Grilled fish fillet recipes. Cooking fish in the country

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26.04.16

When going on a picnic or barbecue, most often meat is preferred, but fish is forgotten. But cooking fish over an open fire is a pleasure. Small fish can be skewered and cooked whole, steaks or fillets can be baked well on the wire rack, and what kind of fish kebab is obtained - you will rock! And in general, fish on fire turns out to be tender, juicy in a crispy crust - how can you resist such a temptation. The only thing you need to know are some of the secrets of cooking fish over an open fire.

Step 1. - choosing fish

Where to buy fish for cooking on an open fire? Now this question is very relevant. The most delicious dishes come from fresh fish. Therefore, you should buy it only in trusted places. Supermarket and market are ideal. Choose fish that is more fatty, with dense meat. The ideal option is salmon, salmon, tuna. But both tender halibut and sea bass are perfect for cooking them over a fire. It is best to bake whole fish, with head, tail and fins, without cuts or punctures. Whole baked seabass, mackerel, gilthead and river trout look very impressive. You can also bake fish in small pieces, for example, on a wire rack or skewers. Fish kebab is incredibly tasty and aromatic.

Step 2. - preparing the fish

Now let's start preparing the fish. First, let's check the fish and make sure that it hasn't been damaged in any way. Now you have to decide how to cut it. Fish can be baked whole, large ones are best cut into steaks, for barbecue fish should be cut into portioned pieces of the same shape. If you want to bake whole fish, you need a special fish-shaped grill or aluminum baking dish, which is perfect for grilling or grilling. More tender - cod or halibut, it is best to bake in foil. If you want to surprise your guests, buy (if possible) banana leaves in advance, you can also bake fish in them, and cooked in this way, it looks great on a plate.

Now we need to decide how we will cook the fish. If you decide to bake whole salmon or salmon, salt, pepper, sprinkle with lemon juice, put in a greased dish or wire rack, adding a couple of sprigs of aromatic herbs. If you're cooking halibut or cod in foil, add thyme and a couple of garlic cloves. Steaks can be marinated in advance for 10 minutes in white wine and herbs. I do not recommend marinating the pieces intended for barbecue, it is enough to salt and pepper them (it is better to give preference to white pepper), but pour lemon juice during cooking on the fire.

Step 3. - preparing inventory

We will prepare a brazier, coals, barbecue or grill in advance. In any case, the grill on which you will fry the fish must be clean and the size of the fish. The bars of the grate should be such that the pieces of fish do not fall through. If you decide to bake whole fish directly on the wire rack, you should first grease it with vegetable oil to prevent burning. You must remember that in this case, you can turn the fish from one side to the other only once, otherwise it will fall apart. BBQ connoisseurs prefer to grill fish on one side for longer than on the other. The result is a delicious crust. But grilled fish is cooked under a closed brazier lid - this way it bakes better.
Fish cooked over a fire tastes best when it smells of haze. Therefore, connoisseurs recommend using raw cedar wood for cooking fish on fire: they give a lot of smoke, which the fish absorbs. And here's another secret: the fish can be wrapped in water-soaked cedar bark. Moisture will prevent the bark from burning quickly, and pieces of fillets, steaks or fish carcasses will be saturated with smoke and acquire a memorable aroma.

Step 4. - cooking fish on fire

Remember the main rule of cooking delicious fish over an open fire - do not cook the fish for a long time! Overexposed fish loses its shape, becomes dry and not tasty. Watch your appearance, he will tell you when the fish is ready. So, if the steak or fillet in the center is already opaque, then it's time to shoot the fish. A conditional formula has been empirically derived: 3-4 minutes of cooking per 1 cm of the thickness of the piece. Fish fillets or steaks of halibut, tuna, salmon up to 1 cm thick are cooked for 3-5 minutes over an open fire, pieces 2 cm thick - 8-10 minutes.
If you bake whole fish, then carcasses weighing up to 500 g should be cooked for no more than 15-20 minutes over medium heat, without exposure to flame, carcasses with a large weight - 20-30 minutes.

With the barbecue season approaching, lovers of outings and cooking on an open fire recall their favorite recipes for marinades and sauces, are interested in new ones, looking at modern culinary magazines and open spaces of Runet blogs.

Fish on the grill is much healthier than fatty meat, and cooking takes literally a few minutes (the coals will burn out longer). The main thing is to choose the right marinade for the fish, bake it and you can enjoy a delicious dish.

One of the main factors affecting the taste of the finished dish is choosing the right fish. Fatty red varieties like trout and salmon are the best. You can replace this fish with sockeye salmon or coho salmon, they are more affordable and budget-priced, but no less tasty. But it is better not to use pink salmon, the fish is already dry enough, and hot coals will dry it even more.

If the carcass of the fish is frozen, to cook it over an open fire, it must be thawed according to all the rules, otherwise the fish will fall apart during the frying process. You can defrost the carcass by placing the fish on the lower shelf in the refrigerator, laying it out in the evening. By the morning the fish will be ready to season it with aromatic spices and seasonings. At the same time, all the taste qualities of the product and an attractive appearance will be preserved.

The defrosting process can take up to 10-12 hours.

