Fish on the grill on the grill

As an alternative to meat kebabs on a picnic, there will be red fish baked on the grill. It needs to be properly cooked to make it fried, juicy and not overdried. For this delicacy, fish from the salmon or sturgeon family is best suited, since it is not only tasty, but also retains its shape well when baked. Marinate fish in pomegranate juice with lemon.

Dorado is a delicious gourmet fish that does not require additional ingredients and is good on its own. A little olive oil, a couple of pinches of spices and salt are enough to emphasize the flavor of the dorado. Before baking on the grill, we recommend greasing the grill with vegetable oil - this will keep the delicate fish intact when you remove it ready-made from the grill onto a plate.

If you love fishing or are often faced with the need to cook river fish, such a simple recipe should be loved. The most laborious thing is, of course, to clean such a fish. Otherwise, everything is simple: mix it with chopped onions and lemon, salt and spices. Place on a wire rack and bake until golden brown on the grill. Despite the simplicity of this method, it gives an amazingly tasty result.

Salmon, lemon, olive oil and greens are the perfect combination. Fish with such a marinade always turns out delicious. Before baking salmon on the grill, we recommend that you wash off the marinade so that the pieces of greens do not burn, and the fish turns beautifully. All the details are in the recipe.

We offer to marinate salmon in a creamy herbal marinade with lemon juice. This composition makes the fish both tender and spicy-aromatic at the same time. When grilled on the grill, the marinade promotes the formation of a golden brown crust and seals all the natural juices of the product inside. The salmon turns out to be very tasty and juicy.

To deliciously cook a salmon steak on the grill, you practically don't need anything other than, in fact, salmon. Add only salt, black pepper and a little paprika. The natural taste of this fish is so pleasant, and the flesh is so tender and greasy, that the most important task during cooking is simply to preserve these natural characteristics. It is also important not to overexpose the fish on the grill. As soon as the flesh has changed color and began to be covered with the lightest crust, it's done.

Salmon is a juicy and rather fatty fish. In any form, it is good, and even baked on a grill on the grill - you will just lick your fingers. Let's emphasize the natural taste of salmon with lemon juice, salt and a little spice mixture for fish. Marinate for about an hour and fry until light crust on the grill. The best addition is fresh vegetables. Alternatively, vegetables can be fried on the wire rack at the same time as fish.

For marinating river trout, we will use a traditional mixture of lemon juice and olive oil - this will provide both juiciness and light citrus piquancy. Place fragrant tarragon, garlic and lime in the belly. The finished fish turns out to be juicy, with a ruddy crust and tender pulp. Trout can be served with vegetables - both fresh and fried for the company on the grill.

Grilled trout is very simple to cook, but it turns out incredibly tasty. Especially if the fish is fresh. But even if the carcass is thawed, the dish will definitely delight you. The marinade recipe is the simplest. Marinating time - from twenty minutes to a couple of hours. The longer, the more aromatic and rich in spices the trout turns out.

Rainbow trout are prized by fish lovers as their meat is very delicate in taste. The best thing that can be prepared from such a fish, so as not to overshadow its natural taste, is simply to bake it on the grill. A light haze aroma will only emphasize the taste of the trout. We serve fish with lemon and herbs.

An easy way to cook trout: marinate in lemon sauce and grill in the open air on the grill. Such a fish will never be left without attention during lunch. Citrus perfectly emphasizes the taste of trout and gives it juiciness.In addition to ready-made steaks, you can serve fresh vegetable salad and boiled potatoes.

Let's cook trout steaks on the grill - this is an ideal substitute for kebabs: tasty, aromatic, healthy and not so hard on the stomach. We will marinate the fish in soy sauce, fish spices and lemon juice. For cooking on the grill, it is convenient to use a closed double-sided grill.

To cook deliciously trout on a grill on the grill, besides the fish itself, you only need salt, lemon, olive oil and herbs. This fish does not "ask" for many additional ingredients and is completely self-sufficient in its natural taste. A very important point in the cooking process is not to overdry the tender pulp. To do this, marinate the fish in advance and fry until light crust.

Trout steaks can be cooked not only on the stove or in the oven. A great option is to fry them on the grill on the grill. It is important to properly cut the fish into steaks: their thickness should be at least three centimeters. If the pieces of fish are too thin, then there is a risk of overdrying tender trout.

If you plan to bake trout on the grill, you don't have to be smart for a long time: season the fish with salt, ground white pepper, put it in foil with lemon and onions and send it to the wire rack. Such a simple method fully reveals the natural taste of trout and emphasizes it from the best side.

Loach is a delicious fish with delicate flesh. It is good for its natural taste, so when pickling, you can limit yourself to only salt and black pepper. To preserve juiciness, add also the traditional lemon juice and olive oil. The fish is baked on the grill quite quickly, so we don't go far and do not forget to periodically turn the grill over.

Juicy, fatty, sweetish, with a ruddy dense crust and tender pulp - a magnificent grilled carp will become the king of the meal and decorate any table. Let's cook a fish with spices and salt - in such a modest company, carp perfectly show our taste properties. Such fish, perhaps, does not need a hearty side dish; it is enough to accompany it with herbs and fresh vegetables.

To make the silver carp on the grill tasty and juicy, cut the fish into steaks, marinate them with onions and lemon juice and bake until light crust on the wire rack. There are few bones in the fish pulp, the fibers are soft, the crust is ruddy and tasty. The whole company will like such a fish.

Chum salmon is a very tasty fish, but rather capricious in terms of juiciness. If you do not first marinate it, and in the process of readiness do not observe the adequate heat treatment time, then the chum salmon will turn out to be dry. To cook juicy chum salmon on the grill, marinate it with onions, lemon juice and olive oil. This mixture will keep the fish pulp dry. We keep the coals on the grill smoldering, without a flame. As soon as the fish changes color and starts to blush, shoot. This usually takes fifteen to twenty minutes.

