How to marinate trout for barbecue. How to marinate trout for barbecue on a grill and in the oven

A very simple recipe for trout kebab on the grill step by step with photos.

Cooking trout shish kebab on the grill is very simple and quick. Take a big fish and cut it into pieces, that's basically it. Coals and a grill - and in half an hour you have a delicious dish ready!

You can cook trout shish kebab on a grill at home if your stove has a grill function. Remember that red fish cooks very quickly. If you overcook it, you will end up with a slightly dry fish. And this, of course, is a crime! So remember - the main rule is fast. Therefore, trout kebab on the grill can be considered a life-saving dish for people who do not have time, but have a craving for a healthy lifestyle. Good luck and bon appetit!

Number of servings: 5-6

• National cuisine: Russian kitchen
• Type of dish: Hot dishes, Shish kebab
• Recipe difficulty: Very simple recipe

• Preparation time: 8 minutes
• Cooking time: 30 min
• Number of servings: 5 servings
• Calorie Amount: 218 kilocalories
• Occasion: For lunch

Ingredients for 5 servings

• Trout - 1 Kilogram
• White pepper - To taste
• Lemon - 2 pieces
• Black pepper - To taste

Step by step

1. Remove scales from the fish and cut into pieces.
2. Cut the fish into fillet pieces, add spices, salt, squeeze the juice from the lemons. Let stand for 5-10 minutes.
3. Prepare the coals.
4. Place the fish with lemon on the grill.
5. Bake for 10 minutes on both sides.
6. Bon appetit!

Barbecue season is approaching, which means that the weekend menu will consist mainly of dishes cooked over an open fire. Is this a test for a person watching their weight? However, the right recipes will help you maintain the results you have achieved in losing weight, and sometimes even improve them. I suggest preparing a dietary fish kebab on the grill or grill.

The main secret of taste is to make charcoal fish on the grill tasty and juicy - choose fatty varieties of red fish. Salmon and trout are perfect for grilling. They can be replaced by more affordable red fish - sockeye salmon, coho salmon, char. It is not recommended to use pink salmon for barbecue, because it is a bit dry. But if you have no choice, even it is suitable for preparing fish kebabs.

Recipe for cooking fish on the grill

Ingredients:

• Red fish – 1 kg (can be used chilled or properly defrosted);

Marinade for red fish

• 1-2 cloves of garlic;
• 2-3 sprigs of dill;
• One large onion;
• Half a small lemon;
• Salt;
• White pepper;
• Olive oil (for salmon and trout kebabs – 1 tbsp., for char, sockeye salmon, coho salmon, pink salmon – 2-3 tbsp.)

Salmon (trout) skewers on the grill

How to prepare fish for barbecue

Before preparing shish kebab from frozen fish, it must be properly defrosted. The carcass must be thawed in the refrigerator on the bottom shelf. Only in this case will you preserve the taste of the fish as much as possible. Defrosting in the refrigerator takes a long time (about 12 hours), take this into account when preparing for a picnic.

Before marinating fish for grilling, it must be properly prepared. Wash chilled or defrosted fish. If necessary, remove the skin, cut out the ridge, remove small bones with tweezers - use them in. Further preparation of the fish depends on the method of its preparation.

• The best option is to fry red fish on the grill using a grill. The tender meat will cook evenly and will not become limp on the skewers. When cooking fish on a grill, the thickness of the fish fillet or steak should be no more than 3 cm.
• When preparing fish kebab on skewers, the size of the pieces depends on their diameter - the thicker the skewer, the larger the piece. When using metal skewers, cut the fish into pieces with a side of about 5 centimeters.
• The third option is suitable when you have fish fillets for barbecue, cut into small pieces that you can’t even put on the grill, they will fall through, and you can’t thread them onto a skewer - the size is too small. But there is a way out! We chop small pieces onto bamboo skewers and fry these fish skewers over charcoal on the grill. Don't forget to soak the wooden skewers in cold water for 30-40 minutes, otherwise they will burn when frying over the fire.

How to marinate fish for barbecue

Cut the lemon and onion into thin half rings. In a deep bowl, combine the chopped ingredients and lightly press them with your hands to release the juice. Add oil and finely chopped garlic cloves. Don't forget to add salt and white pepper.

