How To Cook Fish On The Grill: Recipes And Tips, Step By Step Instructions For The Best Result

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

Fragrant fish on the grill: interesting recipes and tips for cooking

Knowing the nuances of the correct choice, preparation and cooking of fish, you can easily create a dish that will take the central place on the table and will cause admiring exclamations of relatives and friends. If you are new to this business, we are happy to share with you important and simply interesting information regarding cooking fish on the grill.

Content

• 1 How to choose fish for barbecue
• 2 Preparing fish for frying

• 3 Interesting recipes

  • 3.1 Carp with apple and coriander

    3.1.1 Video: carp on the grill at home

  • 3.2 Multi-colored kebab with parsley and garlic
  • 3.3 Silver carp steaks with mustard and honey

How to choose fish for barbecue

The successful frying of fish depends in large part on the right fish. The best solution is to cook fish with few bones and fatty meat. Lean varieties of white fish are also suitable, but they are often cooked in foil, since they have a loose structure and fall apart into pieces under the influence of high temperature.

Knowing some secrets, you can cook almost any fish on the grill

For frying whole, medium-sized carcasses are most often chosen. Best suited:

• salmon;
• trout (sea and river);
• chum;
• salmon;
• snapper (sea bass);
• mackerel;
• tuna;
• dorada;
• sea bass;
• bream (sea and river);
• haddock;
• carp.

Red fish cooks quickly, retains its juiciness, but, given the rather high cost of the product, a more affordable mackerel is often substituted for it.

Red fish is one of the best barbecue options

For the preparation of steaks, large carcasses are used, which are easy to cut and cut into portions. The most common steak fish species are:

• red fish (salmon, trout, salmon and others);
• tuna;
• silver carp.

For kebabs, it is necessary to choose fish, the meat of which has a dense structure and will not fall apart during cutting and heat treatment. Otherwise, the kebab will have to be cooked not on skewers, but in foil. The ideal "kebab" breeds are:

• swordfish;
• freshwater catfish;
• ide;
• whitefish;
• stellate sturgeon.

Preparing fish for frying

The second important point in grilling fish is preparation of the product. There are no special secrets in this matter, but there are nuances that must be observed:

1. It is more convenient to buy already gutted fish. This will save time on cleaning.
2. For frying whole small carcasses are gutted, lightly sprinkled with salt and pepper inside and out.
3. If not chilled, but frozen fish is used, it must be laid out in advance on the lower shelf of the refrigerator and used only when it is completely thawed.
4. To make the fish fried faster, small cuts are made on the sides.
5. Small fish are fried whole, spreading on a fine wire rack pre-oiled.
6. In order for large carcasses to be fried evenly, it is recommended to fry them on both sides, and then bake them, wrapping them in foil.
7. Flat fish of the flounder type is first placed with the light side down, then turned over to the dark fire.
8. Pre-soaking the skewers in water (for about half an hour) will help to prevent the skewers from sticking to the wooden skewers.
9. Fish steaks need to be fried on both sides, and portioned pieces are baked only on the skin side.

Most often the fish is simply salted, pepper and seasoned with aromatic herbs to taste. Before cooking, it is poured with lemon juice, white dry wine, melted butter or olive oil. In whole roasting carcasses, sprigs of herbs can be placed directly into the belly. You can also stuff fish with vegetables or mushrooms.

When frying whole fish, you can put lemon, aromatic herbs and vegetables

To prepare the marinade, you can use:

• white and red dry wine;
• soy sauce;
• wine vinegar;
• tomato sauce;
• ketchup;
• lemon juice and zest;
• olive, sesame or sunflower oil;
• mustard;
• garlic;
• fresh and dried herbs;
• ginger;
• various spices and seasonings.

For frying fish on the grill, logs from deciduous or fruit trees (apple, pear, alder) are used. Conifers give off resinous substances and a strong odor that can spoil the product.

Interesting recipes

The abundance of fish varieties, methods of grilling on the barbecue, various marinades and additives provide an extensive field of activity for lovers of delicious barbecue.

Carp with apple and coriander

Carp meat is high in calories, rich in vitamins, micro- and macroelements, and is also one of the record holders for iodine content. Charcoal cooking allows you to preserve most of the beneficial properties of the product.

Ingredients:

• 1 carp;
• 1 onion;
• 1 apple;
• 1 lemon;
• ground coriander - to taste;
• salt to taste.

Cooking steps:

1. Fish weighing 1–1.5 kg gut and remove scales.

2. Make small cuts on each side, perpendicular to the ridge.

   

   The cuts on the fish are made from head to tail, but the gap between them should be at least 2 cm

3. Cut the apple and onion into medium-sized cubes, the lemon into slices.
4. Rub the fish inside and outside with salt and ground coriander.

5. Stuff the carcass with the apple and onion filling.

   

   Sour varieties of green apples are used to cook fish.

