Skewers of fish - 9 of the most delicious recipes

The traditional barbecue was prepared from lamb meat, but over time, all the classic recipes have analogues, it happened with fried meat on the fire. Shish kebab from fish - today it is far from a delicacy, and many, traveling to nature, prepare it for friendly gatherings. In order for the dish to evoke exclusively positive emotions, you need to know which fish to choose for barbecue, as well as how to properly marinate it. This will be discussed in this publication.

What kind of fish is better to choose for barbecue

The main secret of an ideal dish is the freshness of the products used. Skewers of fish can not turn out delicious if you use a stale carcass. The whole dinner will be spoiled.

You can cook both from freshly caught fish and from chilled. It is better to refuse frozen, as the taste and consistency of meat after defrosting becomes of poorer quality. Buy fish only in specialized stores, and not in the basement, which is available from the end of the house.

When choosing a product, pay attention to:

• gills - they should be bright red;
• smell - no impurities and unpleasant odors, only pronounced fish;
• scales - shiny and smooth, without mucus;
• eyes - without shroud, clean.

What kind of fish to choose for barbecue? Of course, the most delicious dish will turn out if you use sturgeon or salmon (trout, sturgeon, salmon, salmon). But this is the most expensive option, many can not afford it. If you want to cook kebabs of fish, but are limited in finances, then you can safely choose a mackerel or capelin.

Mackerel always turns juicy due to the high percentage of fat content.It can be fried as a whole on the grill, and pieces on skewers. As for capelin, we can safely call such a barbecue the most unusual. Advantages - lack of a specific smell of sea fish, affordable price, excellent taste. Capelin is fried whole on a wire rack, folding close to each other.

Not the fact that the kebab will turn out delicious, even if you chose sturgeon or salmon fish. An important role is played in the preparation of marinade dishes and the skill of the cook. We offer you to familiarize yourself with some of the most successful recipes for cooking fish skewers.

Skewers of red fish in soy sauce

Try to marinate fish for barbecue in an unusual way for fish. We will not use any special seasonings, but will use the most familiar products for marinating meat! The taste of fish will turn out explosive and unusual with Asian notes. And all this will make you cook kebab again according to the recipe described below.

Ingredients for Kebab:

• kilogram of salmon;
• red onion;
• small zucchini.

For brine:

• a tablespoon of sugar;
• two tablespoons of salt;
• litere of water.

Marinade:

• three tablespoons of soy sauce;
• juice from half a lemon;
• a tablespoon of honey;
• 2 cloves of garlic;
• a teaspoon of dry mustard.

Cooking:

1. Peel the salmon from the skin and bones, cut the fillet into pieces of 5-7 cm.
2. Prepare a brine of water, sugar and salt, dissolve the dry ingredients. Place pieces of fish in this brine for 15 minutes. During this time, the filet will salted equally, become more tender and juicy.
3. While the fish is aging in brine, prepare the marinade: combine all the prescribed ingredients, put on a slow fire. Constantly stirring, ensure that the honey is evenly dispersed, and the consistency of the marinade becomes homogeneous. Try it if necessary, add more soy sauce or lemon juice.
4. Remove the fish fillet from the brine, rinse. Put the pieces in the marinade, mix well, remove the pickle in a cool place.

After 2 hours, you can start frying the kebab! The meat is covered with a beautiful, ruddy and transparent crust, like amber! Despite the presence of honey in the marinade, its bright taste, sweets will not be present.

Cooking in the oven with white wine.

You can cook kebab not only in the summer, but also at any other time of the year. The most delicious meat is obtained at the stake. But if the street is too cold, it is raining, or frost has hit, do not deny yourself the pleasure to cook barbecue. After all, an ordinary oven or grill pan is suitable! In this case, use the oven.

In the proposed marinade, you can cook kebabs of red fish or white. In any case, the taste will be delicate and refined!

For cooking, you need products:

• a kilogram of fillet of any selected fish;
• two tablespoons of butter;
• lemon;
• one and a half glasses of dry white wine;
• salt;
• a little ground pepper;
• bunch of basil and parsley.

How to cook kebab of fish in the oven? Pretty simple!

