SALMON IN RUSSIAN

Prepares in about 30 minutes.

What you need (for 4 servings):

4 salmon fillets (with skin);
100 ml of vodka;
50 g brown sugar;
ground black pepper;
40 g sea salt.
How to cook.

Mix salt, pepper, sugar and distribute evenly over the surface of the fillet.

Spread the fish in a bowl, add vodka and let marinate for 4 hours, turning over from time to time. The salmon fillet is removed from the marinade and cooked over a closed fire for 30 minutes until the fish becomes matte and juicy.

The dish is served with dried baguettes with sour cream or coleslaw.

PANGASIUS BBQ WITH DILL

Prepares up to 10 min.

What you need (for 4 servings):

2 pieces of halibut, weighing about 300-350 g, about 3 cm thick (without skin);
60 ml of white wine;
2 tbsp. spoons of fresh lemon juice;
1 teaspoon Worcestershire sauce;
1 st. a spoonful of finely chopped fresh dill;
1 st. a spoon olive oil;
¼ teaspoon ground black pepper.
How to cook.

Mix all the ingredients (except halibut) in a non-metallic bowl, spread the halibut and mix everything thoroughly. Cover and refrigerate for at least 2 hours, turning once.

Meanwhile prepare the roaster. Halibut spread on a brazier with a small fire, while the marinade is not poured. Fry for 10 minutes, turning occasionally and basting with marinade, until the fish becomes matte through and through.

SALMON WITH YAKITORI SAUCE

Ready in about 15 minutes.

What you need (for 4 servings):

350 g salmon;
8 pcs of young leeks;
for the yakitori sauce:

5 st. spoons of fish broth;
5 st. spoons of light soy sauce;
5 st. tablespoons of dry white wine;
2 tbsp. spoons of sugar;
3 art. spoons of sweet sherry;
1 crushed garlic clove.
How to cook.

The salmon is skinned and cut into pieces. The onion is cut into pieces 5 cm long.

Pieces of fish and onions are strung alternately on 8 (pre-soaked) wooden skewers. Put in the refrigerator for a while.

To prepare the sauce, all the ingredients are placed in a small saucepan, heated over low heat, stirring slightly, allowing the sugar to dissolve.

Let it boil, then lower the heat and cook for 2 minutes. The sauce is poured through a fine sieve and allowed to cool.

The third part of the sauce is poured into a small gravy boat, which will be served with kebabs, while the kebabs themselves are smeared with the rest of the sauce. Cook under the grill or on the barbecue on the grate for 10 minutes. You can also put foil on the grill and cook on it. During the cooking process, kebabs are often smeared with sauce, preventing the fish and vegetables from drying out.

The dish is served with a small bowl of sauce.

FISH FILLET WITH HERBS AND OIL

4 fish fillets;
green onions - 3 bunches;
butter - 100 g;
½ lemon;
olive oil - 3 tbsp. spoons;
hot pepper - 1 pod.
How to cook.

Grate the zest of 0.5 lemon and squeeze the juice. Everything is thoroughly mixed with olive oil. Pepper chopped and mixed with the mass. Pour the fish fillet with marinade, cover with a lid and leave for half an hour. Meanwhile, heat up the grill. Wash green onions. Onions and some greens are cut into thin rings. In the grill, fish and onions are fried for 5 minutes on each side, greased with butter and salted. The dish is served by putting the remaining oil on it, sprinkling green onions.

SALMON WITH MUSTARD SAUCE»

4 thick slices of salmon;
lemon juice 2 tbsp. spoons;
olive oil;
onions - 3 pcs;
butter - 2 tbsp. spoons;
dry wine- 4 tbsp. spoons;
white wine - 2 tbsp. spoons;
mustard - 2 tbsp. spoons;
lettuce - 1 head;
tomatoes - 2 pcs;
walnuts -3 tbsp. spoons;
pepper, salt.
How to cook.

Wash salmon and pat dry. Each slice of salmon is wrapped with a thread, peppered, salted, watered lemon juice and brushed with olive oil. Prepared semi-finished products are laid out in a grill dish and fried on a not very hot grill for 3 minutes on each side.

2 onions chopped and sautéed butter. Then white wine is poured in and stewed a little again. Remove the pan from the heat and use a whisk to beat the sauce with mustard. Salmon is peppered, salted and laid out on plates with mustard sauce. Then they clean and wash the lettuce, dry it and cut it. Tomatoes are washed, peeled and also cut into slices. Cut off the remaining onion. Place the tomatoes and lettuce in a bowl. Mix pepper, salt, vinegar and oil from walnuts and pour the mixture over the salad. The salad is tossed and served with salmon.

RED SNAPPER STUFFED

Ready in about 20 minutes.

What you need (for 6 servings):

3 red snappers, 750 g each (fillets are separated);
1 lemon;
2 medium carrots (grated);
1 medium onion (finely chopped);
4 tbsp. tablespoons of olive or vegetable oil;
1/8 teaspoon ground black pepper;
15 g fresh parsley;
salt;
as decoration - slices of lemon.
How to cook.

