Combining the pleasant with the useful, many are chosen in the summer for nature in the forest, or at the dacha. Here and usually the question arises, how to cook fish on the grill to make it delicious and simple. The answer is obvious: we need the right fish, delicious marinade, a little skill and love for those we are going to treat to delicious food.
Tell you what fish to cook on the grill. Lovers of fish, of course, will say: any, most importantly, that it was a lot. However, small bony fish is still better to send to the ear , and exquisite, delicatessen fish usually salted or marinated. So on the grill it is best to cook such river dwellers as thick-bean, white cupid, trout. The catfish is fatty, but the pike will turn dry. Sea fish boldly take any, chilled or frozen, you can buy already cut - fillets or steaks.
Marinade for different types of fish on the grill will be different.
Marinade for river fish
Calculation of 1 kg of fish
Ingredients:
- white dry table wine - 1 glass;
- bay leaves - 2 pcs .;
- coriander - 1 pinch;
- parsley - 1 bunch;
- sweet pepper - 5-6 peas;
- garlic (optional) - 2 slices.
Preparation
Garlic is passed through the press, pepper and coriander are ground in a mortar, the laurel is finely chopped. All mixed, rubbed with a mixture of fish, put in a container, perestilaya twigs of parsley, pour wine.
Marinade for sea fish
Ingredients:
- lemon juice - ½ cup;
- juice of an orange or a pomegranate - 1/3 glasses;
- pepper, white ground - 2 pinch;
- oregano - ½ tsp;
- cloves - 4 inflorescences;
- greens (basil, coriander, parsley) - 1 bunch.
Preparation
Carnation and pepper powder into powder, mix with oregano and rub the fish with this mixture. We put it in a container, pouring chopped herbs, pour juice.
We do not fish more than 2 hours, then we cook.
Fish in a foil on a grill
Ingredients:
- fish (for example, thick-beaked) - 1 kg;
- wine, white dry - 1 glass;
- ground pepper fragrant, white and red - a pinch;
- salt - to taste;
- lemon - 1 piece;
- parsley - 1 bunch.
Preparation
We clean the carcass of a thick-beater from scales, gut, cut into steaks, rinse well, dry with a napkin. Densely we put steaks in the enameled ware, pouring over salt and a mix of pepper, we shift greens, we fill in with wine. After 2 hours, carefully remove the fish from the marinade, pack it in 2 layers of foil and lay the bundles on the grill. After 40 minutes, unfold the foil, water the fish with lemon juice and enjoy.