Sockeye salmon at the stake. Recipe • Grilled sockeye fillet

Warm spring and weekend are called "free, in the pampas"!

There are two options for preparing for country walks: either prepare food at a picnic site or in the country, or bring everything prepared in advance from home.

There are a lot of kebabs, and there are simply not many ways to prepare them and marinades! The brownie has already talked more than once about this wonderful culinary masterpiece that unites friends around it. Today - before the May holidays - Domovoy again reminds of kebabs, very different, but with one great quality - they unite people.

FISH SHASHLIK

Even if this is not a real barbecue, as some believe, but if there is nature, a fire, skewers or at least a grill, and of course a fish, then it is a barbecue. So, take a fish, wrap it in foil, or a burdock leaf, or wet wrapping paper, and bury it in hot ash, if not over charcoal. Make a small fire on hot ash, it should be hotter than for a kebab. For example, as for a baked potato. It will take 5-10 minutes to cook such a fish. Then rake the coals, take out the bag, unfold it (the scales will remain on the foil or paper), and the delicious fish will be like in its own juice!

How to check the readiness of the kebab?

If you are cooking fish kebabs on a wire rack, then take one piece and use a fork to separate the fibers; if the meat is still glossy and slightly transparent, keep it on the fire for a few more minutes. If a piece of fish has become dull and opaque, the kebab is ready.

Shashlik from salmon, sockeye, etc.

It is delicious, satisfying and fast. And it is not contraindicated for those who are not allowed to eat meat. Cut the fillet of salmon (sockeye, etc.) into slices, pepper and skewer, interspersed with onions. Lubricate with vegetable oil on top. Fry over hot coals. Sprinkle the cooked fish with salt and fresh dill.

Salmon shashlik in pomegranate sauce

Such a kebab is very tasty in such an unusual marinade! Cut the red fish into pieces and cover with the marinade. Marinade: 1 tbsp. l. hops-suneli, 50 g finely chopped cilantro, salt and black pepper to taste, 2 tbsp. l. rast. oil (preferably olive) and 200 ml of pomegranate sauce. Stir and pour over fish for 2 hours. Then - as usual: string the fish on skewers, grease with the remaining marinade and fry over coals.

MEAT SHASHLIK:

Pork

Take 2 kg of pork, cut into pieces and put in a plastic bag. Then add 2 eggs, 2 tsp. flour, minced 0.5 kg of onions and 5 pieces of kiwi. Season with salt and pepper, tie a bag and put it in the refrigerator for 4 hours to marinate. The shish kebab turns out to be amazingly tasty!

Lamb

Meat and onions should be marinated for a day in vinegar marinade: pour half a teaspoon of sugar in 30 ml of 3% vinegar. The next day, peel the meat from the onions, put it tightly on the skewers, crush them a little and fry them over very hot coals, constantly turning over so that a crust appears on the meat, and inside it is pink. This kebab must be constantly sprinkled with marinade. And before serving, pour over the kebab sauce and sprinkle with finely chopped onions.

Chicken

For 1 kg of chicken thighs or drumsticks - 2 onions, 3-4 large tomatoes, 1 large lemon, 1 tsp. dried basil, 1 incomplete tbsp. l. salt, pepper to taste, 2 cloves of garlic, dried dill, a little water.

Cut the onion into thin rings, the tomatoes into wedges, and finely chop the garlic. Wash the chicken, put it in a deep bowl, stir with vegetables, sprinkle with spices, pour with lemon juice, add water to lightly cover the chicken. Cover with a lid - let it stand for an hour in a warm place, then refrigerate overnight. In the morning, you can fry kebabs over an open fire or in the oven.

The kebab season is approaching, which means that the menu for the weekend will consist mainly of dishes cooked over an open fire. Is this a test for a person watching their weight? However, properly selected recipes will help you maintain the results achieved in weight loss, and sometimes improve them. I propose to cook a diet fish kebab on the grill or grill.

The main secret of taste, so that fish on charcoal on the grill turns out tasty and juicy - choose fatty varieties of red fish. Perfect for grilling salmon and trout. They can be replaced by more affordable red fish - sockeye salmon, coho salmon, char. It is not recommended to take pink salmon for barbecue, because it is rather dry. But in the absence of a choice, even she will fit for cooking a fish kebab.

