Grilled fish on a grill - 10 recipes for which one is best to fry

Fans of frequent forays into nature know that they cannot do without food supplies. Of course, you can quickly make some sandwiches and take some vegetables and fruits. But what could be better than traditional summer entertainment - barbecue. More often it is prepared from meat, but I have noticed more than once that fish baked on the grill for some reason flies away first.

The incomparable smoky aroma, incredibly delicate taste, speed of preparation - everything speaks in favor of seafood and lakes. And fish is healthier, everyone knows about this, especially people losing weight. Cooking recipes on the grill are as simple as the taste is excellent. It is advisable just not to make a mistake in choosing fish and choose the right marinade for it. Which fish is better to fry? Experts have long found the answer to this question.

What kind of fish is better to fry on the grill?

Not every type of seafood, lakes and rivers is suitable for cooking on a grill.

Give preference to fatty types with a small number of seeds.

Red fish. The most delicious kebabs will be made from fatty red species - trout and salmon. Coho salmon, mullet and sockeye salmon are no less tasty, and they are also more affordable.
Discard pink salmon, it is quite dry, and hot coals will dry it out even more.
Mackerel. Ideal for grilling, steaks and kebabs. We have already prepared it, and were convinced of the merits of the fish from our own experience.
Catfish has a dense structure, holds its shape well and is excellent for kebabs.
Pike perch is a budget and affordable fish; when cooked over coals it becomes juicy and tasty.
Pike is quite bony and dry, it is better to avoid it.
Bream. Excellent, recently prepared and approved by the whole company, go to another village for recipes.
Carp does not hold its shape well when placed on a grill or skewer, but is excellent in foil.
Flounder. Quick to prepare, tasty and aromatic.
Halibut. I advise you to cook it in foil, as it can fall apart on the grill.
Tuna, with its large amount of meat, is great for grilling. Very juicy, with a rich taste.
Dorado. Incredibly tender, delicious meat, you will not regret if you choose it.
Sea bass. I recommend cooking only the whole fish, but keep in mind that the fish is quite bony. It is not suitable for barbecue because it gets too overcooked.
Carp. Best suited for cooking on a grill and in foil.

For baking, take medium-sized fish so as not to marinate them for a long time, and, in addition, reduce the cooking time. Divide large specimens into steaks or fillets.

Which fish is best for grilling?

Frying, of course, is easier, but grilled is much healthier. Firstly, practically no fat is used for its preparation, and overcooked vegetable oil is a source of large amounts of carcinogens that are absorbed into the meat. Secondly, when using a marinade, you can significantly diversify the taste of the same dish, or you can leave the original taste characteristics - for example, when it comes to red fish.

And if we list the types of sea and river inhabitants that are most suitable for baking, then it is salmon that occupy the first place in this list.

So, what is the best fish to grill:

red fish, sea and river (salmon, salmon, coho salmon, trout);
tuna;
sturgeon;
dorado;
mackerel;
all varieties of sea bass;
herring;
lean bream.

All types of lean white fish are not very suitable for grilling - they turn out too dry. Carp, although fatty, has many small bones, so they, like pike, are also not the best candidates.

If the size of the carcasses is such that they fit on the grill, it is better to cook them whole, first gutting them and making cuts for better soaking and frying of the meat.

It is better to cut large fish into steaks or fillets, but you need to choose meaty specimens, preferably without bones in the dorsal area.

If time for marinating is short, and this is often the case, then it is better to buy medium-sized carcasses. Before sending them to the grill, you can simply pepper/salt them and spread them with spices or herbs. Fish kebabs can be called a very attractive dish, for which you need to choose a type with elastic flesh - such pieces will be held more firmly on the skewers.

And one more nuance: it is better to choose freshly caught fish for grilling, if this is, of course, possible.

