Fish on the grill on the grill. Recipe in foil, which one is better, marinade, how long to cook. Photo step by step

Publication in the group: Fish and seafood dishes

Fish baked on the grill retains more beneficial properties (than fried), and also turns out to be more aromatic than cooked in the oven. To reduce cooking time and to retain more moisture in the meat, it is recommended to pre-season the fish carcass in a marinade (the recipe can be selected according to taste preferences).

An important feature of baking is maintaining the required heat in the grill so that the fish on the grill is evenly baked.

The easiest recipe for baked fish in foil

Grilled fish on a grill (recipes in foil are more popular as the meat retains more juices) has a very tender texture and is also very flavorful.

Preparation next.

What ingredients will you need?

To bake 500 g of fillet from any fresh fish you will need:

butter or cream margarine – 50 g;
freshly squeezed lemon juice – 50 ml;
medium-sized white onion – 1 pc.;
parsley sprigs – 2 pcs.;
sprig of dill – 1 pc.;
fine sea salt – 10 g;
paprika (choose mild or sweet) – 15-20 g;
ground black pepper – 1 g.

You should also prepare durable food foil.

Step-by-step cooking process

The process of marinating and baking fish in foil is as follows:

First you need to prepare the foil. It must be cut into squares with a side size of approximately 20-30 cm.
Each piece of foil should be coated with butter/margarine. Approximately 20 g is spent.
The onion should be peeled and cut into very thin half rings.
Check the fillet for small bones. Then you need to divide it into 4 parts and place one part at a time on foil.
Next, you need to melt the remaining butter/margarine in a saucepan.
Add chopped herbs (parsley and dill), ground pepper and lemon juice to the melted butter/margarine. Salt the contents, stir, and remove the saucepan from the heat.
Pour the sauce from the saucepan over each fish portion on the foil. Try to distribute the sauce evenly.
Then sprinkle paprika and onion half rings on top of the sauce.
Carefully, but not too tightly, seal the fish in foil.
Place the foil on the grill and bake the fish for about 5-7 minutes on each side.

The fish should be served with sauce, which is recommended to be prepared in advance.

Fish with apple on the grill

Fish baked with apple acquires a unique taste and aroma.

Additionally, the ingredient increases the juiciness of the meat.

What ingredients will you need?

To bake 3 medium-weight fish carcasses, use:

medium-sized sour apples – 3 pcs.;
medium weight white onion – 3 pcs.;
lemon – 2 pcs.;
ground coriander – 2-4 g;
coarse salt – 18-23 g.

If desired, you can add 4 g ground white pepper.

Step-by-step cooking process

The sequence of steps when baking fish with apple is as follows:

Wash the lemon and cut it into wedge-shaped slices.
The peeled onion should be cut into small cubes.
Apples need to be peeled, seeds and peeled, and the pulp cut into small cubes.
Gut and wash the fish and make about 4 cuts on the sides.
Mix salt and coriander in a bowl. You can add white pepper.
Next, you need to rub the fish carcasses with the mixture from point 5.
Place the fish on foil (each on a separate piece of foil) and chop the onion-apple mixture.
Insert lemon slices into the side slits of the fish.
Leave the fish to marinate for approximately 30-40 minutes.
Then the fish should be sealed in foil (preferably 2 layers of foil) and placed on a wire rack.
The total baking time is about 25-30 minutes. The fish should be turned over approximately every 7-10 minutes.

After cooking, the fish should rest in foil for about 15 minutes.

Fish in mayonnaise marinade on the grill

Fish on the grill on the grill (the recipe with mayonnaise is distinguished by a simple set of ingredients) is prepared in no more than 20 minutes (excluding marinating time).

Grilled fish on a grill with lemon in mayonnaise marinade.

Preparation next.

What ingredients will you need?

To marinate 4 medium-sized fish carcasses, use:

mayonnaise without additives – 300 ml;
medium-sized lemon – 1 pc.;
fish spices – 30 g;
coarse salt – 15-20 g.

The amount of salt and spices is approximate.