Before you marinate the fish for grilling, you need to rinse it in running water and remove what the manufacturer has left. You can cut off the head and tail, fins, cut off the edges of the abdomen. Cut a large fish in half, small carcasses - leave intact. If there is a desire, the fish can be milled at all, and a delicious soup can be prepared from the remnants of the ridge.

The most common and optimal option for cooking fish on the grill is to use a special grill. The tender fillet will be evenly fried during the cooking process, and the grill will hold the meat. However, it is worth considering that the width of the fish should not exceed 3cm.

If you plan to cook fish on skewers or skewers, then the size of the pieces should depend on the diameter of the skewer, the larger it is, the thicker the fillet is cut. It is not recommended to cut thicker than 5 cm.

If wooden skewers are used, then it is recommended to soak them in cold water overnight, then they will not burn and smoke. A thin fillet of a small fish is suitable for this charcoal cooking method.

Marinades for fish

Classical

Ingredients:

• Onions - 2 pcs;
• Lemon 1 piece;
• Garlic - 2-3 cloves;
• Salt, pepper, herbs - to taste

Preparation:

1. Cut the onions into thin half rings, and the lemon into slices. Place the food in a bowl and gently mash with your hands until juiced.
2. Squeeze out a couple of garlic cloves through a special press, add salt and pepper, fresh chopped herbs to taste, spices and seasonings.
3. Stir and rub the fish with this mixture. If the carcass is whole, slices of lemon, onion and herbs can be put into the belly of the fish.
4. Marinate for up to 2-3 hours, no more, otherwise the fish will turn out sour, then cook on a wire rack.

Dry method with a piquant twist:

The fish cooked according to this recipe, after baking, turns out in a spicy "fur coat". This marinade is suitable for red fish.

Ingredients:

• Red sweet onions - 2 pcs.;
• Bulgarian pepper - 2 pcs.;
• Chili pod - 1 pc.;
• Garlic - 2 cloves;
• Lemon - 1 pc.;
• Some fresh herbs - cilantro and parsley;
• Olive oil - 85 ml.;
• Coarse salt and freshly ground pepper.

Preparing the marinade:

1. All vegetables and herbs are very finely chopped or scrolled through a meat grinder. Add spices and fresh herbs.
2. Grate dry and clean fish with the resulting mass and leave for several hours so that the fish is saturated with aroma.
   

   In order for the spices to penetrate better, shallow grooves can be made on the skin with a sharp knife, without cutting the fillet to the ridge.

3. As soon as the fish is marinated, it can be baked on the grill on a wire rack or in foil.

"Liquid" pickling method

This grill fish marinade can be used to soak any fish, especially if it has a pronounced river smell. It is very tasty to bake silver carp on the grill according to this recipe.

Ingredients

• Lemon - 1 pc.;
• Water - 250 ml.
• Vegetable oil - 80 ml.;
• Mustard - a tablespoon;
• Apple cider vinegar - 2 tbsp. spoons;
• 2 bay leaves;
• A tablespoon of sugar;
• A teaspoon of salt;
• Freshly ground pepper;

Preparing the marinade:

1. Dissolve salt and sugar in warm water, add pepper and bay leaf.
2. Grate lemon zest on a grater (only the colored part, the white part will taste very bitter in the marinade), add to the water along with lemon juice ..
3. Add vinegar, vegetable oil and mustard to the marinade. It is recommended to use mustard for the preparation of the marinade with grains, they will give a more pronounced and bright taste to the fish.
4. Soak the fish in the prepared marinade for several hours, after which it can be baked on a wire rack or in foil.

For freshly caught fish

Freshly caught fish can be marinated quite quickly using simple ingredients and ready-made fish seasoning, which is extremely convenient in "field" conditions.

Ingredients:

• Lemon - 1 pc.;
• Onions - 2 pcs.;
• Seasoning for fish - a teaspoon;
• A little salt.

Preparing the marinade:

1. Gut fresh fish, after thoroughly cleaning it from the scales. Cut off all unnecessary parts, from them and small roach you can cook the fish soup over the fire.
2. Season the carcass with salt and ready-made spices, rub the mixture thoroughly. Salt the fish inside and add some spices as well.
3. Peel the onions and cut into thick rings, without disassembling them, put them inside the abdomen. Add lemon or lime slices there for piquancy.
4. Transfer the fish to a bag, season with the remaining lemon, squeeze the juice into the bag, and put it in a cool place if possible for a couple of hours.
5. Place the marinated fish on a greased wire rack to prevent it from sticking. And bake on hot coals. Approximate baking time is 10-15 minutes on each side.

This type of fish not only has a rather fatty meat, but also has a rather specific smell. You can soften the unpleasant odor with a marinade.

Ingredients:

• Mackerel - 2 fish;
• Garlic - 3 cloves;
• Lime - 1 pc.;
• Fresh tomatoes - 3 pcs.;
• A little parsley;
• Salt and spices;
• Vegetable or olive oil.

Cooking fish on charcoal:

1. Cut off the head of the mackerel, clean the inside of the films.
2. Cut the fish lengthwise, making an incision along the ridge, and carefully cut out the bones. Expand with a "book".
3. Chop the garlic and herbs, remove the zest from the citrus. Add vegetable oil, salt and freshly ground pepper to these ingredients. Grate the fish with the resulting sauce.
4. Cut fresh tomatoes into rings, put on one side of the carcass, cover with the second part. The larger the tomato filling, the tastier and juicier the fish will be. For reliability, you can fix the belly with the filling with toothpicks.
5. Cook fish on a wire rack, or bake in foil over charcoal.

