Marinated fish - classic recipes for fish in marinade, sauce

Marinade for fish - the best mixture recipes for a tasty and aromatic dish

By choosing a successful marinade for fish, you can give the dish the desired flavor, mask the shortcomings of the product, highlight its many advantages and make the taste of the culinary composition brighter and richer. Everyone chooses the most acceptable version of the spicy mixture for themselves, based on their taste preferences.

How to marinate fish?

As a rule, marinated fish is a simple recipe that does not require manual dexterity or special culinary experience. Anyone can implement this idea, but before doing so, you should familiarize yourself with the available recommendations that will help you achieve the desired result.

Any fish can be marinated: whole carcasses for salting, subsequent smoking, frying or baking, portioned slices and fillets.
Initially, prepare the product properly: clean it, remove the entrails, heads, fins, tails, rinse and dry.
Depending on its purpose, the fish is marinated from 20-30 minutes to 24 hours.
Lemon juice is often added to fish marinade, which neutralizes the characteristic taste and aroma of fish oil.

Marinade for fish in the oven

Marinade for fish in the oven in foil can be either simple and laconic, including only salt, pepper, vegetable oil and lemon juice, or multi-component and piquant, containing a variety of flavors, spices, and herbs. Below is a basic recipe for preparing your favorite dish, which can be successfully adapted to your taste by adding or excluding certain components.

fish – 700 g;
vegetable oil – 40 ml;
medium-sized lemon – ½ piece;
garlic – 1 clove;
bay leaf – 1 pc.;
sprigs of fresh dill – 3 pcs.;
salt, ground pepper mixture.

In a bowl, mix vegetable oil, lemon juice, squeezed garlic, chopped dill and crumbled bay.
The fish is rubbed with salt, seasoned with the prepared marinade and left for 30-60 minutes.
After time has passed, you can start baking the dish in foil in the oven, adding chopped onions if desired.

How to marinate fish for smoking?

In classical smoking, fish are first salted in coarse salt, sometimes with flavoring additives. However, to obtain a more delicate and mild taste of the finished product, the carcasses can be placed in a spicy fish marinade, which, based on the recommendations below, will not be difficult to prepare.

water – 1 l;
coarse salt - about a glass;
bay leaf – 5 pcs.;
garlic – 4 cloves;
sugar, pepper and cinnamon - 1 tbsp each. spoon;
onion – 250 g;
medium orange - 1 pc.;
medium-sized lemon – 2 pcs.;
dried rosemary, thyme, sage - a pinch each.

They begin to prepare a spicy marinade for smoking fish by preparing the brine. Dip a potato into boiling water and add enough salt so that the potato tuber floats to the surface.
Next, add chopped lemon and orange, all the additives, and boil for 10 minutes.
The finished marinade is poured over the fish and left for a day.

How to marinate fish for barbecue?

The following recipe is for those who prefer to replace meat with fish at a picnic. Having learned how to properly marinate and fry the original product, you will enjoy the perfect, delicious delicacy prepared with your own hands every time. The specified number of components is enough to prepare 1 kg of fish fillet for frying.

olive oil – 100 ml;
medium-sized lemons – 2 pcs.;
soy sauce – 3 tbsp. spoons;
basil, rosemary, parsley and dill - 1 bunch;
salt, ground white pepper.

When making a marinade for fish on the grill, mix oil with lemon juice and soy sauce, adding salt and pepper to taste.
Finely chop fresh herbs, add them to the spicy mixture, and stir.
Season the fish with marinade and leave for an hour.

Marinade for fish for frying in a pan

Next, you will learn how to make the right marinade for fried fish. The basic recipe can be changed depending on what product is chosen for preparation: sea or river. Bay leaves must be added to the marinade for river fish, which removes the smell of mud. In the case of marine life, lemon juice or wine vinegar is indispensable.

fish – 1 kg;
vegetable oil – 50 ml;
lemon juice – 50 ml;
ground pepper mixture – 2 pinches;
seasoning for fish - 1 tbsp. spoon;
fresh dill – ½ bunch;
coarse salt.

Rub the prepared fish with a mixture of salt and pepper.
Mix the oil with juice and chopped dill, add seasonings to the marinade for fried fish and season the original product with the mixture 20 minutes before frying.

Marinade for salting fish

A marinade for red fish prepared according to the following recommendations will allow you to get a tasty and appetizing appetizer in just 6 hours, which will perfectly complement the holiday table or diversify your weekday meals. For salting according to the recipe, you need to prepare 1 kg of fish fillet, removing the bones and cutting it into plates.

coarse sea salt - 4 tbsp. spoons;
granulated sugar - 2 tbsp. spoons;
medium-sized lemon – 1 pc.;
dill – 20 g;
cognac – 1 tbsp. spoon.

