How much to cook mackerel in foil on a fire. Mackerel in foil on the grill - the most delicious recipes for an excellent picnic dish

Mackerel is one of the most favorite types of fish, probably for many people. Why is she loved?

There are many reasons: soft and unique taste, tender and sirloin meat, and almost complete absence of bones.

Cooking mackerel and making it tasty is quite easy: any recipe will help you.

The finished fish will turn out very tasty and will resemble hot smoked mackerel. Sounds promising, doesn't it?

Then, stock up on fish, foil, coal, matches and boldly go to nature! We start cooking mackerel according to one of the best recipes!

Mackerel on the grill in foil, recipe with photo

Ingredients:

- - Mackerel - 2 pieces;
  - Lemon - 1 piece;
  - Salt, pepper, seasonings, spices - to taste;
  - Onions and herbs - to taste.

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Choose any fish. It doesn't matter if she has a head or not. Defrost and rinse well in warm water.

Trim the fins, gut the abdomen, rinse and pat dry with a napkin. The head can be removed or left on (if you do, don't forget to remove the gills). Prick the mackerel with a toothpick. This will help make the finished dish more juicy.

Mackerel is ready and it's time to move on to pickling. Pour the carcasses with red wine, salt and add spices. Remember rosemary. If it is not in the composition of the finished mixture, buy separately. Thanks to him, the fish will acquire a unique flavor.

Sprinkle the mustard seeds over the mackerel. If you suddenly can not find, use the usual food. The effect, of course, will be a little different, but in any case it will turn out better than without it at all.

Thoroughly rub the spices into the fish inside and out, wrap it in a bag or cover the marinade container with cling film and put it in the refrigerator for at least 4 hours. It's even better if you can leave it overnight. When about half the time allotted for pickling has passed, take out the fish and put a bunch of greens in each belly, and then wrap it in a bag again.

When the coals are ready, carefully remove the fish so as not to lose the marinade and wrap it in foil. Wrap loosely, but carefully so that the juice does not leak during cooking.

Cooking mackerel in foil on a fire using a barbecue. Fry on each side for 10 minutes, and when the coals cool down a bit, you can cook the fish from different sides for another five minutes.

Open the foil carefully so as not to burn yourself with hot steam. You can serve it by cutting into portioned pieces or separating the meat from the bones and laying it on a pre-prepared dish.

Bon Appetit!!!

We are sure that you will definitely like this dish, but do not think that this recipe for mackerel on the fire is suitable only for this type of fish. According to him, any other will turn out perfectly, the main thing is that it be juicy.

It is worth noting that neither adults nor children will refuse such a dish. You can and even need to give it to kids. It has practically no bones, and the benefits are enormous. Even a small piece provides the body with all the substances necessary for full development, helps to improve immunity, improves memory and attention. Eat for health!

Baked mackerel is a great solution not only for a picnic, but also for homemade dinners. With this type of heat treatment, it will retain all the nutrients and trace elements, remain juicy, soft and fragrant. With all the advantages of this dish, you do not need special skills when preparing it - it will be enough to devote a little time to cutting and marinating the fish, and your oven will do everything for you!

Ingredients for cooking mackerel baked in foil:

mackerel fresh, frozen - 2 pcs.
lemon - 1 pc.
baking foil
vegetable oil

spicy mustard - 2-3 tbsp.
mustard grains - 1 tbsp.
soy sauce - 2 tbsp.
garlic - 2-3 large cloves
ground black pepper or seasoning for fish - 1 pinch

Recipe for mackerel baked in foil:

Defrost and rinse the fish thoroughly, cut off the head and clean the carcass from the insides.

Rinse the abdomen again in running water, remove all unnecessary and ugly parts, films or protruding bones. Dry the fish with paper towels.

To prepare the marinade, mix spicy mustard and mustard seeds.

Add soy sauce to the mixture of two mustards.

Pass peeled garlic cloves through a press, mix with mustard.

Add seasoning for fish or ground black pepper to the marinade.

For the most part of the marinade, coat the belly of the mackerel ...

…. and the rest - grease the fish on top. Put thin slices of lemon in the middle, leave the mackerel to marinate for an hour and a half. You can leave it overnight - the principle “The longer, the tastier!” applies here.

From a rectangular piece of foil (preferably two-layer), make peculiar pockets. Lubricate the surface of the foil (the side on which the fish will lie) with vegetable oil. Transfer the mackerel to your pocket, wrap the edges of the foil securely so that the juice does not start to flow out of it in the oven.

Preheat the oven to 200 degrees, put the fish on a wire rack or baking sheet, bake for 20 minutes. To obtain a golden crust, 10 minutes after the start of the baking process, slightly open the top of the pocket.

