Fish on coals - secrets of cooking fish on the grill and on the fire

How to cook juicy fish on the grill

1. Clean the fish, rinse and cut into large pieces.

2. Place each piece on foil and sprinkle with your favorite spices (dill, tarragon, basil, rosemary, anise, marjoram, fennel, pepper, cumin, coriander, nutmeg, oregano, curry, onion, garlic, sage, white mustard, thyme, bay leaf, mint). Just don't overdo it with spices. Everything should be in moderation.

3. Place onion slices and a slice of tomato on top.

4. Pack the fish in foil.

5. Fry the fish in foil, on the grill, in the grill, until cooked. Approximately 20 minutes.

What kind of fish can be fried on the grill?

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

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

halibut;
tuna;
cod;
salmon;
sea bass.

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

Fish in foil on the grill. Recipes.

Recipe: Grilled salmon with lemon.

This recipe is simple and therefore loved by many. Because red fish on the grill is already the height of pleasure. It's all about seasonings, which are better not to buy already in a pack, such as “for fish” and so on, but to collect and mix yourself.

Salmon steak, cleaned, fresh – 1 kilogram, or as much as you need.
Ripe large lemon – 1 piece.
Seasonings: bay leaf, dried parsley and dill, salt, lemon balm, pepper, white or black. The second seasoning is lemon: sugar, lemon zest, salt and sugar, pepper, turmeric and dried onions and garlic.

Marinate the steaks for several hours in two seasonings. Place on the grill when there are coals and fry for a few minutes on both sides. Before serving, sprinkle with lemon juice.

Recipe: Grilled salmon marinated with vegetables.

A dish like grilled red fish with vegetables is a great idea for those who want to lose weight and eat well.

Salmon, steaks – 500 grams.
Dill greens - half a bunch.
Seasonings – a mixture of peppers.
Butter – 2-3 tablespoons.
Soy sauce – 5 tablespoons.
Garlic – a pair of cloves.
Green onions, feathers – 5 pieces.
Carrots and celery stalk - 1 piece each.

Good fish in foil on the grill comes out when it is properly marinated. Therefore, we put the salmon steaks in the refrigerator for half an hour, pouring soy sauce over them. We chop the greens and garlic into strips of medium thickness, and we will cut the peeled carrots and celery.

Melt the butter a little so that it is soft. Mix it with herbs and seasoning. Spread this thick sauce on the fish and marinate for half an hour. Now place the vegetables on top, wrap them in foil, and place on a wire rack for 15-20 minutes. Afterwards, the dish is ready to serve.

Recipe: Spicy grilled fish.

Of course, red fish on the grill is good, but something cheaper will turn out great if you use an interesting, spicy marinade.

Fish steaks – 4 pieces. The fish can be absolutely any kind, including pingasius, hake, and ordinary but fleshy crucian carp, although you will have to remove most of the bones from them.
Hot chili pepper - a pinch.
Cumin seeds - a pinch.
Olive oil – 2-3 tablespoons.
Soy sauce – 3 tablespoons.
Garlic – 3 cloves.
Grated ginger root - 1 tablespoon.
Sour cream – 3 tablespoons.
Dill, parsley or basil - half a bunch, you can use all the greens together.

So, our fish in foil on the grill will be very juicy. To do this, prepare the marinade: mix sour cream and pepper, cumin, garlic - it must be passed through a press. Next, add ginger and olive oil. And at the end the highlight is soy sauce. Mix the marinade well.

Now rub the fish well with the marinade, thoroughly, do not regret applying it with a large spoon. Wrap in foil and grill for 5-6 minutes on both sides. Serve with wine or just eat and enjoy.

Bake on coals in foil

A rare outdoor recreation is accompanied by a feast by the fire and the preparation of delicious, fragrantly smoky dishes. It would seem that what could be easier than baking fish at a picnic? Especially, such questions do not arise for avid fishermen, who often prepare fresh catch. However, cooking fish over coals has its own nuances that will make the taste of the finished dish, if not ideal, then certainly close to it.

For example:

Not only traditional black pepper will add piquancy and spiciness to the fish, but also lemon, bay leaf, garlic, oregano, fennel, onion, lemon;
the foil needs to be folded in half and the edges wrapped several times to prevent air from getting inside;
the foil envelope must be made with a reserve, because during the cooking process it becomes larger due to the evaporation of moisture;
Both river and sea fish are suitable for baking: mackerel, salmon, pike perch, trout, etc. If it is large, it is better to cut it into steaks; if it is medium in size, you can bake it whole.

To bake in foil you will need spices, oil and vegetables

Make the topping.

Lemon with coriander.
Fry 1 tbsp in a dry frying pan. l. coriander and mustard seeds. Grind in a spice grinder until coarsely ground (or crush with a frying pan). Mix with 2 tsp. grated lemon zest, 1/4 tsp. salt and 1/4 tsp. pepper

Oil with ginger and green onions.
Grind 55 g in a mini food processor. softened butter, 3 sliced green onions, 2 tsp. grated peeled ginger, 1/2 tsp. dark sesame oil and 1/4 tsp. salt until smooth.