6. Insert lemon wedges into the cuts.

   

   The thickness of the lemon slices should be about 5 mm, otherwise the lemon will quickly fry and will not give the fish its juice

7. Cover the fish with cling film or foil and leave to marinate for half an hour.

8. Transfer the carp to a greased wire rack and cook for about 30 minutes, turning the fish occasionally.

   

   The process of cooking fish on the grill should not be ignored for a single minute.

9. Carefully remove the grilled fish and transfer to a dish.

   

   The best addition to any grilled fish is fresh vegetables and herbs.

Video: homemade carp on the grill

Multi-colored kebab with parsley and garlic

Thanks to the combination of different varieties of fish, the kebab looks bright and incredibly appetizing, and garlic, herbs and spices emphasize the amazing taste and aroma of the food. The undoubted advantage of the dish is that due to the proximity to oily red fish and marinade, white fish will not turn out to be dry.

Ingredients:

• 300 g red fish fillet;
• 300 g white fish fillet;
• 1/2 lemon;
• 1 onion;
• 2-4 cloves of garlic;
• 3 tbsp. l. olive oil;
• 1 tbsp. l. honey;
• 1 bunch of parsley;
• salt and spices to taste.

Cooking steps:

1. Mix olive oil, honey, juice of half a lemon, salt and any spices of your choice. Chop the onion in half rings, finely chop the garlic and parsley. Add vegetables and herbs to the liquid portion and mix well.

   

   Lemon juice can be replaced with wine vinegar, and olive oil - with ordinary sunflower

2. Separate the fish pulp from the skin by gently running a knife underneath. Extract the remaining bones.

   

   Fillet of thawed fish is separated from the skin much easier, however, it is tastier and healthier to make a shish kebab from a chilled product

3. Cut the fish into neat pieces of at least 3 cm.

   

   Fish for kebabs must be cut into neat cubes or elongated cubes

4. Transfer the fish to the marinade, stir and leave for 5-10 minutes.
5. Add 1-2 tbsp to the bowl with the preparation. l. olive oil, stir again.
6. String the fish onto wooden skewers, alternating between white and red pieces.

7. Grease the wire rack with the remaining oil.

   

   To prevent the fish from sticking, clean the wire rack and grease with oil before cooking.

8. Place the kebabs on a wire rack and cook for about 3 minutes on each side.

   

   Before serving, the shish kebab can be garnished with lemon wedges and slices of fresh vegetables

Silver carp steaks with mustard and honey

If you want to surprise your friends with unusual fish on the grill, be sure to cook steaks according to this recipe. The unusual marinade makes the fish very tasty and juicy.

Ingredients:

• 1 silver carp;
• 3 tbsp. l. soy sauce;
• 1 tbsp. l. honey;
• 4 tbsp. l. olive oil;
• 1 tsp mustard;
• 2 lemons;
• 1 tsp thyme.

Cooking steps:

1. Prepare the fish (in this case, the carcass weight is 1.5 kg) and the rest of the ingredients.

   

   The larger the silver carcass, the easier it is to pick bones from the steak.

2. Cut the gutted fish without fins, tail and head into steaks 2–2.5 cm thick.

   

   Cutting neat steaks can only be done with a sharp knife.

3. Combine soy sauce, honey, olive oil, mustard, juice of one lemon and thyme.

   

   If you use fresh herbs, the fish will be much more flavorful

4. Place the fish in the marinade and leave in the refrigerator for 3-4 hours.

   

   The longer the fish is marinated, the tastier it will turn out.

5. Cut the lemon into circles.

   

   Lemon will protect the fish from sticking to the wire rack and add a delicious citrus flavor

6. Place lemon mugs on the wire rack, on each of them - fish steak. Cover the fish pieces with lemon and close the wire rack.

   

   If the lemon is small, you can put 2 circles on each side of the steak

7. Cook the fish for 7-10 minutes, periodically turning the wire rack over.

   

   The fish cooks very quickly, watch the process carefully and turn the wire rack

8. Transfer the steaks to a platter and serve with any side dish.

   

   Steaks can be served on a shared platter or in portions

I confess to you a secret, my husband is a big fan of barbecue. Despite the fact that he prefers meat, he never gives up my ideas about fish. Of course, it is difficult to refuse salmon or salmon, and it is the easiest to cook them, but the family budget does not allow to feast on red fish often. I, due to my love for fish, always find more economical options. For example, mackerel is excellent on the grill. I know that many people don't like its strong scent. This problem can be solved very easily - just put sprigs of rosemary or thyme into the belly of gutted carcasses, or marinate the product for an hour or two in a mixture of lemon juice, onions and spices. And also fresh herbs can be placed directly on the barbecue coals directly under the fish.

We have no doubt that you also have excellent recipes for cooking fish on the grill. Tell us about your culinary masterpieces in the comments below. Bon appetite!