Shish kebab of red fish – how to properly and tasty pickle and cook according to step by step recipes with photos

The content of the article

• The secrets of cooking a delicious kebab of red fish
• Preparing red fish
• Red fish kebab recipe
• Kebab of red fish with herbs
• Red fish barbecue in white wine marinade
• With lemon and garlic
• With soy sauce and mustard
• With martini
• Shrimp fish

When the first sun’s rays boldly break through the cool spring mists, the long-awaited season of mass outings on the nature begins. For many, a picnic is associated with the preparation of barbecue – seasoned with spices and a smoke of juicy grilled meat. If you follow the figure, scrupulously count calories or just try not to eat junk food, prepare fish kebab instead of fatty pork meat. Such a dish also turns out to be incredibly tasty, fragrant and juicy, and also useful and non-nutritious..

The secrets of cooking a delicious kebab of red fish

The main thing in the recipe of this dish is to choose and prepare the fish correctly, make a suitable marinade, and the rest is a matter of technology. To make a fish kebab a real work of culinary art, remember some important secrets and subtleties of its preparation:

• Choose fatty fish, which after baking will remain juicy and soft, are ideal for such a meal salmon, trout and salmon. You can take more affordable options – coho salmon, char or sockeye salmon. It is better not to use pink salmon for barbecue, because after frying on the fire it turns out to be rather dry, although in the absence of another, such a fish is also.
• Fish skewers need to be soaked in a sour marinade, which will complement the tenderness of a baked fish, but vinegar is not recommended for this purpose – acetic acid makes the fish stiff, spoils the taste.
• Marinade for barbecue from fish can be prepared on the basis of lemon, pomegranate or tomato juice, from dry wine or low-fat dairy products (sour cream, kefir, natural yogurt).
• It takes no more than an hour to marinate the fish – if you keep it in the liquid for longer, the pieces will take in too much moisture, and the kebab can simply fall apart during frying over an open fire.
• If you like onions, add it to the fish during the pickling process – this spicy vegetable will make the dish more fragrant and saturated.
• Spices can be used any that meet your gastronomic preferences. All kinds of fresh and dried herbs (dill, parsley, cilantro, rosemary, thyme, basil, marjoram, etc.) are ideally combined with fish. For pungency, you can add a little black pepper, ginger, nutmeg or coriander.
• Coals for frying fish should not be very hot, because such a product is cooked quickly, and if the temperature is too high, it can simply burn.
• To determine the readiness of fish kebab, you need to use a fork to slightly spread the fibers on one of the pieces: the finished fish should be opaque and opaque even in the depths of the piece.

Preparing red fish

To make the fish fried over an open fire tasty, juicy and tender, try to cook it correctly. Often, frozen red fish is used for such a dish, because it is not always possible to buy fresh fish. Defrost it only on the lower shelf of the refrigerator or in a room where the air temperature does not exceed 5 ° C. Only under such temperature conditions will the fish remain juicy and soft after cooking, retain its unique delicate taste.

If there is no time for a long defrost, you can leave the fish to melt a little at room temperature or place in cool (but not hot) water. True, this method will affect the taste of the product is not for the better. Thawing fish in the microwave is categorically not recommended because when it is heated by microwave waves, the meat becomes dry and a little “rubber”, acquires a not very pleasant aftertaste.

You can bake fish on an open fire in different ways – traditionally on skewers, strung on bamboo skewers or laid out on a wire rack. For a delicious kebab, fish carcasses should first be cut – remove the skin from the scales, remove the bones, divide the fillet into pieces. For each cooking method, you need to cut the fish into pieces of the appropriate size:

• If you want to cook a traditional skewers on skewers, the fish fillet should be cut into pieces of square shape with a side of 4-5 cm. Smaller pieces will dry out very much during the frying process and become tasteless. In addition, miniature kebabs can simply fall off the skewer while turning.
• For fish skewers on wooden skewers, the pieces should be 3×3 cm in size. So they bake quickly and well, they will look neat on a plate.
• On the grill, you can bake both pieces and a whole fish fillet or steaks. In the latter case, it is not even necessary to remove the skin from the fish from the fish, remove the ridge and bones – after baking on an open fire, the meat will be perfectly separated from all “unnecessary things”.