Salt is mixed with sugar, lemon zest and dill.
Dip slices of fish fillet in the resulting mixture, place in a bowl and sprinkle with a little cognac.
Place the workpiece in the refrigerator for at least 5 hours or overnight.

How to marinate fish in vinegar?

A simple fish marinade with vinegar will help you prepare a delicious appetizer from any fish fillet. Fresh or naturally defrosted herring, mackerel, silver carp and the like are suitable, which are cut, cleaned, removed with heads and all bones, and the resulting fillet is cut into medium-sized slices.

water – 1 l;
vinegar 70% – 2 tbsp. spoons;
coarse salt and granulated sugar - 3 tbsp each. spoons;
black and allspice – 3-5 peas each;
bay leaf – 3 pcs.;
spices.

Add salt, sugar, and all spices to the water and boil for 2 minutes.
Pour in the required amount of vinegar and mix.
Pour the resulting fish marinade with vinegar into the container with the prepared product and leave for 4-6 hours.
Before serving, the appetizer is removed from the marinade, poured with oil and topped with onions or green onions.

Marinade for steamed fish

Fish marinated in a slow cooker or double boiler, cooked on a grill using steam heat treatment, turns out not only surprisingly tasty, but also extremely healthy. To implement the idea, you can take whole small carcasses, as well as steaks, portioned pieces or fillets. The specified amount of components is enough to marinate 800 g of product.

vegetable oil and lemon juice - 2 tbsp. spoons;
coriander, cardamom, nutmeg and cinnamon - a pinch each;
fresh dill and parsley – 1 bunch;
grated ginger – 1 teaspoon;
coarse salt, ground pepper.

To prepare a marinade for steamed fish, grind ginger and mix it with chopped herbs, lemon juice and vegetable oil.
Add salt to the mixture, pepper, season with ground spicy additives and rub the resulting mixture onto the fish.
After 1 hour, you can start steaming the dish.

In the oven, Marinade for fish

In the oven

Marinade recipes → Marinade for fish

I would like to share a recipe for making fish steak in a honey-mustard marinade. I used silver carp steak, but I want to say right away that any red fish can be cooked this way. The honey-mustard marinade gives the fish an incredible taste and aroma. This dish can be both festive and everyday.

Today we will bake whole pink salmon in the oven. To make pink salmon tender and soft, we will prepare a special marinade for the fish and bake the fish in foil.

Mackerel according to this recipe turns out very tasty. Thanks to the sauce made from soy sauce, mayonnaise and mustard, the fish turns out to be very aromatic, with an appetizing golden crust.

Mackerel baked in the oven is an unexpectedly very tasty and easy to prepare dish. The time required is minimal.

Fish in sweet and sour marinade is my grandmother’s signature dish. Fish in a sweet and sour marinade with tomatoes, onions and spices is incredibly, fabulously tasty. Just a delight!

Baked fish looks impressive on the table and, of course, turns out very tasty. Tender carp meat under a fragrant crispy crust.

If you love baked fish, then this mackerel recipe in mustard-soy sauce is for you. Fish baked in a miracle sauce turns out very tender and juicy.

There are a lot of recipes for cooking mackerel - marinated, salted, baked. I also love this tasty and healthy fish and today I want to offer you my favorite recipe - baked mackerel fillet with garlic and paprika.

I present to your attention a recipe for baked mackerel in the oven. The fish turns out just great! Separately, it is worth noting the very pleasant spicy marinade, which is ideal for this fish. Be sure to try making this dish at home!

A delicious recipe for preparing tilapia fillet (tilapia) with tomatoes and basil, topped with cheese, in the oven. It turns out to be an easy, tasty dietary dish.

Cod fillets are marinated in lemon juice and soy sauce and then baked in the oven.

Recipe for cooking yellowtail tuna in the oven, with sesame seeds. The baked fish turns out juicy, tasty, with an appetizing crust.

The taste of baked trout in orange marinade perfectly complements the spicy sour cream sauce.

A marinade of soy sauce with wine and ginger will give Chinese baked fish an extraordinary taste. The fish is served in a marinade with a sauce based on it.

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Quick marinating method

There are times when you need to quickly prepare marinated and delicious fish at home. In this case, this recipe will work.

Required ingredients:

Three fish.
Onions – 2 pcs.
Oil – 150 ml.
Purified water – 700 ml.
Vinegar (9%) – 4 tbsp. l.
Coriander – 3 tsp.
Bay leaf – 6 pcs.
Cloves – 2 pcs.
Black pepper – 12 pcs.
Dill
Salt – 5 tbsp. l.

