Talk about fish being delicious and useful product pointless - everyone knows that! But we learned from the chef of one of the best restaurants capital Cities.
How to choose and prepare fish for grilling?
The freshness of the fish can be determined by the external signs of the carcass: it should have bright gills (from pink to red), clear pupils, smooth scales and no foreign odors. The meat of steaks and fillets should be of a dense texture and have a rich color.
Pay attention to the storage conditions of fish in the trading network. The storage temperature of chilled fish is from 0 to -2C, the shelf life is not more than 48 hours. Frozen fish should be stored at a temperature not exceeding -18 C.
3 grilled fish recipes
For grilling, it is better to take fish with dense meat, fatty, but with the minimum amount bones. Ideal for barbecue is Norwegian salmon, trout, mackerel, herring, sea bass, dorado, sturgeon, tuna.
To make the fish juicy, it is advisable to marinate it in a sealed container or in a plastic bag with a zipper. Large steaks can be marinated for up to three hours; fillets and shellfish 15 to 30 minutes.
It is very important that the heat in the grill is strong, then the fish will be covered with a crispy crust and will not fall apart. You can determine the readiness of coals by white haze. During the frying process, do not forget to stir the coals in the grill.
Aromatic grilled mackerel with cumin
You will need:
- mackerel 4 pcs
For marinade:
- adjika 1 tbsp
- vegetable oil 2 tbsp
- garlic 2 cloves
- ground cumin 2 tsp
- sea salt (medium or coarse)
For submission:
- lemon and greens
Prepare the fish: remove the entrails, remove the gills and head. Make a few diagonal cuts on both sides so that the aroma of spices penetrates inside.
Preparing the marinade is very easy. It is important that it is made with love, then the fish will turn out very tasty!
Mince the garlic. Then place all the ingredients in a dish, add 3 tablespoons of water and stir. Carefully place the mackerel in the marinade and let sit for 15 minutes.
Prepare the grill grate or brazier in advance. Lubricate it with oil so that the fish does not stick during the baking process and separates well when ready.
Grilled fish time 7-9 minutes per side.
Serve with herbs and lemon.
Sturgeon shish kebab in pomegranate sauce
Sturgeon is a fleshy and very delicate fish. Remember that it is important not to overcook this fish, otherwise it will turn out dry.
You will need:
- sturgeon fillet 1 kg
For marinade:
- ground turmeric 1 tsp
- medium sized lemon 1 pc.
- sea salt to taste
For submission:
- prepared pomegranate sauce narsharab
Prepare the fish: carefully remove the skin from it and dry the fillets.
Cut the sturgeon into small pieces of 2.5-3 cm.
For the marinade, combine lemon juice, salt and turmeric. Place the fish in the marinade and refrigerate for 30-40 minutes. After the fish is soaked in the marinade, carefully thread the pieces onto the skewers.
Turn the fish constantly. Cooking time 15 minutes. Serve with pomegranate sauce and vegetables.
Grilled salmon in soy marinade
A good cook knows that it is enough to sprinkle salmon with lemon before cooking on a fire. But there are lovers who are looking for new variations in the preparation of their favorite product. This marinade gives the fish an unusual aroma and an unusual spicy taste.
We will need:
- Norwegian salmon 4 steaks
For marinade:
- vegetable oil 2 tbsp
- white dry wine 1/2 cup
- soy sauce 50 ml
- ground ginger 0.5 tsp
- ground pepper taste
- salt to taste
- lemon juice 1 tsp
Mix all the ingredients (except salt) and place the salmon steaks in it. Put in the refrigerator for 10-15 minutes. Drain off excess liquid and place on a barbecue grill. Cook for 12-15 minutes, basting occasionally with marinade. Salt a little at the end of cooking. It is important not to oversalt, as the soy sauce already has a salty taste.
Serve with lemon wedges and herbs.
Happy enjoyment!
Grilled fish is ideal for fatty fish with dense meat. Such qualities of fish will create sumptuous dish, which will cause a lot of delight among guests and family and simply cannot go unnoticed. The main advantage of grilling fish is that during frying it takes excess fat And harmful products burning. To the table you get tasty, healthy and hearty meal worthy of the cuisine of the best European restaurant. Cooking fish on the grill is quite simple and fast. To diversify home menu, try to cook fish according to our recipes. This section contains recipes for grilled fish using various additives (spice mixtures, marinades, sauces) that will give ready meal original taste and subtle fragrance.
