish grilled, of course, are meat steaks. The second place in popularity is confidently occupied by fish, which is equally loved by women who count calories, and vegetarian men, and in general by everyone who leads a healthy lifestyle. And although it is believed that fish is easier to cook than meat, some features must be taken into account when preparing it.

Choosing a fish

Ideally, grilling requires large steaks of oily fish with dense meat. But in principle, all types of fish are suitable for frying, regardless of whether it is fatty or bony, fresh or frozen, small or large ... You should not just take fish with tender and soft meat(for example, cod) - once on the grate, it crumbles and burns.

It is also worth considering that:

- oily fish is already protected from drying out when grilled, and low-fat fish should be poured with oil or marinade;

- before cooking, fresh fish must be cleaned of scales and gutted, and then rinsed with an abdominal cavity and lightly salted. It is better to let frozen fish thaw in the marinade. In any case, it is not worth removing the skin in order to preserve juiciness and not overdry the dish;

- if you are cooking whole fish, make 3-4 cuts on each side of the carcass so that it cooks evenly.

We select spices and marinade

The classic recipe for grilled fish is to chop, drizzle with olive oil and lemon juice, salt, pepper. But if you want to give the dish a special taste, you need to marinate the fish before cooking.

On average, 15-20 minutes is enough for pickling. And it is better not to use a large number of components. It is believed that the following spices are suitable for fish dishes:

- white, green and black peppers, sweet paprika, chili or cayenne pepper;

- onions and garlic, they practically do not add taste, but saturate with aroma;

- exotic blends, such as curry or ginger, which can be mixed with mango or soy sauce, but not with herbs.

Spicy herbs: fennel seeds, mint, dill, parsley (and it is better to use not greens, but stems), sage (carefully: it gives a bitter aftertaste in large quantities), tarragon (goes well with other herbs), rosemary, bay leaf, lemon and borage - they can be torn and added to the marinade or stuffed carcasses.

Fry

To prevent the fish from sticking to the grate, the grill must be cleaned according to all the rules: heat it, wipe it with a napkin dipped in a small amount of vegetable oil, and dry it with a paper towel. It is advisable to “refresh” the new grate before use - hold it over the fire so that it burns.

The correct temperature for frying fish is reached when a white coating forms on the coals. Experts say that the cooking temperature can also be determined “by touch” - it is difficult to hold your hand over the grill, on which you can already cook.

To prevent the fish from burning, it must be turned over often. And so that when turning the fish does not fall apart, use special grill grates. Turn small fish over with two spatulas, slipping one of them under the head of the fish, and the other under the tail.

Grilling time depends on the size of the fish - from 5 to 20 minutes. To determine readiness, press the pulp - it should spring slightly. And if the flesh separates from the bones, the fish is ready.

Serve

Grilled foods must be served with sauces. Alternatively, you can mix the rest of the marinade with dry white wine and drizzle over the fish just before serving.

In addition, all the ingredients that were used to prepare it are perfect for serving fish.

Maria Silence especially for Village Club

Lyudmila Frolova | 04/17/2015 | 3858

Lyudmila Frolova 17.04.2015 3858

• preparation:

  10 minutes

• preparation:

  5-15 minutes

• final time:

  15-25 minutes

• servings:

  2

In nature, you can cook not only traditional kebabs, but also delicious grilled fish.

It would seem that it can be difficult to cook fish on the grill? Choose the fish that you like, put it on the grill or on the grill and fry - that's the whole recipe. But even such a simple dish there are some nuances of cooking that will make it unique and very tasty.

