The thought that shish kebab is high-calorie and harmful sits firmly in the mind. In fact, food cooked over an open fire can be not only tasty, but also healthy. Cook the fish in foil on charcoal and you don’t want to return to the traditional barbecue.

Charcoal fish foil with vegetables

To please yourself and loved ones with a delicious, delicious dish, while not standing all day around the fire, perhaps. Fresh fish cooks fast. Having picked vegetables that will match to taste and match the cooking time, you can fry everything at the same time. High-level chefs often practice this: bake fish and side dishes together.

Products:

  • steaks or portioned pieces of white fish - 2 kg;
  • zucchini - 0.5 kg;
  • bell pepper - 2 pcs.;
  • leek - 1 pc.;
  • potatoes - 0.5 kg;
  • tomatoes - 3 pcs.;
  • salt - 1 tbsp. l .;
  • a mixture of fragrant peppers - 1 tsp;
  • dry white wine - 2 tbsp. l .;
  • olive oil - 2 tbsp. l .;
  • mint, rosemary, tarragon - 1 tsp.

For cooking on the grill, fish with juicy tender pulp is suitable: halibut, flounder, sea bass and dorado. In foil, it will be baked in its own juice, so you can even choose dietary, low-fat types - cod and its subspecies.

Cooking:

  1. Gut the fish, rinse and cut into portions.
  2. For the marinade, mix the wine, 1 tablespoon of oil and half of all the spices. Grate the fish and leave it for 20-30 minutes.
  3. The potato is baked for a long time, so it’s better to pre-cook it until it’s almost ready.
  4. So that the tomatoes do not allow excess moisture, prepare them: cut into slices and remove the seeds with juice, leaving only the pulp.
  5. Cut the zucchini and onions into slices, potatoes into slices, and pepper into 4-6 parts. Put the vegetables in a bowl, salt, season with spices and olive oil, mix.
  6. From foil, make portioned boats, put in them a piece of fish and some vegetables. Wrap it carefully in several layers so that there are no gaps and open areas.
  7. Fold the foil boats directly on hot coals, turn them over after 10-15 minutes and leave for another 10 minutes.
  8. Carefully remove the products from the barbecue, with a brush, brush away the soot from the foil. Serve to the table, slightly opening access to the aromatic contents.

The dish turns out spectacular, bright, incredibly fragrant and delicious. Vegetables are baked, absorbing the juices from the fish and giving it their aroma.

It turns out picnic food that meets all the principles of proper nutrition.

How to bake with a lemon

River fish are not as popular as sea fish. It has a clear fishy taste and slightly drier flesh. However, using simple culinary techniques, you can also prepare a masterpiece of culinary art from river fish. Medium-sized carcasses of carp, common carp, pike perch or pike are suitable. Baked fish will come out tender and juicy.

Structure:

  • medium-sized fish - 1 pc.;
  • lemon - 0.5 pcs.;
  • cilantro - 2 branches;
  • a mixture of allspice;
  • salt to taste.

Process:

  1. Clean the carcass from scales, offal, remove the gills. Rinse.
  2. Cut half the lemon into slices.
  3. From the extreme piece of lemon, squeeze the juice (a few drops are enough) on the fish, rub it with juice, salt and pepper.
  4. In several places, make transverse cuts on the carcass, insert half a slice of citrus into them.
  5. Put the rest of the lemon and cilantro in the abdomen. Leave the dish to marinate for 20 minutes.
  6. Put the fish on the grill and send to the coals. Cover with a sheet of foil. In this design, the bottom is fried over an open fire, and baked from above with heat reflected from the sheet.
  7. After 7-10 minutes, turn the grill over and cover again with foil. Cooking time for fish weighing 0.5 kg - 20-25 minutes.

If add alder or other fragrant chips to the coals, then the small fish is saturated with a light aroma of smoking. Such a dish does not need a complicated side dish. A fresh vegetable salad or grilled mushrooms are perfect.

