Fresh fish in marinade. Marinated fish

Marinade for fish is a great way to make it more tasty, soft and rich. The right choice of marinade is the first condition, ensuring the culinary quality of the finished dish.

The classic recipe is the simplest, but no less delicious.

Required products:

sugar, salt, pepper - a pinch each;
one carrot and onion;
two tablespoons of tomato paste.

Cooking process:

We clean the vegetables, chop them in any way and fry in a pan for several minutes.
Season with spices, add tomato paste, if desired, you can pour a little vinegar. We are waiting for the mixture to boil, the marinade is ready.

Vegetable marinade of carrots and onions

Required products:

0.25 liters of tomato juice;
two carrots and two onions;
seasonings to your liking.

Cooking process:

Vegetables must be peeled, cut the onion into rings, put in a pan, fry until a beautiful color and mix with grated carrots. Hold for a couple of minutes on fire and pour in tomato juice.
Season the mixture with selected spices, cook for about 10 minutes, after which you can lower the fish into the marinade.

Cooking in sweet and sour marinade

Required products:

any seasonings to taste;
a spoonful of lemon juice;
20 grams of tomato paste;
carrots and onions;
a small spoonful of honey

Cooking process:

Cut the onion into small pieces, mix with honey and put in a pan. Then add crushed garlic, spices and quite a bit of vegetable oil.
We also send grated carrots there, simmer for a couple of minutes and mix with tomato paste.
A minute before readiness, pour in lemon juice and, if desired, put greens.

Mustard-soy sauce

Fish marinated according to this recipe turns out to be very interesting and spicy in taste.

Required products:

a large spoonful of mustard, not too spicy;
three tablespoons of soy sauce;
20 milliliters of olive oil.

Cooking process:

This sauce is very easy to prepare - just mix all the ingredients. You can add some more spices to taste.
2. The fish is placed in the marinade, kept for at least 20 minutes, after which it is cooked.

Marinade for red fish with garlic and paprika

You can cook any marinade for red fish, it will still turn out delicious, but this recipe will give the dish a special charm.

Required products:

five tablespoons of olive oil;
2 cloves of garlic;
a large spoonful of ground paprika;
any other seasonings to your taste.

Cooking process:

Peel the garlic, first cut into small pieces, and then crush with something hard.
Add paprika to it, selected spices, you can add a little salt. Add oil and stir until smooth. The result should be gruel. We coat the fish well with it and cook in the oven.

Sauce for steamed fish

Steam dishes are not always tasty and almost always not very beautiful. In addition, during such processing, many spices lose their properties.

You can make the fish saturated and fragrant with the help of marinade.

Required products:

herbs and spices to your taste;
a small spoonful of mustard;
one yolk;
a spoonful of lemon juice;
40 grams of sour cream.

Cooking process:

We separate fresh greens from the branches, grind in a blender and lightly salt, then put sour cream, mustard, the indicated amount of lemon juice and yolk to it. Beat it all again and put it in the refrigerator for a while.
After about 20 minutes, hot fish can be poured with chilled sauce. Try it, you may need to salt it a little more.

Mackerel tastes like red fish: marinade recipe

Making mackerel taste like red fish with a marinade is very simple. Let's take a look at the recipe.

Required products:

2 tablespoons of vinegar;
a little ground black pepper;
dried cloves - five branches;
3 grams of coriander;
0.3 liters of water;
5 black peppercorns;
two small spoons of salt;
30 milliliters of vegetable oil.

Cooking process:

Pour the specified amount of water into the pan and wait until it boils.
We add all the indicated ingredients from the list except vinegar to the water and keep it on the stove for no more than two minutes.
Leave the marinade to cool, then put the vinegar, mix thoroughly. Pour the mixture over the fish and let it brew in the refrigerator for 24 hours.

Delicious marinade for river fish

In general, this is a universal recipe; it can be used for marinating both river and sea fish.

Required products:

100 grams of salt and the same amount of sugar;
three bay leaves;
litere of water;
coriander, black pepper, cloves;
0.1 liters of vinegar.

