Grilled fish on the grill. How to cook fish on the grill? Grilled tender salmon recipe

Any fish on the grill turns out to be very satisfying and fragrant. The amazing taste of such a product is explained by the fact that it is pre-soaked in a special marinade, and then briefly fried on charcoal. It is worth noting that it is advisable to use only for the preparation of such a dish. After all, this is the only way you will get a juicy and high-calorie lunch.

Delicious and quick grilled fish

Required Ingredients:

• fresh or frozen mackerel (you can also take salmon or trout) - 4-5 pcs.;
• tomato pickle - 1 cup;
• high-fat mayonnaise - 2 large spoons;
• fine sea salt - 1 small spoon;
• bay leaf - 1-2 pcs.;
• fresh greens - 2 bunches;
• ground black pepper - a couple of pinches;
• leek - 1 bunch;
• any spices and seasonings - to taste.

Main Ingredient Process

Grilled fish turns out tasty and juicy only if you use fatty varieties of this product. You can, for example, buy a few pieces of fresh mackerel, which is ideal for grilling. The fish needs to be rinsed, cleaned of all the insides, tail, fins and head, and then cut into 2-3 parts.

The process of preparing the marinade

To make the fish on the grill fragrant, it must be soaked in a self-prepared marinade. To do this, you need to mix enamelware 2 large spoons of mayonnaise, 1 cup tomato pickle, ground black pepper, chopped fresh herbs and leeks. It is also recommended to add chopped bay leaf and any seasonings and spices to taste to the sauce.

Process of marinating fish

The processed and chopped mackerel must be put in a saucepan, and then completely pour it with the previously prepared marinade. After that, you need to mix the ingredients with your hands, cover with a lid and leave aside for 3-4 hours. During this time, the fish will absorb the flavors of the sauce, become more juicy and tasty.

How to cook on the grill

After the above time has elapsed, you can safely proceed to kindling a fire. It is recommended to do this in the brazier, on which the grate is well installed. It should be noted that for more fast food fish dish it is advisable to use only birch or oak firewood (you can use ready-made coals). After all, it is they who are able to give a strong heat, which is necessary for instant frying of mackerel.

As a rule, fish on the grill is cooked for 20-26 minutes. But if the coals are not too hot, then this time should be increased by no more than a quarter of an hour.

Proper serving to the table

The finished fried mackerel should be carefully removed from the grill with culinary tongs, and then put on a large plate, the surface of which is recommended to be covered with fresh green salad leaves. Serve such a delicious dish made on coals, along with a light side dish in the form of fresh vegetables and herbs. However, fish can be presented to guests along with mashed potatoes, boiled rice, pasta, etc.

With the approach of the barbecue season, lovers of outings into nature and cooking on open fire they remember their favorite recipes for marinades and sauces, get interested in new ones, looking through modern culinary magazines and open spaces of Runet blogs.

Fish on the grill is much healthier than fatty meat, and cooking takes just a few minutes (the coals will burn longer). The main thing to pick up the right marinade for fish, bake it and you can enjoy a delicious dish.

One of the main factors affecting taste qualities ready meal- choosing the right fish. Fatty red varieties are best - trout and salmon. You can replace this fish with sockeye salmon or coho salmon, they are more affordable and budget-priced, but no less tasty. But it’s better not to use pink salmon, the fish is already quite dry, and hot coals will dry it even more.

If the fish carcass is frozen, to cook it on an open fire, it must be thawed according to all the rules, otherwise the fish will fall apart during the frying process. You can defrost the carcass by putting the fish on the bottom shelf in the refrigerator, laying it out in the evening. By morning, the fish will be ready to season it with fragrant spices and seasonings. At the same time, all the taste qualities of the product and an attractive appearance will be preserved.

The defrosting process can take up to 10-12 hours.

Before marinating a fish for grilling, it is necessary to rinse it in running water and remove what the manufacturer left. You can cut off the head and tail, fins, cut off the edges of the abdomen. Cut large fish in half, small-sized carcasses - leave as a whole. If there is a desire, the fish can be milled at all, and a delicious soup can be prepared from the remains of the ridge.

The most common and best option for cooking fish on the grill is to use a special grill. Tender fillet will cook evenly during the cooking process, and the rack will hold the meat. However, it is worth considering that the width of the fish should not exceed 3 cm.

If you plan to cook fish on skewers or skewers, then the size of the pieces should depend on the diameter of the skewer, the larger it is, the thicker the fillet is cut. It is not recommended to cut thicker than 5 cm.