If this is not possible, before going to the store, study a few simple recommendations regarding the choice of fish:

if you buy carcasses with the head on, pay attention to the eyes - they should not be cloudy, the gills should have a light shade;
sniff the fish: a specific fishy smell (usually different for each species) is a sign of its freshness; the presence of any foreign odors should raise suspicions;
the scales should be dense, the skin should not peel off from the meat;
do not select specimens with damaged bodies;
If you buy fillets or steaks, the meat should be elastic, looseness is unacceptable.

The right fish is the key to a successfully prepared dish.

Grilled fish on a grill - a simple recipe

Here is a classic recipe for cooking fish over coals. You can cook red fish, sea fish with white meat or freshwater lake fish.

Ingredients:

Fish.
Mayonnaise.
White wine.
Seasonings for fish, salt, pepper.

Bake:

Clean the scales and gut the fish. Rinse thoroughly and dry with a paper towel.
In a separate bowl, combine mayonnaise, all the spices listed, and grind the mixture.
Rub the fish with sauce and set aside to marinate. Depending on the weight of the fish, keep for 30-60 minutes.
Place on a greased wire rack and secure. Cook over charcoal, turning the grill frequently until cooked through. Frying time also depends on the weight of the fish.

Recipes

At home, fish can be fried on an electric grill, but outdoors it is more convenient to cook it on a grill or barbecue. For those who cannot determine which fish is better on the coals or on the grill at home, it is better to cook the first option so that the dish turns out smoky.

Grilled fish - a classic way of cooking

In order to cook whole carcasses, it is advisable to choose fish with a small number of bones and dense meat.

The calorie content of dorado on the grill is only from 90 to 100 kcal per 100 grams.

For this recipe you will need:

2 dorado, 250-300 g each;
1 lemon;
5-6 sprigs of dill;
dried thyme;
vegetable oil;
ground pepper;
sea salt.

Step-by-step preparation:

At home, wash the fish under running water. Then the fish carcasses are gutted and cleaned of scales and gills. There is no need to cut off the heads of the fish.
On the street, salt and pepper are thoroughly rubbed into the carcasses so that these components penetrate into the cut parts.
Lemon is cut into thin circles. Dill is finely chopped and mixed with chopped thyme. Place the filling into the fish bellies and cuts.
Wrap the fish in food foil. In this form, place them in the refrigerator for half an hour. At this time, prepare the grill: install a grate, heat the coals so that the heat is not very hot.
After 30 minutes, grease the grate with oil to prevent the fish from sticking to it. Additionally, you can coat the carcasses with oil.
Place the dorado on the grill and press them with a second one so that the carcasses are tightly secured.
Fry the dorado for 15-20 minutes, turning it from one side to the other every minute.
Finished dorado carcasses acquire a golden hue and a crispy crust. Also, an indicator of finished fish is that the meat is easily separated from the bones.

To ensure that whole fish carcasses are properly soaked in the marinade, several cuts are made on them with a knife. Thus, the meat will acquire the taste and aroma of the spices and marinade much faster.

Salmon on the grill

Grilled red fish is a fairly simple dish to prepare, and it can be served with almost any side dish and vegetables. In addition, it is not necessary to clean salmon from scales.

The calorie content of ready-made grilled Atlantic salmon is only 230 kcal per 100 grams.

Ingredients:

1 fresh salmon weighing 2-3 kg;
sea salt;
ground pepper;
dried paprika;
dried ground tomato.

Cooking method:

Cut the fish into portions 30-35 mm thick.
Each portioned piece is coated with salt and pepper.
Place the steaks on a plate and sprinkle with a mixture of tomato and paprika. Carefully distribute the spices over the steaks. It is recommended to marinate the fish for 20 minutes. During this time, you can begin installing the grill and lighting the coals.
Place the steaks on the grill and secure a second one so that the fish holds tightly.
Fry the salmon over medium heat for 15 minutes, turning occasionally on each side. It is advisable to immediately remove the fried steaks from the grills so that the meat does not stick.