Cooking process:

Pour water into the pan, set to heat, and when the contents boil, add all the components listed in the list except vinegar. Keep on the stove until the salt and sugar dissolve.
Leave the mixture for a while to cool well, and mix with vinegar.
We completely cover the fish with the prepared filling and leave it to soak for a day in a cold place.

Extraordinary Ginger Mint Marinade

Despite this name, the marinade is light and gives the dish freshness.

Required products:

fresh ginger root;
a pinch of salt;
40 grams of mint leaves;
olive oil - 2 large spoons.

Cooking process:

We clean the ginger root, wash it, let it dry, and then grind it with a fine grater. The root needs a small one - about five centimeters long.
First, cut fresh mint leaves into pieces, then put them on top of the ginger and rub with something heavy.
Pour olive oil into these ingredients, salt and mix everything thoroughly.
You need to coat the whole fish with the finished marinade. To taste, you can put a few slices of lemon and sprigs of mint inside it. Also leave a little sauce, it will be good to pour over the fish on top again, before baking.

Delight your loved ones with the most delicious marinated fish. This is a simple and insanely delicious appetizer that is suitable for both everyday menu and festive table. The recipe is very simple, and the result is simply awesome: the fish is very tender, incredibly fragrant, with a rich taste - it just melts in your mouth. My family eats this dish with great pleasure. Be sure to take note of this recipe - and pamper your family.

Ingredients:

400 grams of fish fillet;
1-2 onions (or one large onion);
ground black pepper to taste;
4 medium sized carrots;
salt to taste:
flour for frying fish;
vegetable oil for frying;
1 tablespoon tomato paste (you can use fresh tomatoes);
2 bay leaves;
red hot ground pepper to taste;
1 teaspoon vinegar (optional)
5-7 black peppercorns;
sugar - to taste.

The most delicious marinated fish. Step by step recipe

Let's prepare the onion: it needs to be peeled and cut into cubes or thin half rings, a quarter of the rings.
Then we clean the carrots and rub on a coarse grater. Also, carrots can be cut into thin strips. To cut into strips, I first cut the carrot into circles, and then cut into strips.
Advice. It is necessary to cut the carrots in such a way that in the finished form it does not lose its shape and does not turn into porridge.
You can use any fish for this recipe. For this recipe, I use fish fillets, cut into portions, but you can take a whole fish or fish trifle. The fish must be salted, pepper, roll in flour and fry in a pan with vegetable oil until lightly browned on both sides, bring it to half-cooked. If desired, the fish can not be fried.
Advice. Before frying, I shake off excess flour so that it does not burn.
In the pan where the fish was fried, if necessary, add vegetable oil, and spread the chopped onion. I fry it for two or three minutes, until translucent.
Then I add grated carrots to the onion and fry for three to four minutes to make it softer.
Next, add tomato paste: it must be diluted with water until the density of sour cream. You can use fresh tomatoes, but they must be peeled and finely chopped. Also, tomatoes can be twisted in a meat grinder. If desired, you can add fresh tomatoes with a little tomato paste: do it to your taste.
I add water to the vegetables in the pan so that they are completely covered, bring to a boil, add bay leaf, peppercorns, salt and sugar to taste, let it boil for one to two minutes and add vinegar, red hot ground pepper (optional) .
Advice. Be sure to try the marinade: if the tomato acid is enough for you, then you can not add vinegar. The marinade should have a pleasant sweet and sour taste.
Add all other spices according to your taste.
We put the fish in a pan with vegetables, distributing it so that the vegetables are both under the fish and on it.
If you have a lot of fish, you can lay it out in layers: the first and last layer should be vegetables, and in the middle - fish.
When all the ingredients are in place, add a little water so that its level is just below the last layer. Cover the pan with a lid and simmer until the fish is cooked (cooking time depends on the size of the pieces of fish).
Then let the dish cool completely, put it in the refrigerator for three to four hours to brew - and you can serve it to the table.

