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Grilled mackerel on the grate recipe. How to Marinate and Grill Mackerel

Do you love food cooked in nature? open fire? I am very. And it doesn’t have to be barbecue or steaks. You can bake mackerel on a fire on a grill - it will turn out very cool! True, true, mackerel cooked on a charcoal grill is not only new and interesting, but also beautiful, appetizing, tasty!

Another important point is that such a fish is cooked very quickly, even faster than meat. So you can enjoy it in just ten minutes after you start cooking.

A few nuances to make the fish tasty

There is nothing difficult in the process of its preparation, but still there is certain nuances: and how to marinate fish for barbecue, and how to fry it properly ... After all, if you have never cooked fish on a fire before, you will certainly have some questions. I will be happy to tell you about all this and show you step-by-step photos.

Need Ingredients

1 mackerel (weighing about 500 grams);
1 lemon;
1 tsp spices for fish;
salt to taste;
1 sprig of parsley.

Cooking steps

In order to cook a delicious and juicy fish on the grill, we need fish room temperature, not frozen. Since fresh mackerel is practically not sold in our area, I buy frozen, and then, before cooking, I defrost it naturally - that is, I leave it alone for several hours so that it reaches desired temperature without the help of a microwave, hot water or any other food defrosting accelerators. We cut off the head of the mackerel, remove the insides. We wash the middle well so that it is clean. Dry the fish with a paper towel.

Then we make shallow cuts on one and the second back of the mackerel - at a distance of 1-2 cm from each other. This is necessary so that the spices penetrate the fish better. We apply salt and spices for fish on the surface of mackerel. Let's not forget about the inside.

Cut the lemon in half. Squeeze out the juice from one half and distribute it again over all surfaces (internal and external) of mackerel - as we did with salt and spices for fish. We cut the second half into half rings, which we spread in the belly of the mackerel. Do not be afraid to overdo it: lemon is the main marinade for mackerel on the grill (not counting spices), and grilled fish with lemon turns out to be very tasty and appetizing.

We also put a sprig of parsley in the belly of the fish. This completes the first part of the preparation. While we will kindle a fire and prepare coals in the grill, the fish will marinate properly.

How to grill on charcoal grill

When the coals are ready, put the mackerel on the grate and send it to the grill. Preparing fish on the grill, as I said, very quickly, literally in ten minutes. So be careful, constantly turn it over, substituting one side or the other of its side for the coals.

Formulation and submission

Our mackerel is ready. Remove the finished fish from the grill. Place on a platter and serve immediately while still hot. Do not forget to decorate the dish with lemon, herbs and vegetables.

On the grill you can fry not only meat, but also fish, for example, mackerel. It has few bones, it is juicy, tasty and healthy. Mackerel on the grill (on the grill) will adequately replace any meat, while such a product is inexpensive and anyone can cook it.

The classic recipe for mackerel on the grill on the grill

To make grilled mackerel even tastier, you can marinate it. Various spices, herbs, citrus juices and even beer are suitable for marinade. But you can use classic recipe, which will also allow you to bake appetizing and fragrant fish.

Ingredients (for mackerel weighing 2 kg):

two heads of onions;
garlic clove;
17 ml sunflower;
a spoonful of fruit vinegar;
pepper, salt.

Cooking method:

We gut mackerel carcasses, cut off the head, fins and tail, rinse with water and dry.
Chop the onion into thin rings spicy vegetable pass through the press.
Pour the vegetables into a bowl, pour in the oil and vinegar, sprinkle with salt and pepper, mix the ingredients directly with your hands.
We spread the fish in the prepared mixture and stir well again by hand, cover and marinate for an hour.
We shift the mackerel soaked in spices to the grate and proceed to roasting on charcoal.

With honey marinade

For baking mackerel on the grill, you can cook honey marinade which goes well with fish meat.

Ingredients (for 2 kg of mackerel):

two bulbs;
85 ml of liquid honey;
25 ml soy seasoning;
clove buds;
ground black pepper.

Cooking method:

For the marinade, we take honey, if you have a thick product, then you need to melt it.
Pour honey into the sauce, put finely chopped onion and spices ground in a mortar, mix.
We put the prepared carcasses of the sea product in the prepared mackerel marinade and marinate for an hour in a cool place.
After, we remove the onion from the carcasses, put it on the grate, press down and cook on the coals.