For experienced housewives, it is more advisable to buy whole salmon carcasses - it is more affordable. For novice cooks, it is advisable to buy steaks that can simply be seasoned with spices and fried on the grill.

The smoky taste of fish meat will definitely be appreciated by gourmets and simply fish lovers. Grilled fish steaks or whole carcasses are simple dishes to prepare that even a beginner can master.

Grilled fish in foil

In Mediterranean resorts it is cooked on every corner. Tender, with a pronounced sea flavor and amazingly tasty if prepared according to this recipe.

Take:

Dorada – 400 gr.
Slice of lemon.
Tomato.
Garlic – clove.
White salad onion – ½ head.
White wine - to taste.
Salt, pepper, thyme.

Step by step recipe:

Clean the fish carcass from scales, gut it, and remove the gills from the head. Rinse thoroughly and dry with a paper towel. Make a series of cuts on both sides throughout the carcass.

Salt and pepper the fish. Sprinkle with juice from a lemon wedge.

Don't forget to rub the spices inside.

Chop half an onion into half rings.

Cut the tomato into slices.

Lay out a sheet of foil, be sure to grease it with oil so that the fish does not stick. Post the dorada. Place onions and tomatoes on top.

Throw in a sprig of thyme and chopped garlic. Pour in white wine and one more time with sunflower oil.

Carefully wrap the fish in foil, making sure there are no holes left.

Place the workpiece on the grill grate. The firewood should already burn out almost completely; the remaining coals should not produce a strong flame. Level them and the grill is ready for use.

The cooking time for fish depends on its size. For sea bream it is only 15 minutes. Carefully remove the foil from the top and place on a plate. Bon appetit!

Serving fish to an impromptu table in nature

While the fish is being cooked, it is worth taking care of the vegetable accompaniment, or rather the side dish. The taste of fish is well complemented by ordinary boiled rice; it can be prepared in advance and taken 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. Baked or boiled potatoes and grilled vegetables cooked with fish will also go well with fish.

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

You can use mayonnaise, ketchup, soy sauce, spicy adjika, tkemali or tartar sauce as a sauce.

Fish cooked over coals is not inferior to meat in popularity and is always present in the diet of summer residents. It is tasty, healthy and cooks faster. It is customary to place pre-marinated fish on the grill or grill.

How to fry fish steaks

For the dish, choose fish with a minimum number of bones. Also, this recipe can be used for grilling flounder.

Ingredients:

Fish – 3 kg.
Red hot chili pod.
Lemon.
Garlic - head.
Salt.

How to cook:

Cut the fish into portions.
Make a marinade from crushed garlic and crushed red chili, after removing the seeds. Add salt and mash well.
Pour lemon juice over steaks, then rub with garlic marinade.
Marinate for 30 minutes.
Thread the steaks onto a skewer or place them on the grill if they are large.
Grill, turning the grate frequently. During the process, baste the pieces with the remaining marinade to prevent the steaks from burning. Approximate cooking time is a quarter of an hour.

Preparing the fish

Chilled carcasses are best. They are easier to prepare. However, frozen fish should not be avoided. If you defrost it correctly, it will be no worse.

The fish carcass should be transferred from the freezer to the refrigerator for about 10 - 13 hours. It is best to do this in the evening, and you can start cooking in the morning. This method will allow the fish to retain all its taste and shape when fried.

After defrosting, the carcass should be rinsed well in cool water and start cutting. First of all, the head and large fins (including the tail) are removed. After this, the insides are removed and everything is washed with water again.

After these procedures, the fish can be left in this form (if you plan to fry it whole), cut into pieces (frying steaks) or fillet (cooking barbecue).

When thinning, it is important to remove all bones, even very small ones. Sometimes this is problematic, so chefs recommend choosing fish with the fewest bones. And after this, the resulting fillet is cut into pieces of the required size (5 cm is considered the best option).

When cooking steaks, the fish is cut into 3-4 cm pieces, so they are better fried.