Here are some tips:

• Use wood or charcoal that comes from fruit trees, and avoid conifers, otherwise the fish will have a strong odor.
• On the grill, you can cook both whole fish and prepared steaks.
• Fish, like meat, should be marinated before frying. Excellent mariand can be made from vegetable oil, lemon juice, salt, pepper, spices, garlic and herbs.
• If you add parsley or dill to the marinade, take not the leaves, but the stems of the plants: they are more juicy.
• It takes 15-20 minutes to marinate the fish.
• To prevent the fish from burning on the grill, generously grease the carcass with vegetable oil.
• You can cook any fish on the grill, but the tastiest is quite fatty and not bony. Try frying mackerel, salmon, herring.
• The only fish that is not recommended for grilling is cod. It is very tender and can turn into mush.
• The fish cooks very quickly, so you need to constantly monitor it. The degree of roasting of meat can be determined by pressing a finger on the flesh. If it "springs", the fish is ready.

Nothing complicated, right? You can start cooking.

Grilled fish with salt and rosemary

Ingredients:

• 1 cleaned and gutted fish (mackerel, herring, pollock, etc.)
• 2 tbsp olive oil
• 2 tsp table salt
• a few sprigs of rosemary

Cooking:

1. Wash the fish thoroughly, pat it dry with a paper towel, make a few shallow cuts on the skin.

2. Rub the fish with salt, brush with olive oil, put a few sprigs of rosemary inside the fish.

3. Grill on both sides for 5-15 minutes depending on the type of fish.

You can add mint, fennel seeds, chili to the fish. These seasonings will make the taste of the dish deeper and richer. Rosemary can be replaced with thyme or oregano.

Bon Appetit!

There are dozens or even hundreds of options for cooking fish on the grill. This is a whole baked carcass, steaks, barbecue, smoking and so on. Each option is suitable for a certain type of fish, then the dish will be harmonious in taste and serving.

How to choose fish for different dishes

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 in which there are few bones and a lot of fatty meat. Lean varieties of white fish don't always do well on charcoal, but this is not a rule, more of a warning.

As a rule, for baking whole seafood, medium-sized carcasses are chosen, which can not be marinated beforehand. It is enough to salt and pepper inside and out, add herbs. Large carcasses will take a long time to cook, and the skin can burn well on the outside, and be uncooked on the inside.

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

For cooking steaks, always choose large carcasses, fleshy, with a minimum number of bones in the back. These are easy to cut into portions and quickly barbecue.

Similarly, choose meat for fish kebabs. Usually they take a ready-made fillet, which is cut into cubes and strung on a skewer. The main condition is that the meat should be dense, not liquid. If you come across this, you can cook it in portions, but not on skewers, but on a special grid with small cells. It will not turn out to be a fish kebab, but something similar to goulash.

What kind of fish to fry whole

Sea fish of noble varieties is ideal for cooking on the grill. This is salmon, trout, chum salmon, not inferior to them sea ​​bass, tuna. Such fish can be fried whole, if it is possible to choose young small carcasses, cook steaks and barbecue.

Red fish is the queen of the picnic

The main advantage of these varieties is the absence of a large number of bones. The meat cooks very quickly and at the same time remains juicy and tender. Below is a list of varieties that also perform well when roasting whole carcasses:

• mackerel;
• sea ​​bream;
• haddock;
• sea ​​bream;
• sea ​​bass.

From river fish it is better to choose medium-sized carp, bream. Pike or crucian carp are rather dry, besides they have a lot of small bones. River fish is usually not pickled, it is enough to salt and add spices. In the abdomen, you can put fresh herbs or Provencal herbs. Seafood is also not always pickled, only if it is white and non-greasy. From river fish, bream or bream is good. This fish stores a lot of fat under the skin, and during cooking it soaks the meat, which makes it very tender and even sweet in taste. To make the carcass fried and with a crispy crust, it can be coated with mayonnaise and vegetable oil on top.

the most budgetary and simple option is the preference for carcasses of mackerel to other varieties of fish.

This fish is very fatty, fleshy, there are almost no bones in the back. It is easy to prepare fillets for baking from it. Due to the large amount of fat, the meat does not become hard and dry even with a long stay on the coals. The only negative of the variety is a pronounced fishy smell, which not everyone likes. You can kill it by generously stuffing the carcass with herbs, especially dill and sage. Top the carcass can be poured with lemon juice.