Step-by-step cooking process

The recipe for baking fish in mayonnaise marinade is as follows:

Fish carcasses must be cleaned of giblets and thoroughly washed in water.
Using a towel (paper, since a fabric one will be difficult to wash off the fishy smell) you need to remove any remaining water from the fish.
Using a knife, make 3-5 cuts on the sides of the carcass so that the meat marinates better and cooks faster.
Mix mayonnaise, juice from ½ part lemon, spices and salt in a suitable bowl. If desired, you can add ground pepper.
Coat the fish carcasses with the marinade (if not all of the marinade has been used, then simply pour it over the fish).
Leave the fish to marinate for approximately 30-40 minutes.
Next, the marinated fish needs to be wrapped in prepared foil (each fish in a separate piece of foil) and placed on a baking rack. Total cooking time is about 15-17 minutes.

You can serve baked fish with any sauce.

How to cook fish on the grill in foil

Photo pixabay.com

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

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

Red fish in wine-ginger marinade on the grill

White wine makes the aroma and taste of fish more delicate.

The taste of the finished dish depends on how high-quality wine was used.

What ingredients will you need?

To bake red fish weighing about 800 g you will need:

natural dry white wine – 150 ml;
classic dark soy sauce – 15-20 ml;
quality olive oil – 40 ml;
crushed ginger root – 25 g;
granulated sugar – 50 g;
herbs de Provence spices - 2-3 g.

Salt is not used in the recipe; it is contained in sufficient quantities in soy sauce.

Step-by-step cooking process

When preparing fish in a wine-ginger marinade, you should adhere to the following points:

Prepare the fish carcass according to the standard.
Prepare the marinade by mixing the remaining ingredients.
Coat the fish with marinade. The remaining marinade should be poured onto the fish.
Leave the fish to marinate for approximately 40-60 minutes.
Place marinated fish on foil and seal.
Bake the fish on the grill for about 15-17 minutes.

Ready fish can be served immediately with any sauce.

Fish kebab on the grill on skewers

Following our recipe, you will get a very tasty kebab on skewers, cooked in a regular oven. The dish is not only tasty, but also easy to prepare.

Ingredients:

Fish – half a kilo;
Lemon – 1 piece;
Sugar – half a teaspoon;
Spices for fish;
Soy sauce – 3 tablespoons;
Salt - to taste (optional without it).

Any type of fish is suitable, but catfish, mackerel and trout are very tasty. We clean the carcass, gut it, and rinse thoroughly.

Next, remove the skin, separate the head and tail, and take out the ridge and ribs. Then cut into small pieces.

Squeeze the juice from the lemon and add sugar, selected spices or a set of special spices for fish, soy sauce, and mix everything thoroughly. You can add salt to taste, but soy sauce replaces it perfectly.

Mix the pieces of fish with the marinade and put them in a cool place for an hour and a half. Before threading, rinse the skewers in water (there is no need to soak them in water; they won’t catch fire in the oven like they do on the grill)

We put pieces of fish on skewers, between them you can put pieces of tomatoes, bell peppers, onions, olives and place them on the grill of a preheated oven. The “Grill” mode is good if you have one.

After 5 minutes, turn the sticks over. The entire cooking process takes approximately 10-15 minutes, do not overcook. As soon as a golden crust forms on the pieces, the dish is ready!

Serve hot with a green salad. Dry white wine is ideal for this dish.

Fish with onions and tomatoes on the grill

Fish baked on the grill with tomatoes acquires sourness and becomes more tender. In this case, it is not necessary to additionally marinate the fish carcass.

To ensure that the meat bakes evenly and retains its juices, it is recommended to wrap it in foil before placing it on the grill. The recipe can be adjusted if desired.

What ingredients will you need?

To bake 2 medium-weight fish carcasses you will need:

medium-sized turnip onion – 4 pcs.;
tomatoes with a dense texture and medium weight - 4 pcs.;
coarse salt – 8-12 g;
fish spices – 10-15 g;
ground black pepper – 2-3 g.

The proportions of spices should be varied according to taste preferences.