There are 110 recipes in the "Grilled fish" section
Mullet on the grid
Mullet is suitable for both frying and barbecue. Recipe for mullet on a grill with herbs- a classic for a picnic menu. The fish does not require any fancy marinades, cooks quickly, and has few bones. Ready grilled mullet is simply shifted ...
Grilled fish (on the grill)
That's luck! For any fisherman, tench is a welcome trophy! How to cook fish on the grill so that the tench remains juicy? The recipe for grilled tench is very simple, the tench does not even need to be cleaned. It is best to cook it on the same day, without leaving...
1. Grilled fish under the marinade
Ingredients: 4 carcasses of fish, 2 tbsp. l. olive oil, zest and juice of 1 lemon, salt - spices, herbs (marjoram), vegetables for garnish.
Cooking: Under running water, clean the fish from scales (using the blunt side of the knife). With the blade of a knife, make a horizontal incision along the stomach of the fish. Gut the carcasses and rinse under water (the heads can be cut off, but this is not necessary).
With a sharp knife, make 4-5 diagonal cuts on each side of the fish. Place the carcasses in a flat, non-metallic dish.
Grilled fish marinade
To make the marinade, combine marjoram, olive oil, lemon juice and zest, garlic, salt and pepper. Pour the fish with the prepared marinade and leave in the refrigerator for 30 minutes.
Grill the fish for about 15-20 minutes, basting occasionally with the marinade. Serve with vegetables sprinkled with chopped herbs.
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2. Grilled tuna steak
Ingredients: 4 tuna steaks, each weighing 175-200 g, 1 teaspoon cumin seeds (fry and grind), a pinch of dry red chili pepper pieces, 2-4 tbsp. tablespoons extra virgin olive oil, salt, ground black pepper, lime slices and sprigs of fresh cilantro for garnish
For salsa: 1 small red onion (chopped) 200g red or yellow cherry tomatoes (coarsely chopped) 1 avocado (skinned, pitted, chopped) 2 kiwifruits (peeled, chopped) 1 fresh red chili pepper (seeds removed, chopped) 15 g fresh cilantro (chopped), 6 sprigs of fresh mint (leaves removed, chopped), 1-2 tsp Thai fish sauce, about 1 teaspoon brown sugar
Cooking: Wash the tuna steaks and pat dry. Sprinkle with half a serving of cumin, dry chili, salt, pepper and half a serving of lime zest. Grate 2 tbsp. tablespoons of oil and leave in a glass or porcelain bowl for 30 minutes.
While the fish is marinating, prepare the salsa. Mix onion, tomatoes, avocado, kiwi, fresh chili, chopped cilantro and mint. Add the rest of the cumin, the rest of the lime zest, and half of the lime juice. Season with Thai fish sauce and sugar. Leave for 15-20 minutes, then add more fish sauce, lime juice, olive oil if necessary.
Grill the tuna on both sides. Garnish with lime slices and cilantro sprigs. Serve the salsa separately or arrange it on plates with tuna.
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3. Grilled salmon
Ingredients: 4 Norwegian salmon steaks, 2 tbsp. l. vegetable oil, 1/2 cup dry white wine, 100 ml soy sauce, 1/2 tsp. ground ginger, 1 tsp lemon juice, ground pepper - to taste
Cooking: Mix marinade ingredients in a large bowl. Send pieces of Norwegian salmon to the marinade and leave for 15 minutes. Drain excess liquid and cook on a barbecue under the lid for 12-14 minutes, brushing them with marinade. Add salt and pepper to taste.
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Ingredients: 1 cleaned and gutted fish, 2 tbsp. olive oil, 1-2 tsp. salt, a few sprigs of rosemary
Cooking: Wash the fish, wipe dry with a napkin, make shallow incisions on the skin. Rub the fish well with salt, drizzle with olive oil. Put a few sprigs of rosemary in the middle of the fish and grill on both sides.
You can add chili for spiciness, fennel seeds for spice, mint for freshness. Experiment. Instead of rosemary, you can choose any aromatic herbs, thyme, oregano are great.