Spicy pepper oil.
Puree until smooth 1/4 cup.
chopped roasted red pepper (or piquillo peppers), 1/2 tbsp. olive oil, 2 tsp. sherry vinegar, 1 tsp. smoked paprika, 1 grated clove of garlic, 1/4 tsp. salt and ground cumin. See the collection of recipes:
50 dishes that can be cooked in foil on the grill Categories:

Healthy eating / Healthy grilled dishes / Foil / Main courses / Fish and seafood / Grill, barbecue / Grilled salmon / Grilled shrimp / Grilled fish / Recipe collections

How and with what to serve baked fish

Carefully place the cooked fish on plates. Serve with fresh or baked vegetables, any greens. You can prepare a vegetable salad with it or boil, bake, or stew potatoes. Boiled rice is also perfect for a fish dish.

If the baked fish turns out to be slightly dry, which often happens with red fish, you can serve it with tartar sauce, which you can make yourself or buy at the store, or cream sauce.

To prepare the latter, take butter, melt it in a saucepan with a thick bottom, add any finely chopped herbs and simmer. Pour the prepared sauce over beautifully plated steaks, fish fillets or whole fish.

Bon appetit!

Oven baking recipe

There is no way to avoid cooking at home; a recipe for baking trout wrapped in foil directly in the oven will help here. As you can see for yourself, there is nothing complicated.

Ingredients:

Trout – 2 pcs.
Garlic – 2 cloves.
Honey – 2 tbsp.
Soy sauce – 4 tbsp.
Dill - a bunch.
Lemon – 1 pc.
Salt - to taste.
Pepper - to taste.

Preparation:

The fish must first be cleaned and gutted, rinsed well in running water, then cut along the ridge and all bones removed to create a boneless fillet with skin. This can be done with a whole carcass if desired.
Prepare the marinade by mixing soy sauce with honey, adding chopped garlic and dill. You can add spices to your taste, squeeze out the juice of half a lemon.
Mix the fish with the marinade and leave to marinate for 20-25 minutes.
After the time has passed, wrap the trout in foil, greased with vegetable oil, wrap tightly and can be placed on a baking sheet.
Preheat the oven to 180°, bake for 20-25 minutes.
The dish should be served garnished with fresh herbs and vegetables.

Potatoes with cheese and tomatoes

Ripe tomatoes harmoniously emphasize the taste of fish baked in foil, making it tender and refined. For this recipe, you can use both large tomatoes, cut into slices, and cherry tomatoes.

Ingredients:

fish carcass – 1 piece;
onions – 2 pcs;
tomatoes – 2 pcs;
oregano, anise, marjoram;
ground black pepper, salt.

The carcass must be gutted, washed and cut into steaks. Place each steak on a sheet of foil and sprinkle with a mixture of salt and spices.

Cut onions into half rings, tomatoes into thin slices. After this, the vegetables need to be placed on top of the fish and wrapped in foil. The steaks must marinate for at least 20 minutes before they can be grilled.

To ensure even cooking, steaks should be the same size.

Dishes in lavash are the simplest and fastest in terms of preparation time. You don’t need to be a chef to bake lavash with filling on the grill. At the same time, the dish turns out surprisingly tasty, satisfying and piquant.

Ingredients for 4 servings:

Leaf lavash – 4 pcs.
Suluguni cheese – 300 g
Tomatoes – 3 pcs.
Parsley, dill, spices - to taste

Wash the tomatoes and cut them into half rings, the cheese into small slices. By the way, instead of suluguni you can use any hard cheese, but it is suluguni that will give the dish an unusual and bright taste. Unroll the pita bread: if it is too big, you can cut it in half. Place slices of cheese on the pita bread, then tomatoes.

Potatoes can be cooked without just burying them in hot coals. The dish will be much more interesting if you bake the root vegetable in foil with vegetables.

For 4 servings we will need:

Potatoes – 1 kg
Butter – 2 tbsp.
Tomatoes – 3 pcs.
Doctor's sausage – 200 g
Cheese – 200 g
Green onions, spices - to taste

Peel the potatoes and cut into slices. Mix with melted butter. Wash and cut the tomatoes, chop the sausage into squares. Add the filling to the potatoes and mix all the ingredients. Form “boats” from pieces of foil each about 40 cm long. Place the prepared products in each “boat”, add spices and bake on the grill for about half an hour.

Salmon on the grill

Salmon is considered one of the most delicious and healthy varieties of red fish. It is not difficult to turn it into a real delicacy. At home, fish is grilled, baked in the oven, and stewed in a creamy sauce. No less delicious dishes can be made from it in nature. Salmon on the grill is prepared quickly and easily, it turns out tasty and appetizing. No gourmet will refuse such a treat.