Fish steaks are best served with herbs and sauces

Crucian carp on the grill

You will need:

Crucian carp – 3 pcs.
Butter – 50 gr.
Vegetable oil – 2 large spoons.
Garlic – 10 cloves.
Dill, parsley, fresh – a bunch.
Salt – 2 small spoons.
Black pepper – ½ small spoon.
Red hot pepper - the same amount.

Step by step recipe:

Gut the crucian carp, remove the scales, rinse and dry. Make several shallow cuts in a crisscross pattern on all sides.

Place a piece of butter in a plate (you don’t need to melt it). Just place it next to the grill when you start frying fish, it will melt on its own. Add parsley and dill.

Grate the garlic cloves on a small grater and follow with them. Mix everything and set aside for now.

Make a marinade for crucian carp by combining red and black pepper, salt, and vegetable oil in a bowl.

Pour marinade over the outside of the fish.

Walk inside, marinating the belly.

Wait for the coals to burn out in the grill and level them. Grease the grill with sunflower oil.

Place the fish on the grill and fry for 5 minutes.

Then turn over and cook for the same amount.

Lubricate the crucian carp with oil and herbs.

After a couple of minutes, turn over, brush with oil on the other side and fry again for 2 minutes.

And this is the result of your labors. Bon appetit!

Grilled swordfish with mint, basil and lemon

Ingredients:

swordfish steaks – 4 pcs.;
olive oil – ½ cup;
garlic – 1 clove;
mint leaves (chopped) - 3 tbsp. spoons;
basil leaves (chopped) – 1 tbsp. spoon;
lemon juice – 3 tbsp. spoons.

Recipe
: Preheat grill to medium heat. Whisk olive oil, lemon juice, mint, basil and garlic in a bowl. Add salt and pepper to taste. Brush the steaks with two tablespoons of the mixture.

Fry the swordfish in a grill pan or directly on the grill, about 3 minutes on each side. Transfer to plates, pour the remaining sauce on top and serve.

Grilled cod in foil

Another interesting option for baking fish in foil. Any white fish with lean meat, freshwater pike perch, will do.

Required:

Cod – 1 kg.
Butter – 50 gr.
Bell pepper – ½ part.
Lemon (small).
Parsley, chopped - spoon.
Garlic – 2-4 cloves.
Sunflower oil – 3 large spoons.
Seasoning for fish, salt.

Cooking:

Soften the butter, add fish seasonings and salt. Crush the garlic with a press and add to the mixture. Grind the marinade.
Cut the carcass by cutting off the head, fins, and tail. Gut it, scrape it a little, removing the scales.
Make several cross-shaped cuts along the carcass.
Rub the fish with marinade, wait a quarter of an hour so that the meat has time to marinate.
Cut the lemon into thin slices. Remove the seeds with partitions from the bell pepper and trim the pulp into petals. Chop the parsley.
Place greens and lemon slices into the cod belly. Insert pepper slices into the side slits.
Unfold the foil on the table. Take about a third of the garlic oil and lubricate the area where the carcass will lie.
Place the cod and spread the remaining oil on top.
Wrap the fish and place it on the grill.
Roast for 25 minutes. If the fish weighs more than a kilogram, add baking time.

Tuna steak with pesto sauce

Ingredients:

tuna – 1 kg (2 steaks 0.5 kg each);
parmesan (grated) – 200 gr.;
olive oil – 150-200 ml;
garlic – 1 clove;
basil - a few leaves;
roasted pine nut – ¼ cup;
lemon juice – 2 tbsp. spoons.

Preparation:
Preheat the grill to 200°C. Wash the tuna steaks well and dry them with paper towels. Salt, pepper, coat with olive oil on all sides. Place the fish on the preheated grill and fry for 2 minutes on each side. For more well-done steaks, you need to double the time. Place the steaks on a plate and let them rest.

