Marinate fish for barbecue. Red fish kebab - how to properly and tasty marinate and cook according to step-by-step recipes with photos. Marinade recipe for red fish: grilled salmon

Nutritionists unanimously say that fish is much healthier than meat. However, many health-conscious people, when going on a picnic, prepare more meat for kebabs. Meanwhile, fish kebab turns out to be much lighter and healthier; it is even better suited for outdoor recreation than meat kebab. In addition, fish does not need to be marinated for as long as meat. If you prepare the right marinade for fish kebab, you can fry it on skewers or a grill in just half an hour. Of the 9 best recipes collected in this material, everyone can find an option that they like.

Culinary secrets

Using a successful recipe, even an inexperienced cook can marinate fish for barbecue. However, the advice of experienced craftsmen will not hurt even someone who considers himself a professional.

• You should not keep fish in the marinade for more than an hour. If it softens too much, it will not be able to stay on the skewers.
• Most often, fish has to be marinated outdoors, shortly before preparing the kebab. For this reason, marinades should be chosen that do not contain perishable products. Thus, marinades based on mayonnaise, sour cream, and kefir are not suitable for fish kebab.
• Fish should not be marinated with vinegar, as this may make the kebab too tough.
• It is advisable to salt the fish immediately; this is one of the serious differences between the technology for marinating it and the technology for preparing meat for kebabs. Salt, by drawing out excess moisture from the fish, will make it denser, so it will stick better to the skewers.
• If you are marinating lean fish, it is advisable to include olive oil in the marinade, even if it is not in the recipe.

Otherwise, you can rely on the instructions in the recipe, and then your fish kebab will turn out delicious. So all that is required is to choose the marinade you like.

Marinade for fish kebab with herbs

What do you need:

• fish fillet – 2 kg;
• fresh cilantro – 50 g;
• fresh dill – 50 g;
• rosemary – 5 sprigs;
• thyme – 5 sprigs;
• onions – 2 pcs.;
• lemon – 1 pc.;
• ground white and black pepper, salt - to taste;
• olive oil – 50-100 ml (depending on the fat content of the fish).

How to marinate:

1. Wash and dry the fish fillets with napkins.
2. Grind the herbs. This can be done with a knife, or you can use a blender. For greens, it is better to use only leaves, without stems.
3. Add salt and spices to the mixture of chopped greens, squeeze the juice from the lemon, grate the zest, add olive oil, and stir.
4. Cut the onion into rings of medium thickness.
5. Place the onion in a bowl.
6. Rub the fillet with the spicy mixture and place on an onion rack.
7. Leave to marinate for 30-40 minutes at room temperature.

When the fish is marinated, you can fry the fillet along with the onions on a grill without cutting. Another option is to cut the fish into pieces, string it on skewers, alternating with onions, and fry over coals. Please note that fish kebab is prepared very quickly, usually 10-15 minutes are enough.

Marinade for fish kebab with white wine

What do you need:

• fish fillet – 2 kg;
• dry white wine – 0.4 l;
• soy sauce – 100 ml;
• ginger root – 50 g;
• olive oil – 80 ml;
• sugar – 4 tbsp. l.;
• nutmeg - a pinch;
• ground black and white pepper - to your taste.

How to cook:

1. Wash and gut the fish, cut it into fillets. If desired, you can leave the fish whole if it is a small river fish.
2. After peeling the ginger root, grate it coarsely or finely chop it with a knife.
3. Add sugar and spices to it, stir.
4. Pour oil, soy sauce and wine into a bowl with ginger, mix thoroughly.
5. If you cook fish on skewers, cut the fish fillets into pieces suitable for barbecue (about 4-5 cm).
6. Immerse the fish in the marinade. Leave for 30 minutes if you are marinating it for barbecue, for an hour and a half if you are going to bake it entirely on the grill.

Marinade with ginger and white wine is suitable for any type of fish, including river fish.

Marinade for fish with lemon and garlic

What do you need:

• pieces of fish (steaks or fillets) – 1 kg;
• lemon – 2 pcs.;
• olive oil – 100 ml;
• garlic – 3 cloves;
• dried marjoram, salt, pepper mixture - to your taste.

How to cook:

1. Cut the fish into portions. If you are going to fry fish kebab, the pieces should be about the size of two matchboxes placed on top of each other.
2. Squeeze the juice of two lemons into a bowl. Grate the zest from them and put them there.
3. Crush the garlic directly into the lemon juice.
4. Pour in the oil, add salt, spices and herbs, stir.
5. Cover the fish pieces with this sauce (you can put them in the marinade and stir).
6. Marinate for 30 minutes to an hour depending on the size of the pieces.

This fish marinade recipe is a classic one. It is suitable for any fish and can be used no matter how you intend to cook it. It is also ideal for fish kebabs.

Marinade for mackerel or herring with red wine

What do you need:

• herring or mackerel – 1 kg;
• dry red wine – 0.25 l;
• odorless vegetable oil – 60 ml;
• salt, pepper - to your taste.

How to cook:

1. Clean, gut and wash the fish well. Dry with a kitchen towel.
2. Mix wine with salt, spices and oil.
3. Pour the red wine marinade over the fish and leave for an hour.

Herring or mackerel marinated in red wine can be prepared in any way convenient for you. It will taste best if you fry the fish on the grill. It will be no less tasty baked in foil in the oven.

Beer marinade for charcoal fish

What do you need:

• mackerel or herring – 6 pcs.;
• beer – 100 ml;
• vegetable oil – 0.2 l;
• garlic – 2 heads;
• salt - to taste.

How to cook:

1. Pass the garlic through a press, mix with beer and oil.
2. Rub the prepared fish with the resulting mixture, put more of the mixture inside.
3. After an hour, thread the fish onto a skewer, piercing the carcass from the tail to the gills, and place the fish on the grill.
4. Grill over coals, turning and brushing with remaining marinade.

Fish (mackerel or herring) marinated in this way and fried over coals will successfully replace traditional shish kebab.

Marinade for fish kebab with soy sauce and mustard

What do you need:

• fish fillet (pink salmon, trout, salmon) – 1 kg;
• balsamic vinegar – 50 ml;
• soy sauce – 50 ml;
• pepper paste – 1 tsp;
• mustard powder – 1 tbsp. l.;
• garlic – 1 head;
• olive oil – 0.2 l;
• dill (fresh) – 100 g;
• salt, pepper - to taste.

How to marinate:

1. Prepare the fillet by cutting it into pieces of the desired size.
2. Crush the garlic. Chop the dill and mix with the rest of the spices.
3. Dilute with soy sauce, combine with balsamic vinegar and oil.
4. Cover the pieces of fish with the resulting mixture and leave for half an hour.

The taste of fish kebab marinated according to this recipe is indescribable. You are unlikely to forget it. It will especially appeal to those who love spicy dishes.