The most delicious fish under the marinade is ready: it is very appetizing and fragrant. Cook this dish at home and make sure that it is not difficult to cook such deliciousness. This dish can be served with any side dish: my family is very fond of mashed potatoes, pasta and rice. On the site "Very tasty" you can find many interesting and original recipes for cooking fish. Bon appetit - and cook with pleasure.

If you want to cook tender, juicy, spicy fish pieces, cook them in brine.

Fish marinated with carrots and onions will decorate any side dish, give the dish a delicate taste and spicy aroma.

The cooking recipe is simple, among the ingredients are products that can be found in any kitchen.

You will need:

pollock - 1 kg;
one bay leaf;
salt to taste;
one carrot;
five peas of black pepper;
one bulb;
sunflower oil;
tomato sauce - 120 gr.;
a handful of fresh dill.

Step by step preparation:

You can take any fish you like. Cut it into pieces, pour salt on top.
Put it in a frying pan with oil and fry for 20 minutes.
We spread the fried pieces on the bottom of the pan, lay out the bay leaf, pour the pepper in the form of peas.
Finely chop the onion and saute in oil for 10 minutes.
We load chopped carrots to the onion and simmer for another 10 minutes.
We spread the roast in a pan with fish, add tomato sauce and finely chopped dill.
If the fish seemed dry to you, then you can pour another 20 ml of sunflower oil.
Send the pan with the ingredients to the refrigerator for 2 hours.
After that, you can serve fragrant pieces with crumbly rice, potatoes or vegetables.

How to cook delicious in the oven

The fish in the oven has its own special taste. Onions with carrots will make it brighter and juicier.

Main products:

two garlic cloves;
pollock - 0.8 kg;
two carrots;
salt - 4 gr.;
tomato paste - 50 gr.;
2 turnip onions;
grows. oil - 35 ml;
ground black pepper - 2 gr.

Cooking fish under the marinade in the oven:

Grind the peeled carrot roots on a grater with large links.
We chop the onion into rings.
We load pieces of vegetables into a heated frying pan with oil. We simmer them for 5 minutes.
Pour in the tomato paste and continue cooking.
Sprinkle salt, pepper and turn off the fire.
Cut the cut fish into portions.
We process the baking dish with sunflower oil.
On its bottom we lay out the garlic passed through the press with a part of the roast.
The next layer is pieces of pollock. Fill it with the remaining sautéed vegetables.
Cover everything with foil and bake for 40 minutes. The oven temperature is 180 degrees.
For flavor, cooked fish in the marinade can be sprinkled with fragrant herbs.

Juicy fish in a slow cooker

With a slow cooker, you don't have to worry about your food getting burnt or undercooked. In addition, you will free up a lot of time.

Recipe Ingredients:

tomato sauce - 50 gr.;
onions - 3 pcs.;
salt pepper;
flour - 20 gr.;
fish fillet - 1 kg;
laurel leaf - 2 pcs.;
carrots - 3 pcs.;
vegetable oil for frying.

Cooking fish under the marinade in a slow cooker:

Peeled onions cut into half rings.
We warm the multicooker in the “Frying” program, pour sunflower oil into it.
We spread the chopped onions and carrots there, close the lid.
Roll the fish fillet pieces in a mixture of pepper and salt, sprinkle with flour and cook separately in a pan, frying on both sides.
Pour tomato sauce into the slow cooker for vegetables, add more salt, pepper and add spices for fish.
Put the fish pieces in a bowl with vegetables.
Stew the food for 40 minutes. Mode - "Extinguishing".
It remains to cool the spicy fragrant dish and put it in the refrigerator for an hour for impregnation.

An excellent side dish for fish dishes - onions and horseradish.

Fish marinated with carrots and onions by Yulia Vysotskaya

What to take:

cod - 1 kg;
flour - 15 gr.;
bulbs - 3 pcs.;
salt to taste;
sugar - 5 gr.;
carrots - 3 pcs.;
vinegar - 10 ml;
tomato sauce - 200 gr.