Grilled fish recipe

Ingredients:

Red fish - 1 kg (you can use chilled or properly defrosted);

Marinade for red fish

1-2 cloves of garlic;
2-3 sprigs of dill;
One large onion;
Half a small lemon;
Salt;
White pepper;
Olive oil (for salmon and trout barbecue - 1 tablespoon, for char, sockeye, coho salmon, pink salmon - 2-3 tablespoons)

Salmon (trout) shashlik on a wire rack

How to prepare fish for barbecue

Before preparing a kebab from frozen fish, it must be properly defrosted. It is necessary to thaw the carcass in the refrigerator on the lower shelf. Only in this case will you preserve the taste of the fish as much as possible. Defrosting in the refrigerator takes a long time (about 12 hours), consider this when preparing for a picnic.

Before marinating fish for grilling, it must be properly prepared. Wash chilled or defrosted fish. If necessary, remove the skin, cut out the ridge, remove small bones with tweezers - use them in. Further preparation of fish depends on the method of preparation.

The best option is to grill the red fish on the grill using a wire rack. The tender meat will cook evenly and will not go limp on the skewers. When grilling fish, the thickness of the fish fillet or steak should be no more than 3 cm.
When cooking fish kebabs on skewers, the size of the pieces depends on their diameter - the thicker the skewer, the larger the piece. When using metal skewers, cut the fish into pieces with a side of about 5 centimeters.
The third option is suitable when there is a fish fillet for a kebab, cut into small pieces that you can't put on the wire rack, fall through, and you can't put it on a skewer - the size is too small. But there is a way out! We chop small pieces on bamboo skewers and fry these fish kebabs over coals on a wire rack. Do not forget to soak wooden skewers in cold water for 30-40 minutes, otherwise they will burn when frying over a fire.

How to marinate fish for barbecue

Cut the lemon and onion into thin half rings. In a deep bowl, combine the chopped ingredients and lightly crush them with your hands to extract the juice. Add oil, finely chopped garlic cloves. Don't forget to add salt and white pepper.

Stir the marinade thoroughly and put the fillet prepared earlier in it. We close the dishes with a lid or tighten with a film (foil). Marinate fish for barbecue in the refrigerator for about 2 hours.

How to cook fish on the grill

Cooking coals. Light the coals in the grill and let them light up. When using firewood to cook coals, make sure that the embers are properly burnt. Grilled fish kebab is cooked in the heat of the coals, there should be no fire.
The coals are ready. Put fish fillets and steaks on the wire rack, or string the pieces onto skewers or wooden skewers.
We bake fish on coals for about 10 minutes. Do not forget to turn the kebabs for even roasting and a beautiful blush.

Serve ready-made fish kebab with fresh herbs and lemon slices.

With the barbecue season approaching, lovers of outings and cooking over an open fire recall their favorite recipes for marinades and sauces, are interested in new ones, looking at modern culinary magazines and open spaces of Runet blogs.

Fish on the grill is much healthier than fatty meat, and cooking takes literally a few minutes (the coals will burn out longer). The main thing is to choose the right marinade for the fish, bake it and you can enjoy a delicious dish.

One of the main factors affecting the taste of the finished dish is choosing the right fish. Fatty red varieties like trout and salmon are the best. You can replace this fish with sockeye salmon or coho salmon, they are more affordable and budget-priced, but no less tasty. But it is better not to use pink salmon, the fish is already dry enough, and hot coals will dry it even more.

If the carcass of the fish is frozen, to cook it over an open fire, it is necessary to defrost it according to all the rules, otherwise the fish will fall apart during the frying process. You can defrost the carcass by placing the fish on the lower shelf in the refrigerator, laying it out in the evening. By the morning, the fish will be ready to season it with aromatic spices and seasonings. At the same time, all the taste qualities of the product and an attractive appearance will be preserved.

The defrosting process can take up to 10-12 hours.

Before marinating the fish for grilling, rinse it in running water and remove what the manufacturer has left. You can cut off the head and tail, fins, cut off the edges of the abdomen. Cut a large fish in half, small carcasses - leave intact. If there is a desire, the fish can be milled at all, and a delicious soup can be prepared from the remnants of the ridge.

The most common and optimal option for cooking fish on the grill is to use a special grill. The tender fillet will be evenly fried during cooking, and the grill will hold the meat. However, it should be noted that the width of the fish should not exceed 3cm.

If you plan to cook fish on skewers or skewers, then the size of the pieces should depend on the diameter of the skewer, the larger it is, the thicker the fillet is cut. It is not recommended to cut thicker than 5 cm.

If wooden skewers are used, then it is recommended to soak them in cold water overnight, then they will not burn and smoke. A thin fillet of a small fish is suitable for this charcoal cooking method.

