Marinade for fish kebab. How to marinate fish for barbecue on a grill

When the first rays of sun boldly break through the cool spring fogs, the long-awaited season of mass outings into nature begins. For many, a picnic is associated with cooking barbecue - seasoned with spices and the smoke of juicy fried meat. If you are watching your figure, scrupulously counting calories, or simply trying not to eat junk food, cook fish kebab instead of fatty pork meat. This dish also turns out incredibly tasty, aromatic and juicy, and also healthy and low in calories.

Secrets of preparing delicious red fish shish kebab

The main thing in the recipe for this dish is to choose and prepare the fish correctly, make a suitable marinade, and the rest is a matter of technique. To make fish kebab a real work of culinary art, remember some important secrets and subtleties of its preparation:

Choose fatty varieties of fish that will remain juicy and soft after baking - salmon, trout and salmon are ideal for this dish. You can take more affordable options - coho salmon, char or sockeye salmon. It is better not to use pink salmon for barbecue, because after frying over a fire it turns out to be a bit dry, although in the absence of another, such fish will do.
Fish kebab should be soaked in an acidic marinade, which will complement the tenderness of the baked fish, but it is not recommended to use vinegar for this purpose - acetic acid makes the fish tough and greatly spoils the taste.
Marinade for fish kebab can be prepared using lemon, pomegranate or tomato juice, dry wine or low-fat fermented milk products (sour cream, kefir, natural yogurt).
It takes no more than an hour to marinate the fish; if you keep it in the liquid for longer, the pieces will absorb too much moisture, and the kebab may simply fall apart during frying over an open fire.
If you like onions, add them to the fish during the marinating process - this spicy vegetable will make the dish more aromatic and rich.
You can use any spices that suit your gastronomic preferences. All kinds of fresh and dried herbs (dill, parsley, cilantro, rosemary, thyme, basil, marjoram, etc.) are ideally combined with fish. For spiciness, you can add a little black pepper, ginger, nutmeg or coriander.
Coals for frying fish should not be very hot, because such a product cooks quickly, and at an excessively high temperature it can simply burn.
To determine the readiness of the fish kebab, you need to use a fork to lightly push apart the fibers on one of the pieces: the finished fish should be matte and opaque even in the very depths of the piece.

To make fish fried over an open fire tasty, juicy and tender, try to cook it correctly. Frozen red fish is often used for this dish, because fresh fish is not always available. It should be defrosted exclusively on the bottom shelf of the refrigerator or in a room where the air temperature does not exceed 5°C. Only under such temperature conditions will the fish remain juicy and soft after cooking and retain its unique delicate taste.

If there is no time for long-term defrosting, you can leave the fish to thaw a little at room temperature or place it in cool (but not hot) water. True, this method will not affect the taste of the product for the better. Defrosting fish in the microwave is strictly not recommended because during the process of heating it with microwave waves, the meat becomes dry and a little “rubbery” and acquires a not very pleasant aftertaste.

You can bake fish over an open fire in different ways - traditionally on skewers, threaded on bamboo skewers or laid out on a wire rack. For a delicious kebab, fish carcasses should first be cut - remove the skin and scales, remove the bones, and divide the fillets into pieces. For each cooking method, you need to cut the fish into pieces of the appropriate size:

If you want to cook traditional shish kebab on skewers, cut the fish fillet into square pieces with a side of 4-5 cm. Smaller pieces will dry out during the frying process and become tasteless. In addition, miniature kebabs may simply fall off the skewer while turning.
For fish kebab on wooden skewers, the pieces should be 3x3 cm in size. This way they will bake quickly and well and will look neat on the plate.
You can bake both pieces and whole fish fillets or steaks on the grill. In the latter case, it is not even necessary to remove the skin and scales from the fish, remove the backbone and bones - after baking over an open fire, the meat will be perfectly separated from all the “unnecessaries”.

Red fish shashlik recipe

Even the most experienced chef will not say which of the dozens of existing fish kebab recipes is the best. Each dish, if the recipe is followed exactly, has excellent taste. The main difference between the varieties of fish kebabs is in the marinade, because thanks to a successful dressing, fish pieces acquire new shades of taste. Try the step-by-step fish kebab recipes with photos below to choose the most suitable option for yourself.