Meanwhile, grind the garlic, pine nuts, basil leaves, salt and pepper in a food processor or by hand. Add olive oil and mix thoroughly until the mixture becomes thick. Pour everything into a separate container and add grated Parmesan. Cut the tuna diagonally into slices 1.5-2 cm thick. Serve with a sprinkle of lemon juice and pesto sauce.

Delicious fish on the grill

A very tasty marinade for sea and river fish, endowed with a pronounced smell that not everyone likes.

We take:

Fish carcass – 1-1.5 kg.
Lemon.
Mustard seeds - a large spoon.
Apple cider vinegar 6% - 2 large spoons.
Bay leaves - a couple.
Vegetable oil – 80 ml.
Salt - a small spoon.
Ground pepper - a pinch.
Water – 250 ml.

How to fry:

Warm the water a little, add salt, bay leaf, pepper.
Grate the lemon zest on a fine grater, squeeze out the juice, and place in a bowl with the marinade.
Pour in vinegar, oil, add mustard. Stir everything thoroughly.
Place the fish carcass in the marinade. Leave for 30-60 minutes.
Bake the fish on a wire rack until golden brown on both sides.

How to marinate fish for grilling

General rules for marinating
Marinade recipes

General rules for marinating

How to marinate fish for grilling and is it necessary to do so? Some people prefer to enjoy the taste of the fish itself, while others want extraneous flavors. The main thing is to choose the right marinade: each type of fish will have its own.

Fish is more tender than meat, so different sauces are needed for grilling it - softer and less rich.

To prevent pieces or carcasses from falling apart during baking, it is not recommended to marinate them for more than an hour.

The most suitable dishes for aging fish are ceramic or glass. It is better to avoid containers made of plastic and metal.

Marinating red fish for barbecue has its own peculiarities. It goes well with lemon, but its pulp loses its rich color due to acid and becomes covered with an unsightly coating. Experts advise not to add lemon juice to the marinade, but to sprinkle it on already baked fish or, before frying, make cuts in the flesh and insert pieces of citrus into them. You can add olive oil, garlic, and thyme to the filling.

You can add white wine, beer, lemon, tomatoes, thyme, garlic, and white pepper to marinades for white fish.

For fatty fish, ginger, mustard, orange juice, horseradish, tarragon, corn or olive oil, and beer are good options.

River fish can be sprinkled with lemon juice 15 minutes before baking.

Marinade recipes

With ginger

For 500 grams of fresh fish you will need:

ginger (fresh root) – 40 grams,
lemon juice – 50 ml,
soy sauce - a glass,
rice vinegar – 50 ml,
granulated sugar – 50 grams,
chili pepper - half a pod.

Grate the ginger root and cut the chili into pieces. Combine lemon juice, soy sauce, rice vinegar and sugar and mix, divide into two equal portions. Add half of the chopped ginger and chili pepper to one part, place the pieces of fish, put the remaining ginger and chili on top and pour in a second portion of the marinade. Leave for half an hour.

Marinade for red fish

This fish is tasty even without marinade, but a properly prepared sauce will add piquancy to it, making it more tender and aromatic.

The filling contains the following ingredients:

olive oil,
garlic,
sesame,
sugar,
soy sauce.

Finely chop the garlic with a knife, place in a glass bowl, add sesame seeds, sugar, olive oil, soy sauce and mix. Immerse the fish in the marinade for 30-60 minutes.

Another version of the marinade sauce is very simple. Mix spices, chopped aromatic herbs, pepper and salt to taste and rub them on carcasses or pieces of red fish. Leave for 20 minutes, then place on the grill.

With honey

Experienced chefs have noticed that it is best to marinate fish without acid: this way it will not fall apart, its flesh will be dense and the carcasses will remain intact. To prepare this sauce you will need the following ingredients:

liquid honey,
garlic,
chilli,
olive oil,
salt,
fresh rosemary.

Fish kebab fried on the grill

Any fish fillet without small bones is suitable.