Prepare the brazier. Grate the lemon zest and squeeze out the juice. Warm up 2 tbsp. tablespoons oil over medium heat in a frying pan. Spread the carrots, onions, peppers, 1/2 teaspoon of salt and fry until the vegetables turn golden brown. Then add parsley and lemon peel. After that, they are removed from the fire.

Lay 3 fillets skin side down on a work surface. Sprinkle with ½ teaspoon of salt. Spread the vegetable mixture on top of the fillet. Cover with the remaining fillets (skin side up). Each snapper is tightly tied with a cord at intervals of about 5 cm.

In a bowl, mix lemon juice and the remaining 2 tbsp. tablespoons of oil. The fish is lubricated with a small amount of the resulting mixture. The fish is laid out on a greased grate and fried over medium heat for 15-20 minutes, turning 1 time and constantly pouring the remaining lemon mixture until the fish becomes matte through and through. In conclusion, the cords are removed and decorated with lemon slices.

HERRING WITH THYME

Take 2 tbsp. spoons of mustard and 2 tbsp. tablespoons of vegetable oil, pepper, salt - everything is mixed and spread with the resulting mixture of 12 herring, then the fish is stuffed with lemon slices and thyme. Everything is placed in a grill container, smeared with marinade and fried for 10 minutes.

SALMON WITH Zucchini AND TERIYAKI SAUCE

Prepares 15 min.

What you need (for 4 servings):

4 pieces of salmon, each weighing about 150-200 g, 2 cm thick (without skin);
125 g of peeled and grated fresh horseradish;
60 ml teriyaki sauce;
2 tbsp. tablespoons of olive or vegetable oil;
2 medium green zucchini (about 600 g);
2 medium yellow zucchini (about 600 g);
¼ teaspoon lemon-pepper seasoning.
How to cook.

Take teriyaki sauce, 60 g grated horseradish, 1 tbsp. spoon of olive oil and mix in a small bowl. Let stand, but for now prepare the brazier.

Cut the zucchini in half lengthwise. The halves are smeared with the remaining 1 tbsp. a spoonful of oil. Sprinkle with lemon-pepper seasoning. Spread the zucchini on the grate of a brazier over medium heat and fry for 15 minutes until soft, turning occasionally.

Salmon pieces are laid out on a roaster over medium heat and fried for 10 minutes, pouring teriyaki sauce. Turn over 1 time. Readiness comes when the salmon becomes matte through and through. Salmon and zucchini spread on a dish.

The dish is served with the remaining grated horseradish.

BAKED SALMON

Preparing 50 min.

What you need (for 8 servings):

1 whole salmon weighing about 2-2.5 kg;
1 lemon;
1 Bay leaf;
5 st. spoons of white wine
1 st. a spoonful of sunflower oil;
several sprigs of parsley;
black pepper;
salt.
How to cook.

Cut out 2 large pieces foil to wrap the salmon in a large envelope. Pieces of foil are placed one on top of the other and smeared with oil.

Rinse salmon under cold running water and place on foil. Cut the lemon and bay leaf in half. Stuff the salmon with lemon, bay leaf and parsley. Seasoned with a sprinkle of wine.

Salmon is not wrapped very tightly in foil, so that there is room for air to circulate. The edges are fixed so that the juice does not flow out.

The fish is barbecued for 15 minutes, then turned over and cooked for another 15 minutes. Remove from barbecue and leave for another 20 minutes.

The dish is served with slices of lemon, potato salad, green onions and crispy bread.

FLICE IN JAPANESE

Preparing 10 min.

What you need (for 4 servings):

4 small flounders (can be replaced with halibut);
For marinade:

6 art. spoons of soy sauce;
2 tbsp. spoons of sake (can be replaced with dry white wine);
2 tbsp. tablespoons of sesame oil;
2 tbsp. spoons of brown sugar;
1 teaspoon grated ginger;

1 st. a spoonful of lemon juice.
For garnish:

4 green onion feathers;
1 small carrot
How to cook.

Wash the fish thoroughly and pat dry with paper towels. On the sides of the fish, make several cuts so that it absorbs the marinade. All the ingredients for the sauce are mixed in a large dish.

The fish is laid out in the marinade and turned over several times so that it is soaked on all sides with the marinade. Put in the refrigerator for 1-5 hours. At the same time prepare the side dish. Carrots are cut into thin bars, green onions are cut.

The fish is barbecued for 10 minutes, turning once. The dish is served sprinkled with chopped onions and carrots.

ENVELOPES WITH FISH, SHRIMP AND LIME

What do you need:

800 g white fish fillet (large pieces);
400 g large shrimp;
1 lime;
1 crushed garlic clove;
1 st. a spoonful of grated ginger.
How to cook.

The shrimp are shelled, keeping their tails. Thin strips of zest are peeled off the lime, being careful not to touch the pulp. The zest is chopped into thin sticks. Squeeze juice from lime.

Cut out 4 square pieces of foil, put fish in the center, add shrimp, juice, zest, garlic and ginger. Wrap in foil envelopes, securing the edges. The envelopes are placed on a heated barbecue and cooked for about 15 minutes.