Transfer the baked mackerel to plates or serve directly in foil in the so-called "boats". This method of serving has undoubted advantages - the fish will remain warm throughout your dinner, and therefore you can leisurely discuss the events of the past day with your interlocutor and, of course, enjoy a delicious and healthy dinner!

Interesting articles

Peel the mackerel, gut and remove the gills. Rinse thoroughly in running water. With a sharp knife or scissors, carefully cut the spine. In this case, you must not damage the skin. Remove the spine and large side bones. Sprinkle the mackerel with lemon juice, rub with salt and pepper inside and out. Egg

Published: 05/10/2014 Posted by: Wordsmagic Calories/100g: 205 Fat/100g: 119 Calories: 2050 Cooking time: 30 Proteins/100g: 208 Carbohydrates/100g: 36 foil vegetables. mackerel fish

Prep time: 1 hour Servings: 6 I made a baked potato for dinner. and I decided to cook baked mackerel with lemon for it. The recipe is simple and delicious - there are a minimum of ingredients, fish and lemon, and spices, and the dish turns out like in a restaurant! Fatty sea fish is very useful in baked form,

Many delicious dishes can be prepared from fish. One of the most popular is mackerel on the grill. The meat of the fish is tender, without small bones, and on the coals it turns out juicy and fragrant.

Mackerel in foil on the grill

Ingredients:

2 fish;
bulb;
lemon;
a bunch of greens;
1 spoon of mayonnaise;
spices.

Cooking step by step:

Clean, rinse the fish, dry and remove the head.
Cut the fish into medium sized pieces.
Cut the onion into a ring, chop half the lemon on a grater, cut the second part into rings thinly.
Mix grated lemon with onion and add spices.
Rinse the fish again and put in the marinade, leave for 25 minutes.
Brush fish with vegetable oil and wrap in foil.
Grill the fish for 45 minutes, turning over.

Serve the finished fish with fresh lemon rings. The calorie content of the dish is 1020 kcal.

Mackerel stuffed on the grill

This is an unusual option for cooking mackerel with vegetables. Everyone will definitely like the dish.

Required Ingredients:

two mackerels;
six heads of garlic;
2 bell peppers;
rosemary, thyme;
vegetable marrow;
zira, salt, spices for fish;
15 olives;
baguette;
lemon;
oil grows.;
5 potatoes.

Cooking steps:

Cut the garlic heads in half, then crosswise.
Grease the foil with oil, add a little salt and pepper and wrap the garlic. Lay out on the grill.
Clean the fish from the insides and rinse.
Cut half the peppers into strips, cut the olives in half, half the zucchini into circles. Cut potatoes into 4 pieces.
Sprinkle potatoes with spices and cumin, sprinkle with oil and wrap in three layers of foil, bake for 20 minutes.
Sprinkle a little salt on the fish, put a sprig of thyme and vegetables - zucchini, peppers and olives - in the bellies.
Tie each fish with a rope so that the vegetables do not fall out.
Remove the garlic from the grill. Put the mackerel on the grill on the grill for 15 minutes to cook.
Cut the remaining halves of pepper and zucchini into slices, sprinkle with spices and bake in foil for 15 minutes.
Cut the baguette into pieces and fry on the grill.
Put the prepared vegetables on a dish, rub the baguette croutons with garlic and drizzle with olive oil.
Remove the strings from the fish and put them on the vegetables with croutons.

Ingredients:

two fishes;
two small lemons;
3 tablespoons of soy sauce;
1 spoon of honey;
spices;
Dill;
oil grows.;
thyme.

Cooking step by step:

Process the fish, remove the head and spinal bone.
Lightly salt the fish, add thyme and dill.
Wash the lemons and cut one circle, grate the zest from the second, squeeze the juice.
Mix the zest with juice, add honey with soy sauce and beat with a fork.
Pour the marinade over the fish and put the lemon slices on top, add the spices.
Leave the mackerel to marinate for half an hour.
Grease the grate with oil and put the fish with circles of lemon. Cook, turning, until browned, about 15 minutes.

Makes four servings. Calorie fish kebab - 960 kcal. Required ingredients:

3 fish;
half a lemon;
1 spoon of salt;
2 tablespoons of spices for fish;
1 spoon of olive oil.

Cooking steps:

Clean the fish from the insides, rinse and roll in oil and spices inside and out.
Leave the fish overnight in the refrigerator to marinate, wrapped in cling film.
Put the fish on the grill and grill over charcoal.
When the fish is ready, pour over the lemon juice and hold on the grill for a few more minutes.

Makes six servings. The dish is prepared in 20 minutes.

How to make a very tasty and even exclusive dish in the spirit of traditional treats of the Caucasus or Asia from the simplest products? Everything is very simple: fish, fire and spices will do everything for you, and the best option is mackerel in foil on the grill, cooked according to our step-by-step recipes.