Step-by-step cooking process

The stages of baking fish with tomatoes are arranged in the following order:

Fish carcasses should be gutted and rinsed in running cold water.
Dry the fish.
Mix salt, fish spices and pepper in a bowl. Rub the resulting spicy mixture onto the fish carcasses. Don't forget to coat the fish from the inside.
Next, the onion needs to be peeled and cut into half rings with medium thickness. Arrange tomatoes in the same way.
Prepare 2 pieces of foil.
Place a layer of tomatoes and onions on each piece of foil.
Place a fish carcass on top of the vegetables.
Repeat layer of onions and vegetables.
Carefully seal the foil and leave the fish to marinate for approximately 25-30 minutes.
Then the fish should be placed on the grill and baked for approximately 16-20 minutes.

Baked tomatoes and onions should be served with fish.

Useful tips

You should not use vinegar for the marinade. According to experts, it gives the fish toughness and an unpleasant taste;
To make the kebab especially tasty, it is better to make a sour marinade. Suitable for this: lemon and pomegranate juice, kefir and wine, onion puree;
Use green sauces for fish kebabs, such as pesto or sauces based on yoghurt and spices;
Do not add greens to the marinade if you plan to cook shashlik on the grill, they will quickly burn to charcoal and give a bitter taste;
Do not defrost a fish carcass in a warm place; even at room temperature, its structure and taste will deteriorate; the same thing happens in a microwave oven. The optimal temperature for defrosting is +5 degrees.

To determine if the kebab is ready, carefully use a fork to pull apart the fibers of the meat on one piece. If the dish is ready, the color of the meat should be matte and opaque right up to the skewer.

If you have a choice, then for barbecue it is ideal to take fresh or even live fish. Enjoy your meal!

Red fish with celery on the grill

Fish with celery has an unusual taste and appearance. If you don't have celery, you can use cauliflower, zucchini or green bell peppers.

What ingredients will you need?

To bake fish with celery on the grill you will need:

ready-made red fish steaks – 1 kg;
celery (stem used) - 2 stalks;
classic dark soy sauce – 250 ml;
washed carrots (not very sweet) – 2 pcs.;
garlic cloves – 5 pcs.;
green onions - 5-7 feathers;
natural butter – 100 g;
fish spices - select quantity to taste;
dill – 7-10 sprigs.

You can use any fish spices.

Step-by-step cooking process

The process of marinating and baking fish with celery is as follows:

Place the red fish steaks in a dish and pour soy sauce over them.
Place the dish in a cool place (you can use the refrigerator) for approximately 20-25 minutes.
While the steaks are marinating, you need to peel and chop the celery, garlic cloves and carrots. And also chop green onions and dill.
Transfer the ingredients from point 3 into a dish and add melted butter and fish spices to them. Stir the marinade.
Next, you need to remove the fish steaks from the soy sauce, lightly dry and coat with marinade.
Marinate the steaks for about 30 minutes.
Place the marinated steaks, along with the carrots and celery (from the marinade), on foil and seal.
Bake the steaks on the rack for approximately 18 minutes.

During baking, the fish should be turned over approximately every 5 minutes.

Red fish shish kebab with herbs

Time: 30 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 189 kcal/100 grams.
Purpose: for lunch, dinner.
Kitchen: homemade.
Difficulty: easy.

The fastest to prepare is red fish kebab on the grill. It only takes 10-15 minutes to marinate the fish. While you light the fire, the fish pieces will marinate and be ready for roasting over an open fire. This dish takes no longer than a quarter of an hour to prepare, but you need to carefully monitor the condition of the kebab so as not to dry it out. You need to remove the pieces from the grill while they are hot, otherwise they will then stick to the iron bars, which will greatly spoil the appearance of the dish.

Ingredients:

frozen salmon – 1.2 kg;
salt – 1 tbsp;
mixture of herbs – 1 tbsp;
olive oil – 2 tbsp.

Cooking method:

Defrost the salmon and cut it with a sharp knife into portions 3-3.5 cm thick.
Mix olive oil, salt, herbs in a bowl.
Rub the resulting mixture onto each piece on all sides. Leave to marinate for 10-15 minutes.
Place the steaks in even rows on the grill grate and place on the grill over low heat.
Bake until cooked through, turning the grill occasionally to cook the fish evenly on both sides.

Fish with garlic on the grill

Grilled fish on a grill (the recipe with garlic is distinguished by its low calorie content and rich spicy taste) can be included in the diet when losing weight.

What ingredients will you need?