PASTA WITH Zucchini FLOWERS AND ANCHOVIES

Preparing 30 min.

What you need (for 4 servings):

250 g small pasta;
16 zucchini flowers, torn in half
250 ml vegetable broth;
30 g grated cheese Parmesan;
20 fresh basil leaves;
8 art. spoons of olive oil;
2 small onions, finely chopped;
2 garlic cloves (mashed but whole)
2 anchovy fillets;
2 small zucchini squash (finely chopped)
ground black pepper;
salt.
How to cook.

Heat the oil in a large saucepan and fry the garlic until golden brown. Take out the garlic and add the anchovy fillets. Dissolve the anchovies with a wooden spoon.

Add the onion and sauté until soft, then add the zucchini.

Add 4 scoops of vegetable broth, basil leaves and zucchini flowers. Fry for 3-4 minutes. Season with pepper and salt to taste.

Boil the pasta until tender and drain the water. Pasta is added to the sauce, mixed, and then parmesan is added.

The dish is served drizzled with olive oil.

FISH WITH HERBS

What you need (for 4 servings):

4 fish weighing about 1 kg;
2 medium tomatoes, about 350 g (finely chopped)
1 onion (chopped);
2 tbsp. spoons of lemon juice;
1 garlic clove, crushed;
2 tbsp. spoons of chopped parsley;
2 tbsp. tablespoons chopped fresh mint leaves
How to cook.

Mix tomatoes, garlic, lemon juice and herbs in a small bowl. In each fish, cuts are made on all sides and filled with tomatoes. Each fish is wrapped in a separate sheet of foil, carefully fixing the folds. The envelopes are laid out on a heated barbecue and cooked for about 30 minutes.

SWORD FISH WITH PESTO

Prepares 5 minutes.

What you need (for 4 servings):

4 fillets of swordfish weighing about 180 g;
3 art. tablespoons of dry white wine;
2 tbsp. spoons of pesto;
2 tbsp. tablespoons of olive oil.
How to cook.

Mix oil, wine and pesto and season to taste. The fish is smeared with marinade from 2 sides. The fish is grilled or barbecued on each side for 3 minutes. The dish is served with a sprig of tomatoes, also grilled, and green bean salad.

FISH FISH WITH TOMATOES, CAPERS AND ANCHOVIE SAUCE

Preparing 10 minutes + marinating + 10 minutes.

What you need (for 7 servings):

For marinade:

1 large-sized devil fish (peeled, skinned, and boned, cut into pieces);
1 lemon (zest only)

1 st. tablespoon chopped rosemary
For sauce:

200 g ripe tomatoes smallest size;
4 anchovies (finely chopped)
1-2 crushed garlic cloves;
1 st. a spoonful of red wine vinegar;
3 art. tablespoons of olive oil;
1 teaspoon of sugar;
as a decoration - lemon slices.
How to cook.

All the ingredients for the marinade are laid out on the fish and marinated for a couple of minutes. Immediately mix the components for the sauce, season with salt, pepper and let stand for up to 10 minutes.

The fish is seasoned and cooked for about 7 minutes on a barbecue, turned over 1 time. Drizzle with sauce. The dish is served with a few slices of lemon.

TROUT WITH LEMON

Prepares up to 15 min.

What you need (for 4 servings):

4 whole trout (cleaned from the insides);
150 ml of olive oil;
3 lemons (2 cut into slices, juice and zest are taken from the 3rd);
1 bunch of parsley.
How to cook.

Diagonal cuts are made in the fish and half a circle of lemon is stuck into each. Inside the fish is filled with half parsley, seasoned with black pepper and salt.

The fish is barbecued for 5 minutes on each side. Then unpack and lightly grill on the grill until a crust forms.

Make the sauce at the same time. Beat butter, lemon zest, juice and parsley residue. Everyone seasons. Each fish is sprinkled with sauce.

TUNA WITH RED PEPPERS

Prepares up to 20 min.

What you need (for 4 servings):

4 tuna fillets weighing 250 g each;
2 red sweet peppers;
2 orange sweet peppers;
3 art. spoons of lemon juice;
6 art. spoons of olive oil;
12 black olives;
1 st. a spoonful of aromatic vinegar;
1 liter of water;
pepper, salt.
How to cook.

Put the fish in a bowl with vinegar and water. Leave to stand for 15 minutes. The marinade is drained and smeared with olive oil, seasoned with pepper and salt.

Peppers are cut, cleaned from seeds and legs. Spread on a barbecue or under the grill and cook for 12 minutes until the peel begins to char in some places. Hot peppers are placed in a bag and sealed tightly. At the same time, fry the tuna on a hot barbecue or grill for 15 minutes, turn over 1 time.

After the peppers have cooled slightly, they are peeled and each cut into 4 parts. Mix with the remaining oil, fragrant vinegar and olives. The dish is served with a salad of roasted peppers.

CARP ON CHARCOAL

What do you need:

Carp;
2 onions;
2 cucumbers;
2 lemons;
soy sauce
rice
carrot;
greenery.
How to cook.

