How to make trout shish kebab. Fish kebab on the grill: trout and salmon

16.09.202427.05.2017

The most delicious summer season is in full swing, which delights with all kinds of kebab recipes.
The fastest option is, of course, trout kebab. You don’t need to marinate it for a long time, and by and large. It’s not necessary at all if you have fresh fish. I cut the fish into portions, poured lemon juice over it, pepper it and grilled it on the coals. It will be ready almost instantly!

I'll give you some tips on how to properly prepare fish kebab.

If you still have to buy frozen fish in a store, carefully look at how thick the ice crust is and whether it is covered with snow or frost. All this suggests that this fish has already been defrosted, and perhaps more than once! Do you need it? Better look in the refrigerated food section. Choose “like a girl” - a fresh smell, bright red cheeks, gills, clear transparent eyes. This fish will definitely give you an exquisite taste and aroma!
There are many different situations in life, and you may have to cook shish kebab from frozen fish. The main thing here is to defrost it naturally - in the refrigerator on the bottom shelf. You should not speed up the defrosting process at room temperature or, especially, use a microwave oven. A kebab made from such fish will greatly disappoint you with its dryness and toughness!
Well, the last tip is how to determine the readiness of fish kebab. This is, perhaps, the most important thing, because not only is under-fried rubbery, it is also unsafe for health, and overcooked will be dry and tasteless. So, arm yourself with a regular fork and follow the process - it’s very simple. Use a fork to separate the piece into fibers and see what kind of fish is inside. If it is still glossy, fry further, and if it has become opaque and matte even in the largest piece, feel free to remove it from the heat!

Total cooking time – 35 minutes
Active cooking time – 20 minutes
Cost – 6 $
Calorie content per 100 g – 76 kcal
Number of servings – 3 servings

How to cook trout shish kebab

Ingredients:

Trout – 500 g(fillet)
Cherry tomatoes – 8-10 pcs.
Spinach – 200 g
Red onion – 1 pc.
Marinade
Soy sauce – 70 ml
Lemon juice – 70 ml(or orange)
Honey – 50 ml(liquid)
Ginger – 1 tsp.
Garlic – 1-2 cloves

Preparation:

The main thing is that you have trout fillet. You can cut the fish yourself, or you can buy ready-made fillets in the store. It does not need to be divided into portioned pieces; on the contrary, we cut it into long narrow strips. In terms of width, focus on cherry tomatoes, which will be cooked together with fish.

It is better to take freshly squeezed citrus juice, combine it with soy sauce, honey and spices (ginger and garlic). And soak the fish in this marinade for about 15 minutes, which is enough for it to become appetizingly aromatic and unusually tender.

If you think that only meat dishes can be cooked on the grill, then you are deeply mistaken. Learn to cook incredibly tasty fish over a fire and surprise all your guests with something new. Well, our recipes will help you prepare delicious gourmet fish even for those who have never even tried to cook such dishes.

Trout on the grill - an amazing dish for every day

Everyone has long been accustomed to the fact that not a single picnic would be complete without fried meat, vegetables or fish. For fish dishes, you can use almost any fish: inexpensive and simple river fish or gourmet fish - salmon, trout, salmon, dorado and others. When choosing fish for barbecue, do not forget that it is its type that will most influence the taste. Although, of course, the marinade also has a big effect.

Today we will tell you how to cook trout on the grill in several different ways. This way you can learn all the nuances of cooking and avoid all the difficulties that may arise in the process.

This is interesting! It is trout that is found in many works of foreign and Russian authors. For example, the heroes of Hemingway's novels catch rainbow trout in Chicago lakes. And the Russian poet Mikhail Kuzmin, back in the late 20s, wrote a slightly strange, but at the same time mysterious poem “Trout Breaks the Ice.”

Now let’s move on directly to cooking. So let's begin.

Cooking method No. 1

We'll probably start by telling you how to prepare trout kebab on a grill. This dish is not at all complicated. It does not require much time, but we are sure the taste will delight you.

To prepare, take the following products:

This “kebab” has a certain feature: it should be cooked in one whole piece and preferably using a wire rack. The thing is that if you cut the fish into small pieces and put it on a skewer, it may crumble when you remove it in the finished state. If you still want a full-fledged kebab in pieces, then make sure that their size is approximately 5x5 cm.

Now let's start cooking:

The fillet must be washed well, removed from bones (if any), and dried.
Now you need to cut the fillet, put the pieces in a bowl or any other deep container, add salt and pepper, add mayonnaise and mix well.
The fish must be left in this state for at least an hour and a half.
Now we string the pieces onto a skewer so that there is a gap between them.
Trout is fried on coals for about 5 minutes. Then you need to sprinkle the kebab with lemon juice and cook it for another 10-12 minutes.