Red fish shish kebab with herbs

Time: 30 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 189 kcal/100 grams.
Kitchen: homemade.
Difficulty: easy.

The fastest to prepare is red fish kebab on the grill. It only takes 10-15 minutes to marinate the fish. While you light the fire, the fish pieces will marinate and be ready for roasting over an open fire. This dish takes no longer than a quarter of an hour to prepare, but you need to carefully monitor the condition of the kebab so as not to dry it out. You need to remove the pieces from the grill while they are hot, otherwise they will then stick to the iron bars, which will greatly spoil the appearance of the dish.

Ingredients:

frozen salmon – 1.2 kg;
salt – 1 tbsp;
mixture of herbs – 1 tbsp;
olive oil – 2 tbsp.

Cooking method:

Defrost the salmon and cut it with a sharp knife into portions 3-3.5 cm thick.
Mix olive oil, salt, herbs in a bowl.
Rub the resulting mixture onto each piece on all sides. Leave to marinate for 10-15 minutes.
Place the steaks in even rows on the grill grate and place on the grill over low heat.
Bake until cooked through, turning the grill occasionally to cook the fish evenly on both sides.

Red fish skewers marinated with white wine

Time: 1 hour 20 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 233 kcal/100 grams.
Purpose: for lunch, dinner.
Kitchen: homemade.
Difficulty: easy.

Juicy, tender, aromatic fish kebab can be prepared in a wine marinade. Dry white wine goes well not only with various fish dishes, but is also suitable as a base for a marinade, in which the taste of the fish is simply amazing. You should choose a wine that is not too sour, but also does not contain a lot of sugar.

Ingredients:

salmon – 1 kg;
dry white wine – 150 ml;
olive oil – 50 ml;
onion – 1 pc.;
salt, spices - to taste.

Cooking method:

Combine wine and oil in a deep container, add salt and spices to taste, stir.
Cut the salmon fillet into 3x3 cm pieces and cut into rings.
Dip the fish slices and onions into the prepared marinade and stir. Place the container with the barbecue preparation in the refrigerator for 40-60 minutes.
Place fish pieces on bamboo skewers, alternating with onion rings. Bake over an open fire, turning occasionally.

Time: 40 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 216 kcal/100 grams.
Purpose: for lunch, dinner.
Kitchen: homemade.
Difficulty: easy.

If you plan to prepare a marinade for red fish on the grill with vinegar, use balsamic instead of the usual one. This acetic acid has a milder taste and does not make fish kebab tough. A couple of cloves of garlic will give the fish a pleasant piquancy, and slices of lemon, which will be placed on the steaks, will make it juicy, tender and incredibly appetizing.

Ingredients:

trout steaks – 5 pcs.;
lemon – 2-3 pcs.;
balsamic vinegar – 2 tbsp;
garlic – 2 cloves;
olive oil – 2 tbsp;
salt – 1 tbsp;
fresh greens - a bunch.

Cooking method:

Grind the garlic and herbs in a blender into a paste. Add oil, balsamic vinegar and salt and whisk to combine.
Wash the fish steaks, dry with a paper towel, and coat with the prepared sauce. Let stand for 15 minutes.
Cut the lemons into slices and place half on the grill.
Place the marinated trout steaks on top and cover with the remaining lemon slices.
Bake over moderate heat for about 8 minutes on each side.

Time: 2 hours 20 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 221 kcal/100 grams.
Purpose: for lunch, dinner.
Kitchen: homemade.
Difficulty: easy.

Fish kebab on the grill or on the fire is a dish not very familiar to Europeans, but very popular in Asian countries. Soy sauce in the marinade for fish kebab will allow you to get closer to the mysterious and enigmatic East for a moment. If you want to diversify and brighten up a fish dish, as is also often done in Asia, alternate pieces of fish and fresh vegetables, such as bell peppers or zucchini.

Ingredients:

salmon fillet – 750 g;
bell pepper – 1 pc.;
zucchini – 1 pc.;
soy sauce – 2 tbsp;
mustard – 1 tbsp;
honey – 1 tbsp;
garlic – 2 cloves;
lemon – ½ piece;
olive oil – 2 tbsp.