Carp is cleaned without separating the head. Then finely cut 1 cucumber and 2 onions. Carp is sprinkled inside and out with the juice of 1 lemon, rubbed with seasoning for fish and stuffed with a mixture of onions and cucumbers. Wrap in foil and bake on coals until tender (about 45 minutes).

Rice is cooked. Then lightly fry it small fire with finely chopped onions and grated carrots. The foil is carefully opened, the baked cucumbers and onions are taken out, the carp is stuffed with rice mixture and sprinkled with a little lemon juice. Then wrap in foil and lay on the coals for 10 minutes. Remove and top with lemon juice mixed with soy sauce.

SWORDFISH WITH MINT AND GARLIC

Prepares up to 20 min.

What you need (for 4 servings):

4 fillets of swordfish (can be replaced with tuna);
200 ml dry white wine;
2 tbsp. spoons of white wine vinegar;
2 lemons (cut into 4 pieces);
2 cloves of garlic;
16 mint leaves;
2 tbsp. tablespoons of olive oil;
some parsley.
How to cook.

The fish is washed and dried with paper towels. Rub on both sides with pepper (but not salt). Marinate in wine and vinegar for 1 hour.

At the same time, the garlic is peeled and cut into 4 parts, and then also into pieces - the result should be 16 pieces.

Heat up the pan. The fish is taken out of the marinade, dried with a towel and 4 cuts are made from different sides. Each piece of garlic is wrapped in a leaf and stuck into the incisions.

The fish is smeared on one side with olive oil and spread with the oiled side in a frying pan, reduce the heat and cook for 3 minutes. The top side of the fish is oiled and turned over. Then they make a larger fire literally for 1 minute, after which they reduce it again and cook for another 2 minutes. Ready fish should be juicy, with easily decaying pulp.

The fish is removed from the heat and seasoned on both sides. Drizzle with olive oil, sprinkle with herbs and serve with lemon wedges.

Fish baked on coals is a ritual element of a picnic. If a trip to nature is limited to one day, it is wiser, without relying on fishing luck, to buy a fish in a store prudently. For tasting, it would be nice to bake 2-3 varieties. And what you are lucky to fish out of the river will perfectly complement the existing assortment.

If the fish is small and fits on the grill grate, any one that is hooked or bought in a supermarket will do. Gently turn over without damaging the skin - everything will work out. But if the catch is large, and you will fry in pieces, the question is different.

Fish cut into portions or fillets with tender and loose meat (hake, carp) falls apart on the grill - after all, the skin cannot hold such meat. Guaranteed to fall apart at the first coup on the grill and any defrosted butchered fish.

If there is no other, but you want a fried fish, wrap it in foil. Before that, salt, sprinkle with dry spices, sprinkle with lemon.

Country cooking has long determined in practice which fish is better to fry on the grill.

River fish

Trout

This is the queen of barbecue and fish kebabs. The price in the store corresponds to the status of a delicacy. The structure of the meat is dense, the fish does not fall apart on the grill. It is so tasty that no spices are required. The taste is accentuated by a slice of lemon.

Salmon

A gourmet fish in any preparation, grilling is one of its culinary incarnations. By the way, the meat of this fish is traditionally used for sushi.

catfish

Cut into steaks on the grill. Juicy dense meat with a lamellar structure keeps its shape on the coals. Cooking specifics: soak catfish for an hour in water with lemon juice (vinegar) and spices to eliminate the smell of mud.

Zander

Grilled steaks turn out delicious and juicy on the grill. One problem - a lot of small bones.

Pike

Also bony, but tasty, although the meat is a bit dry. Wrap steaks or small gutted pikes in foil to preserve juice.

Carp

Sweetish, tender meat in steaks will not hold its shape. Stuff the carp with herbs, wrap in foil.

Maritime

Tuna

"Sea Beef" classic fish for grilling with tender and juicy meat. Good bbq tuna with whipped in a blender sauce from fresh cucumbers, green olives, dill and lemon with olive oil.

Flounder

Due to the natural flat shape, it is perfectly baked on coals. Meat is delicious.

Halibut

A fleshy relative of the flounder with delicious white meat. On the grill, we recommend frying slices in foil.

Sea bass

Dense, tasty white meat, but many small bones. If you cook whole - feel free to send to the grill after defrosting. Very dense rough skin will not allow the carcass to break. The reddish color of the skin is preserved during frying and serves as an additional decoration of the served seafood dish.

Dorada

Mediterranean fish, popular on the menu at coastal resorts. There it’s the only way they cook it, right on the streets - on a grate over the coals. The meat is tender, with a sea flavor. Good with rosemary, sage, basil.

Swordfish

A rarity in supermarkets, but sometimes comes across. The meat is very dense, for the grill - what you need. This fish is one of those exceptional species whose meat will not fall apart on the coals even after freezing. Before cooking, marinate for half an hour in soy sauce.

Mullet - the taste of the Black Sea

The Black Sea mullet cooked on coals is very tasty. Now you will meet her in the market infrequently, but there are red mullet and gobies.

Despite their small size, the fish have a surprising amount of sweetish meat and almost no bones. The dense skin holds the meat while frying, and then easily removed.