Steaks

Cooking steaks in nature will require much more time than roasting a whole carcass. The fish must be properly butchered so that the spine and ribs are separated from the fillets. Here, the most profitable option is to purchase a gutted tuna carcass.

Tuna is a representative of mackerels, but, unlike the usual mackerel, it impresses with its huge size and weight up to 300 kg. Its meat in the process of vital activity turns pink-red. This is a medium-calorie variety of fish with a high protein content in meat. Meat with any heat treatment remains useful for humans, therefore, nutritionists and other experts in healthy nutrition recommend eating tuna as often as possible.

Tuna and trout are perfect for steaks

Large carcasses sea ​​fish very easy to cut into steaks. The best option is to get tenderloin with skin weighing 170-200 g. Such portioned pieces are poured over with lemon juice and seasoned with spices. You can cook on coals in just 10 minutes. It's better to cook on a wire rack, although some people prefer to do it in foil with tomatoes, onions and zucchini.

The silver carp also performs well - an affordable and tasty fish with tender white meat. There are not many bones in it, and a large carcass is easy to separate from the ribs and ridge. You can cook silver carp on the grill without prior marinating. You can coat the steaks with mustard and sprinkle with herbs. A small fried carcass of a whole silver carp is also very tasty.

Red fish - salmon or trout - is the most self-sufficient variety that does not require special preparations and a set of spices. Such fish can only be poured with fresh lemon juice. This is quite enough, because the taste of such fish does not need to be interrupted with spices, herbs or sauces. You can buy a whole carcass and cut into pieces of 5-6 cm, or you can buy a fillet on the skin and also cut into portions. Trout and salmon are cooked on a grill or grill pan for several minutes.

Shashlik

Swordfish is not a very common seafood, it is more difficult to find it in a store than any other. Its meat is white, moderately fatty, dense. Ideal for barbecue the classic way on skewers. Marinate the fish for 15-20 minutes soy sauce, ketchup or lemon juice with spices and olive oil.

Freshwater catfish is suitable for fish skewers. It also has few bones, and the white meat is very soft and tender. To prepare barbecue, the fillet is cut into a cone or cubes so that 6-7 pieces fit on one skewer. You can make barbecue from ide, whitefish and stellate sturgeon.

Here are a few rules for choosing fish:

• if the carcass is purchased whole with the head, an indicator of its freshness is the light, pink or reddish color of the gills, the eyes should also be expressive, not in a cloudy film;
• the scales on the carcass should be hard, dense, not crumble when touched;
• smell - pleasant, light, fishy;
• when buying steaks, pay attention to the density of the fillet. It should not be loose and easily separated from the bones and skin;
• fresh carcass does not have yellowed areas on the abdomen;
• if glazed fish is purchased, the ice layer should not be damaged.

It is also important to pay attention to the terms and conditions of storage. Frozen products are stored at a temperature not exceeding 16°C, chilled - at a temperature of 0 to +4°C for only 2 days. Choosing a young whole and fresh carcass is the key to a successful picnic.

A fresh carcass has dense flesh, smooth skin and pink gills.

How to cook

For barbecue choose hardwood or fruit wood. Alder, apple or pear logs would be ideal. Softwoods are not suitable, as the smell of resin can spoil the flavor of cooked dishes. So, what kind of fish to choose - they decided, they prepared a brazier, a barbecue or a grill pan. It remains to wait for the coals to be ready and start cooking.

Some rules for frying fish on the grill:

• small fish are fried whole on a grill, occasionally spreading it with melted butter;
• large carcasses can first be fried on both sides on a wire rack, and then baked in foil so that the meat inside is well cooked;
• if flat fish, for example, flounder, is fried, first the carcass is placed on the grate or frying pan with the light side, then it is turned over to the dark;
• shish kebab from red varieties of fish is cooked for 5-7 minutes;
• any barbecue is poured with either lemon juice, or butter, or wine diluted with water;
• wooden skewers are used as a skewer for fish skewers, which are soaked in water for 30-40 minutes - so the meat will not stick to them;
• the grill pan must be lubricated with oil, as well as the grate;
• steaks are usually fried on both sides, portioned slices on the skin are placed with the skin on the grill and not turned over.