Mackerel in soy sauce

Soy sauce is a real find for marinades. You can marinate meat, mushrooms and, of course, fish with it.

Ingredients:

two mackerels;
bulb;
young garlic feathers;
17 ml of soy concentrate;
0.5 tablespoons of sugar and salt;
a pinch of pepper.

Cooking method:

Finely chop the onion and onion feathers, pour into a bowl, pour in soy seasoning, add pepper, salt and sweet sand.
We marinate the cleaned carcasses of mackerel for an hour.
After we remove the greens of garlic and onions from the carcass, transfer them to the grill and fry on the coals.

Mackerel skewers

If you want to fry something unusual in nature, then we offer you the option of not meat kebab, and from mackerel in the form of rolls.

Ingredients (for 4 carcasses of mackerel):

½ liter of soy seasoning;
spices for fish dishes.

Cooking method:

We cut off all the fins and the head from the mackerel carcasses, clean it from the insides and cut it into fillets.
We put the fish in a deep bowl (it is possible in 3 liter jar) and pour in soy and 1.5 liters of water. We fall asleep to taste and desire any fish spices, keep in the marinade for two hours.
After that, we take out the fillet, dry it and flavor it with a small amount of spices, but only the meat itself, and not the skin.
We twist the fillet with rolls and immediately string it on skewers, but not too tightly.
Fry the mackerel skewers on the grill for 8 minutes, do not forget to turn the skewers every minute.

With lemon and olive oil

Mackerel for frying on the grill can not only be marinated, but also stuffed. For the recipe, you can take the most simple ingredients, for example, lemon with olive oil for marinade and herbs for stuffing.

Ingredients (for 6 pieces of mackerel):

one lemon fruit;
bunch of parsley;
olive oil;
a spoonful of pepper;
one and a half tablespoons of salt.

Cooking method:

To make mackerel tasty, the main thing is to choose good fish. Mackerel should be well-fed, with a shiny intact skin.
We flavor the carcasses with salt and pepper, pour a little olive oil into the abdomen, and lay two sprigs of parsley and a circle of citrus.
Sprinkle mackerel on top lemon juice and marinate for three hours.
After we shift the fish to the grill and put on the grill. Cook over low heat for 20 minutes, turning the fish every five minutes.

Tender fillet on the grill

On the grill, you can fry whole mackerel carcasses or fillets. Bake fish fillet on the grill we will be in foil so that the meat is tender and juicy.

Ingredients:

mackerel fillet (4 pcs.);
75 ml of white (dry) wine;
10 g of Provence herbs;
salt, pepper, coriander to taste;
oil.

Cooking method:

We take two mackerel carcasses and cut them into fillets. If you have frozen fish, then you should not defrost it to the end, so it will be easier to clean not only all the insides, but also the bones.
Salt the fillet, pepper it, sprinkle with Italian herbs, pour over with wine and leave to marinate for a quarter of an hour.
Sprinkle a sheet of foil with oil and lay out the fillet, wrap and bake on the grill for 20 minutes. Mackerel in foil turns out not only very tasty, but also tender.

Mackerel is quite popular, fatty and useful variety fish. It is rich in essential oils, vitamins, amino acids and minerals. It is baked in the oven, fried, pickled or even smoked. In any form, with proper cooking The fish is always tender, juicy and soft.

Due to the presence essential oils, mackerel has a rather strong specific taste, but is great for marinating and grilling.

The most important thing in cooking this fish on the grill is to make the right sauce. If the sauce is soft and tender, its taste will be lost against the background of fish. Therefore, it is recommended to prepare spicy and slightly spicy sauces for mackerel.

Soft and savory grilled fish will make a great addition to outdoor recreation.

Grilled Mackerel - General Cooking Principles

For cooking, choose fresh fish without damage. She should have a black back with blue patterns and a light belly.

Frozen mackerel must first be thawed. Then gut the fish, remove the fins, gills and rinse inside and out. If necessary, cut off the head of the mackerel.

To get a crispy mackerel, after you wash and clean it, be sure to dry it with paper towels.