Cooking method No. 2

Trout in foil on coals also turns out very tasty. When prepared in this way, the fish completely retains its taste and aroma. And, besides, this method practically does not require your participation: you only need to marinate the fish and send it to bake over the fire. Catch the recipe!

To prepare fabulously tasty fish, take:

trout – 1 pc. (small, weighing up to 0.5 kg);
lemon – about half (more is possible);
olive oil – 1 tbsp;
parsley – 1 bunch;
sea salt, ground pepper - to taste;
foil.

How to cook:

Rinse the fish. Clean, clean out the insides, remove the gills. Rinse again and dry.
Place the fish on foil folded in several layers.
The carcass must be thoroughly rubbed with salt and pepper, inside and out.
The lemon is cut into slices. We will insert it into small cuts that need to be made throughout the entire carcass.
Mix a little lemon juice with butter and add parsley. This is what we will stuff our fish with. We send the filling directly to the belly.
Now the fish needs to be well wrapped in foil. It must be completely closed on all sides.
You can bake trout on a grill, or you can send the fish directly into the coals.
Depending on the method chosen, the cooking time will also differ. On average it will be 20-30 minutes. A few minutes before it’s ready, you can cut the foil on top and let the fish brown.

Cooking method No. 3

And finally, we left probably the most popular recipe - grilled trout in the form of steaks on a grill.

From the ingredients, take (for 2 servings):

trout steaks – 2 pcs. (they should be large, larger than the palm of your hand and thick; the total weight of both should be approximately 600-650 g);
juice of one small lemon;
soy sauce – 1-2 tsp;
dry white wine – a few spoons to taste;
sunflower or olive oil – 4-5 tbsp;
spices, mustard seeds, salt - to taste.

This dish is very easy to prepare:

Squeeze lemon onto steaks, add spices, salt and mustard seeds. Then add oil, wine and soy sauce. The liquid should completely cover the steak.
Let it brew for about an hour and a half in the refrigerator.
Fry on a grill on a grill until golden brown.

Now you know that you can safely use trout for barbecue, and fish baked in foil generally turns out incredibly tasty and aromatic. Make all your friends and family happy with new recipes.

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 a 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 shish 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.

Trout shashlik cooks over coals much faster than a similar dish made from pork, lamb or beef. It is also worth noting that fish barbecue is much healthier and tastier. After all, this red fillet contains many amino acids and other essential elements for the body. However, before frying the trout kebab, it is recommended to marinate it in a special sauce for half a day.

Required ingredients for the dish:

soy sauce - 150 ml;
olive oil - 100 ml;
chilled trout - 2 kilogram pieces (more is possible);
ripe lemon - 1 fruit;
fresh green leaves (lettuce, dill, parsley) - a large bunch;
iodized salt - a small spoon;
leek - 30 gr.;
low-fat mayonnaise - 50 gr.;
ground black pepper - 2-3 pinches;
fresh vegetables for garnish.

Processing red fish

It is advisable to prepare trout shish kebab, the marinade for which consists only of aromatic spices, from fresh trout. Thus, the purchased product should be cleaned of scales, all entrails, head, tail and fins. Next, the fish must be washed well and cut into large steaks 2-3 centimeters thick. After this, you can safely start marinating the trout pieces.

Making fish sauce

To prevent the trout kebab from turning out dry and bland, you need to make a marinade with sourness. To do this, you need to squeeze one ripe lemon into a bowl, chop leeks, fresh sprigs of herbs (dill, parsley), add soy sauce, olive oil, low-fat mayonnaise and ground black pepper. All aromatic ingredients should be mixed with a fork, and then coated well with fresh fish steaks. Next, the pickled trout must be placed in an enamel bowl with a lid and left in a cool place for 10-12 hours. During this time, the red fish will absorb the sourness and aroma of the sauce, and will also become soft and juicy.

Heat treatment of the dish

Trout shish kebab should be made on the grill using a special fish net. However, before this, you need to light the fire and prepare hot coals. Next, the marinated red fish steaks need to be placed on a wire rack, which should be immediately placed on the grill. By turning it over periodically, it is necessary to ensure that the trout is completely soft. Then the fish needs to be carefully removed from the net and placed on a large common dish, which should preferably be decorated with lettuce leaves.

Correct serving to the table

Trout shashlik should be served to the country table only hot. As a side dish for such a tasty and aromatic dish, it is recommended to present fresh chopped vegetables and herbs (parsley, tomatoes, dill, cucumbers, bell peppers, etc.). For a more satisfying and high-calorie lunch, you can use charcoal baked

Useful advice

Trout for barbecue can be soaked not only in the marinade described above, but also in other sauces. For example, you can use white wine, canned pineapple, tomato paste and much, much more.

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 when 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.

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;
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;
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;
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.

Cut the fillet into cubes, with a side of 3-4 cm, and transfer to a deep bowl;
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;
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;
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!