Recipe:

You need to chop the onion into half rings and chop the dill. We dissolve the salt at room temperature, and let it settle and cool.
The fish is placed in a vessel; the deeper the vessel, the more convenient it is to marinate. Then fill everything with water and wait about 2 hours.
In a separate bowl, mix the onion with dill and oil. After 2 hours, the fish must be removed and transferred to this mixture. Place onion half rings and spices between the fish.
We wait another 120 minutes and our dish is ready.

Basic recipe

A classic recipe for marinated fish baked in the oven, suitable for an everyday menu or a holiday table. You can use any fish for cooking, but it is better to give preference to varieties that have few small bones. You can also take fillet. The most budget option is hake.

To prepare marinated fish you need the following products:

hake carcasses – 1.5 kg;
medium-sized bulbs - 4 pieces;
medium carrots - 5 pieces;
tomato paste – 4 tablespoons;
sugar - tablespoon;
salt - teaspoon;
water – 3 glasses;
bay leaf – 2 pieces;
black peppercorns – 4 pieces;
flour for dredging fish.

This quantity of products is designed for 4 servings of the finished dish.

cut the fish into steaks, sprinkle with salt, leave for a few minutes;
Roll each piece in flour on all sides;
Place fish in hot oil, fry on each side until golden brown;
peel vegetables;
finely chop the onion into half rings, grate the carrots;
Heat the oil in the pan again and add the onion. Achieve its transparency;
add carrots to the onions, mix the vegetables;
when it becomes softer, pour 2 cups of warm water into the vegetables;
add tomato paste to the carrots and onions, mix everything thoroughly;
add sugar, salt, black peppercorns, bay leaf. Stir again and add the last glass of water. Cover the pan with a lid and simmer over medium heat for 15 minutes. The marinade is ready.

Place half of the vegetable mixture in a deep baking dish and level. The next layer is fried fish. It needs to be covered with a layer of the remaining marinade.

Cover the top with foil and place the pan in an oven preheated to 180 degrees.

Hot method of marinating fish

As mentioned earlier, with this method of marinating, the fish undergoes heat treatment. There are simply people who do not like raw, fresh fish. And after heat treatment, all microbes will be finally “defeated.” In this cooking method, it is possible to use fish in any form. For example, fried or boiled. Let's start cooking.

Ingredients:

2 pcs. fish;
4 onions;
Carrots – 5 pieces;
400 ml. vinegar (9%);;
5 tbsp. l. salt;
3 tbsp. l. granulated sugar;
3 l. water;
15 pcs. allspice black pepper;
8 bay leaves;
Vegetable oil.

Recipe:

Bring the water to a boil. After boiling, throw the vegetables in there and simmer it all over low heat for about 10 minutes;
After 10 minutes, vinegar, spices, Lavrushka and boil for another 5-10 minutes;
The fish is fried on all sides;
After frying, place the fish in a pan or bowl in which we are going to marinate;
The onion is cut into rings and laid out on the fish;
Then pour the prepared marinade over the fish, cover tightly with a lid and place in the refrigerator. After 2 days you can take it out and taste it.

We recommend: Homemade smoked sausage.

Salmon baked in the oven

For cooking you need the following products:

salmon carcass – 1 kg;
carrots – 250 g;
tomatoes – 250 g;
onion – 200 g;
lemon – half a citrus fruit;
garlic – 2 cloves;
grated ginger root - a tablespoon;
soy sauce - tablespoon;
brown sugar - tablespoon;
flour – 100 g;
vegetable oil – 150 ml;
ground red pepper - 0.5 teaspoon.

The quantity of products is designed for 3–4 servings.

This is a delicious version of the dish. There are differences in the composition of the marinade, but it is also tasty and piquant.

Clean the fish, remove the tail and head. Cut into pieces. Place the fish in a deep bowl, add salt and let stand for 20 minutes.

Add red pepper to flour. Roll the fish in this mixture and fry each piece in a frying pan with hot vegetable oil until half cooked.

Prepare vegetable pillow. To do this you need:

peel carrots and onions;
cut the carrots into cubes of medium thickness, the onion into half rings;
sprinkle onion with sugar;
In the oil left over from frying the fish, simmer chopped vegetables, as well as chopped garlic and grated ginger. Keep on fire until half cooked.

After this, prepare the sauce:

Remove the skin from the tomatoes and grate the pulp on a coarse grater;
Squeeze juice from lemon;
combine the tomato mass with lemon juice, add soy sauce, mix thoroughly.