Chum salmon, cooked on the grill, looks incredibly appetizing. The aroma of fish beckons to sit down at the table sooner. There is nothing difficult in preparing such a dish. You just need to marinate the tender fillet in advance and then rather quickly, so as not to dry out, bake it on the wire rack. Serve this yummy with a slice of lemon and fresh vegetables and the family will love it.

One way to keep chum salmon juicy when grilled is to wrap them in foil. Pre-marinate the fish in a fragrant marinade, and before baking, wrap the butter in foil along with the chum salmon. It not only gives a pleasant creamy note, but also further reduces the risk of overdrying the delicate pulp.

Chum salmon meat is tender and soft, it does not contain much fat, so when cooking there is always a risk that the fish will turn out to be dryish. To prevent this from happening, we cut the fish into rather large steaks - this way the pulp will retain more juice. Be sure to marinate chum salmon in a juicy marinade with the addition of vegetable oil. When baking steaks on the grill, we must be careful: it is important not to overcook or overdry tender meat. As soon as the color of the fibers changes and a light crust appears, remove the fish.

Chum salmon on the wire rack is very tasty! Those who love meat kebab will appreciate this option for cooking fish on the grill. Pre-marinate the fish in a mixture of lemon juice, olive oil and spices. If a small carcass is available, it is better not to cut it into transverse pieces, but to cut it into a whole fillet - this way more natural juice in the fish pulp will be preserved.

Dorado is a very tasty and healthy fish and is practically boneless and fishy. She came to us from the Mediterranean and now you can buy it in many supermarkets, even chilled. For marinating dorado, 30 minutes is enough, so it is great for grilling on the grill during a picnic in nature.

It is from fatty red fish that the most delicious grilled steaks are obtained. They are juicy, rich, with a ruddy crust. Salmon, salmon, chum salmon are ideal. The preparation of steaks for cooking on the grill is the simplest - just season the fish with salt and spices, and sprinkle with olive oil and lemon juice.

The main principle in grilling red fish is not to spoil its pleasant natural taste. For pre-marinating, we use traditional Mediterranean ingredients: olive oil, coarse salt and a mixture of ground peppers. This set is enough to bring out the best side of the red fish.

We offer a simple and quick way to marinate crucian carp for grilling. We use mayonnaise and spices. This could be your favorite spice mix or just a versatile fish spice. Crucians literally in twenty to thirty minutes absorb the aroma and piquancy of the marinade and they can already be sent to the grill for baking.

To cook crucian carp on the grill, it is better to choose medium-sized - not small, but not too large. Ideal if the fish is fresh, not frozen. For flavor, fill the carcasses with onions, pepper and parsley, and wrap them in foil to preserve juiciness. In this form, bake the crucian carp on a wire rack on both sides for fifteen to twenty minutes.

Crucian carps go well with sour cream. The creamy taste and light sourness of the fermented milk product emphasize the tender flesh of this river fish from the best side. Add some mayonnaise and mustard for an extra flavor. We will cook carp on a wire rack - this process will take no more than ten to twelve minutes.

Cooking juicy pink salmon on the grill is not difficult. We clean the carcass, sprinkle with salt and spices, stuff with onions and send it to the grill. We will fry on smoldering coals until golden brown. Inside, the fish will remain juicy and tender.

A very simple way to bake pink salmon on the grill is to simply peel it, season it with a fragrant marinade, leave it to saturate with the taste of spices, and then send it to the wire rack. Such fish is prepared quite quickly: as soon as a light crust forms, you can remove it from the grill.

Let's prepare pink salmon shashlik on the wire rack. To keep the fish pulp as juicy as possible, we will not separate it from the bone. Marinate pink salmon in saline and then flavor with dill. After marinating, fry for a couple of minutes on the grill - the fish is ready.

Fans of cooking on the grill should like this recipe. Pink salmon steaks are easy to pickle and grill. Just a few minutes, and you can serve hot aromatic fish on the table. It is important not to overcook tender pink salmon, as in this case it becomes dry and rough.

Hearty fish with a golden brown crust and aromatic filling is an excellent picnic dish in a large company. It is also important that it does not take much time to prepare and cook crucian carp. Perhaps the hardest part of the process is removing the scales. Otherwise, everything is quick and easy!

The flesh of the catfish is rather watery, but this is not a reason not to cook it on the grill. The fish loses some moisture on the wire rack and still remains very juicy. Pre-marinate it in spices and wine vinegar.

Delicious coho salmon steaks can be cooked not only at home on the stove, but also outdoors on the grill. To do this, you just need to marinate the fish in advance. For the marinade, we use onions, lemon, salt and ground black pepper. It turns out juicy and aromatic.

Pike perch meat is very tasty, and when baked in foil on the grill, all its natural juiciness and delicate sweetness are preserved. The fish pulp is very tender. For flavor, together with fish, wrap onion rings and a few slices of tomato in foil. Such a fish is prepared literally in its own juice, flavored with vegetables and spices.

Pike perch is easy and convenient to clean, there are few bones in it, and the fish is tasty and juicy. To cook pike perch on the grill, you do not need to bother: we clean the fish, sprinkle with salt and spices, leave it for an hour, then put it on the grill and send it to the grill. In twenty to thirty minutes, the pike perch is completely baked and it can already be served on the table.

The rasp has many connoisseurs, and for good reason. Hidden under the hard scales is a very tender, sweetish meat rich in useful microelements and valuable fats. Terpug is ideal for smoking, but you can cook it in a less troublesome way, while still not losing in taste. Let's cook the fish just on the grill. Before that, we will carefully prepare the carcasses.