This summer treat will be appreciated, because the captivating smoky aroma and incomparable taste of this delicate fish simply cannot fail to please.

In addition, this dish is very easy to prepare. In addition, it is ideal for a picnic, outdoor recreation, as well as a camping dish or lunch treat in the country.

Mackerel on the grill in foil

Ingredients

- 1 PC. + -
- 1/2 tsp + -
Cereal coriander- 1/2 tsp + -
- 1 tsp + -
- 1/3 tsp + -

How to cook delicious mackerel in foil on the grill with your own hands

Surely, many people bake potatoes during forest picnics in the coals. But mouth-watering tubers can become a chic side dish for the main course, which can also be cooked over a natural hearth, or rather over coals.

However, it is best to prepare the fish for baking at home and wrap it in foil there, and bake the mackerel on the grill or grill directly at the place of deployment.

We cut the mackerel carcass along the abdomen to the head, after which we remove all the insides, also tear out the gills and wash the cleaned fish inside.
We mix the oil with salt, coriander and pepper, after which we rub the fish inside and out with the resulting mixture. If desired, you can also put greens, bay leaves, garlic or vegetables in the abdomen.
We wrap the finished carcass in a sheet of foil, tightly wrapping the edges, after which we put the bundle on the grill and bake the fish over hot coals. First, 8-12 minutes on each side, then, when the heat from the coals becomes less, the fish can be steamed for another 7-8 minutes, turning from side to side.

Mackerel in such a simple processing turns out to be very tasty, fragrant and natural. But you can use other options for pickling fish before baking it:

Soy sauce + garlic - leave the fish for 15-20 minutes;
Lemon + salt - marinate for 30 minutes.
Mayonnaise + pepper + garlic + salt. Pickling time - from 1 to 8 hours.

Tender mackerel in foil in coals: cooking in nature

There is another original way of cooking fish in a fire, or rather under a fire, it can even be called primitive.

The essence of this method lies in the fact that pre-prepared fish wrapped in foil must be buried in the sand in the place where the fire has burned down to coals. Is it simple and interesting? Well, now the recipe itself.

Ingredients

Fresh mackerel - 2 pcs.;
Grain mustard - 3 tsp;
Fine sea salt - 1 tsp;
Dry red wine - 2 tbsp. l.;
Spices for fish with rosemary - 1-2 tsp.

How to quickly and tasty bake mackerel in foil: a step-by-step recipe in coals

For this recipe, thawed fish is not suitable, only fresh or chilled is needed!

Wash the fish, clean from the insides. We also cut off the head, rinse and wipe dry with napkins.
We combine the wine with spices, grain mustard and salt, after which we carefully rub both carcasses inside and out with the resulting mixture and leave it in the refrigerator overnight.
In the morning we wrap the fish in the marinade in a double thick layer of foil. For each carcass, you need to make a separate bundle.
In nature, we make a fire on sandy soil, wait until it burns down to coals, after which we push the place of burning the fire, dig a shallow hole in the sand, put the fish in foil into it and add sand. We also return the coals to their place and for an hour, while the coals give heat, we bake the fish in the sand.

Baking mackerel in foil on coals with mushrooms and tomatoes

Spontaneous gatherings for nature on summer days are not uncommon. And now you have kindled the purchased coals, which are actively shimmering with red heat, and are already ready to cook the royal treat - fish on the fire, but you didn’t take a barbecue or grill.

In this case, we want to offer a classic hunting recipe for charcoal fish. Well, to make everything cultural, we will wrap the mackerel in foil and flavor it with vegetables.

Ingredients

Carcass of fresh mackerel (gutted) - 1 pc.;
Fresh medium tomato - 1 pc.;
Russian cheese - 50 g;
Fresh champignons (large) - 1 pc.;
Onion head - 1 small piece;
Salt - to taste.

How to make mackerel on coals with vegetables and cheese in foil

Cut the carcass of fish (previously cleaned and dried) into four portions and add.
Wash the tomato, peel the onion, rinse the mushroom - cut everything into slices, including cheese.
We take four pieces of foil and put a piece of fish on each of them, on top - onion rings, a circle of tomato, a slice of cheese and a plate of mushroom.
After that, tightly wrap the fish with vegetables in foil. You can even take a double sheet of foil so that the juice from the fish and vegetables does not leak out.
We put the bundles on hot coals first with the mushrooms down, and after 3 minutes we turn over and bake the dish for 10-15 minutes, until the mackerel is ready.

Such mackerel in foil can be cooked both on the grill and on the grill. An excellent sauce for such a treat will be tartar, and as a side dish - rice or baked potatoes, although the vegetables themselves, in company with fish, make this dish complete.