Vodka marinade for fish shish kebab

What do you need:

• fish fillet – 1 kg;
• vodka - shot glass;
• soy sauce – 60 ml;
• garlic – 2 cloves;
• seasoning for fish - to your taste.

How to cook:

1. Cut the garlic into small pieces.
2. Mix with seasonings and rub fillets with this mixture.
3. Pour vodka mixed with soy sauce.

You need to marinate the fish in vodka for about an hour. After the fillet is cut into pieces, strung on skewers and kebabs are fried. There will be no smell or taste of alcohol in the finished dish.

Marinade for fish kebab with martini

What do you need:

• fish fillet – 2 kg;
• martini – 0.2 l;
• garlic – 1 head;
• onion – 1 kg;
• dried dill – 1 tbsp. l.;
• lemon – 2 pcs.;
• fresh cilantro – 100 g;
• salt, fish seasoning - to your taste.

How to cook:

1. Finely chop the garlic and cilantro with a knife, mix with salt, seasoning and dill. Rub this mixture onto the fish fillets.
2. After 15 minutes, cut the fillet into pieces suitable for the size of the kebab.
3. Mix fish pieces with onion cut into large rings.
4. Mix lemon juice with martini, pour this mixture over the fish and leave it for half an hour.

The taste of kebab prepared according to this recipe will be piquant and very unusual. It is unlikely to leave you and your guests indifferent. By the way, such a kebab can be fried at home if your oven is equipped with a grill function.

Marinade for fish with bell pepper

What do you need:

• fish fillet (it is best to take assorted) – 0.5 kg;
• bell pepper – 2-3 pcs.;
• fresh parsley - a bunch;
• lemon – 1 pc.;
• sesame oil – 100 ml;
• salt, pepper - to your taste.

How to cook:

1. Cut the fish fillet into pieces of the required size.
2. Mix finely chopped parsley with seasonings and salt.
3. Squeeze lemon juice into a bowl with the spicy mixture, pour in the oil, and stir.
4. Cut the pepper into very small strips and add to the prepared mixture.
5. Marinate the fish in this mixture.
6. When threading fish onto skewers, alternate pieces. It’s a good idea to string pieces of bell pepper between the pieces of fish. This will make assorted fish kebabs even more appetizing.

Fish kebab has many benefits. It is light, quick to prepare, and has an exquisite taste. If you are tired of traditional kebab and want to cook something new on the grill, try fish kebab - you won’t regret it. You will find marinade recipes for it in this material.

Traditional kebab was made from lamb meat, but over time, all classic recipes have analogues, and this happened with meat fried over a fire. Fish kebab is far from a delicacy today, and many people, when going out into the countryside, prepare it for friendly gatherings. In order for the dish to evoke exclusively positive emotions, you need to know what kind of fish to choose for the barbecue, as well as how to marinate it correctly. This will be discussed in this publication.

The main secret of a perfect dish is the freshness of the ingredients used. Fish kebab cannot turn out tasty if you use a stale carcass. The whole dinner will be ruined.

You can cook from either freshly caught or chilled fish. It is better to avoid frozen meat, as the taste and texture of the meat becomes of poorer quality after defrosting. Buy fish only in specialized stores, and not in the basement at the end of the house.

When choosing a product, pay attention to:

• gills - they should be bright red;
• smell - no impurities or unpleasant odors, only a pronounced fishy one;
• scales - shiny and smooth, without mucus;
• eyes - without a veil, clean.

Which fish to choose for barbecue? Of course, the most delicious dish will turn out if you use sturgeon or salmon species (trout, sturgeon, salmon, salmon). But this is also the most expensive option; many people cannot afford it. If you want to cook fish kebab, but are limited in finances, then you can safely choose mackerel or capelin.

Mackerel always turns out juicy due to its high fat content. It can be fried either whole on a grill or in pieces on skewers. As for capelin, we can safely call this kebab the most unusual. Advantages - absence of a specific smell of sea fish, affordable price, excellent taste. The capelin is fried whole on a grill, stacked end to end.

It’s not a fact that the kebab will turn out delicious, even if you choose sturgeon or salmon fish. The marinade and the skill of the cook play an important role in preparing the dish. We invite you to familiarize yourself with several of the most successful recipes for preparing fish kebab.

Red fish skewers in soy sauce

Try to marinate fish for barbecue in a way that is not quite usual for fish. We will not use any special seasonings, but will use the most common products for marinating meat! The taste of the fish will be explosive and unusual with Asian notes. And all this will force you to cook shashlik again exactly according to the recipe described below.

Ingredients for barbecue:

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

For the brine:

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

Marinade:

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

Preparation:

1. Peel the salmon from skin and bones, cut the fillets into 5-7 cm pieces.
2. Prepare a brine from water, sugar and salt, dissolve the dry ingredients. Place the fish pieces in this brine for 15 minutes. During this time, the fillet will be equally salted, becoming more tender and juicy.
3. While the fish is aging in brine, prepare the marinade: combine all the prescribed ingredients and place on low heat. Stirring constantly, ensure that the honey disperses evenly and the consistency of the marinade becomes homogeneous. Taste and add more soy sauce or lemon juice if needed.
4. Remove the fish fillet from the brine and rinse. Place the pieces in the marinade, mix well, and remove to marinate in a cool place.

After 2 hours you can start grilling the kebab! The meat will be covered with a beautiful, ruddy and transparent crust, like amber! Despite the presence of honey in the marinade, its bright taste, there will be no sweetness.

Cooking in the oven with white wine

You can cook barbecue not only in the summer, but also at any other time of the year. The most delicious meat comes from the fire. But if it’s too cold outside, it’s raining, or frost has struck, you shouldn’t deny yourself the pleasure of cooking barbecue. After all, a regular oven or grill pan will do! In this case, we will use the oven.

In the proposed marinade you can prepare shish kebab from red fish or white fish. In any case, the taste will be delicate and refined!

For cooking you will need the following 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;
• a bunch of basil and parsley.

How to cook fish kebab in the oven? Quite simple!

1. Peel the fish, cut into large pieces, and place in a deep bowl.
2. Chop the greens, crush them a little with your hands so that the juice appears. Rub the fish and leave for 20 minutes.
3. Melt the butter, mix with white wine, salt and pepper, pour over the fish, leave for 2 hours.
4. Place a grease tray at the bottom of the oven. Grease the grill with oil, place pieces of fish on it, and place lemon slices on each piece. Set the “Grill” mode to 200 degrees. If there is no such mode, then simply cook at 200 degrees as usual.

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

In mayonnaise-kefir marinade

This recipe is no longer suitable for fatty mackerel, but is ideal for dry pink salmon! The meat of the red fish of the budget option in the proposed marinade after frying over a fire turns out to be very tender and juicy. Taste qualities exceed all expectations.