Action algorithm:

Chop cod meat into small pieces, pour salt on them.
Grind washed and peeled carrot roots and onions. Onions - in half rings, carrots - rubbed on a grater.
Fill the bottom of the pan with vegetable oil, heat it up and pour in the pieces of vegetables. We simmer them for 10 minutes.
After that, add black pepper, seasonings, salt and pour in the tomato sauce.
Continue cooking the roast on low heat for about 20 minutes.
Pour in some vinegar. This will improve the taste of the fish, it will not boil so much.
Sprinkle the fillet pieces with flour and fry in another pan from both barrels until a golden hue appears.
We spread the semi-finished fish on the bottom of the pan and fill it with frying.
Additionally, you can throw a couple of peas of allspice and parsley.
Close the pot in the refrigerator for 3 hours.
Before serving, remove the bay leaves from the fish. Bon Appetit!

With sour cream

Even the driest fish with sour cream turns out juicy, soft and tender.

Recipe Ingredients:

ground black pepper - 20 gr.;
carrots - 2 roots;
pollock fillet - 4 pcs.;
sour cream - 0.3 kg;
salt - 20 gr.;
bulbs - 2 pcs.

Step-by-step instruction:

We clean the vegetables from the husk and peel.
We turn the onion into thin half rings, we pass the carrots through a grater with large links.
Transfer the sour cream to a deep bowl, add salt, carrots and pepper to it. To mix everything.
Place the onion rings in the oil on a baking sheet.
We load pieces of pollock on them, and pour sour cream on top.
Evenly distribute the sour cream and put in the oven on the shelf to bake for 15 minutes. The oven temperature is 180 degrees. Bon Appetit!

With carrot, onion and mayonnaise marinade

You will need:

flour - 50 gr.;
ketchup - 50 gr.;
salt to taste;
water - 200 ml;
fish fillet - 0.5 kg;
mayonnaise - 50 gr.;
two carrots;
peppercorns - 3 gr.;
vegetable oil;
lavrushka - 1 leaf;
one bulb.

Cooking step by step:

Cut the fish fillet into portioned cubes.
We roll them on all sides in a mixture of flour and salt.
We spread the pieces on a hot bottom of the pan, pour oil and fry for 5 minutes.
Process the peeled carrots on a grater, chop the onion with a knife.
Lay the vegetables on top of the fish pieces.
Pour mayonnaise into a bowl with ketchup, mix the ingredients thoroughly.
Pour 200 ml of water, mix with a spoon until the mayonnaise dissolves.
The resulting sauce to anger vegetables and fish.
Sprinkle with peppercorns, salt and put a bay leaf.
Close the pan with a lid and simmer for 25 minutes over medium heat.
Soft juicy fish will decorate any side dish. Bon Appetit!

Which fish is best for cooking under the marinade

The marinade gives the fish a special softness, friability, tenderness and juiciness. Therefore, if you are going to cook a rather dry fish, such as pollock, then the marinade will be the best way out of the situation.

You can use fresh or frozen fish. But it is not recommended to bend the frozen fish, as it will fall apart when frying.
Mackerel under the marinade will be tastier if it is boiled rather than fried.
But pike, cod, flounder, hake are perfect for frying in oil.
Better under the marinade, marine fish species are obtained.
Ideal for fish fillets. Then you don’t have to clean the carcass from mucus and scales, there will be less odors and bones.
If you cook fish under the marinade, then you can add a little milk. So the piece will become softer and more tender.
You can steam fish. The dish will come out not so greasy, unlike fish fried in oil.

Do you love fish as much as I do? I prefer fish dishes for their unique taste and, of course, for their incredible health benefits. Everyone knows the fact that fish is a very healthy product and by adding it to your diet, you are taking an important step towards health and longevity. Many people are used to cooking fish as a second hot dish, but today I want to bring to your attention a simple cold appetizer recipe - marinated fish with carrots and onions. So let's get ready!

Ingredients

To cook fish marinated with carrots and onions, you will need:
300 g fish fillet;
2 heads of onions;
2 carrots;
2 tbsp. l. vegetable oil;
2 tbsp. l. tomato paste;
2 tbsp. l. vinegar;
1 st. l. flour;
1 st. l. sea salt;
5 black peppercorns;
2 bay leaves;
a pinch of granulated sugar.