Cooking method:

Prepare the salmon fillet, divide into pieces of the desired size.
Grate the zest of half a lemon on a fine grater and squeeze out the juice.
In a bowl, mix chopped garlic, lemon zest and juice, soy sauce, honey, oil, mustard. Mix thoroughly until smooth.
Soak the fish pieces in the prepared marinade and keep in the cold for 2 hours.
Remove the bell pepper from the stalk and seed pod, and remove the peel from the zucchini. Cut the vegetable pulp into even pieces, slightly smaller in size than the fish.
Place salmon pieces on skewers or wooden sticks, alternating with vegetable cubes.
Cook over gray coals, turning often, until golden brown (about 10-12 minutes).

With martini

Time: 1 hour 25 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 242 kcal/100 grams.
Purpose: for lunch, dinner.
Kitchen: homemade.
Difficulty: easy.

One of the most original marinade options for fish kebab is prepared using martini and fresh cilantro. This mixture not only gives the fish an unusual, very bright and rich taste, but also makes it soft, tender, and simply melts in your mouth. You can complement fire-baked red fish with any side dish or some spicy sauce.

Ingredients:

red fish – 1 kg;
onion – 1 pc.;
garlic – 3 cloves;
martini – 150 ml;
fresh cilantro - a large bunch;
fresh dill - several sprigs;
lemon juice – 3 tbsp;
salt, pepper - to taste.

Cooking method:

Wash the greens, dry them, grind them in a blender along with peeled garlic.
Add salt, pepper to taste, lemon juice. Pour in the martini and stir until smooth.
Cut the fish fillet into large pieces, peeled onion into rings. Add everything to the marinade and mix. Marinate for 1 hour.
Thread fish mixed with onions onto skewers and bake over moderate heat for 12-14 minutes.

From fish with shrimps

Time: 50 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 208 kcal/100 grams.
Purpose: for lunch, dinner.
Kitchen: homemade.
Difficulty: easy.

Fish kebab with shrimp is very unusual. You can use any marinade, for example, soy sauce and white wine. This dish will surprise even the most demanding gourmets with its harmonious and somewhat extraordinary taste. This spectacular appetizer takes a little longer to prepare than usual, but the result is worth it. It is better to serve fish kebab with shrimp with a side dish of boiled rice or grilled vegetables.

Ingredients:

salmon – 800 g;
selected shrimp – 400 g;
lemon juice – 2 tbsp;
soy sauce – 2 tbsp;
white wine – 4 tbsp;
salt, spices - to taste.

Cooking method:

Cut the fish into pieces.
Mix lemon juice, wine and soy sauce in a deep bowl or saucepan. Add spices, add salt if necessary.
Dip fish slices into the marinade and leave in the refrigerator for half an hour.
Peel and boil the shrimp.
Thread fish pieces and shrimp onto a skewer, alternating.
Bake over burnt coals until done.

Video

The easiest and fastest way to prepare a kebab is, of course, fish kebab. Possessing a delicious taste, bright appetizing aroma and extraordinary tenderness, fish kebab does not require special preparation or long marinating. Strictly speaking, all you need to do is thread pieces of fish onto a skewer, fry over coals - and your kebab is ready. Marinades, sauces, spices and various coatings are used only to give fish kebab additional aroma and special shades of taste. And yet, despite the apparent simplicity of preparation, fish kebab requires a certain amount of attention and knowledge of small secrets. Let’s try today to figure out how to cook fish kebab.

In world cuisine, there are a great many different recipes for making fish kebab. India, Iran, and Azerbaijan are especially famous for their fish kebabs. How many delicious sauces, gravies, marinades and coatings have been invented for charcoal-fried fish! Everything goes into it, from simple fresh lemon juice and black pepper, delicious pomegranate narsharab and coriander, to exotic tandoori masala and fresh herb chutney. And everyone can choose the fish for barbecue to their own taste. Fatty, delicious sturgeon, tender salmon, and aromatic catfish are also suitable; lovers of sea fish will definitely appreciate horse mackerel or cod fried over coals; even simple, inexpensive pangasius fried over coals will give you a bright aroma and delicate taste. But most types of fish go well together and complement each other’s taste when strung on one skewer! Perhaps only fish kebab allows you to have no limits to your imagination and try more and more new recipes and variations of this dish.