Pour the sauce over the fried fish, cover with a lid, and place on low heat for 20 minutes. Place sautéed vegetables in the pan, a layer of fish with sauce on top and another layer of vegetables. Place in the oven for 10 minutes.

Classic recipe - fish marinated with carrots and onions, in a frying pan

I remember my grandmother used to cook this kind of fish. Suitable for all occasions. Its advantages are that you can take a wide variety of fish, both fillet and with bones, however, if you take a whole fish, then it is best to cook one that has not too small bones.

This dish turns out incredibly tender, juicy, aromatic, and goes well with any side dish. I’m sure even those who don’t really like sea or river fish will love the fish marinated with carrots and onions, made according to the classic recipe.

Cooking ingredients:

Fillet of any fish (it can be pollock, any red fish, hake, sea bass, pangasius and others) – 0.5 kg.
A couple of large onions.
Three or four carrots.
Tomato paste – 3-4 tablespoons (can be replaced with fresh tomatoes).
Salt and pepper to your own taste.
Vinegar (6%) – spoon.
Vegetable oil for frying.

Attention! If you take the product frozen, it is important to completely defrost it first. To do this, remove the frozen fish from the freezer to the refrigerator overnight or keep it in the room for 3-4 hours. It is not recommended to defrost fish in the microwave; it may overcook and the subsequent taste of the dish will no longer be the same.

Step-by-step preparation - marinated fish

1. Cut the onion into half rings or quarter rings (you can even finely cube them).

2. Three carrots on a grater. Usually for this dish I rub into thin strips (Korean style), but the classic method of grating is also suitable, it just looks the most beautiful with straws.

3. Cut the fish fillet into convenient pieces, pepper them a little, add salt, and roll them on all sides in wheat flour.

4. In a frying pan (I noted above, it’s good to take thick-walled dishes for cooking), heat the oil, and then fry all your pieces of fish in it. Fry until a beautiful crust forms on each side.

5. Remove the beautiful slices from the frying pan onto a plate and set aside for a while.

6. Wash the frying pan, put the onion in it, add a couple of tablespoons of sunflower oil and fry for ten minutes without a lid, stirring constantly.

7. Add carrots to the slightly stewed onions, without closing the lid, fry the ingredients, remembering to stir them constantly, for another fifteen minutes.

8. Add a few tablespoons of tomato paste and the same amount of water to the sautéed ingredients and mix.

Advice! Tomato paste can be replaced with ketchup. In this case, there is no need to add water to the pan. In addition to ketchup, fresh tomatoes will also work for the recipe, but they must first be scalded, peeled and chopped very finely.

9. Let the food simmer a little, about five minutes, and then add any spices you like, laurel, vinegar, a few peppercorns and enough water to cover the vegetables. Simmer the vegetables until the liquid evaporates a little.

As a result, at this stage you should have a mass like this:

At your discretion, at this stage of cooking, you can add a little sugar or any fresh finely chopped herbs to the dish.

10. Place fried pieces of fish into the prepared marinade; there is no need to mix the products. If there are a lot of fish pieces, then you can carefully lay them and the marinade in a frying pan in layers. Cover everything with a lid and let it simmer for no more than ten minutes. If you cut the seafood too large, the stewing time can be increased slightly. Here you can adjust it yourself.

Place the finished fish on a plate in portions or as you wish. Garnish with some dill sprigs.

The appetizer can be served for lunch or dinner, or for a holiday table. You can eat it hot or cold, but for me, cold fish with a marinade of carrots and onions tastes even better.

Trout recipe

According to this recipe, trout is prepared as a whole carcass. You will need two small fish, 500 g each.

To prepare marinade for trout, you will need the following products:

medium sized red onion;
chopped fresh parsley - 2 tablespoons;
finely chopped fresh basil - 2 tablespoons;
fresh rosemary - a tablespoon;
finely chopped fresh mint - a tablespoon;
zest from one lemon;
juice squeezed from half a lemon;
lemon;
soy sauce – 2 tablespoons;
olive oil - a tablespoon;
garlic - clove.

Salt and freshly ground black pepper to taste. Clean and gut the trout, do not remove the head and tail. Rinse the carcasses with water and pat dry with paper towels.

This exquisite fish dish is an excellent option for a festive lunch or a romantic dinner.

Peel the onion, finely chop;
chop the garlic using a press;
combine onion, garlic, fresh herbs, citrus juice and zest, oil and sauce, spices.

Grease a baking dish with olive oil, place the fish coated with the prepared marinade on top and bottom. Place lemon slices on top.