To bake 2 medium-sized fish carcasses you need to prepare:

quality olive oil – 90 ml;
garlic cloves (use young garlic if possible) – 7 pcs.;
bell pepper – 2 pcs.;
fresh lemon – 1 pc.;
natural butter – 100 g;
fish spices – 10-15 g;
coarse salt – 8-12 g.

The proportions of salt and spices should vary according to the weight of the fish.

Step-by-step cooking process

The algorithm for decorating and baking fish with garlic on the grill is as follows:

The first step is to create a marinade. For the marinade, you need to peel and chop the garlic.
Transfer the garlic mixture into a glass bowl.
Add oil, salt and spices to the garlic. You also need to add lemon juice. Stir the marinade.
Fish carcasses should be gutted and rinsed in water.
Dried fish carcasses need to be thoroughly coated with garlic marinade and left to marinate for about 30 minutes.
While the fish is marinating, you need to rinse and peel the bell pepper. Cut the fruit into thin strips.
Place the fish carcass on the prepared foil, then the bell pepper and a piece of butter.
Arrange the second carcass in the same way.
Seal the foil and bake the fish on a wire rack for approximately 15 minutes.

When serving, it is recommended to sprinkle the fish with chopped cilantro or dill.

How to fry fish on a grill: cooking technology

Photo flickr.com

So, if you decide to cook fish on the grill using a grill, then we will start by choosing coal. It is better to give preference to those made from deciduous trees, since charcoal from coniferous trees 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 should 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 as a rule, it takes about three minutes per centimeter of fillet, and the average frying time per serving will take about 5-10 minutes for steaks and about half an hour for whole fish.

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

You also need to thoroughly lubricate the grate with oil (be sure to clean it!). By the way, there are also special grilles on sale that secure the fish. And don't forget to stir the coals while cooking to maintain a high temperature.

Fish with vegetables on the grill

Fish with vegetables can be served without sauce. The dish turns out to be satisfying, nutritious and low in calories.

What ingredients will you need?

To grill 1 kg of white fish you will need:

bell pepper – 1 pc.;
young zucchini - 1 pc.;
small potatoes – 4 pcs.;
medium-sized dense tomatoes – 2 pcs.;
white onion – 1 pc.;
mixture of ground peppers – 2-4 g;
quality olive oil – 15 ml;
natural white wine – 15 ml;
chopped rosemary – 3 g;
chopped mint – 4 g.

The amount of salt must be selected during the preparation of the fish.

Step-by-step cooking process

Marinating and baking fish with vegetables should be done according to the following steps:

Prepare fish according to standard.
Mix wine with rosemary, a set of peppers and mint in a bowl, and also add olive oil and salt. Mix the marinade ingredients.
Coat the fish thoroughly with marinade and leave to marinate for about 30-40 minutes.
While the fish is marinating, you need to peel the bell pepper and cut it into strips.
Zucchini and peeled potatoes need to be cut into cubes.
It is advisable to cut the washed tomatoes and peeled onions into slices.
Next, put marinated fish on foil folded in 3 layers, and place prepared vegetables on top. Carefully seal the ingredients.
Fry the fish for about 10 minutes on each side.

Place the finished fish with vegetables in a dish and garnish with herbs.

Pike with onions, baked on the grill

Minimum ingredients, but maximum taste.

You will need:
700 g pike, 3 onions, 1 lemon, 1 tbsp.
salt, spices. Preparation:

Gut the fish, pour lemon juice over it and rub the belly with it. Top the pike with onion rings and spices, mix and leave to marinate for a couple of hours.

Place the pike and a small amount of onion on the grill and grill it over coals for about 20-25 minutes. To keep the sides from burning but nicely browned, turn them over often.

Mackerel in horseradish leaves on the grill

Thanks to horseradish leaves, fish acquires a unique aroma and a special aftertaste.

Preparation next.

What ingredients will you need?

To bake 2 medium-weight mackerels, use:

onion (small) – 1 pc.;
medium-sized, dense tomatoes – 2 pcs.;
lemon – 1 pc.;
horseradish leaves (not very large) – 4 pcs.;
mayonnaise – 80-100 ml;
fresh parsley – 3-5 sprigs;
dill – 3-5 sprigs;
ground black pepper 2-3 g;
vegetable oil – 50 ml;

Mayonnaise is not a required ingredient.

