Mackerel on the grill is a delicious recipe. Grilled mackerel - the best marinade and serving recipes

Do you like dishes cooked in nature, on an open fire? I am very. And it doesn’t have to be barbecue or steaks. You can bake mackerel on a fire on a grill - it will turn out very cool! True, true, mackerel cooked on a charcoal grill is not only new and interesting, but also beautiful, appetizing, tasty!

Another important point is that such a fish is cooked very quickly, even faster than meat. So you can enjoy it in just ten minutes after you start cooking.

A few nuances to make the fish tasty

There is nothing difficult in the process of its preparation, but still there are certain nuances: how to marinate fish for barbecue, and how to fry it properly ... After all, if you have never cooked fish on a fire before, you will certainly have some questions. I will be happy to tell you about all this and show you step-by-step photos.

Need Ingredients

1 mackerel (weighing about 500 grams);
1 lemon;
1 tsp spices for fish;
salt to taste;
1 sprig of parsley.

Cooking steps

In order to cook a delicious and juicy fish on the grill, we need fish at room temperature, not frozen. Since fresh mackerel is practically not sold in our area, I buy frozen, and then, before cooking, I defrost it naturally - that is, leave it alone for several hours so that it reaches the right temperature without the help of a microwave, hot water or some other food defrosting accelerators. We cut off the head of the mackerel, remove the insides. We wash the middle well so that it is clean. Dry the fish with a paper towel.

Then we make shallow cuts on one and the second back of the mackerel - at a distance of 1-2 cm from each other. This is necessary so that the spices penetrate the fish better. We apply salt and spices for fish on the surface of mackerel. Let's not forget about the inside.

Cut the lemon in half. Squeeze out the juice from one half and distribute it again over all surfaces (internal and external) of mackerel - as we did with salt and spices for fish. We cut the second half into half rings, which we spread in the belly of the mackerel. Do not be afraid to overdo it: lemon is the main marinade for mackerel on the grill (not counting spices), and grilled fish with lemon turns out to be very tasty and appetizing.

We also put a sprig of parsley in the belly of the fish. This completes the first part of the preparation. While we will kindle a fire and prepare coals in the grill, the fish will marinate properly.

How to grill on charcoal grill

When the coals are ready, put the mackerel on the grate and send it to the grill. Preparing fish on the grill, as I said, very quickly, literally in ten minutes. So be careful, constantly turn it over, substituting one side or the other of its side for the coals.

Formulation and submission

Our mackerel is ready. Remove the finished fish from the grill. Place on a platter and serve immediately while still hot. Do not forget to decorate the dish with lemon, herbs and vegetables.

Mackerel shish kebab on the grill will impress every lover of juicy, baked fish. We will tell you how to choose a quality product, how to marinate fish for barbecue on a grill, what to serve with and much more interesting.

Naturally, the most nutritious and delicious dish will come from freshly caught fish.

Yes, such a delicacy can be served at the table at least every day, it is very tasty and, most importantly, healthy.

However, not everyone can afford such a pleasure, it is almost impossible to find freshly caught mackerel even in large hypermarkets, this is due to some distance from us to the fishing grounds for this fish.

Therefore, you will have to cook barbecue from fresh-frozen fish.

Distinguishing a good quality product is often quite difficult, especially if the carcasses are diligently wrapped with numerous layers of cling film.

Unfortunately, poor-quality catch is often hidden under such shelter.

You should buy the mackerel that can be easily seen.

A good product, freshly caught and frozen fish, usually:

The back is shiny.
There are no yellow spots.
The eyes are clear, without films.
The carcass is not damaged.

If the carcasses are yellow, this indicates that the product has been thawed and refrozen several times.

Such fish should be discarded.

fish processing process

Before preparing a delicious and fragrant fish kebab, the fish must be prepared.

Rinse well in cold water.
Gut.
You can remove all the insides and fins, you can not cut off the head and tail, but if you want, then you need to chop off everything superfluous.

After full processing, you can marinate and send the carcasses to the grill.

So, we bought and processed mackerel, now let's cook barbecue and consider the most popular recipes.

Mackerel in lemon marinade

Everyone can cook fish kebab, it is not necessary to be a professional.

For cooking, you need to prepare the following products:

Large lemon - 2 pcs.
Medium-sized mackerel fish carcasses - from 3 pcs. (depending on the number of guests for whom the dish is being prepared).
Salt iodized - 2 medium spoons.
Garlic - 5 cloves.
Fresh greens.
Ground red pepper - to taste.
Olive oil - 45 ml.

In the recipe, which will be discussed below, the marinade will also act as a filling for a juicy kebab.

Grate garlic cloves into a medium-sized bowl, send mashed lemons without skin, finely chopped greens, pepper, pour in olive oil and add iodized salt.

Then all the ingredients must be mixed well, the result is a very fragrant marinade.

The carcasses should be coated with the composition (after pre-treatment), and the belly should be filled with the remains of the marinade.