Components:

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

It is not recommended to use black, allspice, especially red pepper; it is quite possible to do without this spice. But if you really want to add a little heat 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, and the juice of half a lemon. Add pepper if desired.
3. Pour the marinade onto the fish, roll each piece well in it. Cover with a lid or plastic wrap and marinate for at least 2 hours.
4. Place the pink salmon on the grill, and thinly sliced ​​lemon (the second half) on top of the pieces.

Fry on both sides.

Delicious fish kebab with herbs on the grill

Fish is a capricious product: too much herbs and spices can completely ruin its taste.

You can’t use all the seasonings you have on hand. If you want to get a product of unknown origin that is not scaldingly spicy, but a delicious fish kebab, then follow the advice of professional chefs. Fortunately, it is not necessary to personally know culinary masters; in the Internet era, all the best recipes can be found without leaving home. We invite you to familiarize yourself with one of these:

Ingredients:

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

Believe me, nothing more is needed! This kind of kebab is prepared in the Caucasus, in expensive restaurants, and the recipe is the simplest!

Preparation:

1. The herbs need to be picked or cut, mashed with your hands or a masher, the juice should appear.
2. Cut the fish into pieces, remove the bones if desired.
3. Mix the herbs with salt (do not overdo it) and lemon juice, rub each piece well on all sides. If there is marinade left, do not put the fish in it; they will need to rub the pieces every 30-40 minutes (total marinating time is at least 2 hours). If there is no marinade left, no problem.

You need to fry such a fish kebab on the grill, because the meat flavored with the aroma of herbs and fire cannot be compared with anything!

With lemon and garlic on the grill

Garlic goes well with any fish, and lemon is simply an integral part when cooking seafood! A marinade for fish kebab prepared from these ingredients will turn out successful. The fish will be well soaked and will remain juicy after frying. The aroma and taste of this dish simply cannot be described; you must try it!

Composition of marinade per kilogram of fish fillet:

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

Preparation:

1. Cut the fish into large pieces, wash and dry with a paper towel.
2. Squeeze the juice from the lemon and remove the zest.
3. Peel the garlic and 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.

Cooking option in beer

Beer is a universal product: people drink it, splash it on stones in a bathhouse, and make marinades for delicious barbecue. Any meat, including fish, after aging in beer becomes much softer, more tender, fries better and faster.

Ingredients:

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

Step-by-step preparation:

1. Do not cut the fish into small pieces; the pieces must be large, otherwise the meat will be dry after frying. Remove the seeds, it’s easier to eat.
2. Cut the onion into rings, remember a little, adding salt and seasonings.
3. Pour beer into the bowl with onions and mix well.
4. Place the fish in the marinade, cover with a lid or cling film, and put in a cool place for 2-4 hours.
5. Place the meat on the grill, and the onion on top, and fry over the coals until golden brown.

There are a minimum of ingredients, but the marinade is truly magical! Try cooking not only fish, but any meat in this way.

Fish kebab with pomegranate juice

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

Preparation:

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

You can marinate for a longer time, it will not harm.

Indian recipe

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

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

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

Preparation:

1. Cut the onion into small pieces.
2. Remove the seeds from the hot pepper and chop finely (you only need to work with rubber gloves, and even in this case, wash your hands with soap after completing the process!).
3. Press the garlic through a press.
4. Pick some cilantro, remember.
5. Mix all the ingredients; if the mixture turns out to be dry, add more lemon juice and oil.
6. Rub each piece of fish well and leave to marinate for several hours.

Before frying, remove all particles of marinade spices from the meat.

Baked fish on skewers

In this way, you can cook fish both on coals and in the oven. We suggest using not only pieces of fish for frying, but also slices of vegetables. Let's plant them, alternating, right next to each other to make it more satisfying!

Ingredients for barbecue:

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

Marinade:

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

Preparation:

1. Only the fish needs to be marinated. Cut it into pieces of 4-5 cm, remove all seeds.
2. Mix sour cream with milk, salt, pepper, chopped rosemary, and add fish pieces. Cover and soak for at least 2 hours.
3. Peel the peppers from seeds, cut into circles, but then cut each one in one place to make a ribbon.
4. Cut the zucchini into rounds, then each into 2-4 pieces so that the pieces are approximately the same size as the fish.
5. Salt the vegetables.
6. Thread onto skewers this way: fish, a twisted ribbon of pepper, zucchini, cherry tomatoes, fish. There should be fish pieces at the beginning and end of the skewers.
7. If you fry in the oven, place the skewers directly on the grill, placing a baking tray on the bottom to collect the juice or placing foil on the grill, turning the skewers every 4-5 minutes. Cooking time at 200 degrees is 15-20 minutes.

If you are grilling over charcoal, place the skewers on the grill.

Barbecue has become an integral part of outdoor recreation. It is fried not only in summer, but all year round. You don’t need to look for a reason to gather with your best friends, just marinate the meat and invite everyone to join the fire! To ensure that your picnics always have a varied menu, do not stop at choosing meat only with pork, lamb and chicken. Fish kebab turns out no less tasty and satisfying, and our marinade recipes will allow you to turn even the most budget fish into a delicious dish! Bon appetit.

Many of our compatriots are accustomed to the fact that kebab is made from meat. However, if you fry fish on the grill, it will also turn out very tasty. In addition, fish kebab is healthier than meat kebab and has less calories, which makes it attractive for those who are on a diet. An additional advantage of fish kebab is the speed of its preparation. It will be quite tasty and juicy, even if you don’t marinate the fish before, since you only need to fry it over coals for a very short time, no more than 10 minutes. However, to improve the taste and aroma of the finished dish, it is still recommended to use a fish marinade. Moreover, there are so many marinade recipes that everyone can find one that suits their taste.

Cooking features

Marinade for fish is not difficult to prepare, and in order to marinate fish intended for barbecue in it, you do not need to have outstanding culinary skills. However, knowing some subtleties still won’t hurt.

• You don’t need to marinate the fish for a long time; usually it’s enough to keep it in the marinade for 20–30 minutes, sometimes a little more. It is possible to exceed this time, but only slightly, so that the fish does not become too soft and begins to fall apart, jumping off the skewers. The maximum time for marinating fish for barbecue is 2 hours.
• You should not marinate fish for barbecue in advance; it is better to do it in nature shortly before cooking.
• Considering that fish is most often marinated outdoors, where there is no refrigeration equipment, you should not include perishable foods in the marinade. We are talking about sour cream, mayonnaise and other fatty sauces. Preference should be given to fruit juices, wine, olive oil.
• Most often, fish marinade includes olive oil and lemon juice. Olive oil can be replaced with any other vegetable oil, including refined sunflower oil. But lemon juice cannot be replaced with vinegar. Vinegar spoils the structure of fish, making it unsuitable for skewering and grilling over coals.
• If barbecue meat is salted just before cooking, then salt is added to the fish marinade immediately. Thanks to it, the pieces of fish will become denser and will stick better to the skewers.
• The most delicious kebab is made from fresh fish, but frozen fish can also be used. However, in this case, it must be removed from the freezer in advance so that it has time to thaw in the refrigerator. If you defrost fish with a large temperature difference, the kebab will not be juicy enough.