Marinades give fish not only pungency and piquancy, but also unique flavoring nuances.

When preparing the marinade, it is important to consider:

1. ♦ Salt in the marinade will prevent fish pieces from falling apart during cooking
2. ♦ If onion is present in the marinade, then cut it finely and salt to release the juice
3. ♦ It is better to replace vinegar with lemon juice so that the fish does not fall apart
4. ♦ The fresher the fish, the less time it takes to marinate

The most popular fish marinade recipes

Recipes are for 1 kg of fish

Marinade for fish with white wine

• Dry white wine - 300 g
• Soy sauce - 200 g
• Sugar - 4 tablespoons;
• Fresh ginger - 100 g
• Deodorized oil - 5 tbsp spoons
• Greens to taste

Mix all ingredients. Coat the fish with marinade and leave to marinate for 1 hour.

Marinade with lemon

• Lemon (juice and zest) - 1 pc.
• Garlic - 2 cloves
• Deodorized oil - 2 tablespoons spoons
• Marjoram - to taste
• Salt to taste

Chop the garlic. Squeeze the juice from the lemon, and finely chop its zest. Mix the ingredients, coat the fish with marinade and leave to marinate for 1 hour.

With vinegar

• Vinegar 9% - 1 tbsp a spoonful of vinegar
• Parsley - 1 bunch
• Thyme - 4 sprigs fresh or 2 tbsp. dry spoons
• Bay leaf - 2 pcs.
• Bulb onions - 1 pc. (large)
• Salt to taste

Chop the onion and herbs, mix with the rest of the ingredients, coat the fish with marinade and leave to marinate for 1 hour.

With sauce

• Soy sauce - 2 tbsp spoons
• Ground black pepper - to taste
• Deodorized oil - 6 tbsp spoons
• Coriander - 1 tbsp spoon
• Garlic - 4 cloves

BBQ fish

• Vodka - 4 tbsp. spoons
• Soy sauce - 4 tablespoons spoons
• Spices for fish - 2 tbsp. spoons
• Ground black pepper -; taste
• Garlic - 3 cloves

Chop the garlic, mix with the rest of the ingredients, coat the fish with marinade and leave to marinate for 1 hour.

• Dry white wine - 150 g
• Cilantro - 1 bunch
• Garlic - 4 cloves
• Onions - 3 pcs.
• Dill - 1 bunch
• One lemon juice
• Ground black pepper - to taste
• Salt to taste

Grilled

• Dry red wine - 200 g
• Deodorized oil - 4 tbsp. spoons
• Provencal dry herbs - 2 tbsp. spoons
• Ground black pepper - to taste

Mix all the ingredients, coat the fish with marinade and leave to marinate for 1 hour.

For smoking

• 2 large onions
• Salt - 4 tablespoons
• Vinegar 9% - 300 ml
• Unrefined oil - 300 ml
• Garlic - 1 head
• Allspice - 3 peas

Chop the garlic and onion, mix with the rest of the ingredients, coat the fish with marinade and leave to marinate for 1 hour.

Cooking any marinade comes down to the primitive mixing of all its components. If the fish is cooked whole, then, in addition to the external sides, its belly should be filled with marinade. Pieces of fish are coated (poured) with marinade.

Although the marinade contains preservatives (salt, vinegar, sugar), it should not be stored for a long time, much less reused.

Any marinade recipe can be modified if desired. For example, remove some spice, or replace it with another. But do not replace the main ingredient (vinegar, wine, lemon juice, etc.), otherwise the dish can simply ruin.

Serving fish to an impromptu table in nature

While the fish is being prepared, it is worth taking care of the vegetable accompaniment, or rather the side dish. The taste of fish will be well set off by ordinary boiled rice, you can cook it in advance and take it with you. You can heat the rice in foil with the addition of vegetable oil and herbs. Moreover, envelopes with a side dish can be prepared at home. Also baked or boiled potatoes, grilled vegetables cooked with fish will go well with fish.

White or rosé wine, soft drinks "with sourness" such as apple juice, homemade lemonade are served as a drink for fish.

As a sauce, you can use mayonnaise, ketchup, soy sauce, spicy adjika, tkemali or tartar sauce.

What could be better on a warm spring day than a fun trip out of town with family or friends? Active games, fishing and, of course, delicious snacks prepared on an open fire. Fish is ideal for cooking over a fire - it is tasty, juicy and much healthier than meat. It marinates very quickly and cooks even faster, and the aromatic smoke gives its juicy meat a unique taste.

And thanks to the huge number of recipes and methods for cooking fish over a fire, you can diversify the picnic menu, making it much brighter and more original.

Methods for cooking fish on a fire

The fish is cooked on fire in a variety of ways. It can be simply fried over a fire, baked in foil over charcoal, make delicious fish kebabs, cook on a wire rack. And fish soup, cooked with a fragrant smoke, will undoubtedly become the main focus of the menu outdoors.