Marinades for fish

Classical

Ingredients:

Onions - 2 pcs;
Lemon 1 piece;
Garlic - 2-3 cloves;
Salt, pepper, herbs - to taste

Preparation:

Cut the onions into thin half rings, and the lemon into slices. Place the food in a bowl and gently mash with your hands until juiced.
Squeeze out a couple of garlic cloves through a special press, add salt and pepper, fresh chopped herbs to taste, spices and seasonings.
Stir and rub the fish with this mixture. If the carcass is whole, slices of lemon, onion and herbs can be put into the belly of the fish.
Marinate for up to 2-3 hours, no more, otherwise the fish will turn out sour, then cook on a wire rack.

Dry method with a piquant twist:

The fish cooked according to this recipe, after baking, is obtained in a spicy "fur coat". This marinade is suitable for red fish.

Ingredients:

Red sweet onions - 2 pcs.;
Bulgarian pepper - 2 pcs.;
Chili pod - 1 pc .;
Garlic - 2 cloves;
Lemon - 1 pc.;
Some fresh herbs - cilantro and parsley;
Olive oil - 85 ml.;
Coarse salt and freshly ground pepper.

Preparing the marinade:

All vegetables and herbs are very finely chopped or scrolled through a meat grinder. Add spices and fresh herbs.
Grate dry and clean fish with the resulting mass and leave for several hours so that the fish is saturated with aroma.
In order for the spices to penetrate better, shallow grooves can be made on the skin with a sharp knife, without cutting the fillet to the ridge.
As soon as the fish is marinated, it can be baked on a grill on a wire rack or in foil.

"Liquid" pickling method

This grill fish marinade can be used to soak any fish, especially if it has a pronounced river smell. It is very tasty to bake silver carp on the grill according to this recipe.

Ingredients

Lemon - 1 pc.;
Water - 250 ml.
Vegetable oil - 80 ml.;
Mustard - a tablespoon;
Apple cider vinegar - 2 tbsp. spoons;
2 bay leaves;
A tablespoon of sugar;
A teaspoon of salt;
Freshly ground pepper;

Preparing the marinade:

Dissolve salt and sugar in warm water, add pepper and bay leaf.
Grate lemon zest on a grater (only the colored part, the white part will taste very bitter in the marinade), add to the water along with lemon juice ..
Add vinegar, vegetable oil and mustard to the marinade. It is recommended to use mustard for marinade with grains, they will give a more pronounced and bright taste to the fish.
Soak the fish in the prepared marinade for several hours, after which it can be baked on a wire rack or in foil.

For freshly caught fish

Freshly caught fish can be marinated quite quickly using simple ingredients and ready-made seasoning for fish, which is extremely convenient in "field" conditions.

Ingredients:

Lemon - 1 pc.;
Onions - 2 pcs.;
Seasoning for fish - a teaspoon;
A little salt.

Preparing the marinade:

Gut fresh fish, after thoroughly cleaning it from the scales. Cut off all unnecessary parts, from them and small roach you can cook fish soup on a fire.
Season the carcass with salt and ready-made spices, rub the mixture thoroughly. Salt the fish inside and also add some spices.
Peel the onions and cut into thick rings, without disassembling them, put them inside the abdomen. Add lemon or lime slices there for piquancy.
Transfer the fish to a bag, season with the remaining lemon, squeeze the juice into the bag, and put it in a cool place if possible for a couple of hours.
Place the marinated fish on a greased wire rack to prevent it from sticking. And bake over hot coals. Approximate baking time is 10-15 minutes on each side.

This type of fish not only has a rather fatty meat, but also has a rather specific smell. You can soften the unpleasant odor with a marinade.

Ingredients:

Mackerel - 2 fish;
Garlic - 3 cloves;
Lime - 1 pc.;
Fresh tomatoes - 3 pcs.;
A little parsley;
Salt and spices;
Vegetable or olive oil.

Cooking fish on charcoal:

Cut off the head of the mackerel, clean the inside of the films.
Cut the fish lengthwise, making an incision along the ridge, and carefully cut out the bones. Expand with a "book".
Chop the garlic and herbs, remove the zest from the citrus. Add vegetable oil, salt and freshly ground pepper to these ingredients. Grate the fish with the resulting sauce.
Cut fresh tomatoes into rings, put on one side of the carcass, cover with the second part. The larger the tomato filling, the tastier and juicier the fish will be. For reliability, you can fix the belly with the filling with toothpicks.
Cook fish on a wire rack, or bake in foil over charcoal.