Fish can be fried as a whole or divided into portions.

Black pepper, paprika, dried dill, ground onion or garlic are suitable as spices for wiping fish.

You can marinate fish in lemon juice, white wine, vinegar, soy sauce or sour cream.

Before frying, seasoned fish should be left to marinate for at least a quarter of an hour.

You can serve fish with rice, vegetable salads, buckwheat, horns or potatoes.

Italian grilled mackerel

Ingredients:

One mackerel;

One lemon;

A couple of sprigs of fresh thyme and rosemary;

Freshly ground black and pink pepper;

Olive oil.

Cooking method:

1. Gut the mackerel, remove the head, cut off the fins and tail, wash the carcass and dry it a little.

2. Wash the lemon, cut it into two halves and squeeze the juice into a small bowl.

3. Wash thyme and rosemary sprigs, dry, chop, mix with salt, black and pink pepper, olive oil and add all this to lemon juice.

4. Rub the carcass inside and out with a mixture of lemon, salt, pepper and herbs.

5. Put the prepared mackerel on the grill grate and fry, periodically turning the grate over for about 20 minutes.

6. If the carcass of the fish is very dry during frying, pour it with a mixture of olive oil and lemon juice.

7. Fry until a crispy golden crust forms on the entire surface of the fish.

8. Serve with any spicy sauce, garnished with lemon slices and herbs.

9. Boiled rice with dill is perfect as a side dish.

Grilled Mexican Mackerel

Ingredients:

One mackerel carcass;

One lemon;

A couple of cloves of garlic;

One chili pepper;

One small onion;

One sprig of green cilantro;

Any vegetable oil;

Ground black pepper.

Cooking method:

1. Gut the fish carcass, remove the head and fins, cut into clean fillets. To do this, put the fish on one side, with a sharp knife, lead along the ridge from the tail to the head, cutting off the upper fillet. Then put the carcass on the other side and with a knife go between the spine and the flesh of the fish, cut the fillet along the bone with a knife. Next, cut off the costal bones and the remains of the fins from the fillet.

2. Wash the lemon, dry it, cut it into two halves and squeeze the juice out of them.

3. Peel, wash and finely chop the garlic and onion.

4. Wash the chili pepper, cut off the stalk and carefully clean the pepper from burning seeds. Finely chop the pulp. To handle chili peppers, it is better to wear disposable gloves on your hands, otherwise the hot pepper juice may cause irritation and minor skin burns.

5. Sort green cilantro, removing yellowed leaves. Then wash, dry and chop.

6. Prepare marinade for fish. To do this, mix garlic, chili, onion, cilantro with lemon juice, oil, salt and pepper. Set aside some of the marinade.

7. Grate mackerel fillets with marinade and leave in a sealed container for 10-15 minutes to marinate. You can refrigerate if you wish.

8. Then the fish can be sent to the grill and fried on both sides until cooked (about 5-6 minutes on each side), periodically pouring the rest of the marinade.

9. Serve with spicy mexican sauce and fried potatoes.

Grilled mackerel with soy sauce and white wine

Ingredients:

One small mackerel;

Ground white pepper;

A small glass of dry white wine;

Half a lemon;

Sunflower oil for frying;

6 spoons of soy sauce.

Cooking method:

1. Dry the cleaned and washed mackerel and cut into pieces.

2. Squeeze half a lemon into a bowl, pour white wine into it, soy sauce and add white pepper. To mix everything.

3. Put the pieces of mackerel in the marinade and keep them there for at least half an hour.

4. Preheat the grill, grease sunflower oil and fry the fish on all sides for 6 minutes.

5. Serve cooked mackerel with baked potatoes and lemon wedges along with a glass of white wine.

Grilled mackerel with cheese and mushrooms

Ingredients:

One mackerel;

300 g of champignons;

120-150 g solid salted cheese;

Ground red pepper or a mixture of spices for fish;

Vegetable oil;

Food foil.

Cooking method:

1. Peel the mackerel (remove the insides, head, fins and tail), wash and dry a little in the air or with a paper towel and cut into clean fillets.