Cooking fish dishes over an open fire has many advantages over conventional frying in vegetable oil. The minimum amount of fat remains in the meat, and all the nutrients are retained. In addition, fish is less high in calories than meat, so it will not do any harm to the figure.

Fish on a fire will be a great alternative to the usual meat kebabs

What fish is better to choose for cooking on an open fire?

The best choice would be carcasses with dense and elastic meat:

• Mackerel.
• Tuna.
• Trout.
• Dorada.
• Red fish.
• Herring.
• Pink salmon.
• Chum.
• Salmon.
• Swordfish.

Before frying, large carcasses must be cut into several portions. Small fish can be cooked whole without slicing. For the marinade, olive or sunflower oil, table, wine or apple cider vinegar, red or dry wine, a mixture of peppers and other aromatic herbs, and freshly squeezed citrus juice are most often used.

Marinating small fish takes no more than 10–20 minutes, a large carcass takes up to an hour. It is recommended to make several transverse cuts on the sides of the fish - this will help the meat to marinate better.

Mackerel on the wire rack

The easiest and easiest way to fry fish over an open fire is on the wire rack. If it is at hand, the process of preparing an appetizing dish will not take much time and effort.

Products:

• mackerel or other fish - 4 pcs.;
• lemon juice - 3 tbsp. l .;
• rosemary or cilantro - 4 sprigs;
• salt, spices;
• olive or sunflower oil.

Rinse the mackerel, cut off the head and gills, gut and dry with a paper towel. Sprinkle the carcass with pepper and salt and leave to marinate for 15–20 minutes, then prepare another marinade. To do this, dilute freshly squeezed lemon juice with a cup of water, add finely chopped rosemary leaves and place mackerel in the marinade for 40-50 minutes.

Put the carcass on a hot and pre-oiled wire rack, fry until a beautiful golden color. Fried mackerel sprinkled with chopped herbs.

Herring with spices

A very unusual and amazingly tasty fish dish - herring with spices. It can be cooked without using a wire rack or grill - in clay. This cooking method is great for hiking trips.

Products:

• herring or other fish - 1 pc .;
• onions - 1-2 pcs.;
• ground pepper or peas;
• Bay leaf;
• salt.

The first thing to do is light a fire. For this, it is best to use certain types of wood intended for smoking products. These include various fruit and deciduous species - apple, cherry, aspen, maple, birch.

The carcass of the fish must be gutted, but not peeled from the scales. Grate the carcass inside with a mixture of salt and pepper, chop the onion and also place it in the belly of the fish along with the bay leaf.

The carcass must be abundantly greased with clay - the layer must be at least 4 cm, then place it in the coals under fire

Do not worry about the scales - they are removed from the finished fish along with the clay layer. Cooking time - half an hour.

Trout fillet in foil

A very simple and quick recipe for cooking trout in foil will help you in just a few minutes to prepare a real delicacy that will decorate any table. Trout can be substituted for tuna, herring, mackerel, or any other fish. According to this recipe, the carcass can be baked on charcoal, cooked on a wire rack or grill.

Products:

• trout fillet - 2 pcs.;
• garlic cloves - 4 pcs.;
• lemon or lime - 1.5 pcs.;
• vegetable oil;
• dill or parsley - a bunch;
• salt, aromatic herbs.

The trout fillet should be rinsed in plenty of water, dried with a paper towel, and the carcass should be grated with a mixture of salt and aromatic herbs. The cloves of garlic must be passed through a press, the herbs are finely chopped and mixed with the garlic.

Sprinkle a sheet of foil with vegetable oil, put the fillet - and on it a filling of a mixture of herbs and garlic, cover with another fillet on top. The trout should be tightly wrapped in foil and baked over charcoal for 10-12 minutes on each side. Sprinkle the fish with lemon juice before serving.

A tasty and refined dish is salmon cooked on an open fire with vegetables. It is not only appetizing and satisfying, but also healthy. In the absence of salmon, you can use dorado, sea bass, any other fish at your discretion.

Products:

• salmon steaks - 4-6 pcs .;
• zucchini or zucchini - 500 g;
• potatoes - 500 g;
• onions - 1 pc.;
• bell peppers - 2 pcs.;
• tomatoes - 3-4 pcs.;
• white wine - 3 tbsp. l .;
• vegetable oil;
• a mixture of aromatic herbs.

Salmon carcasses should be washed with copious amounts of water, cut into large portioned slices. Separately, prepare the marinade - for this purpose, you need to stir the vegetable oil with wine, salt and aromatic herbs, and then rub each slice of fish with this marinade.

Potatoes and zucchini need to be peeled and cut into cubes, tomatoes - into slices. Sweet peppers should be cut into strips, onions into half rings. All vegetables should be mixed, salted, sprinkled with aromatic herbs and sprinkled with vegetable oil.

Put a piece of salmon on a sheet of foil, sprinkle it with a vegetable mixture, wrap it tightly in several layers and fry on hot coals for 10 minutes on each side

Fishing ear on an open fire

Open fire fishing soup is a true classic on any camping trip or out of town trip. For cooking fish soup, it is best to use a freshly caught catch. In order for the soup to turn out hearty, aromatic and tasty, in the process of preparing it, you need to remember several important rules:

• It is best to cook fish soup in a specially designed fireproof material.
• In order for the ear to get a beautiful golden-transparent shade, it is recommended to cook it over low heat.
• To make the soup thick and rich, after cooking it must be left under the lid for 15–20 minutes, and only after that can the soup be eaten.
• One of the most famous traditions of making real fishing soup is pouring 50-100 ml of vodka 10-15 minutes before the end of cooking.
• Before serving, the fish soup should be sprinkled with finely chopped herbs.