Red mullet on coals

You will need:

• 0.5 kg of Black Sea red mullet,
• salt pepper,
• lettuce,
• bulb,
• lemon.

We kindle firewood in the grill. We clean and gut the fish (you can skip this operation).

We put the red mullet in a bowl, salt and pepper, pour over lemon juice, mix. We put in the shade - let it marinate until the coals reach.

When the time comes for frying, lay the red mullet tightly on the lower grill, press the upper one, and fix the mechanism.

Fry until crispy, turn the grill over. That's it.

We lay out the red mullet on lettuce leaves, decorate with rings of Yalta red onion, slices of lemon.

Bulls are prepared in the same way. You don't need to clean or gut them. Just wash, salt - and on the wire rack.

Do not forget to grab a few lemons and bunches of greens, a roll of foil for a fish picnic.

And next to the grill, you need to remember that fish is not meat, it cooks very quickly. It takes 5-7 minutes to roast.

What could be better on a warm spring day than a fun trip out of town with family or friends? Active games, fishing and, of course, delicious snacks cooked on an open fire. An ideal option for cooking on fire is fish - it is tasty, juicy and much healthier than meat. It pickles very quickly and cooks even faster, and the fragrant smoke gives it juicy meat unique taste.

And thanks to the huge number of recipes and ways of cooking fish on a fire, you can diversify the picnic menu, making it much brighter and more original.

Methods for cooking fish on a fire

Fish on fire cooking different ways. It can be fried just on a fire, baked in foil on charcoal, make delicious fish skewers, cook on a grill. And the fisherman's soup, cooked with fragrant smoke, will undoubtedly become the main focus on the menu in nature.

Cooking fish dishes over an open fire has many advantages over conventional frying with vegetable oil. remains in the meat minimal amount fat and all useful material are saved. In addition, fish is less caloric than meat, so it will not do any harm to the figure.

The fish on the fire will become great alternative traditional meat skewers

What kind of fish is better to choose for cooking on an open fire

The best choice would be carcasses with dense and elastic meat:

• Mackerel.
• Tuna.
• Trout.
• Dorada.
• Red fish.
• Herring.
• Pink salmon.
• Keta.
• Salmon.
• Swordfish.

Large carcasses must be cut into several portions before frying. Small fish can be cooked whole without cutting. For the marinade, olive or olive oil is most often used. sunflower oil, table, wine or Apple vinegar, red or dry wine, a mixture of peppers and other aromatic herbs, freshly squeezed citrus juice.

marinate small fish it takes no more than 10-20 minutes, a large carcass will take up to an hour. It is recommended to make several transverse cuts on the sides of the fish - this will help the meat marinate better.

Mackerel on the grill

The simplest and easiest way to fry fish over an open fire is on a grill. If it is at hand, the cooking process appetizing dish won't take much time and effort.

Products:

• mackerel or other fish - 4 pcs.;
• lemon juice - 3 tbsp. l.;
• rosemary or cilantro - 4 sprigs;
• salt, spices;
• olive or sunflower oil.

Rinse the mackerel, cut off the head and gills, gut and dry with a paper towel. Sprinkle the carcass with pepper and salt and leave to marinate for 15-20 minutes, then prepare another marinade. To do this, freshly squeezed lemon juice should be diluted with a cup of water, finely chopped rosemary leaves should be added and mackerel should be placed in the marinade for 40-50 minutes.

Put the carcass on a hot and pre-lubricated vegetable oil grill, fry until a beautiful golden color. Fried mackerel sprinkled with chopped herbs.

Herring with spices

Very unique and amazingly delicious a fish dish- herring with spices. It can be cooked without the use of a grill or barbecue - in clay. This cooking method is great for hiking.

Products:

• herring or other fish - 1 pc.;
• onions - 1-2 pcs.;
• ground pepper or peas;
• Bay leaf;
• salt.

The first thing to do is light the fire. To do this, it is best to use separate types of wood intended for smoking products. These include various fruit and deciduous species - apple, cherry, aspen, maple, birch.

The carcass of the fish must be gutted, but not cleaned of scales. Inside the carcass, you need to rub it with a mixture of salt and pepper, chop the onion and also place it in the belly of the fish along with the bay leaf.

The carcass should be generously smeared with clay - the layer should be at least 4 cm, after which it should be placed in coals under fire

Do not worry about the scales - they are removed from the finished fish along with the clay layer. Cooking time - half an hour.

Trout fillet in foil

Very simple and quick recipe cooking trout in foil will help you cook in just a few minutes real delicacy that will brighten up any table. Trout can be replaced with tuna, herring, mackerel or any other fish. According to this recipe, the carcass can be baked on coals, cooked on a grill or grill.

Products:

• trout fillet - 2 pcs.;
• garlic cloves - 4 pcs.;
• lemon or lime - 1.5 pcs.;
• vegetable oil;
• dill or parsley - a bunch;
• salt, aromatic herbs.

Trout fillets should be washed in in large numbers water, dry with a paper towel, rub the carcass with a mixture of salt and aromatic herbs. Garlic cloves must be passed through a press, finely chopped greens and mixed with garlic.