If wooden skewers are used, it is recommended to soak them in cold water at night, then they will not burn and smoke. For this method of cooking fish on coals, a thin fillet of a small fish is suitable.

Marinades for fish

Classical

Ingredients:

• Onions - 2 pcs;
• Lemon 1-piece;
• Garlic - 2-3 cloves;
• Salt, pepper, herbs - to taste

Cooking:

1. Cut the onion into thin half rings, and slice the lemon. Put the products in a bowl, and lightly mash with your hands until the juice appears.
2. Squeeze a couple of cloves of garlic through a special press, add salt and pepper, fresh chopped herbs to taste, spices and seasonings.
3. Stir and rub the fish with this mixture. If the carcass is whole, pieces of lemon, onion and herbs can be put into the belly of the fish.
4. Marinate for up to 2-3 hours, no more, otherwise the fish will turn out sour, then cook on a wire rack.

Dry method with a spicy twist:

The fish prepared according to this recipe, after baking, is obtained in a spicy "fur coat". This marinade is suitable for red fish.

Ingredients:

• Red sweet onion - 2 pcs.;
• Bulgarian pepper - 2 pcs.;
• Chili pod - 1 pc.;
• Garlic - 2 cloves;
• Lemon - 1 pc.;
• Some fresh herbs - cilantro and parsley;
• Olive oil - 85 ml;
• Coarse salt and fresh ground pepper.

Marinade preparation:

1. Chop all vegetables and herbs very finely or scroll through a meat grinder. Add spices and fresh herbs.
2. Grate a dry and clean fish with the resulting mass and leave for several hours so that the fish is saturated with aroma.
   

   In order for the spices to penetrate better, shallow grooves can be made on the skin with a sharp knife without cutting through the fillet to the ridge.

3. Once the fish is marinated, it can be baked on the grill on the grill or in foil.

"Liquid" pickling method

Such a marinade for fish on the grill can be used to soak any fish, especially if it has a pronounced river smell. It is very tasty to bake silver carp on the grill according to this recipe.

Ingredients

• Lemon - 1 pc.;
• Water - 250 ml.
• Vegetable oil - 80 ml.;
• Mustard - a tablespoon;
• Apple cider vinegar - 2 tbsp. spoons;
• 2 bay leaves;
• a tablespoon of sugar;
• a teaspoon of salt;
• Freshly ground pepper;

Marinade preparation:

1. Dissolve in warm water salt and sugar, add pepper and bay leaf.
2. Grate the lemon zest (only the colored part, the white part will be very bitter in the marinade), add to the water along with lemon juice..
3. Add vinegar, vegetable oil and mustard to the marinade. It is recommended to use mustard for the preparation of marinade with grains, they will give a more pronounced and bright taste fish.
4. Soak the fish in the finished marinade for several hours, after which it can be baked on a wire rack or in foil.

For freshly caught fish

Freshly caught fish can be quickly marinated using simple ingredients And ready seasoning for fish, which is extremely convenient in "marching" conditions.

Ingredients:

• Lemon - 1 pc.;
• Onions - 2 pcs.;
• Seasoning for fish - a teaspoon;
• A little salt.

Marinade preparation:

1. Gut a fresh fish, after thoroughly cleaning it from scales. Cut off all unnecessary parts, from them and small roach you can cook an ear on a fire.
2. Season the carcass with salt and ready-made spices, rubbing the mixture thoroughly. Inside the fish, salt and also add a little spice.
3. Peel the onion from the husk and cut into thick rings, without disassembling them, put them inside the abdomen. Add slices of lemon or lime there for piquancy.
4. Put the fish in a bag, flavor with the remaining lemon, squeezing the juice into the bag, and put it in a cool place for a couple of hours if possible.
5. Put the marinated fish on a greased grate so that it does not stick. And bake on hot coals. The approximate baking time is 10-15 minutes on each side.

This type of fish not only has rather fatty meat, but also has a rather specific smell. You can soften the unpleasant odor with a marinade.

Ingredients:

• Mackerel - 2 fish;
• Garlic - 3 cloves;
• Lime - 1 pc.;
• Fresh tomatoes - 3 pcs.;
• A little parsley;
• Salt and seasonings;
• vegetable or olive oil.

Grilled fish:

1. Cut off the head of the mackerel, clean the inside of the films.
2. Cut the fish lengthwise, making an incision along the ridge, and carefully cut out the bones. Expand "book".
3. Grind the garlic and herbs, remove the zest from the citrus. Add vegetable oil, salt and freshly ground pepper to these components. Rub the fish with the resulting sauce.
4. Cut fresh tomatoes into rings, put on one side of the carcass, cover with the second part. The more tomato is used as a filling, the tastier and juicier the fish will turn out. For reliability, you can fix the belly with the filling with toothpicks.
5. Cook fish on the grill, or bake in foil over charcoal.