Red fish kebab recipe

Even the most experienced chef will not say which of the dozens of existing kebab recipes is the best. Each dish, with the exact observance of the recipe, has excellent taste. The main difference between the varieties of fish kebabs is the marinade, because thanks to the successful dressing, fish pieces acquire new shades of taste. Try the step-by-step recipes of fish kebab with the photo below to choose the most suitable option for yourself.

Kebab of red fish with herbs

• Time: 30 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 189 kcal / 100 grams.
• Purpose: for lunch, dinner.
• Kitchen: home.
• Difficulty: Easy.

The fastest to cook is a kebab of red fish on the grill. It takes only 10-15 minutes to pickle a fish for it. While you are making a fire, the fish pieces are marinated and ready to be baked on an open fire. Such a dish is prepared no longer than a quarter of an hour, but you need to carefully monitor the condition of the barbecue, so as not to overdry. You need to remove the pieces from the grill hot, otherwise then they will stick to the iron bars, which will greatly spoil the appearance of the dish.

Ingredients:

• frozen salmon – 1.2 kg;
• salt – 1 tbsp;
• a mixture of herbs – 1 tbsp;
• olive oil – 2 tablespoons.

Cooking method:

1. Thaw salmon, cut with a sharp knife into portioned pieces 3-3.5 cm thick.
2. In a bowl mix olive oil, salt, herbs.
3. Grate each piece on all sides with the resulting mixture. Leave to marinate for 10-15 minutes.
4. Lay steaks in even rows on the grill, put on the grill with low heat.
5. Bake until cooked, occasionally turning the grill to evenly bake the fish on both sides.

Red fish barbecue in white wine marinade

• Time: 1 hour 20 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 233 kcal / 100 grams.
• Purpose: for lunch, dinner.
• Kitchen: home.
• Difficulty: Easy.

Juicy, delicate, fragrant fish skewers can be prepared in a wine marinade. Dry white wine goes well not only in various fish dishes, but is also suitable as the basis for a marinade, in which the taste of the fish is simply amazing. The wine should be chosen not too sour, but also not containing much sugar.

Ingredients:

• salmon – 1 kg;
• dry white wine – 150 ml;
• olive oil – 50 ml;
• onions – 1 pc.;
• salt, spices to taste.

Cooking method:

1. In a deep container, combine wine and oil, add salt, spices to taste, stir.
2. Cut salmon fillet into 3×3 cm slices, cut rings into hands.
3. Dip the fish slices and onions in the prepared marinade, mix. Place the container with the barbecue blank in the refrigerator for 40-60 minutes.
4. Place the fish slices on bamboo skewers, alternating with onion rings. Bake over an open fire, periodically turning.

With lemon and garlic

• Time: 40 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 216 kcal / 100 grams.
• Purpose: for lunch, dinner.
• Kitchen: home.
• Difficulty: Easy.

If you plan to cook a marinade for red fish on a grill with vinegar, take balsamic instead of the usual one. Such acetic acid has a milder taste and does not make fish skewers hard. A couple of cloves of garlic will give the fish a pleasant piquancy, and the slices of lemon, which will be steamed, will make it juicy, tender and incredibly mouth-watering.

Ingredients:

• trout steaks – 5 pcs.;
• lemon – 2-3 pcs.;
• balsamic vinegar – 2 tbsp .;
• garlic – 2 cloves;
• olive oil – 2 tbsp .;
• salt – 1 tbsp;
• fresh greens – a bunch.

Cooking method:

1. Grind the garlic and herbs with a blender into gruel. Add oil, balsamic vinegar and salt, whisk.
2. Wash fish steaks, pat dry with a paper towel, coat with cooked sauce. Let stand for 15 minutes.
3. Cut lemons into circles, put half on a wire rack.
4. Place the pickled trout steaks on top, cover with the remaining lemon circles.
5. Bake over medium heat for about 8 minutes on each side..