Take:

Fish (tuna fillet) – 600 gr.
Lemon – ¼ fruit.
Onion - large head.
Olive oil.
Seasonings for fish, salt, black pepper.

How to cook:

Fillet the fish and cut into small slices. Place in a bowl.
Remove the seeds from the lemon, squeeze out the juice, and marinate the carcass.
Salt, pepper, splash a little oil.
Stir the mixture and place it on the refrigerator shelf for 30 minutes.
Divide the onion into 6-8 pieces or cut into thick rings.
Place fish slices, alternating with onion rings, on a skewer.
Grill over coals until cooked through, turning the skewers frequently to prevent the kebab from burning.

Grilled salmon steaks

M.Taste

Red fish steaks, be it salmon, sockeye salmon, salmon, chinook salmon, coho salmon or trout, are simply made for the grill. If you have never cooked fish on a grill in your life, then we recommend starting with this type. It is very difficult to spoil it and you don’t even have to marinate it first. In general, if you want something tasty and healthy, quickly and without much fuss, you should buy red fish steaks. By the way, don't confuse steaks with skin-on fillets. It's a little more difficult to prepare. You want smooth steaks with a bone in the middle.

Ingredients:

Salmon steaks 2 pcs.
Coarse sea salt pinch
Freshly ground pink pepper pinch
Olive oil 1 tsp.

Brush the salmon steaks with olive oil, sprinkle with sea salt and freshly ground pink pepper.

Place the steaks on a heated and oiled grill over hot coals or cook on an electric grill like the Tefal Optigrill+ GC712D34. Fry the salmon for 3-5 minutes depending on the desired degree of doneness. Serve with a slice of lemon or orange, green salad and baked potato.

Ingredients:

Salmon steaks 2 pcs.
Coarse sea salt pinch
Freshly ground pink pepper pinch
Olive oil 1 tsp.

The best marinade for fish

Having understood the principles of cooking fish on the grill, you should think about marinades. There are many recipes, and the taste of the dishes largely depends on their composition. Keep the TOP of the most successful options:

Dried garlic and onion - ½ spoon each, sugar - 30 g.
Paprika – a teaspoon, a pinch of red hot pepper flakes, 3 lemons.
Lemon, garlic, marjoram, sunflower oil, salt.
Onion, vinegar 9% - large spoon, parsley, thyme, bay leaf, salt.
Soy sauce, garlic, vegetable oil, coriander, black pepper.
Vodka, soy sauce, fish seasonings, garlic, ground pepper.
Dry white wine, garlic, onion, cilantro, dill, lemon, salt, pepper.
Dry red wine, Provençal herbs, sunflower oil, pepper, salt.

How to marinate fish for grilling: delicious recipes

There are a lot of fish marinade recipes, and the most popular ones will be discussed below.

Classic recipe

To marinate a fish product according to the classic recipe, you will need:

two onions;
one lemon fruit;
a head of garlic (four cloves);
fresh herbs and spices.

Preparation:

The onion, cut into half rings, is sent to a container in which it must be crushed until the onion juice appears.
Garlic, spices and herbs, crushed under pressure, are added to the same container.
Rub the fish well with the resulting consistency and leave to marinate for half an hour.
You can start frying the fish kebab.

Dry marinade

Along with all the known methods of preparing liquid marinade, there is also the option of marinating fish in a dry marinade. The dry consistency is best used for various types of red fish.

To dry marinate fillets, you will need the following products:

two onions (preferably red or purple);
two pieces of sweet paprika (preferably red);
hot pepper (chili) - no more than one pod;
a bunch of fresh herbs (coriander and parsley);
half a glass of olive oil;
spices to taste.

Preparation:

Using a meat grinder or food processor, chop the greens, onions and paprika.
Oil and spices are added to the resulting “minced meat”. Mix thoroughly.
The resulting dry marinade is thoroughly rubbed into the prepared fish product. If a whole carcass is sent to the grill, then small cuts must be made along the surface of the skin to better absorb the marinade.