Marinades give the fish not only sharpness and piquancy, but also unique flavors.

When preparing the marinade, it is important to consider:

1. ♦ The salt in the marinade will keep the fish pieces from falling apart when cooked
2. ♦ If onion is present in the marinade, then you need to cut it finely and salt it to release the juice
3. ♦ It is better to replace vinegar with lemon juice so that the fish does not fall apart
4. ♦ The fresher the fish, the less time it takes to marinate it

The most popular marinade recipes for fish

Recipes are for 1 kg of fish

Marinade for fish with white wine

• Dry white wine - 300 g
• Soy sauce - 200 g
• Sugar - 4 tablespoons;
• Fresh ginger - 100 g
• Deodorized oil - 5 tbsp. spoons
• Greens - to taste

Mix all ingredients. Coat the fish with marinade and leave it to marinate for 1 hour.

Marinade with lemon

• Lemon (juice and zest) - 1 pc.
• Garlic - 2 cloves
• Deodorized oil - 2 tbsp. spoons
• Marjoram - to taste
• Salt - to taste

Mince the garlic. Squeeze the juice from the lemon and finely chop the zest. Mix the ingredients, coat the fish with the marinade and leave to marinate for 1 hour.

With vinegar

• Vinegar 9% - 1 tbsp. a spoonful of vinegar
• Parsley - 1 bunch
• Thyme - 4 sprigs fresh or 2 tbsp. spoons of dry
• Bay leaf - 2 pcs.
• Onion - 1 pc. (large)
• Salt - to taste

Chop the onion and herbs, mix with the rest of the ingredients, coat the fish with the marinade and leave to marinate for 1 hour.

with sauce

• Soy sauce - 2 tbsp. spoons
• Ground black pepper - to taste
• Deodorized oil - 6 tbsp. spoons
• Coriander - 1 tbsp. spoon
• Garlic - 4 cloves

Fish on the barbecue

• Vodka - 4 tbsp. spoons
• Soy sauce - 4 tbsp. spoons
• Spices for fish - 2 tbsp. spoons
• Ground black pepper -; taste
• Garlic - 3 cloves

Chop the garlic, mix with the rest of the ingredients, coat the fish with the marinade and leave it to marinate for 1 hour.

• Dry white wine - 150 g
• cilantro - 1 bunch
• Garlic - 4 cloves
• Onion - 3 pcs.
• Dill - 1 bunch
• Juice of one lemon
• Black ground pepper - to taste
• Salt - to taste

Grilled

• Red dry wine- 200 g
• Deodorized oil - 4 tbsp. spoons
• Provencal dry herbs - 2 tbsp. spoons
• Black ground pepper - to taste

Mix all the ingredients, coat the fish with the marinade and leave it to marinate for 1 hour.

For smoking

• 2 large onions
• Salt - 4 tablespoons
• Vinegar 9% - 300 ml
• Unrefined oil - 300 ml
• Garlic - 1 head
• Allspice - 3 peas

Chop the garlic and onion, mix with the rest of the ingredients, coat the fish with the marinade and leave it to marinate for 1 hour.

The preparation of any marinade comes down to the primitive mixing of all its components. If the fish is cooked as a whole, then, in addition to the outer sides, it should be filled with marinade and its abdomen. Pieces of fish are coated (poured) with marinade.

Although the marinade contains preservatives (salt, vinegar, sugar), it should not be stored for a long time, much less reused.

In any marinade recipe, if desired, you can make changes. For example, remove some spice, or replace it with another. But you should not replace the main ingredient (vinegar, wine, lemon juice, etc.), otherwise the dish can simply be spoiled.

Serving fish to an impromptu table in nature

While the fish is being cooked, you should take care of the vegetable accompaniment, or rather the side dish. The taste of fish is well set off by ordinary boiled rice, it can be prepared in advance and taken with you. Rice can be reheated in foil with the addition of vegetable oil and greenery. Moreover, envelopes with a side dish can be prepared at home. Baked or boiled potatoes, grilled vegetables cooked with fish will also go well with fish.

As a drink, white or rose wine is served with fish, soft drinks"with sourness", for example Apple juice, homemade lemonade.

As a sauce, you can use mayonnaise, ketchup, soy sauce, spicy adjika, tkemali or tartar sauce.