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5. Grilled Mackerel
Ingredients: 1 mackerel, 30 g sauce, 1 slice of bread, 1/2 lemon, garlic sauce, salt, pepper - to taste, parsley and lettuce - for decoration
Cooking: Gut a whole mackerel, remove the gills and eyes. Marinate the fish carcass with salt, pepper and lemon juice for 20-30 minutes. Grill on both sides for 25 minutes. Drizzle with a slice of lemon while frying.
Serve special bread with fish: for this, a piece wheat bread grill until cooked golden brown pouring garlic sauce. Serve cooked fish garlic bread and tartar sauce, garnished with lemon wedges, lettuce and parsley. The dish is ready. Bon appetit!
For making tartar sauce mix mayonnaise, dry white wine, chopped onion, pickles, salt, pepper and boiled chopped egg. Garlic Sause consists of garlic, water, dill, salt, pepper and vegetable oil.
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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 is sometimes the case 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 finished fillet 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 ingredients for marinade are vegetable oils, fruit juices, white wine, yogurt, soy sauce, garlic, salt, lemon, spices and fragrant 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 fish soft varieties loose and destroys fish protein, so it is better 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 marinade of lemon juice, grated ginger, garlic, turmeric and fresh chopped mint is suitable. Extraordinarily delicious marinade obtained from crushed juniper berries, heated in olive oil, with 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. An excellent marinade is made from honey, cilantro, garlic and lemon, and in Georgia a mixture of white wine, crushed lemons, cilantro and raw onions is prepared for barbecue. 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 infrared grill, 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 thinner steak, the stronger the heat of the fire should be, since it is the crispy crust that will protect the tender fish pulp 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!
love healthy and healthy food? An electric grill will help you keep everything useful material and vitamins in products! With its help, barbecue, fish with a golden crust are quickly and tasty cooked, chicken is fried, vegetables and fruits are baked, pancakes, pies, pancakes and pies are baked. It's not yet full list grilled dishes. An electric grill improves the taste of food and cooks it so that it is easily absorbed by the human body.
Deservedly loved by millions of consumers, it is practical, convenient, versatile. Real gourmets have already appreciated the delicious taste of dishes that can be cooked with this modern household appliance. All dishes are unique palatability and excellent appearance! Both novice cooks and masters of the kitchen can cook on the grill.
Safety rules when working on an electric grill
- Connect the appliance only to a proper, safe, grounded electrical outlet.
- Do not use multi-pin models of socket outlets.
- You can not cook food in a room without a hood and a window.
- Protect contact points from moisture.
- Install the device strictly on a flat surface.
- Insert the thermostat into the grill only before plugging the cord into the outlet.
- Small children should not be allowed near the equipment.
The benefits of grilled food
Grilling pork, lamb, beef or chicken meat cannot be compared with other cooking methods, it is suitable for obtaining a perfect golden crust. Fish, meat, vegetables and other food cooked on an electric grill is healthy food, it is cooked without oil, it does not contain excess fat, cholesterol, carcinogens, impurities of harmful resins from real coals and the poisonous smell of burning.
Cooking with this household appliance is a simple process, it allows even inexperienced cooks to create delicious and mouth-watering dishes. With the help of the grill, hot appetizers, pancakes, pancakes, sandwiches, meat, vegetables, fish, fruits, pies and pies are prepared. When starting cooking, it should be remembered that it will take much less time than with the usual method.
To cook juicy tender meat, it cannot be wetted. A knife will help to clear dirt (if any): scrape or remove the top layer. Cold meat needs to be warmed up so that the steak is room temperature. Vacuum-packed meat should be taken out in a day and put in a napkin in the refrigerator to breathe. The electric grill must be preheated to the desired temperature. The meat is pre-rubbed with spices and salt. In progress frying steak you can sprinkle with pepper. The meat fried for 4 minutes is placed on a napkin and covered with foil for 8-10 minutes to reach.
Vegetables
Before frying, vegetables (zucchini, peppers, onions, and others) should be cut into circles or plastics no more than 1 cm thick. Then salt a little and put on the grill surface. The frying process will take 4-8 minutes.
Fish
It takes very little time to cook. Take any fish, add spices and herbs. big fish cooked at 200 degrees. You can cook directly on the grill plate or place the pieces in foil and add butter for juiciness.