For those who are going to cook fish kebab for the first time, and are not yet quite confident in their abilities and experience, “Culinary Eden” has prepared today a selection of the most important tips, secrets and proven recipes, thanks to which you will always know how to cook fish kebab .

1. When choosing fish for your kebab, try to pay attention to fresh, and in the most ideal case, live fish. It is this kind of fish, fried over charcoal, that will allow you to fully enjoy the exquisite taste and aroma of a real fish kebab. If you do not have such an opportunity and are forced to be content with frozen fish, then try to approach the process of defrosting it with special care. Defrost your fish on the bottom shelf of the refrigerator, at a temperature no higher than +5⁰С. Never defrost fish in a warm place! If quickly defrosted even at room temperature, not to mention in a microwave oven, the fish will lose a significant part of its taste, acquire an unpleasant aroma, and the kebab made from such fish will turn out dry and tough.

2. Pay special attention to the freshness of the fish! When buying a whole carcass of chilled fish, carefully inspect and smell it. Fresh chilled fish has a pleasant smell, clean transparent eyes, bright red gills, and smooth scales. An unpleasant sour smell, the smell of ammonia, cloudy eyes, too pale or darkened gills, partially crumbled scales - all these are signs of stale, stale fish. It is better to refuse such a purchase; you will not be able to prepare a delicious kebab from this fish. When choosing frozen fish, pay attention to the amount of ice and its consistency. Good frozen fish should be covered with a thin film of transparent ice glaze, pieces of fillets or whole fish carcasses should not be stuck together. Opaque, excessively thick ice glaze, sticky fish, or a coating of snow or frost will tell you that the product has already been defrosted. It is better to refuse such a purchase. You should also not buy fish that is not completely covered with glaze, with dried, yellow spots on the carcass; most likely, in this case, you are being offered old, improperly stored fish, the taste and aroma of which will be very far from ideal.

3. Probably the most difficult thing in preparing fish kebab is determining its readiness. A poorly fried kebab will seem unpleasantly rubbery and will not be able to reveal the fullness of its taste; in addition, such kebab is unsafe for health. Overcooked fish may turn out to be too dry and tough, or it may simply fall apart into flakes right on the skewer, which, you see, is also very unpleasant. But don't worry, a simple fork will help you easily determine the degree of doneness of your fish kebab. Just use a fork to gently push apart the fish fibers on one of the pieces. If the inside of the fish is still glossy and slightly translucent, increase the cooking time by a couple more minutes. If a piece of fish has become dull and opaque even in its thickest part, your kebab is ready.

4. Let's treat ourselves to a very easy-to-prepare, but always tasty and truly royal sturgeon kebab. Rinse one kilogram of sturgeon thoroughly in cold water, remove the skin and cartilage, and chop the meat into portions. Place the fish pieces in a deep enamel or glass bowl, add two onions, cut into half rings, 100 g. chopped parsley and dill, juice of half a lemon, salt and white pepper to taste. Mix everything thoroughly and leave to marinate in a cool place for one to two hours. Grill over coals. Serve on fresh lettuce leaves, garnish with lemon slices and fresh vegetables. Pomegranate narsharab sauce goes well with this kebab.

5. Kebab made from two types of freshwater fish is no less tasty. Chop into 500 g portions. catfish fillet and salmon teshi. Place the fish pieces in a marinating bowl. Add 100 ml. dry white wine, 100 ml. olive oil, 1 teaspoon ground paprika, 1 teaspoon mustard seeds, salt and black pepper to taste. Mix everything thoroughly and leave to marinate for 30 minutes. Thread the marinated fish onto skewers, alternating pieces of catfish with fatty pieces of salmon meat, brush with the remaining marinade and fry over coals until cooked. Serve with fresh vegetables or tart fruit. An excellent addition to this kebab would be a glass of dry white wine or a glass of ice-cold vodka.