Grilled fish skewers are no less popular with chefs than those made from pork, chicken or lamb. This is due not only to the fact that such a dinner on the coals is fried much faster, but also to the fact that it turns out to be much healthier and more nutritious.

I would also like to point out the fact that this dish it can cost both several times cheaper than meat kebab, and several times more expensive. It depends on the chosen product. If you use red fish (trout, salmon, etc.) for barbecue, then lunch will be very expensive. If you decide to save money, then we suggest purchasing cheaper varieties of the product (pollock, pike perch, etc.).

step by step recipes

Despite the high cost of the product, most often culinary specialists buy salmon or trout for fish barbecue. What is it connected with? The fact is that such a product has a high fat content, which makes it very juicy and tasty. Moreover, this fish can be grilled on coals not only with the help of but also using ordinary skewers or large wooden skewers.

So what ingredients are needed to make a delicious red fish skewers? For this we need:

• or fresh-frozen - about 1 kg;
• large lemon - 1 pc.;
• table salt, allspice - apply to taste;
• olive oil (use without aroma) - apply to taste;
• lettuce green - use to serve dishes to the table.

We process the product

Grilled fish skewers are cooked several times faster than a similar meat dish. But before proceeding with the heat treatment of salmon, it should be carefully processed. To do this, the product is completely thawed, and then cleaned of fins, skin and bones. The remaining fillet is chopped into large squares. If you decide to cook fish on a grid, then for this you just need to rinse the product and cut it into steaks no more than two centimeters thick.

pickling process

How to make barbecue marinade? In fact, preparing a marinade for fish kebab does not require a lot of time and money. After all, salmon is already a very fatty product. Therefore, there is no need to fill it with mayonnaise, kefir and other ingredients. Pieces of fish should only be put in a deep enameled container, sprinkled with pepper and salt, and sprinkled with lemon juice and seasoned with a small amount of olive oil.

After thoroughly mixing the ingredients, they must be closed with a lid and left at room temperature for a few hours. During this time, salmon pieces are well saturated with spices, become softer and juicier.

How to grill on charcoal?

Grilled fish skewers should be prepared in exactly the same way as a meat dish. strung on skewers, and then put on hot coals. Turning the product periodically, it is fried until it changes in color. To check the readiness of the barbecue, one of the pieces of fish can be cut in half and look at the thickness. If it has a uniform structure and color, then the dish is completely fried.

Serving dinner to the table

As you can see, grilled fish skewers are relatively easy and quick to prepare. After the pieces of salmon are completely fried, they are removed from the skewers and laid out on a common plate lined with lettuce leaves. For taste and aroma, the finished dish can be sprinkled with lemon juice again.

It is desirable to serve such a dinner to the table along with bread and fresh vegetables. Enjoy your meal!

We make delicious and nutritious sturgeon skewers

Sturgeon is an ideal product for cooking delicious barbecue on coals. If you have never made such a dish, then we recommend that you do not miss the opportunity and cook it right now. For this we need the following products:

Preparing the Ingredients

Grilled fish, the recipes of which we are considering, always turns out to be very fragrant and tasty. But before you cook it, the product should be carefully processed. To do this, the sturgeon is thoroughly washed, the fins and head are cut off, and then the skin, backbone and bones attached to it are removed. The remaining fillet is cut into cubes.

Marinade preparation

Just like in the previous recipe, the marinade for such a dish is prepared very quickly and easily. To do this, freshly squeezed lemon juice is mixed together with olive oil, salt, chopped dill, pepper and other spices. The resulting mass is added to the sturgeon and mixed thoroughly. In this form, the fish is tightly closed with a lid and left in the refrigerator overnight.

Dish shaping

How should fish skewers be formed? A photo of this process is presented in this article.

After the sturgeon is marinated, it is strung on wooden skewers, alternating with cherry tomatoes, unpeeled garlic cloves and pitted prunes. These ingredients will contribute to a more aromatic and delicious dish that none of your guests can refuse.

Heat treatment

After marinating and stringing sturgeon on wooden skewers, they begin its heat treatment. To do this, a fire is kindled in the barbecue and birch or oak coals are thrown up. Having received a heat of 400-450 degrees, they start frying the barbecue. Cook it for about 25 minutes, turning regularly.

Sturgeon shish kebab is considered fully usable after all the pieces of fish are browned, soft, tender and fragrant.

How should it be served at the dinner table?

Now you know how fish skewers are made. You can see a photo of the finished dish in this article.

