Marinating fish is an interesting and popular topic among culinary experts. Through such a simple and uncomplicated process, you can get either an incredibly tasty cold snack, or give the future hot fish dish completely new flavors.
How to properly marinate fish for both options you will learn from the recipes below.
How to marinate red fish at home?
Ingredients:
- fillets of red fish - 500-600 g;
- olive oil - 100 ml;
- juice of half a lemon;
- salt - 60 g;
- granulated sugar - 25-30 g;
- leaves of laurel - 2-3 pcs .;
- ground white pepper - 5-10 g.
Preparation
In a small container we combine olive oil, juice of half a lemon, salt, granulated sugar and ground white pepper and punch the mixture with a blender or mixer. Then pour into a container or other container in which the fish will be marinated, half of the prepared spicy mixture and spread the fish fillets. Fill it with the remaining marinade, throw the leaves of the laurel, cover the container with a lid or food film and place it in the fridge for two or three days, turning the fish every day.
How to marinate fish for baking in the oven?
Ingredients:
- fish - 1-1,5 kg;
- garlic - 4-6 teeth;
- dill - 1 bunch;
- lemon - 1 piece;
- pepper bitter - 0,5-1 pcs .;
- olive oil - 70 ml.
Preparation
We clear the teeth of garlic, we remove the pod of pepper from the stem and seeds. Lemon is scalded with boiling water, cut into slices and extracts seeds. Dill is washed and drained. We put the prepared components in a bowl of a blender and we break up to reception of as much as possible homogeneous mix. We rub the fish with the prepared marinade, pour the residue from above and leave it for soaking. The minimum pickling time is fifteen minutes, and the maximum two days.
How tasty to marinate the fish in the vinegar?
Ingredients:
- fresh fish - 1,3-1,5 kg;
- onion - 150 g;
- salt - 190 g;
- vinegar 6% - 190 ml;
- vegetable oil - 190 ml;
- peas of sweet pepper or grain of mustard.
Preparation
We clean medium-sized fish, gut if necessary, cut off the head, tail, fins and separate the fillets from the bones. Then cut it into slices of small size, which we put in a glass or enameled container, pouring salt. Leave the fish for four hours at room temperature. For this time, onions are cleaned and cut into rings or semirings. After the time has elapsed, the salted fish is washed and placed in cans, alternating with sliced onions. Then pour the contents of the jar with vinegar and leave for another four hours.
Now merge the vinegar, and fill the fish with refined oil.
How to marinate fish for frying in a frying pan?
Ingredients:
- fish - 1 kg;
- olive oil - 50 ml;
- lemon - 1 piece;
- white dry wine - 50 ml;
- salt - to taste;
- paprika powder - to taste;
- ground coriander - to taste;
- ground black pepper - to taste;
- garlic - 2 teeth or to taste.
Preparation
Before you start pickling any fish you need to clean it properly, rinse it and dry it. If necessary, get rid of the head, tail and fins. Now cut the carcass into slices and put in a suitable container.
For marinade, we clean and squeeze garlic, add salt and rub it a little. Then pour in the wine, olive oil and juice of one medium lemon, season with ground paprika, coriander and black pepper and break the mass with a blender to the maximum possible uniformity. Next, pour the resulting mixture of fish, stir with your hands, rubbing a little marinade into it, and leave at least thirty minutes in a cool place.