How long to fry mackerel in foil on the grill. How to cook mackerel on a grill on a grill

Fish cooked over hot coals may well become a dinner that cannot be prepared at home on any modern electric stove.

Mackerel marinade recipes

Marinate the mackerel for 20-30 minutes; all recipes presented were calculated for 1.5 kg of fish.

"Citric"

Mix olive oil with lemon juice, add a whole circle of lemon, chopped garlic, herbs, spices, mix. Pour the prepared mackerel with the resulting marinade. Leave for 20-30 minutes.

"Italian"

Required ingredients:

• peeled garlic (clove) – 3 pieces;
• Dijon mustard – 30 grams;
• dried Italian herbs mixture – 1 tbsp. spoon;
• white wine – ¼ glass;
• refined olive oil – 200 grams;
• sugar – 25 grams;
• ground pepper and salt are added to taste.

The marinade can be made in 10 minutes.

Grind the garlic cloves with sugar or grate it, you can simply chop it with a knife. Combine butter with wine and mustard in a bowl, beat well. Then add the Italian herb mixture and garlic, stir and beat again. Pour the prepared mackerel with Italian marinade.

"Coconut"

Required set of ingredients:

• 20 ml soy sauce;
• 200 ml coconut milk;
• 75 g sugar (preferably brown);
• peeled garlic – 3 cloves;
• grated ginger – 3 tbsp. spoons;
• chili pepper;
• add salt to taste.

Cooking will take 10 minutes.

Chop the garlic cloves, mix with brown sugar and grind well. In a wide bowl, mix coconut milk with soy sauce, grated ginger, chopped pepper, grated garlic, mix and whisk.

Place the mackerel in a bowl, add salt, add the marinade and stir. Cover the dish with a lid and place in a cool place for 30 minutes to marinate the fish.

Mackerel on the grill on the grill

The filling of greens and zest gives the mackerel an aroma and exquisite taste.

Required:

• 3 medium-sized mackerels;
• lemon and onions - 2 pieces each;
• black pepper, table salt - to taste;
• 2 bunches of your favorite herbs (choice: dill, parsley, basil or thyme);

The entire process will take: 40 minutes. A serving contains 199 kcal.

Recipe step by step:

Step 1. Wash the mackerel thoroughly and remove the skeleton. Do not cut the fish along the back, leave it in one piece.

Step 2. Peel the lemon and chop the zest.

Step 3. Squeeze the juice from one lemon, chop the second into thin slices.

Step 4. Wipe each carcass with lemon juice, do this inside and out.

Step 5. Chop the greens and onions, add the zest and season with salt. Fill the mackerel carcasses with the resulting mixture. Make shallow cuts on the skin and insert thin slices of lemon into them. Place the fish in a cool place for 30 minutes.

Step 6. Fry the mackerel on the grill, turning the grill several times. Cook for 10 minutes on each side.

Fish baked in foil

The aromas of ginger and dry wine, as well as lemon juice, give this dish a special flavor. Excellent taste combined with ease of preparation.

Required:

• mackerel – 4 medium-sized carcasses;
• ginger root (fresh) – 1 piece;
• 0.4 kg of tomatoes (plump);
• 0.1 kg onions:
• a bunch of green onions;
• lemons (small fruits) – 2 pieces;
• season with black pepper and salt to taste;
• 80 g dry wine.

Time required for cooking: 75 minutes. A serving contains 210 kcal.

How to cook:

1. Wash the lemons without removing the zest and cut into slices;
2. Wash the tomatoes, cut into circles with a sharp knife, chop the onion into rings;
3. Place four rectangles of grill foil on the work surface and place vegetables on each rectangle, top with mackerel along with lemon slices, sprinkle with grated ginger, and sprinkle with dry wine. Season with spices to taste;
4. Raise the corners of the foil and wrap the fish. Foil bags should be spacious. Place them on the grill and grill for about 20 minutes until the mackerel is fully cooked;
5. Place the fish on plates with foil and garnish with green onions.

Recipe for juicy mackerel shish kebab

If you add vegetables cut into slices to the fish, you will get a very tasty and satisfying side dish.

You will need:

• 2 mackerel;
• onions and carrots - 2 pieces each;
• sour cream or mayonnaise - at your discretion;
• use black pepper and salt to taste.

Total cooking time: 40 minutes, calorie content per 100 grams: 199 kcal.

How to cook:

1. Cut the fish prepared for frying into pieces weighing 40 grams, wash with water, grate with black pepper and salt, pour over lemon juice and leave to marinate for about 20 minutes;
2. Coat the mackerel with sour cream (mayonnaise) and string it onto metal skewers, interspersed with onion and carrot rings. Fry over hot coals in a grill (importantly, without flame) for 8-10 minutes;
3. While frying, periodically brush the mackerel pieces with sour cream. Rotate the skewers so that the fish is fried evenly;
4. Before serving the mackerel, remove it from the skewers, place it on a warm dish, and place a side dish of carrots and onions fried on skewers around.

Before placing the mackerel on the grill or skewering it, it must be placed in a marinade with a minimum amount of acid, herbs, and soy sauce. Do not add a lot of sunflower or olive oil to the marinade; if it gets on the coals, it will burst into flames.

While cooking on the grill, the surface of the fish becomes slightly charred. It is appropriate to leave a little marinade to lubricate the finished mackerel, giving it a fresh and beautiful look.

To summarize, I would like to say that cooking mackerel kebab over hot coals requires some skill.

First, you need to marinate the fish. Marinades made from lemon juice, wine, Italian spices, soy sauce and coconut milk are suitable for this. They will give mackerel a very special taste.