These are the basic rules, and they apply no matter what marinade recipe for fish kebab you choose.

Marinade for fish with white wine

• fish fillet - 2 kg;
• dry white wine - 0.3 l;
• soy sauce - 0.2 l;
• ginger root - 100 g;
• olive oil - 100 ml;
• sugar - 80 g;
• ground black or white pepper to taste.

Cooking method

• Wash and clean the fish, cut into fillets. Rinse the fillet, dry it, blotting it with paper napkins. Sprinkle with pepper and stir.
• Peel the ginger root and cut into small pieces.
• Mix wine with soy sauce and oil.
• Add ginger and sugar, stir.
• Cut the fish fillet into pieces suitable for barbecue. Place them in the marinade.
• Stir.

It is recommended to marinate fish at room temperature for half an hour; when storing in the refrigerator, the time can be increased to 1.5–2 hours. If you marinate fish according to this recipe, the kebab will turn out spicy, with a piquant taste. If desired, you can add a pinch of nutmeg to the marinade, this will give it an even more interesting aroma.

Marinade for shish kebab with lemon juice and garlic

• pieces of fish fillet - 1 kg;
• lemon - 2 pcs.;
• vegetable oil - 80 ml;
• garlic - 2 cloves;
• dried marjoram, salt, pepper to taste.

Cooking method

• Wash the fish fillet, rinse with a towel and cut into fairly large pieces.
• Mix salt, marjoram and pepper, stir and sprinkle this mixture over the fish. Stir gently.
• Finely chop the garlic. Add to the fish and stir again.
• Wash and dry the lemons with a napkin. Squeeze the juice from the lemons and mix it with vegetable oil.
• Grate the zest on a special grater, add it to a mixture of lemon juice and oil (olive oil is best).
• Pour the mixture over the fish and stir.

Marinate the fish in lemon juice for 40–60 minutes. After this, the fish can be strung on skewers and grilled over coals. The taste and aroma of the dish prepared according to this recipe can be called classic.

Red wine marinade for shish kebab

• fish - 1 kg;
• dry red wine - 0.2 l;
• vegetable oil (deodorized) - 80 ml;
• salt, ground pepper to taste.

Cooking method

• Cut the fillet into pieces suitable for kebabs, or into steaks if you plan to fry the fish on the grill.
• Wash and dry with a towel. Sprinkle with salt and pepper.
• Mix the wine with oil and pour it over the fish pieces, stir.

Cover the container with the fish and leave for 30–60 minutes. After this, fry the fish on skewers or a grill. Typically, fish goes better with white wine, but this version of the marinade is great for mackerel and some other types of fish.

Vodka marinade for fish shish kebab

• fish fillet - 1 kg;
• vodka - 80 ml;
• soy sauce - 80 ml;
• garlic - 2 cloves;
• seasoning for fish, salt to taste.

Cooking method

• Finely chop the garlic cloves with a knife, mix with salt and seasoning.
• Cut the prepared fillet into pieces of the desired size, rub with the resulting mixture.
• Place the fish in a bowl.
• Mix soy sauce and vodka in a glass, pour the resulting mixture over the fish.
• Toss gently to coat each piece with marinade.

Place the bowl of fish in the cold for 1–1.5 hours, after which you can cook kebab from it. Strong alcoholic drinks are often included in fish marinades. They allow you to prepare fish for grilling over coals, giving it a piquant taste without making it too crumbly. Keep in mind that drinks should be of high quality, otherwise they may negatively affect the taste of the finished dish.

Marinade for fish with martini

• fish fillet - 1.5 kg;
• martini - 150 ml;
• garlic - 5 cloves;
• onions - 0.5 kg;
• dried dill - 10 g;
• lemon - 1 pc.;
• fresh cilantro - 50 g;
• salt, pepper to taste.

Cooking method:

• Cut the fish fillet into pieces convenient for threading on skewers.
• Finely chop the garlic with a knife and add to the fish.
• Add dill, salt, pepper there and mix everything.
• Peel the onion and cut into rings of medium thickness (about 3 mm). Lightly salt it and use your hands to release the juice. Add to fish and stir.
• Squeeze the juice out of the lemon and mix it with the martini. To give the fish an even more pleasant aroma, you can add lemon zest to this mixture.
• Place the fish in the container in which it will marinate. It is important that it is not made of aluminum, since when aluminum cookware comes into contact with acid, harmful substances are formed.
• Pour in the marinade and stir.
• Place cilantro sprigs on top.

Marinate the fish in a martini for 30–60 minutes. Shish kebab prepared according to this recipe turns out tender and flavorful. The recipe is suitable when barbecues are held for any festive occasion. In addition, fish marinated in this way can be grilled at home.

Marinade for fish kebab with bell pepper

• assorted fish (sturgeon fillet, salmon, swordfish or other types of fish) - 1.5 kg;
• bell pepper - 0.5 kg;
• fresh parsley - 100 g;
• lemon - 1 pc.;
• sesame or olive oil - 120 ml;
• salt, pepper - to taste.

Cooking method

• Cut the fish fillet into large cubes.
• Finely chop the parsley with a knife.
• Add parsley, salt and pepper to the fish and stir.
• Squeeze lemon juice into sesame oil and stir.
• Wash the peppers, cut off the stalk of the peppers, and remove the seeds from them.
• Cut the peppers into large squares and add to the fish.
• Pour the marinade over everything, stir and marinate for about an hour.

When threading fish onto skewers, alternate pieces of different types, and string pieces of pepper between them. The taste, aroma and appearance of the finished shish kebab made according to this recipe will be beyond praise.

Marinade for fish kebab is made according to special recipes. They are simple, but unique and allow you to maximize the taste and aroma of the fish. You can also use these recipes if you want to fry fish on the grill or grill in steaks or whole fish. In this case, it is advisable to increase the marinating time.

We all love and respect kebab made from various meats. But even such a wonderful dish sometimes becomes boring and boring.

There is an excellent alternative to traditional kebab, this is fish kebab. And it, in turn, even has advantages:

1. The dish is prepared quickly. Marinates on average from 5 minutes to 2 hours, frying will take approximately 4 to 7 minutes;
2. Rich in vitamins and valuable substances. Regarding meat, fish contains much more benefits for the human body;
3. Big variety. Almost any type of fish is suitable for barbecue, from the smallest river fish to the largest sturgeon or catfish;
4. Any side dish goes with fish. If a large company gathers, this is very convenient;
5. The healthiest kebab is made from red fish. People who eat it are less prone to depression, hypertension and cancer;
6. This kebab contains fewer calories than meat kebab.

Selection of fish for barbecue

If you caught the fish yourself, then without hesitation you can start cooking barbecue. After all, there is no doubt about the freshness or proper storage of the product.