Step-by-step cooking process

The recipe for baking fish in horseradish leaves consists of the following points:

Cut the lemon and tomatoes into thin slices.
It is advisable to arrange peeled onions into rings.
The fish should be gutted, rinsed and moisture removed.
Rub the fish with a mixture of mayonnaise and salt and pepper.
Next, transfer the prepared fish to a suitable surface and place tomatoes, lemon and onions in the belly. You also need to add chopped dill and parsley.
Drizzle the fish with vegetable oil.
Place a sheet of horseradish on the foil, then the fish and again a sheet of horseradish. The horseradish should completely cover the fish.
Seal the foil and place the fish on a wire rack to bake for 30 minutes. Don’t forget to turn the mackerel about every 7 minutes.

After baking, the mackerel should rest in foil for about 15 minutes.

What is the best way to fry fish over a fire?

On a skewer

Often a dilemma arises about the choice of cooking over a fire using a skewer or using a grate. The choice mainly depends on personal preferences, as well as the type of fish: whole or individual pieces.

fish on skewer

You can cook absolutely any fish on a skewer; all you need to do is put it on a skewer, fix it and place it over the fire. The fish should be evenly fried on all sides for 3-5 minutes, depending on its type. During frying, constant care is required so as not to overcook it or burn it, otherwise the fish will lose all its beneficial properties and will be tasteless and dry. Fish that does not hold well on a skewer, or is simply too small for it, should be properly fixed or cooked on a wire rack.

On the grid

The grill method is simple and convenient. This method is suitable for frying both whole fish and its individual parts, which cause certain difficulties when cooking on a skewer. For frying on the grill, they mainly use fatty fish; herring, bream, perch and all types of red fish are perfect. Mostly, the readiness is 20-30 minutes. Before frying, the fish is sprinkled with salt and spices; it is also recommended to salt fish intended for frying as a whole for 1-2 hours before cooking, which will give it the greatest juiciness and aroma.

We recommend reading:

How to light a fire without matches

fish on the grill

When cooking, fish can be sprinkled with lemon juice, which will add a special uniqueness to its taste. A distinctive feature of this cooking method is uniform baking, a special taste and aroma, as well as a characteristic frying pattern that remains from the hot iron.

Sauces for baked fish

Grilled fish is recommended to be served with sauces and baked vegetables. When choosing a sauce, keep in mind that it should not only add juiciness to the fish, but also emphasize the taste and aroma of the dish. Below are the most popular recipes for sauces for baked fish.

Garlic with lemon

Garlic sauce has a spicy taste and strong garlic aroma.

For the garlic-lemon sauce you will need:

garlic cloves (the younger the garlic, the more aromatic the sauce will be) – 6 pcs.;
salt – 1-2 g;
ground pepper (black only) – 1 g;
fresh lemon – ½ piece;
non-fragrant vegetable oil – 30 ml;
sprigs of fresh parsley - 3-7 sprigs (select the amount to taste).

After preparing the necessary ingredients, the sauce should be prepared according to the following steps:

Peeled garlic cloves need to be crushed using a press and put the garlic mass into a glass bowl.
Parsley should be washed, shaken from water and chopped.
Carefully remove the zest from half a lemon (using a fine grater). During the manipulation process, it is necessary to ensure that the white peel does not get into the zest, otherwise the sauce will be bitter.
You need to squeeze the juice out of the remaining lemon pulp.
Next, add salt, lemon zest, ground pepper to the bowl with garlic, also pour in the oil, lemon juice and chopped parsley.
Grind the ingredients thoroughly.

The finished sauce can be served immediately.

Tartarus

Tartar sauce has a spicy taste and aroma and is popular not only for fish dishes.

To create tartar sauce for fish you need to prepare:

sour cream with a mass fraction of fat 10-15% - 100 ml;
classic mayonnaise – 100 ml;
natural white wine – 25 ml;
pickled gherkins – 2 pcs.;
capers – 25 g;
boiled chicken yolk – 1 pc.

The recipe also includes fresh herbs, the type and quantity of which can be adjusted to taste.