Stir the marinade thoroughly and place the previously prepared fillet into it. We close the dish with a lid or cover it with film (foil). Marinate fish for kebabs in the refrigerator for about 2 hours.

How to cook fish on the grill

• Cooking coals. Light the coals in the grill and let them burn. When using firewood to cook coals, make sure that the firebrands are thoroughly burned. Fish kebab on the grill is cooked over the heat of coals; there should be no fire.
• The coals are ready. Place fish fillets and steaks on the grill, or string the pieces onto skewers or wooden skewers.
• Bake the fish on coals for about 10 minutes. Don’t forget to turn the kebabs over for even cooking and a beautiful blush.

Serve the finished fish kebab with fresh herbs and lemon slices.

Step-by-step recipes for cooking trout on the grill on skewers, on a grill, in foil: how to bake fish on the grill whole or in pieces

2018-05-01 Oleg Mikhailov

Grade
recipe

9673

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

16 gr.

7 gr.

Carbohydrates

0 gr.

138 kcal.

Option 1: Grilled trout whole in foil

Parsley in the filling - only curly. It is sometimes also called decorative, although this is not entirely true; the greens are tasty, but unlike the usual garden greens, they do not have such a strong taste.

Ingredients:

• medium-sized trout, about half a kilogram;
• half a medium-sized lemon;
• a spoonful of any refined oil;
• parsley - a small bunch;
• a pinch of spices or pepper, “Extra” salt.

How to cook

Scrape off the scales from the thawed carcass with a knife. Rinse and gut the trout, remove the gills, rinse thoroughly again and pat dry. On the sides, make 2-3 cuts in the flesh up to the ridge on both sides and rub the fish with a mixture of salt and spices.

Cut the zest from the lemon if it tastes bitter, dissolve about half the pulp into thin semicircles. We insert lemon slices into the slits on the carcass, and squeeze out the juice from the rest of the pulp. Mix it with chopped parsley and butter and fill the belly of the trout. If there are any slices of chopped lemon left, place them inside the fish.

Use a little, no more than a quarter spoon of oil to moisten the top of the carcass and the foil in the place where we will place the trout. Place the fish and wrap tightly with foil. Bake on a wire rack for up to half an hour, depending on the heat and size of the fish. Be sure to turn the package over after twenty minutes.

We unfold the foil and put the trout back on the grill with it, in about five minutes it will dry out enough and the foil can be completely removed. Keep the fish over the heat for a while - let it brown and become slightly saturated with the fragrant smoke of the fire.

Option 2: Classic recipe for trout shish kebab on the grill

The name of the dish, of course, suggests pulp, cut into small slices. The recipe describes how to cook just such a kebab, but if the beauty of nature is no less important to you than the meal, you hardly want to fuss over the coals and risk that the tender trout will simply fall off the skewers. After removing the fillet from the backbone, do not cut it, but simply cut it to the skin, in slices up to three centimeters wide. Marinate as described and grill, sandwiched between the halves of a barbecue grill.

Ingredients:

• trout fillet, in one piece - up to one and a half kilograms;
• wine, grape, dry - 130 milliliters;
• 150 grams of salad, low-calorie mayonnaise;
• salt and white pepper.

Step-by-step recipe for cooking trout on the grill

Thaw the trout slowly, first in the refrigerator, then, covering the bowl with a cloth, in the air. Fish is sold, as a rule, already gutted, and often headless, therefore, after washing and drying the carcass, it must be flattened. Place it on a cutting board and press it with your palm. In your free hand we take a sharp knife with a narrow blade and carefully cut (flatten) the fillet along the ridge. Having reached the tail, cut off the resulting slice and weigh it; you can leave the excess by adding the components of the marinade in proportion.

Just like you cut the fillet, now cut the skin off it. This is only a recommendation; many, on the contrary, like fish with skin. Use tweezers to remove the bones from the abdomen and check the back as well. The easiest way to cook fish is on a grill in a grill without slicing, but we have a classic kebab.

We cut the trout into pieces, trying to keep the size of all sides close to four centimeters, put it in a bowl, add salt, pepper and pour mayonnaise. We stand for up to three hours, but if you are in a hurry, you can cut the process in half.