1. Peel the fish, cut into large pieces, put in a deep bowl.
2. Cut greens, crush a little with your hands so that juice appears. Rub the fish, leave it for 20 minutes.
3. Melt the butter, mix with white wine, salt and pepper, fill the fish, leave for 2 hours.
4. Place a baking tray designed to collect fat on the bottom of the oven. Lubricate the lattice with oil, put pieces of fish on it, and put lemon slices on each piece. Set the Grill mode to 200 degrees. If there is no such mode, then just cook at 200 degrees in normal mode.

After 20 minutes the kebab should be ready, look for the presence of crust.

In mayonnaise-kefir marinade

This recipe is no longer suitable for fat mackerel, but ideal for dry pink salmon! The meat of red fish of the budget option in the proposed marinade after frying at the stake is very tender and juicy. Taste superior to all expectations.

Ingredients:

• 800 grams of pink salmon fillet, the presence of skin is not forbidden, it will be deliciously fried, it will become crispy (you can take any other fish);
• 100 grams of mayonnaise and kefir;
• lemon;
• salt.

Pepper is not recommended to use black, fragrant, especially red, it is quite possible to do without this spice. But if you really want to add a little spice to the delicate taste, then add a little ground white pepper.

Cooking method:

1. Cut the fillet into large pieces.
2. Mix kefir with mayonnaise, salt, juice of half a lemon. Add pepper if desired.
3. Pour the marinade on the fish, roll in it well every piece. Cover with a lid or polyethylene, marinate for at least 2 hours.
4. Place pink salmon on a frying grate, on top of slices - thinly sliced ​​lemon (second half).

Fry should be on both sides.

Delicious fish kebab with herbs on a wire rack

Fish is a whimsical product: too much spices and spices can completely kill its taste.

You can not use all the condiments available at hand. If you want to get not a sharp-burning product of incomprehensible origin, but a delicious kebab of fish, then follow the advice of professional chefs. Fortunately, personally knowing the culinary masters is not necessary, in the era of the Internet, all the best recipes can be found without leaving your home. We suggest you familiarize yourself with one of these:

Ingredients:

• a kilogram of any fish;
• a large bunch of a mixture of herbs: tarragon (aka tarragon), dill, thyme, lemon grass, rosemary, cucumber grass;
• salt;
• lemon juice.

Believe me, nothing more is needed! Such barbecue is prepared in the Caucasus, in expensive restaurants, and the recipe is the simplest!

Cooking:

1. Herbs need to be torn or cut, mashed with hands, a crush, juice should appear.
2. Cut the fish into pieces, remove the bones if desired.
3. Mix herbs with salt (do not overdo it) and lemon juice, grate each piece well on all sides. If the marinade remains, we don’t put the fish in it, they will need to rub the pieces every 30-40 minutes (the total pickling time is at least 2 hours). If the marinade is gone, that's okay.

You need to fry such barbecue of fish on the grill, because the meat flavored with the aroma of herbs and bonfire can not be compared with anything!

With lemon and garlic on the grill

Garlic tastes good for any fish, and lemon is simply an integral part in the preparation of seafood! A fish barbecue marinade made with these ingredients will be successful. The fish is well saturated, after frying it will remain juicy. And the aroma and taste of this dish just can not be described, you must definitely try it!

Read also:pork kebab recipe

The composition of the marinade per kilogram of fish fillet:

• large lemon (more precisely, only juice from it and zest);
• 6 cloves of garlic;
• several branches of rosemary;
• salt and ground black pepper.

Cooking:

1. Cut the fish into large pieces, wash and dry with a paper towel.
2. Squeeze the juice from the lemon, remove the zest.
3. Peel the garlic, pass through a press.
4. Finely chop the rosemary.
5. Mix all the ingredients, grate the fish pieces, leave to soak for 2-4 hours.

Then you will enjoy!

Beer cooking option

Beer is a universal product: it is drunk and splashed on stones in the bath, and marinades are made for delicious barbecue. Any meat, including fish, after aging in beer, becomes much softer, more tender, fries better and faster.

Ingredients:

• a kilogram of red fish;
• half a liter of light beer of any strength;
• two onions;
• coriander, zira, ground black pepper, salt.