Marinades give fish not only pungency and piquancy, but also unique flavoring nuances.

When preparing the marinade, it is important to consider:

♦ Salt in the marinade will prevent fish pieces from falling apart during cooking
♦ If onion is present in the marinade, then cut it finely and salt to release the juice
♦ It is better to replace vinegar with lemon juice so that the fish does not fall apart
♦ The fresher the fish, the less time it takes to marinate

The most popular fish marinade recipes

Recipes are for 1 kg of fish

Marinade for fish with white wine

Dry white wine - 300 g
Soy sauce - 200 g
Sugar - 4 tablespoons;
Fresh ginger - 100 g
Deodorized oil - 5 tbsp spoons
Greens to taste

Mix all ingredients. Coat the fish with marinade and leave to marinate for 1 hour.

Marinade with lemon

Lemon (juice and zest) - 1 pc.
Garlic - 2 cloves
Deodorized oil - 2 tablespoons spoons
Marjoram - to taste
Salt to taste

Chop the garlic. Squeeze the juice out of the lemon, and finely chop its zest. Mix the ingredients, coat the fish with marinade and leave to marinate for 1 hour.

With vinegar

Vinegar 9% - 1 tbsp a spoonful of vinegar
Parsley - 1 bunch
Thyme - 4 sprigs fresh or 2 tbsp. dry spoons
Bay leaf - 2 pcs.
Bulb onion - 1 pc. (large)
Salt to taste

Chop the onion and herbs, mix with the rest of the ingredients, coat the fish with marinade and leave to marinate for 1 hour.

With sauce

Soy sauce - 2 tbsp spoons
Ground black pepper - to taste
Deodorized oil - 6 tablespoons spoons
Coriander - 1 tbsp spoon
Garlic - 4 cloves

BBQ fish

Vodka - 4 tbsp. spoons
Soy sauce - 4 tablespoons spoons
Spices for fish - 2 tbsp. spoons
Ground black pepper -; taste
Garlic - 3 cloves

Chop the garlic, mix with the rest of the ingredients, coat the fish with marinade and leave to marinate for 1 hour.

Dry white wine - 150 g
Cilantro - 1 bunch
Garlic - 4 cloves
Onions - 3 pcs.
Dill - 1 bunch
One lemon juice
Ground black pepper - to taste
Salt to taste

Grilled

Dry red wine - 200 g
Deodorized oil - 4 tbsp. spoons
Provencal dry herbs - 2 tbsp. spoons
Ground black pepper - to taste

Mix all the ingredients, coat the fish with marinade and leave to marinate for 1 hour.

For smoking

2 large onions
Salt - 4 tablespoons
Vinegar 9% - 300 ml
Unrefined oil - 300 ml
Garlic - 1 head
Allspice - 3 peas

Chop the garlic and onion, mix with the rest of the ingredients, coat the fish with marinade and leave to marinate for 1 hour.

Cooking any marinade comes down to the primitive mixing of all its components. If the fish is cooked whole, then, in addition to the external sides, its belly should be filled with marinade. Pieces of fish are coated (poured) with marinade.

Although the marinade contains preservatives (salt, vinegar, sugar), it should not be stored for a long time, much less reused.

Any marinade recipe can be modified if desired. For example, remove some spice, or replace it with another. But do not replace the main ingredient (vinegar, wine, lemon juice, etc.), otherwise the dish can simply ruin.

Serving fish to an impromptu table in nature

While the fish is being prepared, it is worth taking care of the vegetable accompaniment, or rather the side dish. The taste of fish will be well set off by ordinary boiled rice, you can cook it in advance and take it with you. You can heat the rice in foil with the addition of vegetable oil and herbs. Moreover, envelopes with a side dish can be prepared at home. Also, baked or boiled potatoes, grilled vegetables cooked with fish will go well with fish.

White or rosé wine, soft drinks "with sourness" such as apple juice, homemade lemonade are served as a drink for fish.

As a sauce, you can use mayonnaise, ketchup, soy sauce, spicy adjika, tkemali or tartar sauce.

In recipes for grilling, there are often tips that are not always clear to those who are used to grilling kebabs on the grill. How to get the right temperature when frying meat and how to measure it? What are Direct and Indirect Heat Regimes? Why does the grill have a lid - does the grill have one? We get acquainted with the equipment for frying kebabs, steaks, chicken, and anything else - a gas grill.

How to light a gas grill?

