Skewers of fish are an unusually tasty and useful delicacy, which is very popular with the advent of spring heat. A delicate, juicy and nutritious dish quickly and simply prepares, does not require long marinating and, soaked with the aroma of haze, perfectly matches with any garnishes, which is convenient in a large company.
How to cook fish on the grill?
Preparation of shish kebab from the fish includes several stages: selection of variety, cutting, marinating and roasting. A quality dish will be obtained only in the case of a properly selected carcass. It can be one variety or fish assortment on one skewer. The choice is based on personal preferences, but the specific principles of what kind of fish it is better to cook on a grill are also there:
- For cooking dishes suitable, both river and sea fish. Preferably - fat and juicy carcass. Salmon, catfish, sturgeon, perch, trout, mackerel are the most popular varieties of fish, they have few bones and can easily be cut with the same pieces.
- When choosing a fish, first give preference to fresh, and if you do not have one, it will be frozen. Defrost the fish should be in the refrigerator at a temperature of not more than +5 degrees.
- Fresh fish has bright red gills and smooth scales.
- Dry varieties of fish are recommended to alternate with vegetables, so the fish will not dry out, and the vegetables will be saturated with a pleasant fish aroma and serve as a fine side dish.
How to marinate fish for shish kebab?
Marinade for shish kebab from fish is the crucial stage in cooking. When properly marinated, the fish retains its structure, keeps its shape and is flavored without losing its characteristic taste. A universal marinade is a combination of lemon juice, oil and salt - this mixture, like brine, preserves and protects from drying out.
Ingredients:
- trout fillets - 900 g
- olive oil - 100 ml;
- lemon juice - 70 ml;
- soy sauce - 60 ml;
- rosemary is a pinch;
- white ground pepper - pinch;
- slices of lemon - 10 pcs.
Preparation
- Mix lemon juice, sauce, butter and spices.
- Cut fish into slices and place in marinade. Leave for 2 hours.
- Alternating with lemon slices, string the slices on skewers and fry skewers of fish for 10 minutes.
Skewers of fish on the grill
Fish on the grill is one of the healthiest and most nutritious dishes. Thanks to this method of processing, the product acquires an appetizing appearance and retains a maximum of juiciness and taste. Do not spend money on expensive varieties - for a brazier is perfect for inexpensive freshwater or sea fish with a neutral taste, which in a different performance may not be so good.
Ingredients:
- fillet of perch - 800 g;
- sweet pepper - 1 piece;
- cherry tomatoes - 10 pieces;
- red onions - 5 pcs .;
- fresh fennel - handful;
- vegetable oil - 60 ml;
- black ground pepper - pinch.
Preparation
- Cut fillets and peppers into pieces.
- Onion chop rings.
- String on skewers fish, tomatoes, onions and peppers, oil, season.
- Roast a delicious fish shish kebab for 10 minutes.
- When serving, decorate with greens.
Fish on the barbecue grill
Skewers of fish on the grill is very convenient in cooking. This method is suitable for a whole carcass or large pieces, which are difficult to keep in balance on the skewers. The fish on the grate will be baked evenly and acquire a characteristic roast pattern left from the burning iron. To prevent the dish from turning into porridge, use a fatty fish with thick meat.
Ingredients:
- fillet of halibut - 700 g;
- Dijon mustard - 40 g;
- soy sauce - 40 ml;
- lemon juice - 50 ml;
- honey - 30 g;
- vegetable oil - 80 ml;
- clove of garlic - 2 pcs.
Preparation
- Cut fish into large chunks.
- Combine all the ingredients for the marinade.
- Marinate the fish for 15 minutes.
- Lubricate the grate with oil and lay out pieces of fish.
- Cook the shish kebab from marinated fish for 5 minutes on each side.
Fish in a foil on a grill
A freshman can cook fish on a brazier in foil. It is necessary to butter butter and spices with a cleaned carcass, cork with citrus slices and wrap it in foil. This is the easiest way to keep fish from drying out. To get a toasted crust, you need to empty the prepared fish from the foil and hold it open for 2 minutes on the coals.