Fish is less nutritious and healthier than meat. In addition, it is the fish that is able to diversify the usual outdoor recreation, it is loved by both adults and children.

There is nothing tastier than fish grilled, fragrant, tender, with appetizing fried stripes, with ruddy sides and juicy pulp. It would seem that it is difficult to cook fish on the grill - put it on the grill, and after a while it is ready. However, this business has its own subtleties and secrets, as in any recipe. Let's talk about how to properly grill fish so that it does not stick to the grate and turn into porridge, as sometimes happens with inexperienced and even experienced chefs. And the reward will be the increased appetite of your children and other family members, because no one can resist this dish!

Why grilled fish is so healthy

Grilling is the oldest way of cooking, simple, natural and healthy. It is no coincidence that they say that everything ingenious is simple, and humanity has not yet come up with anything easier than roasting food on hot coals. Grilling preserves the natural taste of the fish, which is complemented by a subtle aroma of herbs, spices and smoke if you cook outdoors.

Grilled fish is similar to fried fish due to its golden crispy crust, but it is free from flaws fried foods. Everyone knows that vegetable oils when heated, they release carcinogens that are harmful to health, in addition, Fried fish saturated with fat and becomes more high-calorie.

Grilled fish preserves not only all vitamins, minerals and trace elements, but also antioxidants that strengthen the immune system and protect the body from premature aging.

Preparing fish for baking

For grilling, any fish with dense meat, not very bony and fatty, is suitable, for example, Norwegian salmon, swordfish, tuna, trout, mackerel, sea bass, sea bream, herring, chum salmon and pink salmon, but cod and halibut due to softness is better not to cook in this way, otherwise they will fall apart. Before cooking, the fish should be washed well, cleaned of scales and gutted, although it is more convenient to buy ready-made fillets or steaks in the store. Fish can be cooked in pieces 2.5-3 cm thick or whole, especially when it comes to river fish. For piquancy, it can be marinated for 5-20 minutes, besides, the marinade gives even a dryish fillet softness and tenderness.

Before baking, grease the carcass or pieces with vegetable oil so that it does not stick to the grill grate. If you are going to cook a whole fish, make a few small cuts in it so that the marinade and spice flavors penetrate inside. You can stuff the fish with herbs, onions, garlic, mushrooms, vegetables, lemon slices, rub with spices and herbs. If you wrap the fish in grape leaves, spinach, thin slices of bacon, ham or bacon, fastening them with skewers, it will turn out very beautiful and tasty, the fish will not dry out and retain its shape. Fish kebabs with pieces of fruits and vegetables look very appetizing - zucchini, pumpkin, zucchini, sweet peppers, onions and avocados.

A few subtleties of marinade preparation

The classic marinade ingredients are vegetable oils, fruit juices, white wine, yogurt, soy sauce, garlic, salt, lemon, spices and herbs. At the same time, remember that the fish does not like an excess of seasonings, from which it loses its special taste and aroma, so the marinade should be moderately spicy. The easiest way to marinate fish is to pour fresh lemon juice on it for 5 minutes and put garlic cloves on it. Some cooks say that the acid in lemon and wine makes soft fish friable and breaks down the protein, so it's best to marinate the carcass and pieces in oil with salt, rosemary, cilantro, and thyme. A pleasant aroma gives juniper, sage, dill and parsley stalks. Interestingly, dried herbs are more fragrant than fresh ones, so they are best suited for marinade.

If you're going to grill red fish, try making a marinade with honey, soy sauce, lime juice, ground coriander, and sesame oil. For white fish, a lemon juice marinade is suitable, grated ginger, garlic, turmeric and fresh chopped mint. Extraordinarily delicious marinade obtained from crushed juniper berries heated in olive oil, dill, sage, parsley, bay leaf, lemon balm and onion. This marinade should be infused for about 2 days.