In this state, the carcasses should marinate for about an hour, but if there is no time, the barbecue can be cooked immediately.

Dry pickling mackerel

An easy way to get the most delicate and piquant fish delicacy is to prepare a dry marinade from salt and seasonings.

For cooking, you need to prepare:

Gutted mackerel carcasses without heads - 1.5 kg.
Coarse salt - 1 small handful.
Coriander seeds - 2 tablespoons.
Fennel seeds - 1 tablespoon.
Carnation - 6 pcs.
Black and allspice peas - 12 pcs.
Sunflower oil - 4 tablespoons.

Mackerel must be washed with high quality under cold water, then cut into portions - the thickness of one is about 3 fingers.

In a mortar, combine and crush all the spices with salt and sunflower oil to obtain a homogeneous aromatic mass as a result.

Grate the fish pieces with this composition, then send them to a glass container, laying them tightly.

After 1.5 hours, portioned, marinated pieces can be laid on a barbecue grate greased with onions.

Cooking time 7-10 minutes on both sides.

Honey marinade for fish

The combination of fish and honey is unique. For cooking, you need to take:

Onion turnip - 2 pcs.
Fish carcasses - 4 pcs.
Balsamic vinegar - 60 ml.
Natural liquid honey - 3 tablespoons.
Allspice and salt - to taste.
Carnation - 4 pcs.

In a mortar, grind pepper, salt and cloves, add honey and balsamic to the same.

Everything is good to move.

Carcasses can be cut into portions or marinated whole, smeared with marinade both outside and inside.

Cooking on the grill.

How to fry fish on the grill?

Fish delicacy can be baked using any kind of firewood.

A particularly fragrant dish is obtained if branches of fruit plants are added to the brazier:

As soon as the coals are ready and the first heat starts, a steel barbecue grill is placed on the brazier, which must be thoroughly greased with fresh turnip in advance.

This is done so that the fish carcasses do not stick to the grate during frying.

The cooking time for the treat is approximately 30 minutes, while you must remember to periodically rotate the fish with special tongs or two forks.

How to check the readiness of fish?

Most people who make mackerel on the grill for the first time do not understand whether the dish is ready inside or is it still too early to remove the carcasses from the coals.

To check readiness, you need to cut a little with a sharp knife and take a good look at the place of the cut: if the fish meat is homogeneous, light, and the skin is reddened, then you can safely serve it and serve it to the table.

What to serve with mackerel skewers?

Shashlik delicacy is usually served hot or warm.

Traditionally, fish is paired on a plate with fresh vegetables.

From drinks, juices or dry white wine are suitable. In addition, you can successfully present to the mackerel on the coals:

Boiled or baked potatoes.
I love greenery.
Spicy tomato ketchup.
White bread.

As a side dish for any fish, including mackerel, long-grain rice is suitable.

Many people like mackerel barbecue, and if you want to please yourself and your loved ones with a new performance of this dish, then go ahead for mackerel, marinate and enjoy the taste and aroma.

Mackerel on the grill on the grill

Mackerel is a very tasty and healthy fish. It practically does not need to be cleaned and does not contain many bones. Therefore, I advise you to cook mackerel barbecue. This is an incredibly tasty dish that is worth a try. After all, what could be tastier than the meat of a juicy fish, and a crispy fragrant crust on the outside cooked in nature.

Mackerel meat - improves immunity, improves metabolism and contains many vitamins. This fish is especially useful for children.

Ingredients

Mackerel - 1 pc.
Mayonnaise - 2 tbsp
Mustard - 1 tsp
Lemon juice - 1 dessert. spoon
Salt - a pinch
Basil - a pinch
Champignons - 200 g.
Bulgarian pepper - 1 pc.
Cauliflower - 1 pc.
Marinade for vegetables:
Olive oil - 100 ml.
Soy sauce - 2 tbsp
Lemon juice - 1 tbsp
Garlic - 2 cloves
Black ground pepper - a pinch
Fresh basil - 4 leaves

How to cook mackerel skewers

First, defrost the mackerel, take out the insides and rinse well under running water. Put in a bowl: mayonnaise, mustard, lemon juice, salt, basil, mix. Lubricate the fish with marinade inside and out with a thick layer. I added some more salt and dried basil on top. Wrap in a bag and marinate in the refrigerator for 2 hours.

Put the mackerel on the grill. Add chopped vegetables and pre-marinated in vegetable oil, lemon juice, soy sauce, spices and squeezed garlic. We put the grate on the grill and fry for 3-5 minutes, then turn over to the other side and fry in about the same way. We repeat this procedure 3 times. In general, the fish needs to be cooked for about 15 minutes, depending on its size. It is easy to check the readiness of the fish: pierce it with a knife, near the head, and if bloody juice does not flow out, then the fish is ready and can be served.

We serve the fish to the table. Bon appetit!