Ingredients:
- fish Dorado - 400 g;
- orange - 1 piece;
- thyme branches - 4 pcs .;
- vegetable oil - 40 ml.
Preparation
- Fish clean, cut the skin.
- Spray the butter, put the thyme inside.
- Take out the orange in slices. Part lay out in the notches, the other - on the foil.
- Fish wrap and bake for 30 minutes.
Skewers of red fish
Red fish on the grill is a dish that requires a special approach. You can fry the whole carcass, in the form of portioned steaks, or pieces on skewers. The main thing is marinade, with the help of which the fish will preserve the natural aroma. The abundance of spices and flavoring additives will spoil the dish, therefore enough lemon and apple juices, subtly emphasizing the taste of fish.
Ingredients:
- fillet of pink salmon - 1 kg;
- apple juice - 100 ml;
- lemon juice - 50 ml;
- soy sauce - 40 ml;
- sour cream - 80 g.
Preparation
- Cut the fillet portionwise.
- Mix apple and lemon juice and soy sauce.
- Marinate the fish for 30 minutes.
- Lubricate sour cream and fry shish kebab from red fish for 8 minutes.
Skewers of fish in a Caucasian way
The most delicious fish on the grill is just caught. The popular fish of Caucasian reservoirs is sturgeon, and shish kebab from it is a special dish of hospitable lands. The peculiarity of the preparation in the marinade: the lemon juice makes the meat more tender and gives a piquant acidity, and the dry wine conveys its bouquet. This barbecue is fried on fruit coals.
Ingredients:
- fillets of sturgeon - 1.3 kg;
- white dry wine - 150 ml;
- lemon juice - 50 ml;
- vegetable oil - 50 ml;
- black ground pepper - pinch.
Preparation
- Cut sturgeon.
- Whisk the wine, juice, butter and pepper.
- Marinate the fish for two hours.
- Strain and fry for 10 minutes.
Fish steaks on the grill
Preparation of fish on the grill is a process, the main advantage of which is getting a tasty and useful product, prepared quickly and not troublesome. Fish steaks in this case are in demand more than others. They are smoked on the grill, and not on skewers, which simplifies the even cooking. During the frying, the steaks are flipped only once.
Ingredients:
- carcass of salmon - 2, 5 kg;
- lemon - 3 pieces;
- nutmeg - 1/2 tsp.
- water - 300 ml;
- fresh parsley - a handful.
Preparation
- Cut the salmon into pieces 2.5 cm thick.
- Press juice, add water and spices.
- Marinate the fish.
- Fry for 8 minutes on each side.
Skewers from river fish
River fish on the grill - this is always a high-quality and fresh dish, characterized by a specific taste and aroma. Typically, small, freshly caught fish, gutted, and soaked in sour sauce with the addition of dairy products. The latter will help you get rid of the smell of mud. Prepare such a fish entirely on the grate.
Ingredients:
- carp - 1 piece;
- cream - 100 ml;
- olive oil - 40 ml;
- lemon juice - 50 ml;
- black ground pepper - pinch;
- fresh fennel - a handful.
Preparation
- Carp clean, remove the gills and cut the skin.
- Mix greens, peppers, cream, juice and butter.
- Marinate the fish for 30 minutes.
- Place on a grate and cook for 25 minutes.
Skewers of fish in oven on skewers
Bad weather - no reason to abandon the fragrant dish, because the fish shish kebab in the oven will replace the traditional option, not in the least reflected in its quality. The original marinade from pomegranate juice will quickly impregnate meat, wooden skewers will not yield to skewers, and a functional oven will allow to prepare a beautiful and tasty meal for some 15 minutes.
Ingredients:
- salmon fillet - 1.2 kg;
- pomegranate juice - 250 ml;
- olive oil - 30 ml;
- coriander - a pinch.
Preparation
- Cut the fish into slices.
- Marinate in juice and oil for an hour.
- Season, thread on skewers, and lay on the grate.
- Bake for 15 minutes at 200 degrees.