6. Fisherman’s kebab made from fresh river fish turns out to be unusually tender. Chop one kilogram of river fish into portions. It is best to take fillets of various large fish, such as perch, burbot, pike, and pike perch. Place the fish pieces in a bowl for marinating, add 100 g. finely chopped dill and parsley, juice of half a lemon, 50 gr. vodka, salt and black pepper to taste. Mix thoroughly and leave to marinate for one hour. Thread the marinated pieces of fish onto skewers and brush on all sides with fresh sour cream of medium fat content (10 - 15%). Fry over coals until done. Serve with fresh and pickled vegetables and tartar sauce.

7. Fish kebab turns out especially soft and juicy if you replace lemon juice with pomegranate juice. Rinse one kilogram of salmon in cold water, remove skin and bones and cut into portions. Place the fish in a marinating bowl, add 1 tbsp. spoon of khmeli-suneli, 50 gr. finely chopped cilantro, salt and black pepper to taste. Mix fish and spices, add 2 tbsp. spoons of olive oil and 200 ml. pomegranate juice. Mix everything thoroughly again and leave to marinate for 2 hours. Thread the marinated fish onto skewers, brush with the remaining marinade and fry over coals. Serve with fresh vegetable salad, hot pickled peppers and narsharab sauce.

8. Chinese cuisine offers us original sea bass kebab. 500 gr. Chop the sea bass fillet into portions and place in a bowl for marinating. Add 2 tbsp. spoons of lemon juice, 2 tbsp. spoons of soy sauce, ½ teaspoon of ground chili pepper, mix everything thoroughly and leave to marinate for 30 minutes. Wrap each piece of fish in a thin strip of bacon and thread it onto skewers, alternating with large pieces of sweet pepper and thick slices of red onion. Sprinkle the fish prepared in this way with a small amount of sesame oil and fry over coals. Serve with fresh herbs, vegetables and any hot sauce.

9. Norwegian cuisine offers us a simple, but tasty and aromatic recipe for salmon kebab. Prepare the sauce in advance. To do this, pit 2 cups of cherries, place in a small saucepan, add 100 ml. water, 1 tbsp. spoon of red wine vinegar, 1 teaspoon of brown sugar, salt to taste. Place the saucepan on the fire and cook, stirring constantly, until the berries soften, 10 - 15 minutes. Cool the finished cherries, place them in a blender cup, along with the released juice, add 50 g. finely chopped parsley and chop everything together until pureed. Leave the finished sauce in the refrigerator for at least 12 hours. 600 gr. Chop fresh salmon into small pieces, cut the leek stalk into slices, 3 cm thick, peel 10 small onions. Thread the fish pieces onto skewers, alternating them with leeks and whole onions. Fry over coals. Sprinkle the finished kebab with salt, chopped parsley and cherry sauce.

10. Fish kebab with tandoori masala will give you the taste and extraordinary aroma of Indian cuisine. Tandoori masala is a very aromatic Indian spice mixture, which can be purchased at any store selling oriental spices. Prepare green chutney in advance. To do this, grind in a blender until smooth 2 cups of mint leaves, 1 cup of green cilantro, 1 large onion, 4 green chili peppers, 1 tbsp. a spoonful of sugar, juice of two lemons, salt to taste. Let your chutney sit in a cool place for 10 to 12 hours. Before serving, the chutney can be diluted to the desired consistency with a small amount of cold water. 500 gr. Chop the fillet of your favorite fish into portions, place in a bowl for marinating, add 4 tbsp. spoons of natural yogurt and 2 tbsp. spoons of tandoori masala. Mix thoroughly and leave to marinate in a cool place for 6 to 10 hours. Thread the marinated fish onto skewers and fry over coals. Serve with green chutney and fresh vegetables.

And on the pages of “Culinary Eden” you can always find even more proven recipes that will tell you how to cook fish kebab.