Adviсe

The fish can be baked whole or the head removed, the back cut open, the backbone removed and baked unfolded. If you bake in halves, you need to consider that the cooking time will be halved. Readiness will be seen immediately.
Mayonnaise can be replaced with sour cream or cream.
You can choose any mustard: spicy, tender, grains.
It is enough to marinate the fish from 30 minutes to 4 hours.
You can take any spices, especially fish love fresh herbs.
The heat on the grill should not be strong and uniform. Fish meat is very tender and should not be overcooked at a high temperature, otherwise it will be dry.
Mackerel can be stuffed with onions, herbs, vegetables, lemon.
Be sure to turn the mackerel on the grill often, otherwise it will burn.
The side dish is usually served with vegetables or slices of fried bread.
For vegetables to cook quickly, especially cauliflower, do not cut them into large pieces, because the fish cooks very quickly.
Be sure to marinate the grilled vegetables, otherwise they will turn out fresh and dry. The main components of the marinade are vegetable oil, lemon juice, spices, garlic.
One large fish is enough for 4 people.

So, I shared with you my favorite recipe for a picnic: mackerel on the grill on the grill, I hope you enjoy it, I look forward to your feedback!

Mackerel on the grill

Recipe photo

I'll tell you how mackerel is cooked on the grill. In the distant times of our childhood, when abundance was a punishable luxury, the fish menu of a Soviet person, as a rule, consisted of salted anchovy, ivasi herring, hake and smoked mackerel. Sometimes in autumn there were fish carts with carp. Well, even on the little things.

To the question: “What kind of fish do you fry?” - a surprised look. Heck, of course.
Fresh mackerel was something, perhaps, exotic. As, however, and now. Ice cream - at least heaps. And it costs less than local carp.

As an adult, I learned that mackerel and mackerel are one and the same.
We were not taught this in school. However, the recipes for fried mackerel and battered mackerel, stuffed mackerel are familiar to us from childhood.

Mackerel is a commercial fish. Maybe even number 1 in the world. Her meat is fatty, fortified, and, most importantly, without small bones.

Black and blue back with a beautiful wavy pattern. Very easy to clean. They catch it both in the Atlantic and in the Black Sea. Interestingly, the Black Sea mackerel swims to spawn in the Sea of Marmara, like there is not enough place for it.

Mackerel on the grill

About the recipe

Exit: 2 servings
Preparation: 10- 60 min
Cooking: 20 minutes
Prepare for: up to 1 hour 20 min

Mackerel on the grill, cooking recipe.

Ingredients

2 pcs Mackerel
1 tbsp Vegetable oil
to taste Spices: black pepper, salt, coriander, dry aromatic herbs
to taste Lemon
to taste Fresh vegetables for garnish

A step-by-step recipe for delicious fish - mackerel on a grill

Mackerel is sold everywhere. We buy carcasses weighing 400-500 grams. These are the most commercial. See that the carcasses are undamaged and normally frozen. The color is almost black above and light silver below.
Defrost better not in boiling water and not in the microwave. Defrost in a natural way. Ideal in the refrigerator, or in the meat chamber. At a temperature of +2 ... +4 degrees.

Dry the fish with a napkin and cut along the spine in half

Coat the fillet on both sides with a small amount of vegetable oil. And immediately on the grid

It is better to start frying from the side of the skin

Here is the mackerel on the grill ready

Mackerel on the grill

Mackerel on the grill at home. Incredible and delicious recipe

How to pickle mackerel for barbecue

Another excellent barbecue option is mackerel. Fish with a small amount of bones, fragrant and beautiful. Garlic decorates mackerel very well. Cook mackerel on the grill without delay, because summer ends so quickly!

Necessary:

(take as many pieces as you need, I just give proportions for 3 pieces.)

Mackerel - 3 pcs.
Garlic - 6-7 large cloves
Vegetable oil (olive) - 3 tbsp. l.
Lemon - 1/2 pc.
Salt - 1 tsp
Spices for fish - to taste

Cooking:

Cut off the head and cut open every fish on the back.

Gut. Remove film.

My mackerel was not completely thawed, so I did not take out the central bone, but, in my opinion, it is better to take it out.

Finely chop the garlic or crush it in a press.

Squeeze the juice from the lemon, add oil, spices, salt. Mix.

Distribute the garlic mass inside the carcass (divide approximately equally into 3 pcs.)

Leave some of the mixture to brush on top.

Connect the halves and leave to marinate for at least 2-3 hours, or overnight.

Cook on soft coals.

ATTENTION! Preparing quickly, 7-10 minutes.

If you cook for a long time, then the mackerel can dry out.

Here is such an appetizing mackerel on the grill!)))

Serve with potatoes and fresh vegetables.

Pay attention to other recipes for cooking mackerel - smoked and pickled.

Mackerel on the grill: recipe, photo. Mackerel in foil on the grill on the grill

Mackerel on the grill is very tasty and juicy. This dish can be grilled over charcoal in a variety of ways. Someone uses a grill for this, and someone puts the fish directly on the skewers. In any case, a dish made from mackerel should only be served with a side dish and a slice of bread.