Having threaded the fish slices onto skewers, brown them over “medium” coals for about five minutes, pour plenty of wine over them and then bring them to a deep blush. This will take another ten minutes.

Option 3: Grilled trout steaks: a quick recipe

The fish must be cut into large pieces before freezing; it is not easy to do this accurately with a thawed product. When purchasing, give preference to trout that is packaged in film or plastic containers, it is more juicy.

Ingredients:

• thawed slices of trout, two centimeters thick - 600-700 grams;
• small lemon;
• dessert spoon of soy sauce;
• a quarter glass of white vermouth (dry);
• five tablespoons of vegetable oil;
• spices, mustard seeds and coarse salt.

How to cook quickly

Cut off about a third of the lemon and squeeze out the juice from most of it. It doesn’t matter if you get some pulp, there is no need to strain. Small, in this case, we consider a lemon to be slightly larger than a selected chicken egg; if you have a larger citrus, cut off the appropriate part from it.

Place the steaks in a spacious ceramic plate and pour the marinade on both sides. If there is lemon pulp in it, rub it on the fish slices from the inside of the peritoneal part and leave it like that. Sprinkle the trout with spices and lightly salt, sprinkle evenly with mustard seeds and pour over the remaining liquid ingredients.

We put the fish in a cold place for an hour and a half. Then press the steaks tightly between the halves of the folding grill and fry over coals at medium heat until golden brown.

Option 4: Stuffed trout on the grill

The minced meat for this recipe is a little sweet, reduce the amount of raisins if such treats are not to your taste. You can experiment by replacing some of it with chopped prunes, but do not use bitter berries and do not add them in proportion to the harvested raisins. Prunes have a sharper taste and you will need half as much.

Ingredients:

• a couple of trout carcasses, up to half a kilogram each;
• a glass of chopped parsley leaves;
• 150 milliliters of wine;
• dessert spoon of grated ginger root;
• 75 grams of dry rice;
• butter, butter - a little less than half a pack;
• a handful of raisins;
• salt and spices or just pepper.

Step by step recipe

Start with raisins. Sort it out and leave the washed berries in warm water for a couple of hours.

It is not easy to cut a salmon carcass according to all the rules and not accidentally leave bones in the flesh. To simplify the task, we will spread it out without removing the skin. Scrape off the scales and gut the fish, separate the heads and tails, cut off the flesh along the ridge and remove the bones from the fillet halves using small tweezers.

If the wine is sour, dilute it with carbonated mineral water. Salt the fish on both sides and lightly rub with spices, pour in wine and put in a cool place. Boil the rice without calculating the proportions, but simply in a large saucepan. There is no need to boil it, just soften it a little, six minutes in boiling water is enough. Pour the entire contents of the pan into a colander; while the water is draining, chop the washed parsley.

Place raisins, parsley, softened butter and ginger into the still hot rice, stir quickly and let the filling cool down in a large mass.

Place the fillet on a cutting board, prepare two sheets of foil separately, in a couple of layers. From the layers of trout, take two “right” halves - this will be one pair, the remaining ones will make up the second. From each pair, only one half will be needed at first; place them side by side, and put the second half opposite, so as not to confuse them later.

Place the cooled filling on the trout halves, and unfold the other halves so that the back of the top half is on the front of the bottom. We place, but do not compress, carefully, first one, then the second pair, not too tightly rewind with culinary thread, making up to a dozen turns along the entire length. Separately, wrap each “sandwich” with foil.

We bake the trout on a free rack or in a double-sided one with a handle, if there is one large enough to accommodate the package without too much squeezing. Depending on the heat and thickness of the package, it will take up to 12 minutes per side. Then unfold the foil and dry the trout in this form. Don't forget to trim the strings before serving.

Option 5: Whole trout on the grill on the grill

You should not use expensive types of drinks for wine marinades; the most inexpensive wine will do, the only important thing is that it be grape. Half a bottle of “Soviet Champagne” remained on the festive table - do not pour it out, cork it and hide it until spring barbecues in nature.

Ingredients:

• trout carcasses, small size - five pieces;
• three tablespoons of oil;
• two medium-sized onions;
• a couple of medium-sized lemons;
• champignons, fresh - one hundred grams;
• salt, a bunch of parsley and pepper;
• glass of sparkling white wine.