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:

Wash and dry the fish fillets with napkins.
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.
Add salt and spices to the mixture of chopped greens, squeeze the juice from the lemon, grate the zest, add olive oil, and stir.
Cut the onion into rings of medium thickness.
Place the onion in a bowl.
Rub the fillet with the spicy mixture and place on an onion rack.
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:

Wash and gut the fish, cut it into fillets. If desired, you can leave the fish whole if it is a small river fish.
After peeling the ginger root, grate it coarsely or finely chop it with a knife.
Add sugar and spices to it, stir.
Pour oil, soy sauce and wine into a bowl with ginger, mix thoroughly.
If you cook fish on skewers, cut the fish fillets into pieces suitable for barbecue (about 4-5 cm).
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:

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.
Squeeze the juice of two lemons into a bowl. Grate the zest from them and put them there.
Crush the garlic directly into the lemon juice.
Pour in the oil, add salt, spices and herbs, stir.
Cover the fish pieces with this sauce (you can put them in the marinade and stir).
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:

Clean, gut and wash the fish well. Dry with a kitchen towel.
Mix wine with salt, spices and oil.
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:

Pass the garlic through a press, mix with beer and oil.
Rub the prepared fish with the resulting mixture, put more of the mixture inside.
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.
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:

Prepare the fillet by cutting it into pieces of the desired size.
Crush the garlic. Chop the dill and mix with the rest of the spices.
Dilute with soy sauce, combine with balsamic vinegar and oil.
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:

Cut the garlic into small pieces.
Mix with seasonings and rub fillets with this mixture.
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:

Finely chop the garlic and cilantro with a knife, mix with salt, seasoning and dill. Rub this mixture onto the fish fillets.
After 15 minutes, cut the fillet into pieces suitable for the size of the kebab.
Mix fish pieces with onion cut into large rings.
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:

Cut the fish fillet into pieces of the required size.
Mix finely chopped parsley with seasonings and salt.
Squeeze lemon juice into a bowl with the spicy mixture, pour in the oil, and stir.
Cut the pepper into very small strips and add to the prepared mixture.
Marinate the fish in this mixture.
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.

With the advent of the summer dacha-picnic period, the question of how to marinate fish on a grill becomes urgent for many people. Most are sure that this is much more difficult to do than in the case of meat. In fact, there is nothing complicated in cooking fish on the grill; you just need to follow the basic recommendations.

How to properly marinate fish for barbecue?

First you need to choose the right main component. Ideally, fresh fish with a firm texture is suitable for grilling. It doesn’t have to be the usual salmon and sturgeon; river representatives of the aquatic kingdom are also quite suitable, for example, an absolutely luxurious kebab is made from pike and catfish. At worst, you can also take a frozen product - whole carcasses that were subjected to quick processing, while the fish itself was without flaws.

Before marinating, the fish is cut: gutted, washed well, cut into portions; small carcasses can simply be divided into two halves by removing the backbone. You need to make not very deep cuts on the skin so that the marinade is better absorbed. The ingredients for the marinade should be mixed in a separate bowl that is deep enough so that the fish pieces are not packed very tightly. The marinating time, depending on the type of fish and the degree of its freshness, can vary from 30 minutes to 4-6 hours. Frozen fish, which must be thawed beforehand, takes longer to marinate. Thick salmon and salmon steaks should spend at least 2.5-3 hours in the marinade.

How to deliciously marinate fish for barbecue?

There are many variations and recipes for marinating fish kebab, and no one is stopping you from coming up with your own. However, to make the dish truly tasty, it is worth considering some nuances:

you should not thoughtlessly dump all the spices you have into the marinade, the result is unlikely to please you, you only need to select a few components;
if you want a sweeter and piquant marinade, use mint and cilantro; more aromatic - cumin and coriander, paprika, black and lemon - universal, bay leaf - an undesirable ingredient for fish, dill and parsley are not suitable for any variety;
Do not replace lemon juice with vinegar, it will make the fish too harsh;
For juiciness, fish should be marinated in an acidic environment, for example in kefir and dry wine.

Fish kebab always turns out delicious if you prepare the marinade for it according to the following recipes:

soy sauce, pepper mixture, lemon juice;
olive oil, ground paprika, dry white wine, mustard seeds;
vegetable oil, grated or ground ginger root, chili pepper, soy sauce;
lime juice, white pepper, sour cream, chopped fresh basil;
pomegranate juice, vegetable oil, onions, black pepper.

How to marinate red fish for barbecue?