Mackerel on the grill: a recipe for cooking fish kebab

There is nothing complicated in preparing such a dinner. In order for you to be convinced of this on your own experience, we recommend that you do it yourself. To do this, you must prepare the following set of products in advance:

fresh large mackerel - 3 fish;
mayonnaise is not very fatty - about 150 g;
sea salt, ground pepper - to your taste;
fresh small tomatoes, onions - for planting on skewers.

We process fish

Mackerel on the grill is fried pretty quickly. But before subjecting such fish to heat treatment, it should be well processed. To do this, the product is thoroughly washed, cleaned of fins, entrails, head and skin. The remaining fillet is cut into large pieces, flavored with spices and not very greasy mayonnaise. In this form, the fish is left at room temperature for 25 minutes.

Shaping and frying the dish

Once the dish is formed, it is placed over hot coals and cooked for about ¼ hour (maybe a little longer). To ensure that the mackerel is evenly fried on all sides, it is regularly turned over.

Serving fried fish for dinner

As you can see, mackerel on the grill is very easy and simple to prepare. After the fish becomes soft and well browned, it is laid out on a plate and immediately served. In addition to such a dinner, a slice of bread and some side dish are served.

Roasting steaks on the fire

Mackerel on a grill on the grill is prepared no more complicated than the dish, for which skewers were used. However, fish for such a dinner should be processed a little differently. But first things first.

So, mackerel on a grill on the grill requires the use of the following set of products:

fresh large fish - 3 pcs.;
freshly squeezed lemon juice - about 80 ml;
sea salt, ground pepper - to your taste;
greens, fresh vegetables - for serving.

mackerel preparation

Having carefully processed the fish, it is laid out in a bowl, and then flavored with spices and lemon juice. After mixing the components, they are covered with a lid and left in this state for ¼ hours.

frying process

Mackerel on the grill, the recipe of which we are considering, is very juicy and tender. After the fish is marinated in lemon juice, they begin to heat it. To do this, the steaks are carefully placed on the grill and placed over very hot coals.

Cooking mackerel in this way should be no more than 20 minutes. At the same time, it is regularly turned over using culinary tongs. This procedure will contribute to the uniform browning of the product and, as a result, to obtaining a very tasty dish.

Serving steaks to the dinner table

After the mackerel on the grill is fully cooked, it is carefully removed from the grill and placed on a large plate. Such a simple but very tasty dinner is served to the table along with fresh vegetables, herbs and a slice of gray bread.

How is mackerel cooked in foil on the grill?

We described above how to fry fish on skewers and a grill. However, it should be noted that you can cook mackerel on the grill in other ways. For example, some cooks stuff the product with vegetables and then wrap it in cooking foil and place it over the coals. Such heat treatment will allow you to get a more juicy and tender dish that can be safely served even for a festive feast.

So, to cook mackerel in foil, we need:

large fresh fish - 2-3 pieces;
large lemon - 1 pc.;
large carrots - 2 pcs.;
sweet bulbs - 3 heads;
parsley greens - a large bunch;
salt, seasonings, pepper - use at your discretion;
low-calorie mayonnaise - for serving.

Preparing fish for heat treatment

It is advisable to purchase mackerel for baking in foil in large sizes. It is thoroughly washed, fins cut off and gutted. After that, the fish is flavored with spices, sprinkled with a small amount of lemon juice, covered with a lid and left in this form for 25 minutes. Next, proceed to the processing of vegetables and fruits. Lemon, carrots and sweet onions are peeled and chopped into very thin circles or slices. As for parsley, it is rinsed and the leaves are separated from the twigs.

Formation process

After the mackerel is marinated, start stuffing it. To do this, the fish is laid out on culinary foil and the belly is opened. Circles of carrots, onion rings and slices of fresh lemon are alternately placed in it. Putting fresh parsley petals on top of the filling, the fish is tightly covered with foil.

How to bake on the grill?

How and with what to present to the dinner table?

After the whole mackerel is completely baked on the grill, it is carefully removed from the grid and laid out on a plate. Having unrolled the fish and formed a kind of plate from the foil, the dish is decorated with a mayonnaise mesh and presented to the table.

Baked mackerel should be consumed along with the side dish that was prepared inside it.

Mackerel on a fire on a grill turns out to be very juicy and tasty. After all, it is no secret to anyone that such fish has a high fat content. During heat treatment, it releases a lot of juice, which makes it more tender and fragrant.

Mackerel on a fire on a grill can be baked in different ways. Someone cooks it in foil, and someone stuffs it with various vegetables and fries it on coals without additional devices.

Mackerel on the fire on the grate: cooking recipe

To get a more satisfying and nutritious dish, such fish must be cooked with vegetables. As they can be used onions, carrots and fresh herbs. But let's talk about everything in order.