How to cook

Rinse the fish and cut the belly with a sharp knife. After removing the insides, remove the gills, scrape off the scales and wash the fish thoroughly. Cut one lemon into slices and set aside, the second - in half and squeeze out the juice.

We open the onions into small checkers, chop the parsley into smaller pieces, and cut the champignons into half-centimeter cubes. By mixing these crushed ingredients, we get the filling.

Rub the trout carcasses with salt and spices, place them in a flat container, in no more than two layers. Pour wine over the fish. If you don’t have inexpensive sparkling wine, you can take any white, semi-sweet wine and dilute it twice with highly carbonated table water. Please note that the fish should lie freely, but not swim in the liquid; the wine itself is only the necessary minimum to cover the carcasses.

We stuff the marinated trout with the prepared filling, insert several slices of lemon along the cut of the belly, with the zest facing out. Thickly grease the carcasses with oil and let the excess drain off, along with the remaining salt and spices. We moisten the grill grate with oil. Place the fish on it and cover with the other half of the grill. Bake over medium heat, sprinkle with the wine in which the fish was marinated.

Fish as tasty and rich in microelements as trout can be prepared in many different ways. One of these methods is trout kebab. This dish has a lot of benefits. The kebab from this fish not only tastes great and looks very appetizing, but is also quite easy to prepare. This delicacy will help diversify any holiday table and will please every guest.

Marinade options

The most important point in preparing shish kebab is marinating the red fish. It is thanks to the marinade that it remains tender and juicy after cooking. How to marinate trout for barbecue?

Before marinating the fish, it must be cut. Next, you need to cut the trout fillet into cubes with a side of 2-3 cm and place them in a deep bowl. Now you can start choosing the marinade.

• trout in its own juice. This red fish is very tasty on its own, without adding any food. For this marinade, just salt and pepper the finished pieces and leave them to sit for about half an hour;
• red fish goes well with lemon juice. For such a marinade, in addition to salt and pepper, you need to add a few slices of lemon to it;
• trout in a spicy marinade. The fish cubes need to be peppered, and soy sauce can be used instead of salt. Next, add a couple of cloves of finely chopped garlic, the juice of one half of a lemon, fresh or dry dill, and a couple of tablespoons of vegetable or olive oil to the fish. Next, you need to carefully mix everything without damaging the fish, and let it marinate properly for at least 30 minutes;
• wine marinade for red fish kebab. To marinate fish in this way, you need to add about 200 ml of good white wine, salt or soy sauce to the fillet pieces. You can also add a couple of cloves of garlic, cut into thin slices.

It is very important not to overcook the fish in the marinade. Otherwise, it will soften too much and fall apart during frying. The optimal time for marinating half a kilogram of fish is 20-30 minutes.

Recipe for trout shish kebab on the grill

With this cooking method, the fish retains not only its appetizing appearance, but also a lot of its beneficial properties.

How to marinate and fry fish kebab

Thanks to the correct marinade and preparation, trout skewers on skewers can compete with pork or chicken skewers at any picnic.

To prepare you will need:

• trout fillets or steaks – 2 kg;
• lemon – 2 pcs.;
• 4 tbsp. vegetable or olive oil;
• a bunch of fresh dill;
• 3 cloves of garlic;
• salt and other spices to taste.

Cooking time ~ 40-50 min.

Calorie content per 100 g - 250 kcal.

1. To prepare the fish, it must be scaled and separated from the bones. Next, cut the trout into large cubes and place the fish in a deep bowl;
2. Finely chop the garlic and dill. Place them in a bowl. Add the juice of two lemons, sunflower oil, salt and spices. Mix thoroughly and leave to marinate for about two hours;
3. Thread the prepared trout pieces onto a skewer. Leave small gaps between individual pieces. It is important that the fish does not hang from the skewer, otherwise it may burn;
4. Place the skewers on the prepared grill. Cook for about 10-15 minutes, turning the skewers from time to time so that the fish is evenly fried. Place the finished kebab on a plate and serve with fresh vegetables and herbs.

Trout shashlik in the oven

If you want to cook red fish skewers, but weather conditions do not allow you to go outside, you can cook this dish in your home oven without leaving home.