After the sturgeon is evenly fried, the wooden skewers are removed from the grill and placed on a large and flat dish lined with lettuce leaves. If desired, fish kebab can be made creamy or sour cream sauce, as well as serve any side dish. As an excellent option, boiled or baked round potatoes in the coals, as well as fresh vegetables and greens.

Summing up

Using the described fish kebab recipes, you can not only surprise guests unusual dish but also satisfying and tasty to feed them. Quite often, lunch on coals is also made from such varieties of fish as trout, pink salmon, cod, pike, haddock, pollock, carp, and so on. Process and pickle these products should be exactly the same as described in previous recipes.

You know, the grill is a unique and useful thing, and no matter what time of year, it is always good to cook goodies with a crispy crust, perfectly baked, with or without sauce, dietary and more nutritious. Particularly tasty and juicy fish in foil on the grill. Ordinary crucians or exquisite red fish - everything is fine, the most important thing is a selection of a good and proven recipe, which we, in fact, will do with you.

Ingredients:

Fish

Bulb onions

Tomatoes

Spices: salt, ground black pepper.

How to cook juicy fish on the grill

1. Clean the fish, rinse and cut into large pieces.

2. Put each piece on foil and sprinkle with your favorite spices (dill, tarragon, basil, rosemary, anise, marjoram, fennel, pepper, cumin, coriander, nutmeg, oregano, curry, onion, garlic, sage, white mustard, thyme, bay leaf, mint). Just don't overdo the spices. Everything should be in moderation.

3. Top with sliced ​​onion and tomato slices.

4. Wrap the fish in foil.

5. We fry the fish in foil, on the grill, in the grate, until cooked. Approximately 20 minutes.

Delicious fish in foil on the grill is ready

Bon appetit!

Fish in foil on the grill. Recipes.

Recipe: Grilled salmon with lemon.

This recipe is simple and therefore loved by many. Because the red fish on the grill this is the height of pleasure. It's all about seasonings, which are better not to buy already in a pack, such as "for fish" and so on, but to collect and mix them yourself.

• Salmon steak, peeled, fresh - 1 kilogram, or as much as you need.
• Ripe large lemon - 1 piece.
• Seasonings: bay leaf, dried parsley and dill, salt, lemon balm, pepper, white or black. The second seasoning is lemon: sugar, lemon peel, salt and sugar, pepper, turmeric and dried onions, and garlic.

Marinate the steaks for several hours in two seasonings. We put on the grill when there are coals and fry for a few minutes on both sides. Sprinkle with lemon juice before serving.

Recipe: Grilled salmon marinated with vegetables.

A dish like red fish on the grill with vegetables is a great idea for those who want to lose weight and eat well.

• Salmon, steaks - 500 grams.
• Dill greens - half a bunch.
• Seasonings - a mixture of peppers.
• Butter - 2-3 tablespoons.
• Soy sauce - 5 tablespoons.
• Garlic - a couple of teeth.
• Green onions, feathers - 5 pieces.
• Carrot and celery stalk - 1 each.

Good fish in foil on the grill it turns out when, when it is properly marinated. Therefore, salmon steaks are put in the refrigerator for half an hour, pouring soy sauce. We chop the greens and garlic, in strips, of medium thickness, we will cut the peeled carrots and celery.

Melt the butter a little to make it soft. Mix it with herbs and seasoning. We spread the fish with this thick sauce, marinate for half an hour. Now spread the vegetables on top, wrap in foil, put on a wire rack for 15-20 minutes. After, the dish is ready to serve.

Recipe: Spicy grilled fish.

Certainly, red fish on the grill- this is good, but something cheaper will turn out great if you use an interesting spicy marinade.

• Fish steaks - 4 pieces. The fish can be absolutely any, and pingasius, and hake, and ordinary, but fleshy carp, although you will have to pull out most of the bones from them.
• Hot chili pepper - a pinch.
• Cumin seeds - a pinch.
• Olive oil - 2-3 tablespoons.
• Soy sauce - 3 tablespoons.
• Garlic - 3 cloves.
• Grated ginger root - 1 tablespoon.
• Sour cream - 3 tablespoons.
• Dill, parsley or basil - half a bunch, you can all the greens together.

So our fish in foil on the grill will be very juicy. To do this, prepare the marinade: mix sour cream and pepper, cumin, garlic - it must be passed through a press. Next, add ginger and olive oil. And at the end of the highlight - soy sauce. Mix the marinade well.

Now we rub the fish well with the marinade, soundly, we do not regret applying it with a large spoon. Wrap in foil, grill for 5-6 minutes on both sides. Serve with wine or just eat and enjoy.

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 a lot 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.