And if you decide to buy it at the market or in a store, you need to approach this matter carefully. And first familiarize yourself with the basic rules for choosing fish for barbecue:

Don’t be alarmed, choosing the right quality fish is not so difficult if you know the basic rules. You just need to be more careful.

Fish kebab on the grill on skewers

Shish kebab from sole or pangasius is made quickly and very tasty. This sea fish is fatty, juicy and healthy.

One of the best kebabs comes from this species of waterfowl.

If the fish is frozen, you need to wait until it thaws in a cool place, for example, on the bottom shelf of the refrigerator.

Fish fillets are cut into large rectangles or squares, approximately the same as meat for a regular kebab. Mix the meat with spices and salt in a cup (chopped sea salt is good).

You can buy spices individually (paprika, turmeric, thyme, rosemary and others to suit your taste), or you can take a ready-made set of seasonings for fish. There is no point in adding fresh herbs to the marinade; they will burn anyway.

Pour white wine over the mixture (red wine is not suitable), add olive oil and mix everything well. The fish fillets should be marinated for at least half an hour; if you have time, it’s good to put them in the refrigerator for two hours.

We string the marinated fillet pieces onto a skewer; if desired, you can put tomato pieces between them. Tomato goes well with any type of fish.

The fish does not need intense heat, so there is no need to leave a lot of coals. The kebab should simmer slowly so that the fat evaporates and the juicy meat remains.

We constantly turn the skewers so that the dish does not burn. This kebab takes from 7 to 10 minutes to cook, depending on how many coals you have left.

Before serving, the kebab is placed on Armenian lavash and served with fresh herbs and vegetables.

Fish kebab on the grill on skewers

Following our recipe, you will get a very tasty kebab on skewers, cooked in a regular oven. The dish is not only tasty, but also easy to prepare.

Ingredients:

• Fish – half a kilo;
• Lemon – 1 piece;
• Sugar – half a teaspoon;
• Spices for fish;
• Soy sauce – 3 tablespoons;
• Salt - to taste (optional without it).

Any type of fish is suitable, but catfish, mackerel and trout are very tasty. We clean the carcass, gut it, and rinse thoroughly.

Squeeze the juice from the lemon and add sugar, selected spices or a set of special spices for fish, soy sauce, and mix everything thoroughly. You can add salt to taste, but soy sauce replaces it perfectly.

Mix the pieces of fish with the marinade and put them in a cool place for an hour and a half. Before threading, rinse the skewers in water (there is no need to soak them in water; they won’t catch fire in the oven like they do on the grill)

We put pieces of fish on skewers, between them you can put pieces of tomatoes, bell peppers, onions, olives and place them on the grill of a preheated oven. The “Grill” mode is good if you have one.

After 5 minutes, turn the sticks over. The entire cooking process takes approximately 10-15 minutes, do not overcook. As soon as a golden crust forms on the pieces, the dish is ready!

Serve hot with a green salad. Dry white wine is ideal for this dish.

More marinades for a successful fish kebab

There are many ways and different marinades to prepare fish kebab. They are all delicious and unique in their own way.

Delicious grilled fish kebab

To prepare a particularly tasty dish, purchase the freshest and highest quality ingredients.

Ingredients:

• Any four varieties of fish. For example, salmon, trout, catfish, sturgeon. A total of one and a half kilograms;
• Two bell peppers (preferably red);
• Five grams of chili pepper;
• 100 grams of sesame oil (olive oil is also suitable);
• One large lemon (you will need juice);
• Black pepper and salt (preferably sea salt) to taste.

Mix the pieces of fish, oil, lemon juice, pepper and salt well. Place in the refrigerator for half an hour.

We put the kebab on greased skewers, alternating types of fish, and string chopped bell peppers between the pieces.

Heat the grill to medium temperature and place the kebab on the grill. After 5-6 the dish is ready. After 3 minutes it must be turned over.

Ingredients:

• 3 tomatoes;
• 4 cloves of garlic;
• One red chili;
• Parsley leaves;
• Olive oil;
• Sugar;
• A couple of drops of lemon juice.

Mix the tomatoes cut into small cubes with chopped garlic, finely chopped chili pepper, parsley leaves, a pinch of sugar, butter and lemon juice. The sauce is ready.

Serve the kebab and sauce to the table. This dish simply tastes amazing.

Fish kebab on kefir

This kebab turns out incredibly tender. To prepare it you will need the following ingredients:

• 1.5 kg of any fish;
• 3 onions;
• A liter of kefir;
• Black, red and chili pepper;
• Salt;
• Bay leaf.

Cut the fish into pieces, add chopped onion, pepper, salt, bay leaf and kefir into rings. Leave for 30-40 minutes, stir a couple of times during this time.

You can start frying. The maximum cooking time for any fish kebab is 10-15 minutes.

1. You should not use vinegar for the marinade. According to experts, it gives the fish toughness and an unpleasant taste;
2. To make the kebab especially tasty, it is better to make a sour marinade. Suitable for this: lemon and pomegranate juice, kefir and wine, onion puree;
3. Use green sauces for fish kebabs, such as pesto or sauces based on yoghurt and spices;
4. Do not add greens to the marinade if you plan to cook shashlik on the grill, they will quickly burn to charcoal and give a bitter taste;
5. Do not defrost a fish carcass in a warm place; even at room temperature, its structure and taste will deteriorate; the same thing happens in a microwave oven. The optimal temperature for defrosting is +5 degrees.

To determine if the kebab is ready, carefully use a fork to pull apart the fibers of the meat on one piece. If the dish is ready, the color of the meat should be matte and opaque right up to the skewer.

If you have a choice, then for barbecue it is ideal to take fresh or even live fish. Enjoy your meal!

Do you like fish? The simplest and fastest way to prepare shish kebab is a kebab made from fish.

I love fish and fishing and this is the merit of my father. We fished everywhere, but the wide Volga with its high banks left a special memory of fishing for the little girl. I still remember myself in a boat early in the morning with a spinning rod, around the Volga and the shores were not visible and there were no waves like the sea, an anchor was thrown, two feeders - we caught a lot of fish (afterwards my grandmother fried these shovels with potatoes and in the garden there was a salty, fatty fish hanging on a string , juicy and satisfying ram - you'll finish with black bread with friends and everything is in order - you no longer feel like going to lunch! cracked!

So, for fishing enthusiasts and real professional fishermen, hunters, anyone who loves active tourism, rides bicycles and plays sports, I recommend the cool online store “Outlet-Market” - a huge selection of goods, bicycle parts, accessories and equipment, as well as clothes and shoes the world's largest brands at the best prices.

Discover the world of "Outlet-Market"!

Fish is the most valuable and healthy product compared to meat

Many people know that fish is the most valuable and healthy product compared to meat. You can make kebab from fish, which is not inferior in taste to other meat products with undeniable health benefits.