Cooking steps

Cut the fish fillet into small pieces, roll them in flour and fry (I made a more dietary option - boiled the fish fillet with salt). Then cool.

Cut the boiled fish fillet into small pieces with a fork.

Grate carrots on a coarse grater.

Onion cut into half rings.

Transfer onions and carrots to a small saucepan or stew dish, add bay leaf, black pepper, a little water and simmer for 15 minutes.

Add granulated sugar, salt, tomato paste, water (if necessary).

Stir and simmer for another 7 minutes.

Finely chop the dill.

Add vinegar to stewed vegetables. Mix. Add pieces of fish, dill to the prepared carrot and onion marinade. Cover with a lid and simmer for another 10 minutes at a low boil. Cool down.

Serve fish marinated with carrots and chilled onions, garnished with a sprig of greens.

Bon Appetit!

Eat with pleasure!!!

1. I use cod fillets for this recipe, but you can choose the fish of your own taste. You can cook fish steaks in the same way, for example, simple pollock, but I don’t like to take away the bones, so I immediately take the fillet.

I choose a freshly frozen product that has not been subjected to numerous frosts and has not lost its benefits and taste. Can you share which fish you used?

When frying, fish may begin to fall apart, especially for a fresh product. To avoid this, I take half a teaspoon of salt and mix it with water (about 50-100 grams is enough).

I mix and pour the fish with the resulting brine. I leave it to soak for 5-7 minutes.

2. At this time, I clean and wash all the vegetables well. I add bell pepper at my own discretion, so you can exclude it from the recipe if you are intolerant.

I cut the onion into thin half rings and put it in a bowl.

3. I cut the carrots into thin strips so that the dish is not only tasty, but also attractive. If you do not have time and desire for this, just grate it on a coarse grater. I also put it in a separate bowl.

4. Bulgarian pepper I take a sweet, rich red color, which will bring colors to the finished dish. I cut it into thin beautiful straws. I pour the cut into the third bowl.

I remove the core from the tomatoes. Good, tasty tomatoes can be hard to find in winter, so you can replace them with tomato paste or tomatoes in their own juice.

5. I put a frying pan on the stove and heat the vegetable oil on it.

6. I drain the water from the fish and sprinkle it with lemon juice to get rid of the strong smell.

I dry each piece of fish with a paper towel, roll it in and spread it on a hot frying pan. We do not fold the pieces tightly, it is better not to be lazy.

7. Fry everything in two sets. I cook with the lid open over medium heat on both sides until golden brown.

8. In another pan, I start cooking vegetables. I pour vegetable oil on it and heat it up.

I start frying vegetables with onions. It is enough to cook it for half a minute until translucent.

10. Then I reduce the heat to a minimum and spread the tomato halves on top of the mixture of carrots and onions.

11. I cover everything with a lid and leave it for a couple of minutes. During this time, the skin will move away and I will calmly remove it.

12. After a couple of minutes, I open the lid and put the tomatoes in a bowl to cool down a bit. I add bell pepper to the pan and again add fire, setting it to medium.

13. At this time, I peel the tomatoes.

14. I cut them into medium-sized cubes.

15. I send tomatoes to the rest of the vegetables in the pan and add seasonings, sugar. To add sourness, you can pour a little vinegar or salt, but this is up to you. How to make a more versatile and strong taste?

16. Mix everything thoroughly, cover with a lid and leave to simmer over low heat for 3-5 minutes.

17. Now the stewed vegetable mixture is divided into two parts. I take another pan and spread some of the marinade on it, creating a pillow for the fish. Fried fish is laid out on top of it.

18. I cover the fish with a “blanket” from the remaining marinade.

19. Pour some boiled water into the pan.

20. I leave it all to stew together over low heat under the lid for 10 minutes. You can also bring it to readiness in the oven.

21. After this time, turn off the stove and remove the lid. To use the fish as a hot dish, it is enough to leave it to brew for an hour and you can serve it.