2. Mushrooms, if necessary, peel, rinse and finely chop.

3. Grind the cheese on a grater or cut into small cubes.

4. Put the fish fillet on the foil, rub lightly with pepper and vegetable oil, sprinkle with salt. Put sliced mushrooms and cheese on the fillet. Roll the foil over the top.

5. Grill for about 20 minutes.

6. Serve in portions with black bread or croutons.

Grilled mackerel with ginger sauce

Ingredients:

Mackerel carcass;

2-3 tbsp. l. lemon juice;

1 tsp ginger sauce;

Sunflower oil.

Cooking method:

1. Clean the carcass of the fish, dry it and cut it into a clean fillet. Next, cut the fillet into portions.

2. Put the fish pieces in the bowl skin side down, salt a little and pour over the ginger and lemon juice sauce. Close the lid and leave in a cool place to marinate for 15-20 minutes.

3. Place marinated fish pieces on the grill grate and fry for 4-5 minutes on each side until cooked through.

4. Serve with any vegetable salad seasoned with olive or vegetable oil.

Grilled Mackerel with Spanish Spicy Sauce

Ingredients:

1 kg of fresh mackerel;

100 g soy sauce;

100 g balsamic vinegar;

100 g of lemon juice;

One hot pepper;

One medium bulb;

pinch of red ground pepper;

garlic clove;

sprig of fresh coriander;

Feathers green onion;

Vegetable oil;

A pinch of sugar.

Cooking method:

1. Peel the mackerel from the insides, head and fins, wash in cold water, dry.

2. Peel and wash the onion and garlic, then chop finely.

3. Wash and dry coriander greens and onion feathers, finely chop.

4. Clean hot peppers, cut its flesh into small cubes.

5. Prepare the first part of the sauce. Put sugar in a saucepan, heat a little so that the sugar begins to melt. Add balsamic vinegar, soy sauce and lemon juice. Cook over very low heat until the sauce thickens. Cool down.

6. Prepare the second part of the sauce. In a separate bowl, mix onion, garlic, hot pepper, herbs. Add lemon juice and vegetable oil. Season with a pinch of salt.

7. Mix some of the sauce with the sugar mixture. Mix the rest of the sauce with vegetables and herbs.

8. Rub the fish inside and out with a little oil and salt. Grill until done.

9. Pour cooked fish in a hot state with cooked spicy sauce and serve with seasoned vegetables.

10. As a side dish, you can serve boiled potatoes with cauliflower.

Grilled mackerel with green sauce

Ingredients:

Mackerel carcass;

A few leaves of spinach or sorrel;

1 st. l. mayonnaise;

One sprig of fresh herbs tarragon, parsley and dill;

2 tbsp. l. sour cream;

2 tbsp. l. water;

food foil;

Cooking method:

1. Peel the mackerel, cut into clean boneless fillets, wash and dry. Then cut into portions and lay on the foil.

2. Prepare the sauce. To do this, thoroughly rinse and dry all the greens. Then finely chop, mix with mayonnaise and sour cream. Add salt, water and mix.

3. Share green sauce on pieces of fish and cover with foil on top.

4. Grill for 15-20 minutes, turning the grate occasionally.

5. Serve with salad from sauerkraut and tomatoes.

Grilled fish in any case will turn out very tasty, even if you just coat it with salt and vegetable oil.

It is advisable not to overdo it with spices, otherwise the taste of the dish may deteriorate.

To keep the fish from drying out, sprinkle it with lemon juice and wrap it in foil.

If you are frying whole fish, then make small holes all over the carcass with a knife. This way the fish will absorb the marinade better.

If you wipe the fish on all sides with melted butter, then it will turn out with a golden crust.

Fry the fish for no more than half an hour, otherwise it may dry out.

To avoid the specific taste of mackerel, serve it with a spicy or spicy sauce.

Mackerel is a fairly popular, fatty and healthy variety of fish. It is rich in essential oils, vitamins, amino acids and minerals. It is baked in the oven, fried, pickled or even smoked. In any form, with proper preparation, the fish is always tender, juicy and soft.

Due to the presence of essential oils, mackerel has a rather strong specific taste, but is great for marinating and grilling.

Soft and savory grilled fish will make a great addition to outdoor recreation.

Grilled mackerel - general principles cooking