A sheet of foil should be sprinkled with vegetable oil, put the fillet - and on it the filling from a mixture of herbs and garlic, cover with another fillet on top. Trout should be tightly wrapped in foil and baked on coals for 10-12 minutes on each side. Drizzle the fish with lemon juice before serving.

Tasty and gourmet dish- salmon cooked on an open fire with vegetables. It is not only delicious and satisfying, but also good for health. In the absence of salmon, you can use dorado, sea bass, any other fish at your discretion.

Products:

• salmon steaks - 4-6 pcs.;
• zucchini or zucchini - 500 g;
• potatoes - 500 g;
• onions - 1 pc.;
• sweet pepper - 2 pcs.;
• tomatoes - 3-4 pcs.;
• white wine - 3 tbsp. l.;
• vegetable oil;
• a mixture of aromatic herbs.

Salmon carcasses should be washed with plenty of water, cut into large portioned slices. Separately, you should prepare the marinade - for this purpose, you need to stir the vegetable oil with wine, salt and aromatic herbs, and then rub each slice of fish with this marinade.

Potatoes and zucchini need to be peeled and cut into cubes, tomatoes - into slices. Bell pepper should be cut into strips, onions in half rings. All vegetables should be mixed, salted, sprinkled with aromatic herbs and sprinkled with vegetable oil.

Put a piece of salmon on a sheet of foil, sprinkle it vegetable mixture, wrap tightly in several layers and fry over hot coals for 10 minutes on each side

Fisherman's ear on an open fire

Fisherman's soup on an open fire is a real classic of any hiking trip or country trip. For cooking fish soup, it is best to use a freshly caught catch. In order for the soup to turn out hearty, fragrant and tasty, in the process of preparing it, you need to remember a few important rules:

• It is best to cook fish soup in specially designed refractory material.
• In order for the ear to turn out to be a beautiful golden-transparent shade, it is recommended to cook it over low heat.
• To make the ear thick and rich, after cooking it must be left for 15-20 minutes under the lid, and only after that the soup can be eaten.
• One of the most famous traditions of making a real fisherman's soup is pouring 50–100 ml of vodka 10–15 minutes before the end of cooking.
• Before serving, the ear should be sprinkled with finely chopped herbs.

V marching ear you should not add any cereals, otherwise it turns into regular soup. It will be enough to use fish and vegetables. From fish it is better to use pike, perch, pike perch.

You can cook fish soup from one type of fish, or combine several

Products:

• any fish - 1–1.3 kg;
• potatoes 5–6 pcs.;
• carrots - 2 pcs.;
• onions - 2 pcs.;
• water - 3 liters;
• dill, parsley, spices.

The water in the pot must be brought to a boil, salt. All vegetables for fish soup should be cut into large cubes. Rinse potatoes, peel, cut into slices and throw into the soup. Also cut the carrot into slices and add to the potatoes, cut the onion into 4 or 2 parts and also throw into the pot.

When the vegetables are half-cooked, peeled and gutted fish are added to them. It does not need to be added before, as it will boil quickly. Small carcasses are boiled whole, large ones must first be cut into several pieces. In the process of cooking fish soup, you should constantly remove the foam that appears on the surface of the soup.

Cooking the fish lasts 7-8 minutes, after which the fish soup should be sprinkled with chopped herbs, seasoned with spices, covered and let it brew for 10-15 minutes.

Smoking fish on a fire

On an open fire, you can not only fry or bake, but also smoke fish. It is best to use a freshly caught catch for this purpose, but in its absence, frozen carcasses can also be smoked. Before that, they need to be defrosted. This is best done naturally by placing the fish on the bottom shelf of the refrigerator. It is highly not recommended to use the microwave, because after that the carcass will lose its shape and “move away” from the bones.

It is best to smoke fish in a special smokehouse, which you can buy in a store or make yourself.

Fish skewers on an open fire

Fish kebab is a tasty and juicy alternative meat dishes. It is no less juicy and much more useful. You can cook delicious kebab from any fish. The main condition is that its meat should be elastic and dense.

Red fish skewers in beer:

• red fish - 800 g;
• beer of any strength - 0.5 l;
• onions - 2-3 pcs.;
• a mixture of peppers, salt, aromatic herbs.

Cut the washed and gutted fish into large pieces, remove the bones from them. Onions should be cut into rings, salt, season with aromatic herbs and a mixture of peppers, pour beer. Dip the fish into the prepared marinade and leave it to marinate under the lid for 2-3 hours.

The fish should be removed from the marinade and strung each piece on a skewer, you can alternate with onion rings. Roast over a fire until beautiful golden brown. Serve with chopped greens.

Fish on an open fire is amazingly tasty and juicy dish, which will become the main bright accent on the picnic menu. It can be cooked on a grill, skewers, skewers, in foil and even in clay. Do not be afraid to experiment with the garnish - fruits, berries, vegetables, cereals will be a great addition to the original fish taste, and a variety of marinades will emphasize the magnificent aroma of the dish cooked "with smoke".