To prepare you will need:

• trout fillet – 1kg;
• olive or other oil – 2 tbsp;
• green onions - 2-3 feathers;
• 1 tbsp. bee honey;
• a couple of cloves of garlic;
• lemon – 1 pc.;
• 2 tbsp. soy sauce;
• 1 tsp grainy mustard.

Cooking time ~ 1-1.5 hours.

Calorie content per 100 g - 430 kcal.

1. Cut the fillet into cubes, with a side of 3-4 cm, and transfer to a deep bowl;
2. Prepare the marinade in a blender bowl. To do this, finely chop the onion and garlic and place them in a bowl. Add oil, juice of one lemon, honey, mustard and soy sauce. Puree the marinade with an immersion blender until smooth. Next, add the marinade to the prepared fish, cover the bowl with cling film and leave to marinate for about an hour;
3. For red fish kebab in the oven, it is optimal to use special wooden skewers. Thread the prepared pieces tightly onto skewers and place them on a baking sheet covered with special baking paper;
4. Place the baking sheet in the oven, preheated to 220 degrees, for 20 minutes. You can also bake the kebabs until they are golden brown. The finished dish can be decorated with fresh herbs and sesame seeds.

Cooking red fish kebab usually does not require much effort and time. Even a newbie in the kitchen can prepare it. However, for a successful result, you should familiarize yourself in advance with some of the subtleties and nuances of preparing trout:

• The time for marinating trout for barbecue should not exceed two hours. If this time is greatly exceeded, the fish will be too soft and will fall apart;
• Products for marinade should be selected depending on the cooking conditions. So, for example, if you marinate fish outdoors, you should not use products that can quickly spoil. Such as sour cream or mayonnaise;
• If you do not have suitable products for the marinade, make sure in advance that the replacement product is suitable for preparing red fish. For example, olive oil can always be replaced with vegetable oil. And lemon juice should never be replaced with vinegar or citric acid. These products will ruin the structure of the fish, and you will not be able to form a beautiful and appetizing kebab;
• Lemon juice also often gives trout an unsightly white coating. To avoid this, you can add sliced ​​lemon to the marinade. Or sprinkle lemon juice on the finished dish;
• It’s also worth remembering that fish cooks much faster than pork or chicken kebab. Watch the trout skewers carefully so that they do not burn.

Bon appetit!

Trout meat is so tender that it is quite difficult to prepare a truly tasty kebab from this fish - one that is evenly browned, does not burn, but does not remain half-baked. The secret of delicious trout kebab - or the so-called Norwegian kebab - is in a special marinade recipe, which is prepared from a mixture of aromatic spices, herbs and lemon juice.

Lemon is the key ingredient in this recipe for a real marinade for trout kebab. Remember - many dishes made from this fish are usually sprinkled with a little freshly squeezed, natural lemon juice, under the influence of which the dish becomes even more aromatic and tasty. The situation is exactly the same with the marinade for trout kebab - the oxidizing substances contained in fresh lemon juice make the trout meat even softer and more tender, and the remaining ingredients of the marinade (pepper, salt, herbs, spices) provide a rich bouquet of appetizing aromas.

How to prepare marinade for trout shish kebab - step-by-step photo recipe

It is recommended to prepare the marinade for trout kebab immediately after you have prepared the fish - cleaned it of scales, removed all the bones, and chopped it into small pieces. The marinade recipe itself is very simple, so it is prepared quickly - the fish does not have time to spoil.

For the trout marinade we will need the following ingredients:

• 100 milliliters vegetable oil
• Squeezed juice of one lemon (thanks to it, the marinade for trout kebab will become even more flavorful)
• Two cloves of garlic
• Herbs to taste – parsley, cilantro, basil, oregano
• Pinch of nutmeg
• Two or three bay leaves (optional)
• Salt and ground black pepper

First, let's prepare all the necessary ingredients. We sort through all the greens, removing damaged leaves and stems, wash them under running cool (very important - not hot!) water, and chop them with a knife.

Peel the garlic cloves and chop them either with a knife or on a fine grater. Ideally, you should end up with a spicy garlic puree.

Squeeze the juice from the lemon.

Mix garlic, finely chopped herbs and spices, pour vegetable oil into the same container and, at the very end, lemon juice. Mix thoroughly - and the marinade is ready! Trout for barbecue in this marinade must be marinated for at least two hours.