So what ingredients will you need to make the most delicious mackerel on the fire on the grill? For this you need to have:

large bulbs - 2 pcs.;
fresh-frozen mackerel - 2 large pieces;
fresh small tomatoes - 2 pcs.;
medium-sized carrot - 1 pc.;
table salt, black pepper - to your taste;
parsley, fresh dill - in a bunch.

Preparing fish and vegetables

How is mackerel cooked on a fire on a grill? To begin with, the fish is processed. It is completely defrosted, and then the internal parts are taken out and the side fins are cut off. After that, the fish is flavored with a mixture of salt and ground pepper, and then sprinkled with lemon juice and vegetable oil.

After carefully rubbing the ingredients into the carcass, it is covered with a lid and left at room temperature for 90 minutes. In the meantime, start preparing the vegetables.

Bulbs, carrots and small tomatoes are thoroughly washed and cleaned. After that, they are cut into thin rings and circles, respectively.

Dill and parsley are also rinsed separately, and then chopped very finely with a knife.

Formation process

Before baking, stuff it with vegetables. To do this, the abdomen is opened as much as possible, and then circles of carrots, greens, onion rings and tomatoes are alternately laid out in it. After salting the filling and flavoring it with pepper, the vegetables are tightly closed, after which they are placed on a wire rack and pressed firmly.

Heat treatment

Mackerel on a fire on a grill, the photo of which is presented in this article, does not cook for very long. Stuffed fish should be kept over hot coals for about half an hour. At the same time, it must be turned over regularly (together with the wire rack) so that it is browned on all sides and becomes as soft as possible.

How to properly serve fish to the table?

After the mackerel stuffed with vegetables acquires a golden color, becomes tender and juicy, it is removed from the fire and carefully removed from the grill.

Putting the fish on a large plate, it is immediately served to the table along with a piece of bread. As a side dish for such a dish, vegetables that were baked inside the mackerel will serve. You can take them out first, or you can leave them as they are.

How is mackerel baked on a fire on a wire rack in foil?

This cooking method is the most popular. Using culinary foil, you are sure to get the most juicy and tender dish.

So, to prepare a hearty dinner on the fire, we need:

parsley, fresh dill - in a bunch;
large onion - 1 pc.;
fresh-frozen mackerel - 2 large pieces;
fresh lemon - 1 medium-sized fruit;
table salt, black pepper - to your taste;
vegetable oil - about 15 ml;
dried basil, thyme - 1/3 dessert spoon each.

Processing the main ingredient

Mackerel, baked on a fire on a grill, will turn out especially tasty if it is cooked using cooking foil. But before proceeding with the heat treatment of fish, it should be pre-processed.

Freshly frozen mackerel is thawed, and then thoroughly washed and the insides are taken out. After that, the fins are cut off from the fish (you can also remove the head). Next, the product is rubbed with salt and sprinkled with lemon juice. In order for the mackerel to absorb the aromas of the marinade, it is kept at room temperature for 50-80 minutes.

If desired, the fish can be marinated throughout the night. But in this case, it is better to put it in the refrigerator.

How should it be formed?

To form such a dish, you must use a dense culinary foil. It is placed on a flat surface, lubricated with a small amount of oil, and then the fish is laid out. Sprinkling the product with finely chopped onions and fresh herbs, it is flavored with dried basil and thyme. After that, the mackerel is tightly wrapped in foil.

Bake fish on the fire

As soon as the dish is formed, it is laid out on a wire rack and put on a grill covered in foil and cooked for about 25 minutes. At the same time, it is regularly turned over. Only in this way will you achieve the most juicy and tender dish.

What to bring to the dinner table?

After heat treatment, the bundle with fish is carefully removed from the grill. It is laid out on a plate, and then the edges are opened and served to the table along with a slice of bread. If you decide to serve mackerel with a side dish, then it should first be removed from the foil. Such fish goes well with tender and airy mashed potatoes, as well as peas and buckwheat porridge.

Summing up

As you can see, there are many ways to bake mackerel on a fire. Using the presented recipes, you will return to them again and again. This is due to the fact that fish cooked on a grill turns out to be incredibly juicy, tender and tasty.

Step-by-step recipes for grilled mackerel with orange juice, soy sauce, honey and beer

2018-05-17 Rida Khasanova

Grade
prescription

4141

Time
(min)

servings
(people)

In 100 grams of the finished dish

17 gr.

12 gr.

carbohydrates

1 gr.

183 kcal.

Option 1: The classic recipe for mackerel on the grill on the grill

For cooking on the grill, the fattest varieties of fish are chosen. Mackerel is one of the most suitable options. But to make its pulp really tasty, marinades are used. For their preparation, aromatic and spicy ingredients are taken. In various formulations, this is citrus juice, soy sauce, beer, basil or rosemary. It is also possible to use the simplest ingredients for the classic recipe - onions, garlic, black pepper and salt.