With soy sauce and mustard

• Time: 2 hours 20 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 221 kcal / 100 grams.
• Purpose: for lunch, dinner.
• Kitchen: home.
• Difficulty: Easy.

Barbecue fish on the grill or on the fire – a dish not very familiar to Europeans, but very popular in Asian countries. Soy sauce in marinade for fish kebab allows you for a moment to approach the mysterious and mysterious East. If you want to diversify and brighten a fish dish, as is often done in Asia, alternate pieces of fish and fresh vegetables, such as bell pepper or zucchini..

Ingredients:

• salmon fillet – 750 g;
• bell pepper – 1 pc.;
• zucchini – 1 pc.;
• soy sauce – 2 tbsp .;
• mustard – 1 tbsp;
• honey – 1 tbsp;
• garlic – 2 cloves;
• lemon -? PC.;
• olive oil – 2 tablespoons.

Cooking method:

1. Prepare the salmon filet, cut into pieces of the desired size.
2. Grate the zest of half a lemon on a fine grater, squeeze the juice.
3. In a bowl, mix chopped garlic, zest and lemon juice, soy sauce, honey, butter, mustard. Mix thoroughly until smooth..
4. In the prepared marinade, soak the fish pieces, soak in the cold for 2 hours.
5. Free bell pepper from the stalk and seed box, remove the peel from the zucchini. Cut the vegetable flesh into even slices, slightly smaller in size than the fish.
6. Place pieces of salmon on skewers or wooden sticks, alternating with vegetable cubes.
7. Cook over gray coals, often overturning, until browned (about 10-12 minutes).

With martini

• Time: 1 hour 25 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 242 kcal / 100 grams.
• Purpose: for lunch, dinner.
• Kitchen: home.
• Difficulty: Easy.

One of the most original variants of marinade for fish kebab – prepared on the basis of martini and fresh cilantro. This mixture gives the fish not only an unusual, very bright and rich taste, but also makes it soft, delicate, just melting in your mouth. You can add red fish baked on fire with any side dish or some piquant sauce..

Ingredients:

• red fish – 1 kg;
• onions – 1 pc.;
• garlic – 3 cloves;
• martini – 150 ml;
• fresh cilantro – a large bunch;
• fresh dill – several branches;
• lemon juice – 3 tbsp;
• salt, pepper – to taste.

Cooking method:

1. Wash greens, dry, grind with a blender along with peeled garlic.
2. Add salt, pepper to taste, lemon juice. Pour in martini, stir until smooth.
3. Cut the fish fillet into large pieces, peeled onion in rings. Put everything in the marinade, mix. Pickle 1 hour.
4. String fish with skewers mixed with onions, bake over moderate heat for 12-14 minutes.

Shrimp fish

• Time: 50 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 208 kcal / 100 grams.
• Purpose: for lunch, dinner.
• Kitchen: home.
• Difficulty: Easy.

It turns out to be very unusual fish shish kebab with shrimp. You can use any marinade, for example, with soy sauce and white wine. Such a dish will surprise even the most demanding foodies with their harmonious and somewhat extraordinary taste. This spectacular appetizer is preparing a little longer than usual, but the result is worth it. Serving shrimp with shrimp is best with a side dish of boiled rice or grilled vegetables.

Ingredients:

• salmon – 800 g;
• selective prawns – 400 g;
• lemon juice – 2 tbsp .;
• soy sauce – 2 tbsp .;
• white wine – 4 tbsp .;
• salt, spices to taste.

Cooking method:

1. Cut the fish into pieces.
2. Mix lemon juice, wine and soy sauce in a deep bowl or pan. Add spices, if necessary – add salt.
3. Dip the fish slices in the marinade, keep in the refrigerator for half an hour.
4. Peel and boil shrimps.
5. String fish pieces and shrimps on a skew, alternating.
6. Bake over charred coals until cooked.