FISH COOKED IN PAPER
1. Fish baked on a fire in paper
There is an old way of baking fish in parchment paper on camping trips.
conditions. Any baked fish is good, if it is skillfully cooked.
Scaled, gutted and washed fish, whole or cut into pieces,
rub with table salt, grease with butter or vegetable oil.
For taste and smell, lay chopped greens (onions, parsley) inside the fish,
Bay leaf. Then wrap the fish tightly in several layers of parchment paper,
moistened with water (you can also use aluminum foil or ordinary
paper), and bury it in hot ashes, and throw hot coals from the fire on top.
After about an hour (depending on the size of the carcass), remove the fish from the paper
and check its readiness.
If it is possible to separate the meat from the spine with a fork and, moreover, it does not have
pink color, the dish is ready.
2. Freshly caught fish medium size salty, can be sprinkled with fresh
dill or various seasonings. Wrapped up in a newspaper (or paper).
Fish should not be gutted or cleaned.
It is abundantly moistened with water and the resulting package is placed in a fire and falls asleep.
coals. The cooking time depends on the size of the fish and the condition of the coals (hotter,
than for a shish kebab, approximately as for a baked potato) - usually from 5 to 10 minutes.
Then the coals are raked, the package is pulled out, unfolded, the scales remain
stuck to paper and fish cooked in own juice in front of you.

3. Scaled fish gut, rinse. Sprinkle lightly with salt, wrap
in thick paper or a rag, moisten one side with water and put in a hole,
dug in hot ashes, soaked side up.
Cover with hot coals. After about 1-1.5 hours, the fish will be ready.
Cooking time depends on the size of the fish and the condition of the fire.
With this method of cooking fish, it is desirable to use food aluminum
foil.
4. It is best to cook fish according to this recipe weighing up to 1 kg.
Gutted fish with gills removed, but with scales, rinse thoroughly,
cut off the fins, rub the inside with salt in moderation, coat with oily clay with a layer
1-1.5 cm and bury in the hot coals of a fire.
After half an hour or a little longer, the fish will be ready.
All this time there should be hot coals in the fire. The fish is taken from the fire
freed from the coating, removing it along with the scales.
5. Fish baked in paper
Make a fire on the sand. Gut the fish, do not remove the scales, grate from the inside
salt, put spices. After the fire has heated the sand well, bury it in
fish wrapped in several layers of wet paper, make a fire from above.
The dish will be ready in 40-50 minutes.
In the same way, you can cook fish in the hot coals of a fire.
6. The method is simple and gives good results.
This is how pike and large perch are often cooked. The fish is gutted and salted.
Inside the fish, you can put spices and oil to taste.
First, the fish is wrapped in parchment paper and then in several layers
newsprint. Some wet the paper with water.
The bundle is placed on hot coals. When the paper is completely charred, the fish
they take it out of the coals, clean its surface, and it is ready for use.

Cooking on the grill or a fire is not only a fascinating process, but also very tasty. Dishes are considered more fragrant, tender and nutritious. The fish on the grill turns out to be low-fat, because no oil is used for frying. It is important to know which type to choose and how to marinate fish for barbecue on a fire so that it has time to cook.

Selecting fish and preparing the marinade

For barbecue on the grill, choose a variety that is quickly baked, fits completely and does not fall apart. Meat, cut into portions, does not stick to the skin and falls on the coals when turned over. A similar thing happens with a thawed product, so you need to choose only a chilled or freshly caught carcass from the river. For frozen, there are also several tricks that will help you bake delicious meat. As for the types, they choose absolutely any, it all depends on personal preferences.

Which fish is best? It is ideal to use salmon, trout, pink salmon, catfish, tuna, halibut. In these species, there are no small bones that will prevent you from enjoying food. The meat is quickly cooked on the grill, has a dense and tender structure, perfectly retains its shape. Carp is often baked, but this requires foil, as the meat falls apart. Pike is a bony fish, so it is not recommended to cook it on coals. The carcass is dry if you do not use foil. Seafood has a high price tag more often, but it is tasty, juicy and easy to prepare. River specimens must first be properly prepared in order to get rid of the smell of mud and bones.

How to marinate fish for grilling?

There are so many recipes that you can experiment every day. It all depends on the desires, the products available nearby and the time. However, the following rules must always be observed:

• do not keep the carcass in the marinade for a long time, otherwise it will fall apart;
• for cooking in nature, products that can be stored for a long time are used (mayonnaise, kefir or sour cream are not suitable);
• fish much tenderer than meat, so the vinegar will make the carcass tough and sour;
• it is recommended to immediately rub the fillet with salt, it removes moisture and makes the meat more dense;
• it is impossible to soak in a plastic or metal container, otherwise the taste will be worse;
• using low-fat varieties you should additionally include oil in the recipe (it is better to cook in olive oil);

Lemon juice is perfect for a marinade, but not for charcoal red fish. The taste remains the same great, but the meat loses its color. It becomes paler and has a whitish coating. Lemon is best used at the very end, sprinkling the finished dish with it.

How to fry fish on the grill on the grill?