Sometimes the fish is rubbed with sugar, left for half an hour in the refrigerator, and then soaked in soy sauce with sesame oil, roasted sesame seeds, garlic, green onion and ground ginger. Excellent marinade are made from honey, cilantro, garlic and lemon, and in Georgia a mixture of white wine, crushed lemons, cilantro and raw onion. With the help of the marinade, you can change the taste of the fish, making it more piquant, bright and rich.

Preparing the barbecue or grill

At home, a grill pan, an electric grill with infrared radiation, an air grill, a roaster, an oven and a microwave oven with a grill function are usually used to cook fish, while a barbecue and a barbecue are suitable for these purposes outside. Grilled fish is tastier and more fragrant, as it is saturated with the smell of a fire and smoke. Poor choice of charcoal for the grill can spoil the taste of the fish, since pine charcoal has an intrusive coniferous aroma, unlike charcoal obtained from deciduous trees.

The brazier or grill grate should be well cleaned and oiled so that the fish does not stick, and it is better to cook on high heat, making sure that the brazier grate is far enough from the fire. Special grills for fish are very convenient, in which the fillet or carcass is clamped - in such devices it is very convenient to turn the fish over. Delicate varieties of fish, such as cod and halibut, are best cooked this way.

How more tender fish and the thinner the steak, the stronger the heat of the fire should be, since it is the crispy crust that will protect the tender fish flesh from turning into porridge. The time when the brazier is hot enough is easy to determine - the coals turn white slightly, and the hands over the brazier are unbearably hot, and the palm cannot be held for more than a few seconds.

Fry, fish, big and small

From the company store "Eat at Home" they will help to add a brightness of taste to your dishes! By learning how to grill fish, you will delight your family with a delicious, easy and healthy meal that will compete with meat. The fish bakes instantly, has an endless variety of cooking options, and is eaten very quickly. You can serve fish with herbs, vegetables, potatoes or rice, after sprinkling it with white wine. But true connoisseurs of this dish claim that grilled fish acquires a smoked flavor during frying and is good on its own without a side dish. As they say, tastes differ!

In summer, instead of heavy for the stomach and too fatty kebabs and steaks, many people prefer to grill lighter and more dietary fish. Salmon and trout steaks, sea bass and dorado whole on the grill ... If you are one of those who have already cooked all these varieties at least a couple of times and are thinking about what other fish to fry on the fire, we have an answer for you. Not just an answer, but as many as 5 recipes for fish dishes offered by our chefs.

When choosing fish, keep in mind that tasty and tender lake or River fish it cooks very quickly, but it has a large number of small bones, which often spoils the pleasure, especially if you eat it in nature. In case you fry fish at home forelectric grill, it's not scary - you can tinker a little. For cooking and eating fish in nature, it is better to opt for a sea fish. It's fatter and has more omega acids, so it's best to cook it whole to preserve everything. healthy juices inside. This, by the way, is not only more useful, but also cheaper. Whole fish is cheaper than steaks and fillets. Plus it's even safer. Often in the markets, when the fish begins to deteriorate, the sellers remove the fillet and sell it. It is quite difficult to determine that the product is already spoiled, but it is easy to get poisoned.

When cooking fish, remember the basic rules

1) There should be a lot of oil. Lubricate each carcass or fillet well before placing it on the wire rack. This will protect you from the fact that the fish will fall apart and fall through the bars onto the coals.

2) No more than 5 minutes of frying on one side. If the fish is overcooked, it will become dry and tasteless.

3) Do not use any spices other than salt. Especially when you are just learning how to cook fish. If you want to add flavor to the dish, you can put dill, parsley, a sprig of thyme or a couple of lemon slices in the belly of the fish before cooking. Another variant -Drizzle the fish with a mixture of olive oil and lemon juice.