If you are interested in the specific question of how to marinate red fish for barbecue, then keep in mind that this must be done carefully and do not waste time on soaking. Otherwise, the fillet will turn out dry on the fire. To prevent this from happening, there must be enough in the marinade amount of oil, preferably olive, but sunflower is also suitable. You must first lightly rub it into the skin of the fish, and then keep portioned pieces in it. Basil, lemon juice, and a mixture of spices for fish are also added to the marinade.

How to marinate river fish for barbecue?

River fish often has an unpleasant smell of mud, so it is necessary to marinate it. For pike, rich sour cream and tomato juice with spices are better suited; for other varieties - onions cut into rings, lemon slices, black pepper, butter, herbs.

Shish kebab is one of the most beloved national dishes of most cuisines around the world. And each nation prepares it according to its own unique recipe. The options for preparing this dish are varied, from the marinade to the ingredients. Most often, kebab is prepared from pork, chicken, and beef. But the healthiest type of kebab is fish.

Quick cooking. Unlike meat kebab, fish kebab is marinated for only 5 to 30 minutes, and cooked in about 4–5. At the same time, it turns out juicy, tender and very tasty.
The fish itself contains a huge amount of vitamins and other substances that are most valuable for the body, of which there is much less in meat.
You can choose any of your favorite types of fish for this dish, from small river fish to large catfish or sturgeon.
Fish kebab goes well with any side dish, which is very convenient if you are planning a large company.
Red fish kebab is especially healthy. People who often consume it in their diet are three times less likely to suffer from cancer, hypertension and are practically not prone to depression.

How to marinate fish for barbecue

There are many options for marinade for fish. It all depends on your taste preferences. You can even marinate fish fillets simply in a mixture of any spices and herbs that you have in your kitchen, with the addition of vegetable oil and lemon juice. This dietary type of kebab is perfect for consumption by nursing mothers, children and even athletes who are on strict food restrictions.

The most delicious fish kebab, recipe

To prepare a delicious fish kebab, purchase the following fresh products:

Four types of your favorite fish. For example, salmon, sturgeon, catfish, swordfish in the amount of 1.5 kilograms. Cut the fish fillet into large cubes.
Several pieces of red bell pepper. It needs to be cleared of seeds and cut into squares.
Finely chopped fresh parsley, one bunch.
Pepper Chile, 5 grams. It's best to take pepper flakes and grind them into crumbs.
120 grams of olive or sesame oil.
Juice of one large lemon.
Sea salt and black pepper as desired.

Cooking steps:

Place all ingredients in a separate bowl and mix well. Leave in the refrigerator for about 30 minutes.
When the time is up, start threading the kebab onto skewers, alternating types of fish with red pepper. The skewers should be pre-lubricated with oil.
Turn on the grill to heat to medium temperature, and then place the resulting kebab on the grill.
Cooking time is about 5–7 minutes. It will be enough to turn the skewers just once.

To make your fish even tastier and more appetizing, serve fish kebab with a delicious sauce. For this you will need:

3 pieces of fleshy tomatoes. Cut them into small cubes.
Pressed garlic, 4 cloves.
1 red chili pepper, seeded and finely chopped.
Chopped parsley leaves.
Olive oil, a pinch of sugar and a teaspoon of lemon juice.

Mix all the ingredients of the sauce and serve along with the kebab. The taste of this dish is amazing. The fish turns out very soft, juicy and just melts in your mouth.

Fish kebabs on the grill

Let's look at the simplest, fastest, but no less delicious recipe for making fish kebab.

Take fresh salmon as the main ingredient. It is better to use a whole fish and cut it into approximately equal steak portions without removing ridge.
To marinate fish, mix salt, black pepper, paprika and dried tomato to taste. Carefully coat each piece of fish with the marinade mixture and leave for 20 minutes.
Light a fire. Salmon cooks very quickly, so little firewood is required.
Place the fish on the grill and, when the fire has already burned out, place it on the grill. Make sure that the fire is not too strong. Then the fish will turn out very tender and juicy.
Turn the grill over occasionally to avoid drying out the salmon. A light golden crust will indicate the readiness of the fish kebab on the grill.
Serve salmon with fresh vegetables and herbs. Bon appetit!