An excellent dietary snack, rich in vitamins and other beneficial substances, it is much easier for the stomach to process than other types of meat. In addition to vitamins, fish includes OMEGA-3 acids, which other types of meat do not contain. There is no need to worry about weight gain for those who are watching their figure. So, if you decide to treat yourself and your guests to something unusual and tasty, then cook fish kebab.

Fish kebab: how to marinate fish to make the dish tasty, juicy and nutritious

Such a kebab will have the most tender meat, with a subtle aroma of smoke. After cooking on good coals, you will get an unforgettable dish! So, choose the right type of fish for yourself.

To prepare fish kebab, you can use sturgeon, salmon, catfish, cod, mackerel and even pangasius. Therefore, you can definitely choose the right type of fish for yourself, be it fresh or sea waterfowl!
It is advisable to choose fresh, live fish, large in size, at least 1.5 kg.
If you decide to use frozen fish for barbecue, special attention should be paid to the process of defrosting it, which should be smooth and take place exclusively in the refrigerator.
Fresh fish will always have bright red gills, clean and clear eyes, as well as a fresh aroma and smooth scales. Pay attention to the quality: fresh fish has dense, elastic flesh.
In a store or market, check that the color of the meat is pink, since a pale carcass is unlikely to be fresh, and one that is too bright indicates that the manufacturer used a dye and falsified the product.

Step 2. Preparing and marinating fish carcass for barbecue

Fish kebab has a huge variety of preparation options: some cut the fish into several parts, while others fry it whole. For baking, you can buy a whole fish carcass, or you can buy ready-made semi-finished salmon products, which generally simplifies the cooking process.
It is more convenient to cut the carcass before it is completely softened by the heat. As a rule, one fish yields 4-6 portions. The main thing is that they are the same thickness. Be sure to rinse the steaks and remove excess moisture by patting them dry with paper towels.

Marinate the prepared steaks. Fish quickly absorbs any flavors, most of which go well with it. The simplest marinade recipe for fish: juice of half a lemon, finely chopped onion into rings, salt, pepper, some herbs to taste. For example, bay leaf, basil or rosemary.

How to prepare a soft marinade for fish with lemon and garlic

Compound:
For 0.5 kg of fish:
Onion - 1 pc.
Garlic - 1 clove
Lemon - 0.5 pcs.
Dill - 0.5 bunch
Olive oil - 1 tbsp. spoon
Salt - 0.5 teaspoon
Ground white pepper - 0.25-0.5 teaspoons

Preparation:

Peel the onion and cut into rings.
Peel the garlic, finely chop (or crush with a garlic press).
Chop the dill.

Mix onion, garlic, dill. Add salt, pepper, olive oil.
When the remaining ingredients are mixed, cut the lemon into thin slices.
Add lemon to the marinade and immediately place the prepared fish pieces into the marinade.

It is better to salt the fish directly in the pan, so it will retain its juices, that is, it will be juicy and tender.

Professional chefs have a secret - to prevent the fish from burning, they pour a pinch of salt into the boiling oil in the frying pan at the very beginning.

Fish is a delicate product, and the marinade contains acids, so metal utensils should not be used. The best option is a glass salad bowl or bowl. The thinner the fish pieces, the less time it will take to marinate. By keeping the product in the marinade, you risk turning it into a “rag” product that has lost its elasticity and color. Therefore, 10-15 minutes is enough for the red fish to marinate and acquire additional flavor shades.

Fish kebab can be grilled on the grill either on skewers or on the grill. It is better to fry fish kebab in the oven on skewers. The skewers need to be soaked in water for half an hour to prevent them from burning during cooking.

The following are used as marinades in different recipes: lemon juice, tomato paste or fresh tomatoes cut into slices, dry white wine, vegetable oils, sour cream, mayonnaise. If you don’t like the sourness in the marinade, you can add a little sugar.

A selection of recipes for fish kebab 2019

1. Marinade for mackerel on the grill

Mackerel, (wash and gut)
Head of garlic (through garlic press)
Salt
Sunflower or olive oil - 100 g
Beer – 50 g
Spices, which ones you like (universal for grilling, they are suitable for both meat and fish)

Preparation:

Mix salt with garlic, rub it on the fish (most importantly, more on the inside) and put it in the refrigerator overnight.

Before frying, place the fish on a skewer (pierce it from the tail to the gills along the spine)
And grill it over coals like a shish kebab. Can be placed on a wire rack.

In general, special wooden sticks are sold for this purpose, as can be seen in the photo. They are better because the fish sticks to them and does not fall off, but they can even fall off the skewers. Therefore, it is better to fry on a wire rack.

Mix sunflower oil, beer and spices, use a brush and rub the fish before each turning over to the other side (so that the skin does not burst and in general it tastes better later).
This is how the fish turns out. Try it - very tasty!

Bon appetit!

2. Recipe for grilled trout in soy sauce

Compound:
12 tbsp. spoons olive oil
3 tbsp. spoons balsamic vinegar
3 tbsp soy sauce
1 tbsp. spoon mustard
1 teaspoon hot paste (chili)
4-5 cloves of garlic
1 bunch of dill
salt pepper
1 kg of fish (trout)

Preparation:

Mix oil, vinegar, soy sauce, mustard, hot paste until smooth. Squeeze the garlic, finely chop the dill. Add salt and pepper. The marinade is ready.

We clean the fish, rinse it, and wipe it with a paper towel.
Place in the marinade for at least 3 hours. You can leave it overnight.
In the morning we take out a cup of fish. Use a fork or whatever is convenient to remove the dill and garlic from the fish so that the whole thing doesn’t burn on the grill. Let the fish sit while we fire up the grill. Strain the marinade through a sieve.

While frying, coat the fish with marinade; the fish cooks quickly.
This marinade is also suitable for shrimp.

It is very tasty, try this recipe and you will be very pleased.
Serve with boiled potatoes, rolled in parsley and salad.

Bon appetit!

3. Trout skewers on skewers in the oven

Compound:
Trout (salmon) – 700-800 gr
Grated Parmesan cheese – 100 gr
Lemon - 0.5 pcs.
Dill, parsley (dried or fresh)
Salt, freshly ground pepper
Skewers for kebabs
Preparation:

Peel trout (salmon) from skin and bones, cut into small cubes. Mix the juice of half a lemon, salt, pepper, finely chopped dill, parsley. Marinate the fish in the mixture for 2-3 hours in the refrigerator.

Then roll each piece of fish in Parmesan cheese and thread it onto skewers moistened with water. Place the skewers in a baking dish or baking tray so that the fish does not touch the bottom of the dish.

Bake in the oven at 180 degrees C until cooked (15-20 minutes).

Bon appetit!

4. Marinade for salmon in a frying pan with teriyaki sauce

Compound:
500 g salmon (you can take steaks, medallions, or, as in this case, kebab)
Salt
Granulated garlic
Teriyaki marinade sauce http://www.kikkoman.ru/pokupateli/produkty/sous-marinad-teriyaki/#0
Teriyaki sauce
Dry white wine
Olive oil
Preparation:

Make the marinade: dry white wine, Teriyaki marinade sauce, salt, mix garlic.
Soak the fish in the marinade for about thirty minutes.
Heat the olive oil in a frying pan, place the fish in the frying pan, fry on one side (two to three minutes) over high heat, turn over.