Of course, different models have some differences in design, so before use, you must read the instructions for use. The general rules are as follows. First you need to open the lid to vent the gas. Then you should open the valve of the gas cylinder (or provide access to natural gas) and wait a minute for the gas to flow through the pipes. Now you need to light the burners and set the regulators to maximum power. After that, close the lid of the grill and heat it up for 10-15 minutes.

What if you smell gas?

A gas smell may indicate a gas leak in the gas hose or the gas connection. Turn off the burners and close the gas cylinder valve (or natural gas regulator). Then disconnect the gas hose and reconnect it after a few minutes. Then turn on the grill again. If you smell gas again, contact the manufacturer.

How do I adjust my gas grill for direct heat cooking?

Light all burners and set the desired temperature. If you are going to cook in direct medium heat, set the burners to medium heat, close the grill lid and wait for the temperature to rise to 175-230 ° C. Then you can put the food on the wire shelf above the burners. If your grill does not have a thermometer, use the palm method to determine the temperature.

Comment on the article "10 questions about the gas grill: how to cook barbecue, steak, chicken?"

How to cook fish on the grill?

Cooking fish shashlik includes several stages: variety selection, cutting, marinating and roasting. A quality dish will turn out only in the case of a correctly selected carcass. It can be one variety or assorted fish on one skewer. The choice is based on personal preference, but there are also specific principles of which fish to grill on the grill:

Both river and sea fish are suitable for cooking. A fatty and juicy carcass is preferable. Salmon, catfish, sturgeon, perch, trout, mackerel are the most popular types of fish, they have few bones and are easy to cut into equal pieces.
When choosing fish, first give preference to fresh, and if there is none, frozen will do. Fish should be thawed in the refrigerator at a temperature not higher than +5 degrees.
Fresh fish have bright red gills and smooth scales.
It is recommended to alternate dryish varieties of fish with vegetables, so the fish does not dry out, and the vegetables are saturated with a pleasant fishy aroma and serve as an excellent side dish.

Fish is a crucial stage in cooking. When properly marinated, the fish retains its structure, keeps its shape and is saturated with aromas, without losing its characteristic taste. A universal marinade is a combination of lemon juice, oil and salt - this mixture, like brine, preserves and protects from drying out.

Ingredients:

trout fillet - 900 g
olive oil - 100 ml;
lemon juice - 70 ml;
soy sauce - 60 ml;
rosemary - a pinch;
ground white pepper - a pinch;
lemon wedges - 10 pcs.

Preparation

Combine lemon juice, sauce, oil and spices.
Cut the fish into slices and place in the marinade. Set aside for 2 hours.
Alternating with lemon wedges, string the slices on skewers and grill the fish kebab for 10 minutes.

Fish kebab on the grill

Grilled fish is one of the healthiest and most nutritious dishes. Thanks to this method of processing, the product acquires an appetizing appearance and retains maximum juiciness and taste. You should not spend money on expensive varieties - inexpensive freshwater or sea fish with a neutral taste, which in other versions may not be so good, are perfect for barbecue.

Ingredients:

perch fillet - 800 g;
sweet pepper - 1 pc.;
cherry tomatoes - 10 pcs.;
red onions - 5 pcs.;
fresh dill - a handful;
vegetable oil - 60 ml;

Preparation

Cut the fillet and pepper into slices.
Chop the onion into rings.
String fish, tomatoes, onions and peppers on skewers, brush with oil, season.
Grill a delicious fish kebab for 10 minutes.
Garnish with herbs when serving.

Fish shashlik on the wire rack is very easy to cook. This method is suitable for whole carcasses or large pieces that are difficult to keep in balance on skewers. The fish on the wire rack is baked more evenly and acquires the characteristic frying pattern left over from the hot iron. To prevent the dish from turning into porridge, use fatty fish with dense meat.

Ingredients:

halibut fillet - 700 g;
Dijon mustard - 40 g;
soy sauce - 40 ml;
lemon juice - 50 ml;
honey - 30 g;
vegetable oil - 80 ml;
clove of garlic - 2 pcs.

Preparation

Cut the fish into large pieces.
Combine all the ingredients for the marinade.
Marinate the fish for 15 minutes.
Grease a wire rack with oil and lay out the fish pieces.
Cook the kebab for 5 minutes on each side.

Even a beginner can cook fish on the grill in foil. It is necessary to season the peeled carcass with butter and spices, stuff it with citrus slices and wrap it in foil. This is the easiest way to keep your fish from drying out. To get a fried crust, you need to free the finished fish from the foil and hold it open for 2 minutes on coals.