Place in the oven preheated to 200 degrees. Baking time – 30 minutes.

In garlic and ginger

To prepare the garlic-ginger marinade you will need to stock up on:

fish fillet - 500 g;
grated ginger root - 1 tbsp. l.;
lemon juice - 2 tbsp. l.;
soy sauce - 2 tbsp. l.;
2 chopped garlic cloves;
red pepper (hot) - 1 tsp.

Preparation:

Ginger is mixed with soy sauce, lemon juice, garlic, and red pepper.
The fish is cut into portions. The pieces are poured over and left to marinate for 1 hour. Turn them over periodically to soak them evenly in the marinade.
Then transfer the fillet to a baking dish and fill it with marinade. Bake in the oven (+180 ⁰С) for a quarter of an hour.

Fish fillet marinated without pre-frying

Mayonnaise is often used as a marinade for fish in the oven. To prepare this dish you need:

fish fillet – 500 g;
mayonnaise – 5 tablespoons;
large carrots - 1 piece;
large onion;
fresh dill - a third of a bunch;
salt, ground pepper, seasoning for fish.

Rinse the fillet and dry. Cut into equal portions, add salt and sprinkle with spices on each side. Grease a baking dish with vegetable oil and place the pieces of fish.

Peel the carrots and onions and cut them. Fry the carrots in hot oil until the carrots are soft, place on a plate, combine with mayonnaise, and stir. Add salt to taste. Finely chop the dill and add to the vegetables, mix everything again.

Place the resulting mixture on top of the fish pieces. Place the pan in the oven, preheated to 180 degrees, cover with a layer of foil so that the top does not burn. Bake the dish for 40 minutes.

In mustard and soy sauce

To give mackerel its piquant taste and appetizing aroma, it is marinated in a mixture of mustard and soy sauce before baking. To prepare the dish you will need to take a set of products consisting of the following ingredients:

mackerel - 2 pcs.;
onion - 1 pc.;
soy sauce – 45 ml;
sweet Bavarian mustard, mayonnaise - 2 tablespoons each;
salt, spices - to taste.

Preparation:

The carcasses are washed, cleaned, the entrails are removed, and the fins are removed. Cut them into small pieces and add seasoning. The onion is chopped into thin rings.
In a separate bowl prepare a mixture of soy sauce, mustard, and mayonnaise. Dip each piece in it. Leave to marinate for 15-20 minutes.
The baking dish is greased with sunflower oil. Lay out onion rings. Form a uniform layer from the onion slices. Pieces are laid out on the resulting “pillow”. Water them with the rest of the gravy.
Place the mold in the oven for half an hour. Bake at a temperature of + 190 ⁰С until it acquires a golden color.

Spicy sauce enhances the taste of any fish, regardless of its variety.

Fish baked with mustard marinade

Any fish is suitable for this dish, including pike, carp, and flounder. For 500 g of gutted product, take one large carrot and tomato, 2 tablespoons of mustard, a handful of flour for breading fish, vegetable oil, salt, lemon pepper.

Wash the fish, cut off the fins, remove the scales, remove the bones. If it is large, cut into portions. Coat each piece with mustard inside and out, add salt and pepper, and leave for 10–15 minutes at room temperature. Heat oil in a frying pan.

Spread a little vegetable oil along the bottom of the mold with a brush, place a layer of tomatoes cut into circles and grated raw carrots, and fried fish on top. Place in the oven for a quarter of an hour.

Marinated fish is easy to cook. To speed up the cooking time and use almost no effort, it is better to use ready-made fillets. This dish can be served hot as a main dish, and if you leave it in the refrigerator for 6-8 hours, it can serve as a tasty snack.

For storage

Fish marinated in the following mixture can be stored for up to three days.

You will need:

lemon;
carrot;
bulb;
a dozen black peppercorns;
Bay leaf;
salt, sugar;
vinegar (3%).

Clean the fish carcass, rinse well in water, cut into standard pieces no more than 8 cm long.

Squeeze the juice from the lemon, sprinkle it over the fish pieces, and put it in the refrigerator for a quarter of an hour.

Start preparing the marinade by cutting the carrots into circles and the onion into half rings. Then place the vegetables in boiling water (no more than half a liter), cook until half cooked. Then pour in 3 tablespoons of vinegar, add a couple of bay leaves, a little salt and sugar, and a peppercorn.

Place the fish pieces in an enamel pan, completely fill with the still hot marinade and cook for 20 minutes over low heat. Then transfer to a large dish, pour in the marinade and put in the refrigerator.

The traditional way to serve fish with this marinade is cold with grated horseradish.