Add Teriyaki sauce (not marinade!) and simmer for about five minutes until medium thick (the water should boil away from the marinade, and it will, of course, thicken).
Serve with rice and be sure to top with Teriyaki sauce (in Moscow, sold, for example, in the Yakitoriya store on Novoslobodskaya). There are also from Santa Maria and from Heinz. If the sauce is stored in the refrigerator, take it out in advance or warm it slightly so that the fish does not get cold.

Bon appetit!

5. Carp shish kebab on the grill, recipe with photo

Compound:
Carp (the larger the better and juicier)
marinade:
1/2 cup odorless vegetable oil
1/3 cup soy sauce
2 tbsp vinegar
juice of 1 lemon
1-2 cloves of garlic, grated
spices:
universal
+for fish to taste (with curry)

Preparation:

Clean the carp and cut into large pieces.

Mix everything for the marinade.
Dip each piece into the marinade and place in a bowl.
Pour the remaining marinade on top and leave for 2-3 hours.
Place on a wire rack.

Shish kebab is cooked on coals.
Vegetables (boiled potatoes, cucumbers, tomatoes, peppers, etc.) go best with fish.

Bon appetit!

6. Mullet shish kebab on the grill

Compound:
Medium sized mullet,
onion rings,
lemon,
salt, pepper, spices.

Preparation:

On the prepared mullet carcass we make cuts, cutting all the way to the ridge, but not too much. This is done so that the fish marinates better. And the bones then become very soft.
Salt, pepper, season with fish seasoning.
Cut lemon (1 piece) into slices and place on the fish.
Mix.
And put it in the refrigerator overnight. You can add just a little bit of mineral water.
Then we light the grill, place the fish on the grill and grill on both sides until golden brown.

Place on a plate with vegetables and herbs. Bon appetit!

7. Pink salmon in mayonnaise-kefir marinade

Compound:
Pink salmon 800 g
(peeled and chopped
pieces 2-2.5 cm)
Mayonnaise 100 g
Kefir 100 g
Lemon juice 1 tbsp
Salt pepper
Preparation:

Rub the pieces of pink salmon with a small amount of salt (just for taste). Don't oversalt!

Mix mayonnaise with kefir. Place the fish in a deep plate.

Pour mayonnaise-kefir marinade (lemon juice here). Let the fish sit for a while and soak.

Place the pieces of fish into the mold and pour the marinade into it. Pepper to taste! You can place onion slices on the bottom under the fish. Cover the form with foil.

Place in a preheated oven on maximum heat for 20 minutes initially. Then remove the foil and put it in the oven for another 20 minutes to brown!

The fish is ready! Ideally, this fish will have this side dish.

Bon appetit!

Looking for a recipe using red fish? This means we bought pink salmon, sockeye salmon, trout or salmon. Then these recipes are for you.

8. Salmon skewers in the oven on skewers

Compound:
salmon fillet~1kg
For the marinade:
Olive oil-2 tbsp
Juice of 1/2 lemon
Salt
Ground black pepper, fish spices, finely chopped dill
Skewers

Preparation:

Cut the salmon fillet into cubes 2-3 cm in size, place in a bowl and pour over lemon juice, olive oil, salt, sprinkle with dill and spices. Leave to marinate for 30 minutes.

Then place the salmon pieces on skewers, place on a baking sheet and put in the oven.
Bake at 180~20 minutes. Serve hot and garnished with olives and lettuce.

Bon appetit!

9. How to cook salmon shish kebab on coals

Salmon 1kg
Lemon 1 pc.
Olive oil 2 tbsp. l.
Parsley to taste
Salt pepper

Preparation:

Cut the salmon carcass into cubes. Pepper, salt, add lemon juice and oil, sprinkle with chopped parsley.
Mix everything thoroughly and let marinate for 30 minutes.
Place marinated salmon on skewers. Keep it over hot coals (remembering to turn it over) until it gets an appetizing crust.

Bon appetit!

10. Shish kebab from perch and white bream on the grill, recipe with photo

Compound:
1 kg palm-sized perch
2 breams
For the marinade:
White pepper, coriander to taste (a generous pinch)
Large bunch of dill
Lime juice
Salt
For grill, grate:
Vegetable oil

Cooking method:

Okushki and breams. We love these...

Let's gut the fish. Let's dry. Grind the spices in a grinder.

Finely chop the dill. Mix, add salt and lime juice.

Roll the fish in this mixture, not forgetting the belly inside. We pack in polyethylene. It is possible under a little pressure. Let's marinate - a couple of hours will be enough.

When there are enough coals in the grill, rub the grates with vegetable oil and lay out the fish. Don't forget to turn the grates over from time to time. Fry until done!

Serve with boiled potatoes with butter and dill, lemon, and fresh vegetables.

Bon appetit!

11. Grilled Sultanka (red mullet) with peaches (4 servings)

Preparation:

Fruits are often found in recipes for cooking meat and poultry. But they will also add a special flavor to fish dishes. Clean eight sultanas (red mullets). Wash them. Remove the innards (at your discretion), but under no circumstances remove the liver, as this is what gives the fish its flavor.
Pour 0.5 cups of olive oil and the juice of one lemon into a deep dish (save the zest); add a few onion rings, a little rosemary and a large pinch of salt. Stir with a fork. Dip the fish into the prepared marinade and leave for 2-4 hours, stirring occasionally.

Peel 1 kg of peaches. To make the skin easier to remove, briefly immerse them in boiling water, then divide the fruit into halves and remove the seeds. (Yellow ripe peaches work best for this dish as they have the most flavor. You can also use nectarines.)

Heat the barbecue and place a sheet of aluminum foil on top. Add fish and buttered peach halves. After 3-4 minutes, turn the fish over. Then transfer the fish to a warmed serving platter and garnish with rosemary sprigs. Sprinkle the peaches with lemon juice, salt and pepper. Serve the food to the table immediately.

Bon appetit!

12. How to cook salmon shish kebab on charcoal

Compound:
Salmon – 500 g
Onion - 0.5-1 pcs.
Garlic - 0.5-1 clove
Lemon - 2-3 rings
Dill - 2-3 sprigs
Olive oil - 0.5 tbsp. spoons
Salt - 0.25-0.5 teaspoons
Ground white pepper - 0.25 teaspoon

Preparation:

Wash and dry the salmon. We take out the bones. Separate the fillet. Cut into portions (about 3 cm).
Peel the onion, wash it, cut it into rings or half rings.
Peel the garlic and chop finely.
Finely chop the dill.
Cut the lemon into small slices.

Mix onion, garlic, dill and lemon with fish. Add salt, white pepper and, of course, olive oil. Cover with a lid and leave for 30 minutes.