A simple recipe for roasting whole on a wire rack

Baked fish is tasty when cooked whole over an open fire. The best option is trout. It has a dense, elastic meat, so it does not fall apart. The fat will not let the finished dish turn into a cracker. A calm neutral taste will take on any shade that can be given with the help of a marinade.

 

Products:

  • trout - 1-1.5 kg;
  • mayonnaise - 1-2 tbsp. l .;
  • mustard - 1 tsp;
  • a mixture of fragrant peppers (white, black and red) - 1 tsp;
  • a mixture of spices for fish - 1 tsp.

Fresh fish does not need prolonged baking. The pulp should acquire a light, shade, and in the center may remain slightly pinkish.

Recipe:

  1. Peel the carcass, gut it.
  2. Mix mustard, mayonnaise, salt, spices.
  3. Rub the fish inside and out and leave for 30 minutes.
  4. Wipe the grate with oil so that nothing sticks to it when frying.
  5. Put the fish on the grill and put on the coals. Turn as you brow. The total cooking time of the fish should be 30-40 minutes per 1 kg of weight.

If the degree of frying is embarrassing, the already prepared, only taken from the fire dish can be darkened by covering it tightly with foil and leaving it for 10 minutes to walk.

According to this recipe, you can cook any fish, the quality of which is confidence. The baked carp, pike perch, pink salmon, small tuna will turn out well.

Baked red fish in foil

Salmon baked on the grill is the pinnacle of culinary bliss. Nothing can be tastier. And cooking it is simple. Do not deny yourself the pleasure go on picnics for healthy, delicious food and enjoy good fish.

Products:

  • salmon steaks - 6 pcs.;
  • olive oil - 1 tbsp. l .;
  • ground white pepper - on the tip of a knife;
  • salt to taste;
  • lemon juice - 1 tsp.

Sequencing:

  1. Wash the steaks of red fish, pat it with a paper towel.
  2. Combine oil and juice, add salt and pepper.Rub steaks with this mixture.
  3. Wrap each piece in a sheet of foil.
  4. Fry the fish in foil on a wire rack for 3 minutes on each side.
  5. Remove from heat, do not turn right away, let it reach another 2-3 minutes.

Steaks that do not fly off the table in a minute leave wrapped. When cold, the juice will harden in a fragrant jelly. Such a fish can be eaten without warming up, it will be delicious. Fans of white fish can opt for cod. Steaks prepared using this recipe will be baked, tender and juicy.

Cooking with potatoes

Mackerel may be the best companion to baked potatoes. It is a fatty, fleshy fish that has a strong aroma. Mackerel refers more to folk cuisine than to high. Therefore, it will be an excellent basis for a family dinner.

Structure:

  • mackerel - 2-3 pcs.;
  • potatoes - 1 kg;
  • onion - 1 head;
  • mayonnaise - 2 tbsp. l .;
  • salt and spices to taste.

It is convenient to cook such a combined kebab in disposable aluminum dishes. If they are not, cover the closing grill for the grill with several layers of foil, making the sides.

Process:

  1. Gut the mackerel, wash it, remove the black film from the abdomen (it is bitter).
  2. Wash the potatoes, you can not peel the young, just rub it with a brush. Large cut into 2-3 parts.
  3. Cut the onion rings.
  4. Grease a dish with vegetable oil.
  5. Grate potatoes, onions and fish with mayonnaise and spices, put them in a bowl, cover with a sheet of foil and place on a barbecue grill.
  6. Cook for a total of 30 minutes on hot coals, occasionally opening and turning fish and potatoes.

According to this recipe, cook any fish. Large is better to cut into pieces, and small fish can be planted directly on skewers, alternating with potatoes. In this case, pick young tubers, otherwise they will fall apart during preparation.

There are as many cooking options for fish as for traditional meat skewers. Large, meaty fish, such as salmon and tuna, can generally be cut into medium-sized pieces and fried like skewers on a traditional skewers. The cooking time in this case will be minimal, and the result will be mind-blowing.

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