Do not add any cereals to the marching ear, otherwise it turns into a regular soup. It will be enough to use fish and vegetables. From fish it is better to use pike, perch, pike perch.

You can cook fish soup from one type of fish, or combine several

Products:

• any fish - 1-1.3 kg;
• potatoes 5-6 pcs .;
• carrots - 2 pcs.;
• onions - 2 pcs.;
• water - 3 l.;
• dill, parsley, spices.

Bring the water in the pot to a boil and add salt. All vegetables for fish soup must be cut into large cubes. Rinse the potatoes, peel, cut into slices and add to the soup. Also cut the carrots into wedges and add to the potatoes, cut the onion into 4 or 2 pieces and also throw into the pot.

When the vegetables are half-cooked, peeled and gutted fish are added to them. It does not need to be added earlier, as it will quickly dissolve. Small carcasses are cooked whole, large ones must first be cut into several pieces. In the process of cooking fish soup, you should constantly remove the foam that appears on the surface of the soup.

Cooking fish lasts 7-8 minutes, after which the fish soup should be sprinkled with chopped herbs, season with spices, cover and let it brew for 10-15 minutes.

Smoking fish over a fire

On an open fire, you can not only fry or bake, but also smoke fish. It is best to use a freshly caught catch for this purpose, but if it is absent, frozen carcasses can also be smoked. Before that, they need to be defrosted. This is best done naturally by placing the fish on the bottom shelf of the refrigerator. It is highly discouraged to use a microwave, as after that the carcass will lose its shape and "move away" from the bones.

It is best to smoke fish in a special smokehouse, which you can buy in the store or make your own.

Fish kebabs on an open fire

Fish kebab is a tasty and juicy alternative to meat dishes. It is no less juicy and much healthier. You can make a delicious shish kebab from any fish. The main condition is that its meat must be elastic and dense.

Red fish shashlik in beer:

• red fish - 800 g;
• beer of any strength - 0.5 l;
• onions - 2-3 pcs.;
• a mixture of peppers, salt, aromatic herbs.

Cut the washed and gutted fish into large pieces, remove the bones from them. Onions need to be cut into rings, salt, season with aromatic herbs and a mixture of peppers, pour over with beer. Dip the fish into the prepared marinade and leave it to marinate under the lid for 2-3 hours.

The fish should be removed from the marinade and each piece should be strung on a skewer, alternating with onion rings. Fry over a fire until a beautiful golden crust. Serve with chopped herbs.

Fish on an open fire is an amazingly tasty and juicy dish that will become the main highlight on the picnic menu. It can be cooked on a wire rack, skewers, skewers, in foil or even clay. Do not be afraid to experiment with a side dish - fruits, berries, vegetables, cereals will be an excellent addition to the original fishy taste, and a variety of marinades will emphasize the magnificent aroma of a dish cooked “with smoke”.

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Fish - and if it is properly cooked, then even fried it turns out to be very healthy and tender.

However, few people are in a hurry to try to make fish on the grill on the grill as an alternative to barbecue, and these doubts are understandable: cooking fish on an open fire requires observing several nuances and knowledge of the subtleties that will prevent it from sticking to the grill, overcooking or falling apart halfway to the plate. ...

That is why today we propose to master this useful skill and, in addition, keep a few cool recipes for ourselves.

What kind of fish can you grill?

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Just as one of the main secrets of delicious kebab is, in the case of fish, choosing the right variety is the key to success.

There are types of fish that are not quite suitable for frying over an open fire, such as flounder, sole, and tilapia. They have very tender meat, and if you grill it, the fillet will fall apart and look unaesthetic, or even fall through the grate onto the coals. If you're wondering which fish is best for grilling on a grill, here's a list of the top five choices that chefs call:

• sea ​​bass.

River fish can also be deliciously cooked on the grill, but it is better to fry it whole.

How to fry fish on the grill: cooking technology

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So, if you decide to cook fish on the grill using the grill, then we will start by choosing the coal. It is best to opt for deciduous trees, as coniferous charcoal can give your fish an unnecessary specific smell.

Next, the coals need to be heated white-hot - the thinner the steak and the more tender the fish, the stronger the heat must be so that it does not fall apart. By the way, to prevent this from happening, you need to turn it over as carefully as possible and only a couple of times.

Cooking time depends on the size of the fish, but usually it takes about three minutes per centimeter of fillet, and the average frying time of one serving will take about 5-10 minutes for steaks and about half an hour for whole fish.

We will tell you about marinades for fish below, but you can limit yourself to making cuts in the fillet and brush the fish with a mixture of spices, salt, pepper, lemon juice and olive oil.

Also, oil must be carefully greased the grate (always clean!). By the way, there are also special grills on sale that fix the fish. And don't forget to stir the coals while cooking to keep the temperature high.