The design scheme for tartar sauce consists of the following stages:

Gherkins, capers and greens need to be chopped very finely
The egg yolk must be mashed with a fork.
Combine all ingredients in a bowl. You can use a blender to mix the products, then the texture of the sauce will be more uniform.

The sauce should sit for about 15 minutes before use.

Yogurt

The sauce has a delicate taste and texture; to add spiciness, you can increase the amount of pepper in the recipe.

To make yoghurt sauce for baked fish, use:

natural Greek yogurt – 100 ml;
olive oil – 50 ml;
parsley – 3-5 sprigs;
natural lemon juice – 2-3 ml;
salt – 1-2 g;
freshly ground black pepper – 1 g.

If you don't have olive oil, you can use any refined oil.

The process for making yoghurt sauce for fish is as follows:

Parsley sprigs need to be washed, dried and chopped with a knife.
Mix all ingredients in a suitable bowl until smooth.

Yogurt sauce is ready to serve immediately.

Pesto

Pesto sauce can be served not only with baked fish, but also with meat kebabs.

To create pesto sauce for baked fish you will need:

parmesan (it is not advisable to replace the cheese with another) – 50 g;
green basil (it is not advisable to use purple, as it has a stronger aroma and taste) - 5-7 leaves;
garlic cloves – 2 pcs.;
natural olive oil – 100 ml;
chopped pine nuts – 20-25 g;
lemon juice – 10-13 ml.

Replacing butter and nuts in the recipe is also not advisable.

The algorithm for making pesto sauce is as follows:

Cheese and garlic must be grated.
Basil leaves need to be finely chopped with a knife.
Combine all ingredients in a bowl and mix them with a blender.

The sauce should sit for about 10-15 minutes before serving.

Tomato with ginger

The sauce has a spicy sour taste. Can be used for all types of grilled meat.

To make the tomato-ginger sauce you need to purchase:

medium-sized fleshy tomatoes – 3 pcs.;
fresh ginger root – 2 cm;
Unflavored olive or sunflower oil – 30 ml.

The finished sauce should be salted and peppered to taste.

The process of making the sauce contains the following steps:

Initially, the tomatoes should be peeled. To do this, you need to make cross cuts on the fruits.
Place each tomato in boiling water for about 1 minute and immediately in ice water for 1 minute. Due to temperature changes, the skin will be easily removed with your fingers.
Next, the pulp from the tomatoes should be cut into small cubes.
Ginger root should be peeled and grated.
Then the tomatoes need to be simmered for about 5 minutes in a dry frying pan.
Place the stewed tomatoes in a bowl and immediately add ginger root, oil, salt, and pepper. Mix the ingredients thoroughly. To obtain a more homogeneous mass, you can use a blender to mix the sauce.

The sauce should steep for about 2 hours.

Useful tips and tricks

Grilled fish on a grill (the recipe varies depending on the type of marinade used) turns out tender, aromatic and very juicy.

In order for a baked fish carcass to have the listed characteristics, the following rules must be observed during its preparation:

Main subtleties	Assigning actions
Do not use small fish for grilling	Small size slaves will burn faster than baked, and small bones will interfere with its consumption.
Before use, the fish carcass should be thoroughly gutted, washed and, if possible, small bones removed.	If the fish is not gutted or washed poorly, the meat will taste bitter due to the giblets. Small bones will also cause inconvenience when eating the dish.
If you bought frozen fish, then it needs to be defrosted only in the refrigerator for about 12-15 hours.	The slower the fish defrosts, the more moisture and nutrients it will retain.
Baked fish must be salted after cooking, before serving.	If you salt the fish in advance or during baking, the meat will release juice and turn out dry after cooking.
When baking a whole carcass, you need to make about 4-5 cuts on the meat on each side of the fish.	The cuts will improve the penetration of the carcass with spices and ensure uniform roasting of the meat. And also the remaining small bones will be better baked and become soft, and as a result they will not be felt when consumed.
It is not advisable to use a carcass of flounder, tilapia or sole for baking.	The meat of this type of fish is very tender and the carcass will fall apart into pieces during heat treatment.
Keep the fish in the marinade for at least 30 minutes (ideally 6 hours).	The longer the carcass stays in the marinade, the better it will be saturated with spices and the more tender the meat will be.
The baking rack must be thoroughly coated with linseed oil and heated over the heat from the grill.	The oil will prevent the meat from sticking to the grill, and linseed oil creates a special film on the film, as a result the device can be easily washed after cooking.
The heat in the grill should be lower than when cooking meat	If the heat is higher, the fish will burn on the outside, but the inside will remain raw and will fall apart into pieces.
To give the fish a smoked aroma, you should use cherry, alder or apple sawdust (they need to be soaked first).	If the sawdust is not soaked, it will quickly burn out and the fish will not have the desired flavor. At the same time, it is strictly forbidden to put branches from coniferous trees in the grill, as they will impart bitterness to the meat due to the high resin content in them.
Before placing the grill with fish on the grill, you need to check that the heat is sufficient.	The fish can be baked when the coals in the grill begin to turn white, and your hand can be held over the heat for no more than 3 seconds.