Good to know! The fish is in the marinade for only half an hour and after that you can put it on the grill and fry the kebab.

Marinade for freshly caught fish

If a fisherman lives in the house or there is a fishing enthusiast you know, then there is no question of purchasing freshly caught fish.

But how to properly marinate freshly caught prey, for example, bream, will be discussed further:

Before cooking, fish must be cleaned and gutted.
The finished fillet must be soaked for five minutes in salted water (a tablespoon of salt per two hundred milliliters of water).
The soaked fillet is laid out on foil and sprinkled with freshly squeezed juice of one lemon.
Next, add grated carrots, onion chopped into large rings, finely chopped parsley and coriander to the fish.
All ingredients are wrapped in foil and sent to a cool place for one hour.

The bream is marinated and now you can start cooking. It is best to fry bream in foil over coals. The result is a very juicy bream kebab.

Note! Freshly caught fish only needs five minutes to marinate well. A classic or dry marinade is suitable for this.

Recipe with white wine

To prepare a white wine marinade you will need a minimum set of ingredients:

half a glass of white wine and mayonnaise;
seasonings and spices to taste.

All ingredients are thoroughly mixed in a container. The resulting homogeneous mass must be applied to each side of the fish product and left for a couple of hours. During this time, the fish will be soaked in the marinade and will be ready for further cooking over the fire.

Children, pregnant and lactating women should not eat fish kebab marinated in wine!

Marinade with lemon

Marinating fish with lemon is not difficult even for inexperienced cooks.

Product set:

two large lemons;
half a glass of olive oil;
three tablespoons of soy sauce;
fresh herbs (the more types, the better);
salt and spices to taste.

Preparation:

We squeeze the lemons and get juice from them, which will then need to be strained.
Soy sauce, oil, finely chopped herbs, salt and seasonings are added to the finished lemon juice.
All ingredients are thoroughly mixed.
The finished fish fillet is placed in the marinade and, using hands, gently mixed. This is necessary to evenly coat the fish with marinade.
The fish should be kept in the lemon marinade for about one and a half hours in a cool place. Forty-five minutes from the start of marinating, the fillet pieces need to be turned over.
The fillet is marinated and can be placed on the grill.

Recipe with ginger

Fish cooked on the grill, marinated with ginger, will turn out unusually juicy and aromatic. Making ginger marinade is easy.

For this you will need:

three onions;
twenty grams of ginger root (you can also use dried ginger);
half a hot pepper;
one clove of garlic;
three tablespoons of lemon juice;
five tablespoons of soy sauce;
fresh parsley.

Preparation:

You need to grate the ginger.
Finely chop the herbs, pepper and garlic.
Cut the onion into large rings.
In a separate container, you need to combine ginger, herbs, pepper, garlic and onions with soy and lemon juice.
The resulting mixture must be thoroughly mixed.
The fish product is placed in the resulting marinade for ten minutes.
Now you can begin the process of preparing shashlik from fish product in ginger sauce.

Marinade with honey

An excellent and simple recipe for honey marinade.

To prepare it you just need:

three tablespoons of honey (preferably light) and soy sauce;
small chili pepper.

Preparation:

The pepper must be chopped with a knife.
Mix honey and soy sauce until a homogeneous liquid consistency is formed.
Add chopped pepper to the resulting mixture.
To stir thoroughly.
Place fillet pieces into the prepared marinade for literally ten minutes.
The fish is marinated and ready to go to the grill.

Advice! If the honey turns out to be candied, then it must be melted (do not boil!) in a water bath.

There are a lot of ways and recipes for marinating fish for grilling. When you decide to cook fish kebab, you can use ready-made marinade recipes, but you can also experiment. The main thing is not to overdo it with the marinating time and then the picnic will be successful. Bon appetit everyone!