How to grill fish: the three most common mistakes

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As we have already said, baking fish on the grill may seem like a daunting task, but it’s not for nothing that they say: he who is warned is armed. Below we give some tips on how to avoid the most common mistakes when cooking fish over an open fire.

Mistake # 1: fish sticks to the wire rack

This is most often due to one or more of these reasons:

The grill is not clean enough: Burnt debris from previous sessions creates a rough surface for fish to stick to.

The brazier is not hot enough: when well heated, it quickly burns the fish and prevents them from sticking to the grid.

The fish is not ready yet: When it's cooked well enough, it will easily fall behind the grill without any extra effort on your part.

Mistake # 2: fish falls apart

Fish usually falls apart when grilled for two reasons:

You have chosen a type of fish or cuts that are not suitable for cooking over an open fire, such as more delicately textured fish and thin fillets (we discussed this earlier).

You didn’t leave her alone or let the fire do its job. During the frying process, you poked and pushed the fish too much, damaged it and thereby made it fall apart.

Mistake # 3: the fish is overcooked

Overcooked fish is the unfortunate result of delaying the cooking process or using insufficient oil.

The key to tender grilled fish starts with a hot fire. This will reduce the amount of cooking time, thereby preventing the meat from becoming too tough. Hot fire will also help prevent terrible sticking to the grate (as noted in # 1).

How to cook fish on the grill in foil

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When grilling fish with thin fillets, we recommend wrapping it in foil, which will act as a buffer between the grill and the fish.

To do this, the fish must be peeled, washed, cut into small pieces and distributed over foil pieces. Lightly grease the fish with oil on both sides, salt and pepper, rub with your favorite spices and, if desired, add a slice of tomato and onion rings. Pack the portions and grill for about 20 minutes.

4 interesting marinades for fish on the grill

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There are a lot of recipes for marinade for fish on the grill on a grill, as well as for. And none of them can be called "best", because we are all different, just like our tastes.

Therefore, we suggest experimenting! Here are a few ways to marinate fish for grilling if you find it boring to just grease it with spices.

1. Greek yogurt marinade

This Greek style marinade will transport your guests to the shores of the Mediterranean. The creamy yogurt and vibrant flavors in this marinade are perfect for soft white fish like halibut.

Combine chopped ginger, garlic, mint, fresh lemon juice, a pinch of red pepper and turmeric. Pour the Greek yogurt over the mixture and stir until smooth. Marinate the fish for 30-60 minutes, and then send to the wire rack.

2. White wine marinade

Do you want to add elegance? Take a bottle of white wine and add some freshly squeezed lemon juice and soy sauce to taste. Marinate fish for 45-60 minutes before frying. Its mild, sour taste makes this marinade best suited for light, flaky fish such as pollock or tilapia.

3. Marinade from garden herbs

Summer is the greenest time of the year and the shops are full of fresh vegetables and herbs. Why not use them in a marinade? Take olive oil, then add balsamic vinegar, freshly squeezed lemon juice and a pinch of dried chili.

Chop fresh parsley, oregano, basil, or any other green herb and add to the marinade. Let the fish sit in this mixture for at least three hours before cooking. By the way, this marinade is perfect for cooking red fish (salmon, trout, pink salmon, chum salmon) on the grill, and for shrimps.

How to smoke fish in a grill smokehouse: 7 easy steps

If you are the happy owner of a smokehouse, then on the grill you can make yourself such a gorgeous snack as hot smoked fish.

Step 1

Prepare fish (eg bream): gut, rinse and dry thoroughly inside and out with a paper towel.

Step 2

Prepare the salting mixture. To do this, mix coarse salt with fish spices and black pepper. Rub the bream with this mixture and let sit for two hours.

Step 3

Rinse the fish and dry with a towel. Now make vertical cuts all over the carcass to help smoke smoke. To prevent the bream from falling apart, wrap it with twine so that the threads do not fall into the cuts.

Step 5

Soak the smoked sawdust in cold water for half an hour, and then spread it evenly over the foil that you will use to line the bottom of the smoker.

Step 6

Place a drip tray in the smokehouse, and a rack with fish on top of it. Close the lid of the smoker.

Step 7

Light up the grill and wait for the coals to heat up. Place the smoker in the grill for forty minutes. That's it, you can get your beer out of the fridge and enjoy your bream.

1.1. Make a bonfire. Gut the fish, leave the scales. Rub the inside of the fish with salt, put the onion, peppercorns, bay leaf inside. Coat the carcass with clay with a layer of 3-4 cm and cover with hot coals for 25-30 minutes, light a fire on top. You don't have to clean the finished fish, as the scales fall off along with the clay. Some fishermen pre-wrap the fish in cabbage, burdock, nettle, wild currant leaves. In this case, the cooking time is increased to 40-50 minutes.

1.2. Rub the prepared fish with salt inside and outside, coat with oil, wrap in maple leaves, and then in a clean cloth soaked in vegetable oil, tie with twine, coat with clay and put in hot ash. Turn gently from time to time. The readiness of the fish can be determined by the cracking of the clay.

1.3. To do this, the peeled and gutted carcass, grated with salt and fat, must be wrapped in cabbage or maple leaves, and then in a clean cloth soaked in vegetable oil, tied with twine and coated with clay with a layer of 2-3 cm, put in hot ash under the coals of a fire. After 15-20 minutes, the fish should be turned upside down, and after another 40 minutes it will be ready.