Ingredients:

dorado fish - 400 g;
orange - 1 pc.;
thyme sprigs - 4 pcs.;
vegetable oil - 40 ml.

Preparation

Peel the fish, cut the skin.
Drizzle with oil, put thyme inside.
Disassemble the orange into wedges. Put some in the cuts, the other on the foil.
Wrap the fish and bake for 30 minutes.

A dish that requires a special approach. You can fry the whole carcass, in the form of portioned steaks, or in pieces on skewers. The main thing is the marinade, with the help of which the fish will preserve its natural aroma. The abundance of spices and flavors will spoil the dish, so there will be enough lemon and apple juices that subtly emphasize the taste of the fish.

Ingredients:

pink salmon fillet - 1 kg;
apple juice - 100 ml;
lemon juice - 50 ml;
soy sauce - 40 ml;
sour cream - 80 g.

Preparation

Cut the fillet into portions.
Combine apple and lemon juice and soy sauce.
Marinate fish for 30 minutes.
Brush with sour cream and grill the red fish kebab for 8 minutes.

Caucasian fish kebab

The most delicious grilled fish is just caught. The popular fish of the Caucasian reservoirs is sturgeon, and shashlik from it is a specialty of the hospitable lands. The peculiarity of cooking in a marinade: lemon juice makes the meat more tender and gives it a piquant sourness, and dry wine conveys its bouquet. Such a kebab is fried on fruit charcoal.

Ingredients:

sturgeon fillet - 1.3 kg;
dry white wine - 150 ml;
lemon juice - 50 ml;
vegetable oil - 50 ml;
ground black pepper - a pinch.

Preparation

Slice the sturgeon.
Whisk together wine, juice, oil and pepper.
Marinate the fish for two hours.
String and fry for 10 minutes.

A process, the main advantage of which is obtaining a tasty and healthy product that is prepared quickly and not troublesome. Fish steaks in this case are in demand more than others. They are smoked on a wire rack rather than skewers, making it easy to cook evenly. During frying, the steaks are turned over only once.

Ingredients:

salmon carcass - 2.5 kg;
lemon - 3 pcs.;
nutmeg - 1/2 tsp;
water - 300 ml;
fresh parsley - a handful.

Preparation

Cut the salmon into 2.5 cm thick pieces.
Squeeze out the juice, add water and spices.
Marinate the fish.
Cook for 8 minutes on each side.

River fish on the grill is always a high-quality and fresh dish, distinguished by its specific taste and aroma. As a rule, small, freshly caught fish are gutted and soaked in a sour sauce with the addition of dairy products. The latter will just help get rid of the smell of mud. This fish is cooked whole on a wire rack.

Ingredients:

carp - 1 pc.;
cream - 100 ml;
olive oil - 40 ml;
lemon juice - 50 ml;
ground black pepper - a pinch;
fresh dill - a handful.

Preparation

Peel the carp, remove the gills and cut the skin.
Combine herbs, peppers, cream, juice and butter.
Marinate fish for 30 minutes.
Place on a wire rack and cook for 25 minutes.

Fish kebab in the oven on skewers

Bad weather is not a reason to give up a fragrant dish, because barbecue will replace the traditional version, which does not in the least affect its quality. The original marinade made from pomegranate juice will quickly saturate the meat, wooden skewers will not yield to skewers, and a functional oven will allow you to prepare a beautiful and tasty meal in just 15 minutes.

Sockeye salmon at the stake. Recipe • Grilled sockeye fillet

FISH SHASHLIK

Shashlik from salmon, sockeye, etc.

Salmon shashlik in pomegranate sauce

MEAT SHASHLIK:

Pork

Lamb

Chicken

Grilled fish recipe

Salmon (trout) shashlik on a wire rack

How to prepare fish for barbecue

How to marinate fish for barbecue

How to cook fish on the grill

Marinades for fish

Classical

Dry method with a piquant twist:

"Liquid" pickling method

For freshly caught fish

The most popular fish marinade recipes

Marinade for fish with white wine

Marinade with lemon

With vinegar

With sauce

BBQ fish

Grilled

For smoking

Serving fish to an impromptu table in nature

How to light a gas grill?

What if you smell gas?

How do I adjust my gas grill for direct heat cooking?

More on the topic "Cooking on a gas grill - the secrets of delicious barbecue":

How to cook fish on the grill?

Fish kebab on the grill

Caucasian fish kebab

Fish kebab in the oven on skewers