Step by step cooking:

1. Do not grind the fish, the pieces should be large, otherwise the meat will be dry after frying. Remove the bones, it’s more convenient to eat.
2. Cut the onion rings, remember a little, adding salt and seasoning.
3. Pour beer into a bowl with onions, mix well.
4. Put the fish in the marinade, cover with a lid or cling film, put in a cool place for 2-4 hours.
5. Put the meat on the grill and fry the onion on top of it and fry it over charcoal to a luxurious blush.

Minimum components, but the marinade is really magical! Try to cook in such a way not only fish, but also any meat.

Skewers of fish with pomegranate juice

The beauty of the marinade is that you can withstand the fish in it for only 20-30 minutes, and it will be ready for frying. The recipe is suitable for everyone who spontaneously gathered for a picnic in nature, and there is very little time for marinating meat.

Composition of express marinade per kilogram of fish fillet:

• one and a half glasses of real pomegranate juice;
• two teaspoons of sunflower or olive oil;
• ground white pepper, coriander, grain mustard, salt - all to taste.

Cooking:

1. Put salt, seasonings in pomegranate juice, mix well.
2. Put large pieces of fish in the marinade, cover, leave for 20 minutes.

You can pickle for a longer time, it does not harm.

Indian Recipe

The combination of seasonings in the marinade gives the fish a unique exotic taste. The crust, fried on charcoal fish, is thin, crispy. The meat is spicy, but in moderation, not only lovers of "dragon" food will like it!

You will need the following products per kilogram of fish fillet:

• shallots - 3 pieces;
• 4 tablespoons of olive oil and lemon juice;
• 4 cloves of garlic;
• one and a half tablespoons of fennel;
• a teaspoon of caraway seeds;
• two teaspoons of turmeric;
• a bunch of cilantro;
• a teaspoon of ground ginger;
• one pod of hot pepper;
• salt.

Cooking:

1. Cut the onion into small pieces.
2. Remove seeds from hot pepper, chop finely (you need to work only with rubber gloves, and even in this case, after the process is completed, wash your hands with soap!).
3. Sell ​​garlic through a press.
4. Naruto cilantro, remember.
5. Mix all the ingredients, if the mixture turned out to be rather dry, then add another lemon juice and oil.
6. Grate each piece of fish well, leave to marinate for several hours.

Before frying meat, remove all particles of marinade spices.

Baked fish on skewers

In this way, you can cook fish both on charcoal and in the oven. We offer to use for frying not only pieces of fish, but also slices of vegetables. We will plant them, alternating, close to each other, so that it turns out to be more satisfying!

Ingredients for Kebab:

• fish fillet;
• a small young zucchini;
• Cherry tomatoes;
• bell pepper.

Marinade:

• sour cream - a glass;
• half a glass of milk;
• rosemary;
• salt and ground pepper.

Cooking:

1. You need to marinate only fish. Cut it into pieces of 4-5 cm, clear of all bones.
2. Mix sour cream with milk, salt, pepper, chopped rosemary, put the fish pieces. Cover, stand for at least 2 hours.
3. Pepper clear of seeds, cut into circles, but then cut each one in one place to get a ribbon.
4. Cut the zucchini into round pieces, then each another into 2-4 parts, so that the pieces are about the same size as the fish.
5. Salt the vegetables.
6. String on skewers in this way: fish, a wound ribbon of pepper, zucchini, cherry, fish. At the beginning and at the end of the skewer there should be fish pieces.
7. If you are going to fry in the oven, put the skewers directly on the wire rack, placing a baking sheet on the bottom to collect juice or laying a foil on the wire rack, turn the skewers every 4-5 minutes. Cooking time at 200 degrees - 15-20 minutes.

If you will fry on charcoal, then place the skewers on the grill for frying.

Barbecue has become an integral part of outdoor recreation. It is fried not only in the summer, but also year-round. There is no need to look for reasons to gather with your best friends, just pickle the meat and invite everyone to join the fire! To always have your picnics with a varied menu, do not stop when choosing meat only on pork, lamb and chicken. Skewers of fish are no less tasty and satisfying, and our recipes for marinades will turn even the most budgetary fish into a gourmet dish! Bon Appetit.