Ingredients:

2 kg mackerel;
a couple of onion heads;
clove of garlic;
a teaspoon of apple cider vinegar;
a tablespoon of sunflower oil;
a little ground pepper;
salt.

Step-by-step recipe for mackerel on the grill on the grill

First, prepare the fish. If the carcasses are frozen, leave them to thaw at room temperature. Then gut. Cut off the head along with the fins and tail. Pay special attention to the inner surface of the abdomen. From there, remove the dark film - it is convenient to do this with a paper towel. After all this, rinse the carcasses in cold running water. Pat dry with paper towels.

Peel and wash the onion and garlic. First cut into thin rings. And the second - pass through the garlic press.

In a bowl, mix vegetables, apple cider vinegar, ground pepper, sunflower oil. Season with salt. Put the fish in this mixture. Rub well by hand. Leave for 30-40 minutes in the refrigerator. But cover with a lid or film.

Free the fish from the marinade. Lay on the grill, press down. Cook over hot coals, flipping the grate. So the pulp will be fried evenly and remain juicy.

In this recipe, mackerel carcasses are cooked whole. To do this, it is more convenient to take small fish, they will marinate faster and fry better.

Option 2: A quick recipe for mackerel on the grill on the grill

Mackerel will fry faster if you use a more acidic marinade for it. And cut the fish into smaller fragments - steaks.

Ingredients:

3-4 mackerels;
two lemons;
a sprig of rosemary;
dessert spoon of dry basil;
salt to taste.

How to quickly cook mackerel on the grill on the grill

Gut, clean and rinse the fish thoroughly. If desired, the head and tail can be left on the carcasses. Just cut out the eye sockets and gills. Be sure to dry the fish thoroughly with paper towels to remove excess water. Cut the carcasses into steaks - select the thickness as desired. But the best option would be 2-3 centimeters.

Place a fresh rosemary branch in a bowl, sprinkle with salt and basil. Crush the mass with a pestle. So rosemary will give all its essential oils, and in the end you get a gorgeous baked fish.

Rinse the lemons. Cut each citrus in half. Squeeze out the juice. Strain it through a sieve, you can use gauze and a funnel. Pour juice over herbs and salt. Stir. Well, if the grains of salt completely dissolve.

Dip the steaks in the lemon marinade. Stir so that each piece is immersed in the liquid mass. Cover with a lid. Leave for 15 minutes on the table.

Prepare a grill with hot coals. Put the steaks from the marinade mixture on the grate, press with the other side of the grate. Grill on the grill for 10-14 minutes on each side.

When baking, be sure to monitor the degree of heating of the coals in the grill. It depends on what kind of barbecue you end up with. For best results, the coals should be hot, but without open flames. It is convenient to control this with plain water. Drip water from a bottle onto overheated coals.

Option 3: Mackerel in orange juice on the grill

Orange juice is the very “zest” that will make your dish individual and most delicious. This recipe is dedicated to citrus lovers.

Ingredients:

several fish;
a handful of walnuts;
3-4 large oranges;
optionally a couple of tablespoons of dry red wine;
a few pinches of a mixture of ground peppers;
salt to taste.

How to cook

Prepare the fish. They should be gutted, rinsed, wiped from moisture. Then cut each carcass into two parts.

Squeeze juice from oranges, it is better to strain it from white pulp.

Combine orange juice, red wine, ground spice mix and salt in one bowl. Immerse the fish there, mix with the marinade mixture. Set aside.

Place the walnuts on the hot skillet. Roast until the dark skin becomes brittle. Then cool the nuts on a plate. Exfoliate the dark part. And chop the white nuts with a knife into smaller pieces. You can use a blender and turn the nuts into gruel. Put it on the fish. Stir well.

After half an hour, carefully lay the pieces of fish on a layer of thick foil - in one layer. Twist the ends of the foil over the top so that the juice does not come out. Lay out on the grill. Bake until done - about 10 minutes on each side.

Don't throw away the marinade mixture. Make barbecue sauce out of it. Mix with a spoonful of wheat flour, bring to a boil. Let it cool a little - the most delicious fish sauce is ready! The use of walnuts in the recipe from afar resembles Georgian cuisine. This ingredient is really very suitable for mackerel. In addition to nuts, a mixture of ground spices is used. Although they can be replaced with suneli hops.

Option 4: Grilled mackerel in soy sauce with honey

If you like sweet and sour marinades for fish, you will definitely like this option. Mackerel pulp is tender and fragrant. And honey provides a ruddy crust.

Ingredients:

2-3 mackerels;
a glass of soy sauce;
0.1 l balsamic vinegar;
a couple of teaspoons of honey;
bunch of parsley;
a spoonful of sunflower oil;
quite a bit of salt.

Step by step recipe

Properly prepare fish carcasses. After gutting, cleaning and washing the fish, wipe with napkins. This will remove excess moisture.