Carefully thread the pieces onto skewers. Better, of course, are bamboo skewers.
Fry the salmon shish kebab over hot coals, turning from time to time, until golden brown. I don’t write down the roasting time, as it differs from fire to fire.

Bon appetit!

13. Marinade for pike perch in the oven

Compound:
Fillet of any white fish - 6 pcs. zander carcasses
2 packages of bacon (7 strips in one)
1/4 cup lemon juice
juice of half an orange
garlic, salt, pepper.

Preparation:

Clean the fish carcasses and cut off the fins. Cut into portions.
Add salt, but only a little, as bacon is salty.
Squeeze lemon and orange juice into the fish and pepper.

Brush the bacon strips with squeezed garlic and wrap them in rolls to soak in the garlic flavor.
Marinate the fish for 20 minutes, more if possible.

Place the fish on a plate of bacon and wrap it up.
Since the carcass has a bone, use a thin knife to pierce the fish on a wooden board and thread it onto a skewer.
Prepare all this at home, wrap the fish with skewers in a bag and go into nature. Can also be cooked in the oven.

Cook on the grill function at full power for 25 minutes.
Place the finished kebab on a plate and let it cool. Hot fish can cause stomach pain.
Try it delicious!

Bon appetit!

14. Sterlet shish kebab recipe with photo

We will omit the process of cleaning and cutting our fish; the size of the pieces is clearly visible in the photo.
Compound:
sterlet not less than 1.5 kg,
vegetable oil - 2 tables. spoons
sour cream (yogurt) - 3 tables. spoons
tomato paste - 1.5 table. spoons
Indian mixture “Tandura masala” - 2 tables. spoons
paprika - 1 table. spoon
red pepper - 1 tea. spoon
cardamom seeds - 10 pods
garlic - 1/2 head
ginger - 15 - 20 gamma
salt - to taste.

Preparation:

Three spoons of plain yogurt (katyk, matsoni, even sour cream - all this will do), one and a half spoons of tomato paste, two tablespoons of Indian tandoori masala mixture, half a head of garlic, a good piece of ginger, a tablespoon of paprika, cardamom seeds from ten pods, a teaspoon of red pepper, a couple of tablespoons of vegetable oil, salt - chop and mix all this using a blender and apply to the fish. Leave for six hours in a cool place.

Place all the listed ingredients in one cup and grind using a blender. Next, mix the finished mixture with the fish. Let marinate for 6 hours in a cool place.
Prepare the grill in advance; the wood should burn out so that there is no open flame.
Grill fish shish kebab on skewers, frying until fragrant on all sides. This effect will not work on a grate. Decorate the finished dish with lemon and fresh herbs.

Bon appetit!

15. Trout shish kebab in a steamer

Preparation:

Cut the fillet into squares.
Also cut large champignons into 4 pieces (the quantity depends on the number of pieces of fish).
We make a marinade from kefir, mustard, adjika and salt.

Add the trout and mushrooms and marinate for about an hour.

Then we string the mushroom onto the skewers first, then the trout (alternating), the last one on the skewer should also be a mushroom.
Place the skewers in a steamer for 30 minutes. Fast, simple and tasty.

Bon appetit!

16. Trout shish kebab in a double boiler - 2nd marinade option

Compound:
chilled trout fillet 700-800 g without skin and bones
2 grapefruits
salt, pepper and favorite spices to taste
5 wooden skewers

Preparation:

Cut the fillet into cubes.
Squeeze juice from grapefruits (you can use pulp).

Salt the fish, season with spices, pour in juice and stir, leave for 30 minutes.
Place on skewers and cook in a steamer for 30 minutes.

Bon appetit!

Useful tips to help you prepare your fish kebab

It often happens that grilled fish falls apart. 50% of the fish that fell apart were not properly marinated. The acidic particles in lemon juice or white wine during frying destroy the protein cells of the fish. Therefore, it becomes softer and may fall apart. Use juniper and herb marinade instead of the usual white wine or lemon marinades.
In order for the aroma to be well distributed throughout the flesh of the fish, you need to make 3-4 small cuts on each side.
If you don’t have time to marinate the fish, you can stuff the fish with herbs and garlic. Or fry the fish, wrapped in slices of lard, spinach or grape leaves. They help the fish keep its shape and not fall apart.

An ideal marinade for fish: juniper berries should be crushed under pressure and heated with olive oil, then add more cold olive oil to the finished mixture. The marinade can be seasoned if desired with dill, parsley, sage and bay leaf, as well as a small amount of onion. Lemon balm adds fruity freshness. The marinade should sit for at least two days. It can also be prepared in reserve. Covered tightly, it can be stored in the refrigerator for up to three months.
Tender fish fillets brushed with herbal butter or a fish carcass wrapped in bacon are best fried in foil over charcoal. Be sure to grease the foil with oil.

You can't just put fish on the grill and leave. Grilled fish requires an eye and an eye, you need to catch the moment when it is completely ready. In general, the frying time for seafood and fish is much shorter than for meat. To understand whether the fish is ready, you need to pierce the flesh and look at it. If the inside is already completely white and not transparent, you can remove the fish from the grill.

A little tip: mix the remaining fish marinade with dry white wine and sprinkle the fish right before serving. Pleasure guaranteed!

On a note

Approximate frying time:
Fish fillets or steaks, 2 cm thick - 5 - 10 minutes

Fish kebab, cut into cubes - 8 - 10 minutes

Flat fish weighing less than 450 g - 15 - 20 minutes

Whole large fish, 900 g - 1.75 kg - 30 - 45 minutes

Shrimp in the shell, on skewers - 4 - 6 minutes

Scallops, without shells, on skewers - 4 - 6 minutes

OK it's all over Now! The coals are already smoldering, and perfectly fried and juicy kebab is already waiting for you on the festive table. All you have to do is invite your friends! Have a good mood and a warm spring!

Share in the comments and on social networks (buttons at the bottom of the article) how you had a rest and which kebab recipe your company liked best and whether my article was useful. You will also find these publications about equally delicious kebabs and

Dear readers, I would like to ask you to pay a little attention and move a little away from the main topic. Because I want to remind you that very soon on June 14, a book will be published on how to create and maintain your own blog, something like mine. Thanks to a blog, you can run a business without leaving your home, with a computer and Internet access at hand. You will find everything else in the same book, edited by Denis Povaga. We have already talked about this before and there was a separate post on this blog ().

The most interesting thing about all this is that you can get it absolutely free. If you are interested in this topic, then follow the news and when Denis sends this book to me, I will send it to you. So write in the comments below if you want to receive a book with valuable step-by-step instructions on running your blog (website) yourself for free and wait for a response. See you again on my blog.

Dear readers, another important and useful news from my blogging mentor Denis Povag. I recommend it to those who want to earn money:

Facebook

Twitter

In contact with

Classmates

Google+