1.4. Take a medium-sized fish (for example, pike or bream up to 1.5 kg), salt it, cover with a layer of wet clay 3-4 centimeters thick. Feel free to put it in the fire on a thick layer of coals. And keep the fire on fire for at least an hour. After that, take out the "clay" fish from the fire, break the clay and take out the prepared fish of amazing taste. By the way, its scales remain on the clay.

METHOD 2 FISH COOKED IN FOIL

2.1. Fish cooked in foil. Gut the fish, remove the scales from it, cut off the head and tail, rinse, rub inside with salt and pepper. Add oil, place on a folded sheet of aluminum foil and wrap. Arrange the foil with the fish on the hot coals of the fire, turn it over after 5-6 minutes, and after the same time the fish will be ready.

2.2. Fish with cheese in foil. Any large fish is taken, cut into pieces, rubbed with salt and seasonings, sprinkled with lemon juice, if desired, you can make cuts in the pieces and add pieces of cheese there, wrapped in foil, cook in the coals of a fire for about 15 minutes.

3 METHOD FISH COOKED IN PAPER

3.1. There is an old way of baking fish in parchment paper in the field. Fish cleaned from scales, gutted and washed, whole or cut into pieces, rub with table salt, grease with butter or vegetable oil. For taste and smell, put chopped greens (onions, parsley), bay leaves inside the fish. Then wrap the fish tightly in several layers of parchment paper moistened with water (you can also use aluminum foil or ordinary paper) and bury it in hot ash, and throw a red-hot coal from the fire on top. After about an hour (depending on the size of the carcass), remove the fish from the paper and check its readiness. If you can separate the meat from the spine with a fork and, in addition, it does not have a pink color, the dish is ready.

3.2. Freshly caught medium-sized fish is salted, can be sprinkled with fresh dill or various spices. Wrapped in newspaper (or paper). The fish should not be gutted or peeled. It is abundantly moistened with water and the resulting bag is placed in a fire and covered with coals. Cooking time depends on the size of the fish and the state of the coals (hotter than a kebab, like a baked potato) - usually from 5 to 10 minutes. Then the coals are razed, the bag is pulled out, unfurled, the scales remain stuck to the paper and the fish is cooked in its own juice in front of you.

3.3. Gut the fish, cleaned from the scales, rinse. Rub lightly with salt, wrap in thick paper or rag, moisten one side with water and place in a hole dug in hot ash, soaked side up. Cover with hot coals. After about 1-1.5 hours, the fish will be ready. Cooking time depends on the size of the fish and the state of the fire. With this method of cooking fish, it is advisable to use food grade aluminum foil.

3.4. It is best to prepare fish using this recipe weighing up to 1 kg. Gutted fish with removed gills, but in scales, rinse thoroughly, cut off the fins, rub moderately from the inside with salt, coat with greasy clay with a layer of 1-1.5 cm and bury in the hot coals of the fire. In half an hour or a little longer, the fish will be ready. All this time, there should be hot coals in the fire. The fish is removed from the fire, freed from the coating, removing it along with the scales.

3.5. Make a fire on the sand. Gut the fish, do not remove the scales, rub the inside with salt, add spices. After the fire has heated the sand well, bury the fish wrapped in several layers of wet paper in it, make a fire on top. The dish will be ready in 40-50 minutes. In the same way, you can cook fish in the hot coals of the fire.

3.6. This is how pike and large perch are often cooked. The fish is gutted and salted. Spices and oil can be put inside the fish to taste. First, the fish is wrapped in parchment paper, and then in several layers of newsprint. Some people wet the paper with water. The bundle is placed on hot coals. When the paper is completely charred, the fish is taken out of the coals, the surface is cleaned, and it is ready to eat.

METHOD 4 FISH COOKED IN LEAVES OF PLANTS

4.1. Wrap the fish in a burdock leaf (you can use foil, newsprint or wrapping paper, but the paper will need to be moistened) and bury it in the hot ash of the fire. Make a small fire from above again. Cooking time depends on the size of the fish and the condition of the coals (they should be hotter than a kebab, like a baked potato) - usually 5 to 10 minutes. Then the coals are raked, the bag is pulled out, unfolds, the scales remain stuck to the paper and in front of you is a fish cooked in its own juice. Highly recommended for winter fishing enthusiasts. By the way, you can also throw potatoes into the ash at the same time - there will be a side dish.

4.2. Baked "in forest berries". Large fish (better than pike perch) are gutted, washed and salted from the inside. After that, a few peas of allspice and a bay leaf are put into the carcass. 3-4 cloves of garlic and fill the remaining empty space with lingonberries or cranberries. Tied with twine or fishing line, the carcass is wrapped in several layers of wet paper and placed in ash under the coals of a fire. After 30-40 minutes (during this time the bag is turned 5-6 times) the fish is ready. Eat chilled!

METHOD 5 MEAT (FISH) FRIED BETWEEN STONES

5.1. Two large flat stones should be placed horizontally in the fire, one on top of the other. Between them, lay a few pebbles, which turned out to be a primitive marching stove-frying pan. Heat these stones well, remove the embers, ashes and coals, and put the pieces of meat (after salting them) in the gap between the flat stones. Determine the readiness of the meat by its delicious aromatic smell and ruddy appearance.