It is important to periodically turn it over for even baking, as well as monitor the coals. They should not be cold or burnt, otherwise the dish will not bake well. To prevent the fish from sticking to the grate, it is recommended to lay the carcasses only on a heated surface. Previously, it is abundantly lubricated with oil or any other fat. Some cooks advise rubbing the device with half onion.

Grilling process

There are many most delicious recipes marinades and charcoal dishes. Even a novice culinary lover can cook a barbecue from a fish. Products are always available at home or in the country, and they are also easy to take with you on a fishing trip. Large carcasses are recommended to be cut into several parts. You can bake whole fish if it is medium in size. It is enough to clean it of scales, remove the gills and internal organs.

Fragrant fish turns out with a marinade from herbs. What you need and how to fry on coals:

• carcass - 2 kg;
• cilantro and dill - 50 g each;
• rosemary and thyme - 5 branches each;
• small onion - 2 pcs.;
• lemon - 1 pc.;
• black and red pepper, salt - to taste;
• olive oil - 4-5 tbsp. l.

Cooking steps

Cut the carcass, rinse under running water, wipe with paper towels. Finely chop the herbs with a knife (it is better to remove the branches and leave some leaves), mix with salt and seasonings. Squeeze the juice from the lemon and add to the bowl with spices, pour in the oil and mix well. Grate the carcass with the mixture, put it on the onion rings, leave in the room for 30-35 minutes. You can cook on the grill with onions, putting everything on the grill, or cut the carcass into small pieces and use a skewer. It does not take long to fry the fish - it will be ready in 10-13 minutes.

A fish baked on foil is suitable even for home cooking in the oven or on a grill pan. It is also easy to make on a hike: on coals, a grill or a barbecue. It is advisable to use a carcass without small bones - salmon, trout, mackerel. Carp, pike are not quite suitable, but they will still be tasty. What you need for a fish kebab:

• carcass - 0.6 kg;
• fresh herbs (dill) - 1 small bunch;
• garlic - 3-5 cloves;
• olive or vegetable oil - 40 ml;
• lemon - 1 pc.;
• black pepper and salt.

How to marinate fish for baking?

First, cut it (peel, remove large bones) and chop. If the carcass is large, then it is divided into several large pieces or steaks, if small, they only gut and cut off the head with the tail. Rinse and dry with paper towels. Sprinkle with spices, salt and rub well. Chop the greens, mix with chopped garlic and put on the fillet. Cover tightly with foil and place on the grill. In the absence of a barbecue, you can use an extinct fire by burying the bundle in hot coals. Roasting lasts up to 10-12 minutes, then you need to get the carcasses in foil and let them cool slightly. After 5 minutes, unroll the baked fish, pour plenty of lemon juice over it and serve.

How to cook river fish so that the smell of mud is not felt?

Should be soaked in cold water for one hour, then rinse well, gut, peel and rinse again under water. After that, you need to pickle the carcasses or just rub with various spices and salt. Small specimens can be fried on skewers during a picnic. The larger one should be cut in half or divided into several large pieces. In this case, be sure to use foil, otherwise the meat will fall apart.

It was previously said that you should not use lemon for red varieties. Grilled red fish marinade is best prepared from wine, which has a pleasant taste and unique aroma due to various spices and ginger. Ingredients for the dish and how to make:

• salmon, salmon or trout - 1.5 kg;
• wine (it is better to take white for a dish, but red is also suitable) - 300 ml;
• olive oil - 5 tbsp. l;
• soy sauce - 2 tbsp. l;
• chopped ginger - 50 g;
• sugar - 4 tbsp. l;
• ground black pepper, salt, nutmeg, a mixture of peppers.

Prepare the fillet by removing large bones, pat dry with napkins. Mix the crushed ginger with spices, salt, oil and wine. Pour sugar, mix thoroughly and place pieces of red fish into the mixture. Leave at home for half an hour or in the refrigerator for two. Bake on a fire in the usual way, using a grill for fish, skewers or foil.

The classic marinade for grilled red fish kebab does not contain alcohol, but it turns out just as tasty. The meat will be tender with a pleasant sourness, but the color of the carcass may change slightly. What is used for cooking:

• red fish fillet - 1 kg;
• lemon - 2 pcs.;
• olive oil - 4 tbsp. l;
• garlic - 2-3 cloves;
• salt, white or black ground pepper, dried marjoram.

Prepare the carcass: rinse, remove the bones and dry with a paper towel, cut into slices if necessary. Mix dry spices, pour oil, juice from two lemons and finely chopped garlic into a bowl. Grate the lemon zest, add the fillet to the bowl and leave for 40-60 minutes. The oil is needed to keep the meat from sticking to the grill. You can do without olive oil when using foil, because red varieties always turn out juicy.

How to cook fish on coals?

Marinated meat should be placed on the grill (you can first wrap it in foil) and install the device on the grill. They use, as a rule, birch or oak firewood, as well as special coals. The dish will be prepared for about 10-20 minutes, depending on the heat and the main product.

Grilled fish kebab is considered very tasty and simple option for dinner or family dinner. There are many simple recipes, which allow you to cook a dish even on the banks of the river. They require nothing but pepper, salt and a little oil. River fish on the grill it turns out bony, so it is recommended to choose marine species.