With olive oil and garlic

Fish in foil, cooked on the grill with the addition of olive oil, hot garlic and aromatic spices, is a light, dietary dish with a minimum of calories and maximum health benefits.

How to marinate fish for barbecue on a grill

fish – pcs.;
olive oil – 6 tbsp. l;
garlic cloves – 6-7 pcs;
sweet salad pepper – 2 pcs;
lemon – 1 piece;
butter – 100 g;
aromatic spices;
fresh dill or cilantro.

We invite you to read what can be made from frozen pink salmon caviar

First of all, you need to prepare the marinade - to do this, mix chopped garlic with olive oil and spices. The fish should be cleaned of its entrails, washed, made transverse cuts and generously coated with marinade inside and out. Leave the carcasses to marinate for 23-26 minutes.

The bell pepper should be cut into thin strips and placed on top of the fish along with cubes of butter. Wrap the carcasses in a sheet of foil and fry on a wire rack for 15 minutes. When serving, sprinkle the dish with chopped dill or cilantro.

Fish should not be marinated for longer than 40-60 minutes, otherwise it will become too soft

How to choose a product?

Any fish is suitable for frying over a fire - both freshwater and sea. You can catch it yourself in a river or pond near your dacha. The main thing is that the carcass is the right size. If there is too large a piece, it should be cut into steaks. The smaller the slices, the faster it will cook and will delight the family with its taste and appetizing smell. It will be good if you can get a fatter specimen for frying on the grill, since it contains more juice, and the food will turn out very soft and juicy. Mackerel, perch, trout, salmon and many other options are excellent for such heat treatment.

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River fish

When using freshwater fish, it must be properly prepared. First you need to cut off the gills, remove the eyes and fins. Next, a small incision is made on the abdomen and all the insides are removed. After this, it is important to thoroughly rinse the carcass to protect yourself and your family from parasites that are found in the river variety. Some housewives scald the piece with boiling water before cooking. Then the meat can be marinated and wrapped in foil.

Sea fish

When choosing this option, it is recommended to choose a fresh product or slightly chilled one. If you buy frozen sea fish, you should pay attention to the layer of ice covering the carcass. The presence of a thin crust indicates the freshness of the product; a thick crust means that the product has been frozen several times; it is better to avoid it. The product should be defrosted exclusively naturally at room temperature or in the refrigerator.

Cooking features

Salmon is so good that even a novice cook can cook it deliciously on the grill. However, even this fish can be ruined if you do not know and do not take into account several important points.

Both fresh (chilled) and frozen salmon are available for sale. When purchasing for grilling over charcoal, preference should be given to the first one, as it makes barbecue and grilled steaks more tender and juicy. If you do decide to use a frozen product, allow it to thaw naturally without exposing it to sudden temperature changes. An attempt to speed up the process using a microwave or warm water can lead to the salmon meat becoming loose and losing its juiciness, which will negatively affect the organoleptic qualities of the finished food.
Either salmon steaks or salmon fillet kebabs are usually cooked on the grill. You can cut the salmon into pieces of the desired shape and size yourself. Filleting it is also not a difficult task. You can buy fish in the form of steaks or fillets, but it is more economical to buy it in large pieces.
When cutting salmon into steaks, do not cut it too small, but you don’t need to make large pieces either. The optimal thickness of steaks for grilling is 2 cm; in any case, they should not be thicker than 3 cm or narrower than 1.5 cm.
Salmon meat has a delicate and delicate taste, which can be easily overwhelmed if the marinade is chosen incorrectly. Many gourmets believe that it is worth limiting yourself to a small amount of lemon juice, to which you can add a little salt and olive oil. Others are convinced that the marinade can be more complex; it is only important to choose the right composition. Then it will not spoil the original taste of the salmon, but will even emphasize it and allow it to reveal new facets. It is considered strictly unacceptable to use vinegar for marinating salmon; mayonnaise is also not considered suitable. Dried herbs are used with caution; preference is given to fresh herbs. It is interesting to highlight the taste of salmon with the help of orange, tomato juice, cream, sour cream, honey, and soy sauce.
It is not recommended to keep salmon in the marinade for a long time, otherwise it will soften excessively. It is enough to keep this fish in the sauce for 15-30 minutes, the maximum marinating time is an hour.
Add salt to the marinade for salmon immediately. This allows you to make the meat of this fish more dense, so that it sticks better to the skewers and does not fall between the bars of the grill.
If you want to cook salmon shish kebab, it is better to use thin wooden skewers. To prevent them from starting to burn when placed over hot coals, they are pre-soaked for 15-30 minutes in clean water.
The duration of cooking salmon on the grill depends on the size of its pieces and the degree of heat. Steaks usually cook on the grill for 10-12 minutes, in foil - 15-20 minutes. Salmon kebabs are fried for about 10 minutes.
To prevent the fish from sticking to the grill during frying, it must be greased with oil.