5.2. They pick up a flat stone slab, wash it and make a fire around it. When the stove is well calcined, they put fish prepared for frying (gutted, salted, with spices in the abdominal cavity) on it. After about a quarter of an hour, turn it over. After a similar amount of time, the fish will be ready for consumption.

6 METHOD ROSE FISH

6.1. The fish is gutted, the scales are left, rubbed with salt from the inside, strung through the mouth to the tail fin on a sharpened stick, which is stuck obliquely into the ground by the fire. The distance from the fire will be optimal when you manage to withstand the heat with your hand for 2-3 seconds. Turn the carcass from time to time for even browning. Finished fish is easily detached from the scales.

6.2. Optimal use of small catch of small fish.

From the network.
And most importantly, of the additional components, only salt is needed.
The caught fish is gutted, cleaned, washed. It is always necessary to gut the fish and remove the gills. Further, I will especially highlight those rare cases when this is not necessary. A tablespoon-sized or smaller perch can be quickly and easily gutted with your finger. To do this, holding the fish in the left hand, back to the palm, carefully stick the index finger of the right hand under the gills, press the fish in the larynx region with your thumb and remove all the insides and gills with one effort. There is no point in cleaning the perches. In Karelia, the Arkhangelsk and Vologda regions, it is generally not customary to peel perch. And an easy-to-clean fish must be cleaned. You shouldn't be lazy.

Salts.
The salting process is similar to rubbing salt on fish. It is necessary to rub thoroughly, especially the inner cavity. For frying, smoking, drying large fish after salting, you need to lie under the yoke, give juice (brine). The larger the fish, the longer it takes to salt. Before further use, the fish must be washed from the brine, slightly dried, or at least allowed to drain. Fresh brine can also be used for salting fish. The concentration of the brine is determined by the potato. Ideally, the potato, dipped in the brine, is only half-heated. Use only non-iodized salt for salting fish!

He's on a rampage.
Rojon is a torch split in half at the top. The fish opens up like a book and sits on a rampage. In practice, it is impossible to achieve such splitting, therefore, a regular twig made from a non-carcinogenic tree is used. When using a twig, the unfolded fish is pierced from the sides with a twig, fixing a flat position. The fish on the stick is located by the fire, i.e. twigs with fish are stuck around the fire as close to the fire or coals as possible. Where is it until readiness. Readiness is determined by the whites of the eyes. The cooking process can be continued even longer. You can get the state of a crouton from the fish. Whoever likes it more.

7 METHOD FOR ROASTING FISH ON SKINS

7.1. Predatory fish (pike, pike perch, perch), clean (although some do not clean), gut, salt in the abdominal cavity, put bay leaf, peppercorns, do not salt outside, cling to the head on a stick, and put it over the fire (almost burnt out, but still not on coals).

7.2. Cooking fish on skewers (like a skewer - approx. Transl.) On a fire is simple and at the same time convenient. On skewers, you can fry perch, pike, salmon and other fish. The fish is gutted and salted, but the scales are not removed and the head is not removed. The whole fish is planted on skewers. They hold it over burning coals or stick a skewer with fish into the ground, tilting it closer to the coals. The fish must be kept at a certain distance from the coals so that it does not burn, but is evenly fried.

8 METHOD OF FISH ON A SPEEDGE

8.1. Mainly sturgeon fish is fried on a spit. To do this, pieces of fish are steamed, washed, put on a metal skewer, greased with sunflower or olive oil and fried over burning coals over a flame.

8.2. The fish is gutted, the scales are not removed, cut lengthwise and then across into portions, salted and strung on a skewer or a twig interspersed with onions cut into rings and pieces of bacon. The ends of the skewer or twig are placed over the coals on supports. The distance to the coals should be at least 5 cm. Fry for 8-10 minutes, turning the carcass from time to time so that it roasts evenly. The fish is ready if it peels off easily.

9 METHOD OF FISH ON A WIRE

You will need 500 g of fish, ground pepper, 25 g of butter, salt. Peel the fish, gut, rinse, rub with salt and ground black pepper, add oil, wrap in foil, place it on a wire device and fry for 30 minutes, turning the fish from time to time.

10 METHOD OF COOKING FISH ON A BOARD NEAR THE BOARD

With this method of frying fish, a truly delicious dish is obtained from many types of fish. The fish is gutted, separating the head. The fish is cut along the back to the tail, but the abdomen is not ripped open. In unfolded form, the fish is laid skin down on a wide board, attaching the edges of the fish with pointed wooden dowels, for which holes are first pierced with a knife.

The heat from the flames and glowing coals of the fire must be strong. The board with the fish is placed near the fire, slightly tilting it. The board should be at such a distance from the fire that the fish cooks as slowly as possible. Large salmon weighing 15 kg is fried until cooked for at least 6 hours.

According to the old rules, with this method of frying fish, it is recommended to burn a fire with alder wood and put a board with fish from the fire at a distance of two hatchets. During frying, the fish should be periodically sprinkled with brine. Despite the length of preparation, it is still worth trying to fry the fish in this way - the result justifies the work.