Finely chop a bunch of parsley. Transfer the greens to a bowl. Add soy sauce, balsamic vinegar, honey and oil. Salt a bit. Mix everything well.

Dip the fish in the marinade mixture. Stir, grate the carcasses inside and out. Leave for an hour, maybe a little more.

In addition to such a delicacy, use various sauces and fresh vegetables. For example, the easiest option is sour cream with chopped pickles.

Option 5: Mackerel on the grill - marinade with beer

Usually beer is used to marinate game, but this ingredient is also good for fish. And do not be afraid that the baked pieces of mackerel will become "heady". All alcohol will evaporate during the cooking process on the grill.

Ingredients:

3 kg of fish (large fish)
two glasses of beer;
a teaspoon of dry basil;
1.5 teaspoons of salt.

How to cook

Since the marinade in this recipe cooks super quickly, start with the fish first. Chilled carcasses (3 kg will be 2-3 large fish) gut. Remove the insides, head, cut off all fins and tail. This is very convenient to do, wielding kitchen scissors. After cutting, rinse the fish thoroughly in running cold water. Discuss. Then it is recommended to remove a clean fillet from the spine of the mackerel - without skin and bones. This is done simply - put a knife under the flesh in the tail. Lead along the spine, cutting the fillet. And remove the skin with a crumpled paper towel.

In any container, mix beer, basil and salt. Immerse the previously prepared fillet in the marinade mass. Stir to disperse the beer into pieces of fish. Cover with foil, leave for an hour or an hour and a half.

It is convenient to cook such a fillet in food foil. To do this, lay the foil on the grill. Lay the fillets on it in a single layer. Cover with a second layer of foil. Pin the assembly. Press the second grate on top. Cook on the grill. It is recommended to turn the grate every 3-4 minutes so that the pulp is better baked.

Use this recipe if you want to cook fish in white or red wine. Everything is simple! Replace beer with wine in the list of products, and you will get a completely different marinade. And the fish will turn out with a different taste and bouquet of aromas.

Bon appetit.

Mackerel in foil on the grill is an excellent simple dish for cooking outdoors. Fish can be arranged in various variations, trivial or more sophisticated, greatly diversifying the picnic menu and getting a new meal experience every time.

How to cook mackerel on the grill?

Mackerel in foil on coals always turns out juicy and difficult to spoil, however, there are still certain subtleties of cooking fish and you need to remember them when starting to implement any of the selected technologies.

Frozen mackerel is thawed, removed from the insides and, if desired, from the fins, tail and head.
The carcasses are washed inside and out, paying special attention to the black film, which can add bitterness to the dish. It is pre-cleaned with a knife or removed with a napkin.
Next, the mackerel is salted, peppered, poured with lemon juice or a more refined marinade is used and left for 20-30 minutes.
Fry the fish in a tightly sealed foil envelope over smoldering coals for about 30-40 minutes.

How to pickle mackerel for barbecue?

If your picnic menu lists mackerel on the grill, you can find the marinade recipe for this fish below. The traditional set of salt, pepper and lemon juice in this case is complemented by chopped garlic, which will add spice to the dish, and ground coriander, which successfully harmonizes with the meat of any fish. The spice mixture is enough to marinate three medium-sized carcasses.

Ingredients:

vegetable oil - 50 ml;
lemon - 0.5 pcs.;
garlic - 7 cloves;
coarse salt, coriander, black pepper - 1 teaspoon each.

Cooking

Squeeze juice from lemon, mix with oil.
Finely chopped garlic is rubbed with salt, coriander and pepper, added to a mixture of juice and oil, mixed.
Rub the fish with a spicy substance and leave for 30-60 minutes.

Mackerel on the grill on the grill - recipe

Mackerel, baked in foil on the grill according to this recipe, has a pleasant balanced mild taste and moderate piquancy. Pre-marinated carcasses are placed on oiled foil cuts and carefully sealed so that during the heat treatment the liquid remains inside and the fish retains its juiciness.

Ingredients:

mackerel - 3 pcs.;
lemon - 1 pc.;
sour cream and mustard - 3 tbsp. spoons;
parsley - 1 bunch;

Cooking

Juice is squeezed from one lemon, the carcasses are rubbed with it, salting and peppering them as well.
After 20 minutes, the fish are smeared with a mixture of sour cream and mustard, parsley is put into the abdomen.
Wrap the carcasses in foil and leave for 20 minutes, after which they are placed on a wire rack over the coals.
After about 30 minutes, the mackerel in foil on the grill will be ready.

Mackerel in foil with lemon

Mackerel baked in foil with lemon turns out to be surprisingly fragrant, acquires a pleasant sourness and a spicy citrus note. In addition, lemon slices neutralize the specific smell of fish, which is significantly pronounced in mackerel and scares many away when choosing a fish variety for cooking.

Ingredients:

mackerel - 3 pcs.;
lemon - 2 pcs.;
sour cream - 3 tbsp. spoons;
onions - 2 pcs.;
seasonings for fish - 1 tbsp. spoon with a slide;
salt, pepper, vegetable oil.