Grilled fish turns out more tender and juicy when baked in foil along with vegetables. To prevent vegetables from remaining raw, it is recommended to lightly bake them on a wire rack in advance, even if this nuance is not indicated in the recipe.

What kind of fish is best to cook on the grill?

First you need to decide what kind of fish can be cooked on the grill and grill so that the dish turns out tasty and juicy.

For grilling, it is better to take a medium-sized carcass to save time on marinating. Just add a little pepper and salt outside and inside, and sprinkle with herbs if desired. Large fish take much longer to cook, otherwise the inside may remain raw.

Fish on the grill

Red fish is ideal for grilling. This includes salmon, trout, and chum salmon. A good option would be sea bass or tuna: they fry quickly, even whole, and are suitable for frying steaks and kebabs. This fish has practically no bones, and the fillet turns out juicy and soft, melting in your mouth.

Of the less expensive species, carcasses of sea bream, sea bream, sea bass or mackerel are suitable for cooking on the grill. The latter is especially valued by chefs for its meaty, boneless fillet in the back. And thanks to the thick layer of fat, mackerel retains its juiciness even after long frying. The only drawback is the strong fishy smell, but this can be removed with spices, herbs and lemon juice.

On the grid

Of all the varieties of fish for frying on the grill and on the grill, it is better not to use cod or halibut. The meat of these varieties is too soft, so the crust may burn and the carcass may fall apart. Dorado, sea bass and salmon are best suited for grilling. From less expensive types of fish, you can cook carp, tuna, pink salmon, herring and sea salmon on a grill on a grill.

In foil

Of all the varieties of fish, it is best to bake pike perch, tench and carp on the grill in foil. Trout, carp and salmon will also not disappoint with their taste. Sea fish, such as hake, is also perfect for foil. For cooking as a whole, it is advisable to take a carcass up to 3 kg, and larger specimens are better cut into individual steaks.

Pollock, cod and catfish should not be wrapped in foil: due to the loose and watery structure, the meat will quickly fall apart.

Grilled

If we talk about what kind of fish is suitable for grilling on the grill, then it is recommended to take all red varieties: salmon, salmon, sockeye salmon, chum salmon or pink salmon. Frying them is the easiest way, so even a beginner can easily handle the preparation. In addition, such fish does not need marinade.

Another popular variety is sea bass, a dietary fish that is perfect for anyone following a low-calorie diet. Sea bass meat contains a large amount of easily digestible protein, vitamins, minerals and healthy fatty acids. This fish is easy to prepare. You can fry either a whole carcass or individual fillet pieces.

Another good choice for grilling is sea bass. This is a fish with soft white meat and excellent taste. To make the dish juicy, it is better to cook the perch whole.

Shashlik

If you ask Italian chefs what kind of fish is best to make barbecue on the grill, they will answer that it is a sword. It is not easy to find it in our supermarkets. However, the white, moderately fatty and very dense meat of this underwater inhabitant is an excellent solution for skewering. Before cooking, swordfish is placed in a marinade of soy sauce, ketchup, lemon juice, olive oil and herbs for half an hour.

You can also use catfish for barbecue on the grill. This fish has almost no bones, and the meat is juicy, soft and tender in taste. It is better to cut the carcass into triangles or cubes: you can chop up to 6-7 pieces on one skewer.

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Luka Strelnikov

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