Cooking

The fish is cut in several places across the back, rubbed with salt, pepper, seasonings, sprinkled with the juice of one lemon, left for 30 minutes.
They put lemon slices into the cuts on the back, and onions into the abdomen.
Lubricate the fish with sour cream, lay on foil, seal tightly.
After 30 minutes of baking, mackerel with lemon in foil on the grill will be ready.

Mackerel baked with vegetables in foil

If you want to cook fish with a light side dish at the same time, use the following recipe. Mackerel in foil with vegetables is delicious in taste and surprisingly fragrant. In addition, additional components will also please: vegetable slices soaked in fish juices and spices become especially tasty.

Ingredients:

mackerel - 2 pcs.;
eggplant and tomatoes - 2 pcs.;
Bulgarian pepper - 1 pc.;
sour cream - 150 g;
onions - 2 pcs.;
garlic - 2 cloves;
salt, pepper, spices, vegetable oil.

Cooking

Mackerel is rubbed with salt, pepper, spices and garlic.
The fish is placed on separate pieces of foil, chopped vegetables, seasoned to taste, are laid out in the abdomen and on the sides.
Cover the composition with a second sheet of foil, seal and bake on the grill over coals for 40 minutes.

Mackerel in soy sauce on the grill

Mackerel baked in foil with soy sauce is not only incredibly tasty, but also acquires an appetizing appearance. If desired, the composition of the spicy mixture can be expanded by adding a little garlic, ground coriander or other spices that are in harmony with fish meat.

Ingredients:

mackerel - 2 pcs.;
soy sauce - 200 ml;
ground ginger - 2 teaspoons;
lemon - 0.5 pcs.;
onions - 2 pcs.;
garlic - 2 cloves;
salt pepper.

Cooking

The fish are rubbed with salt, pepper, sprinkled with lemon juice, and after 10 minutes they are poured with soy sauce and left to marinate for 30-40 minutes, periodically turning over.
They put chopped onions into the abdomen, place the carcasses on foil cuts along with the marinade and seal them as tightly as possible.
After 30 minutes of baking, delicious mackerel on the grill will be ready.

Mackerel baked with potatoes in foil

Another option for preparing a dish with a side dish is grilled mackerel with thinly sliced potato slices. A particularly fragrant composition will turn out if you add a little chopped dill and onions to the potatoes, which can be replaced with green stems or white leek.

Ingredients:

mackerel - 2 pcs.;
potatoes - 4 pcs.;
lemon - 0.5 pcs.;
onions - 2 pcs.;
greens - to taste;
salt, pepper, spices.

Cooking

The fish are salted, peppered, sprinkled with lemon juice, left for 20 minutes.
Potatoes are prepared by peeling and slicing the tubers thinly, mixed with herbs, onions and seasonings, put into the belly of the fish and placed on the sides, before laying the fish on a pillow of lemon slices.
After 40 minutes of baking over coals in foil on the grill, it will be ready.

Mackerel fillet on the grill

To make the mackerel in foil on the grill cook faster, you can use fish fillet to decorate the snack, separating it from the bones yourself or buying it ready-made in the store. As a marinade, you can use traditional lemon juice and standard spices, or take dry white wine with a mix of aromatic dry herbs.

Ingredients:

mackerel fillet - 4 pcs.;
dry white wine - 70 ml;
Italian herbs - 4 pinches;
coriander - to taste;
salt, pepper, oil.

Cooking

Cooking mackerel on the grill begins with pickling the original product. Fillets are salted, peppered, sprinkled with herbs, poured with wine and left for 20 minutes.
Place the fish on an oiled sheet of foil, seal and bake on the grill for 15-20 minutes.

Stuffed mackerel on the grill

Delicious, nutritious and rich in foil. You can cook fish with filling of fried onions with carrots or mushrooms, a vegetable mix, a mixture of dried fruits and nuts, or other compositions. The following is a variant of the standard set of vegetables and the technique for executing the recipe.

Ingredients:

mackerel - 2 pcs.;
garlic - 4 cloves;
bell pepper - 2 pcs.;
zucchini - 1 pc.;
onions and carrots - 2 pcs.;
greens - 1 bunch;
lemon - 0.5 pcs.;
salt, pepper, spices, oil.

Cooking

The mackerel is cut along the back, the spine and entrails are removed, washed.
Rub the pulp with salt, pepper, spices, sprinkle with lemon juice.
Vegetables, greens are cut, seasoned to taste, mackerel carcasses are filled with the resulting mixture.
Tighten the fish with twine, place in foil and bake on the grill for 40 minutes.

Mackerel in mustard on the grill

Spicy and fragrant is obtained on the coals, decorated according to the following recipe. The desired effect is achieved through a spicy mustard marinade, to which aromatic herbs, spices, finely chopped greens, grated or chopped onion or garlic are added to taste.