Secondly, light the coals, wait until they burn out and become covered with white ash. Then fry the whole carcasses on the grill, using the same method for cooking fish in foil. Serve whole, you can sprinkle with herbs.

Mackerel is a very tasty and healthy fish. It requires virtually no cleaning and does not contain many bones. Therefore, I advise you to cook mackerel kebab. This is an incredibly tasty dish that is worth trying. After all, what could be tastier than juicy fish meat and a crispy, aromatic crust on the outside, cooked in nature.

The marinade plays a big role, the taste of the dish depends on it. Today I want to offer you a simple and tasty marinade for mackerel on the grill. It consists of mustard, mayonnaise, lemon juice and spices. All these simple ingredients will make the fish very spicy and tasty. Mustard will add a pleasant spicy tint, lemon juice will add aroma and sourness. It is enough to marinate the fish from an hour to 4 hours. This time is enough for it to absorb all the spices. You need to cook the fish on the grill for no longer than 10-15 minutes, and do not forget to turn it over. Mackerel is best served with fresh or baked vegetables.

Mackerel meat increases immunity, improves metabolism and contains many vitamins. This fish is especially useful for children.

Ingredients

• Mackerel – 1 pc.
• Mayonnaise – 2 tbsp
• Mustard – 1 tsp
• Lemon juice – 1 dessert. spoon
• Salt - a pinch
• Basil - a pinch
• Champignons – 200 g.
• Bell pepper – 1 pc.
• Cauliflower – 1 pc.
• Marinade for vegetables:
• Olive oil – 100 ml.
• Soy sauce – 2 tbsp
• Lemon juice – 1 tbsp
• Garlic – 2 cloves
• Ground black pepper - a pinch
• Fresh basil – 4 leaves

How to cook mackerel kebab

First defrost the mackerel, remove the insides and rinse well under running water. Place in a bowl: mayonnaise, mustard, lemon juice, salt, basil, mix. Lubricate the fish with marinade inside and outside in a thick layer. I added a little more salt and dried basil on top. Wrap it in a bag and marinate in the refrigerator for 2 hours.

Place the mackerel on the grill grate. Add chopped vegetables and pre-marinated in vegetable oil, lemon juice, soy sauce, spices and squeezed garlic. Place the grill on the grill and fry for 3-5 minutes, then turn it over to the other side and fry about the same. We repeat this procedure 3 times. In general, the fish needs to be cooked for about 15 minutes, depending on its size. It’s easy to check the readiness of the fish: pierce it with a knife, near the head, and if no bloody juice flows out, then the fish is ready and can be served.

We serve the fish to the table. Bon appetit!

Adviсe

1. The fish can be baked whole or the head removed, the back cut open, the spine removed and baked spread out. If you bake in halves, you need to take into account that the cooking time will be halved. Readiness will be visible immediately.
2. Mayonnaise can be replaced with sour cream or cream.
3. You can choose any mustard: spicy, mild, grains.
4. It is enough to marinate the fish from 30 minutes to 4 hours.
5. You can take any spices, especially fish, like fresh herbs.
6. The heat on the grill should not be strong and even. The fish meat is very tender and should not be overcooked at high temperatures, otherwise it will be dry.
7. Mackerel can be stuffed with onions, herbs, vegetables, and lemon.
8. Be sure to turn the mackerel on the grill frequently, otherwise it will burn.
9. The side dish is usually served with vegetables or pieces of fried bread.
10. To ensure that vegetables cook quickly, especially cauliflower, do not cut them into large pieces, because fish cooks very quickly.
11. Be sure to marinate grilled vegetables, otherwise they will turn out bland and dry. The main components of the marinade are vegetable oil, lemon juice, spices, and garlic.
12. One large fish is enough for 4 people.

So, I shared with you my favorite picnic recipe: mackerel on the grill on the grill, I hope you like it, I look forward to your feedback!

You can fry any fish over a fire; it will turn out incredibly juicy and very tender. We offer you an original recipe for cooking mackerel on the grill, which will delight you with its delicious crispy crust and amazing aroma.

Recipe for mackerel kebab on the grill

Ingredients:

• vinegar - 4 tbsp. spoons;
• mackerel – 3 pcs.;
• garlic – 7 cloves;
• vegetable oil – 4 tbsp. spoons;
• sugar - to taste;
• ground chili pepper - to taste.

Preparation

We thoroughly process the fish, gut it and leave the head and tail. Then rub the mackerel with spices outside and inside. Peel the garlic, chop finely and add vinegar. Add sugar, butter and coat the fish with this mixture. Leave it to soak for about 1 hour. After this, place the fish on the grill and fry over coals for about 15 minutes, turning it over periodically.

How to cook mackerel over a fire on a grill?

Ingredients:

• frozen mackerel – 5 pcs.;
• – 4 tbsp. spoons;
• spices for fish;
• mayonnaise – 400 ml.

Preparation

Pre-defrost the mackerel and cut it into fillets. To do this, we cut off the head and tail, make a neat cut along the abdomen and take out all the insides. Next, remove the backbone and fillet the fish. Now we will tell you how to marinate mackerel for barbecue on a grill. In a small bowl, combine mayonnaise with spices, add soy sauce and mix everything thoroughly. After that, take the fish pieces and coat them with this marinade. Place the mackerel in a saucepan and leave to soak for at least 1 hour. After the time has passed, place it on the grill and bake on the grill until golden brown, turning it over periodically.

Mackerel in foil on a fire on a grill

Ingredients:

• fresh mackerel – 1 piece;
• coarse salt – 0.5 teaspoon;
• onion – 0.5 pcs.;
• lemon – 1 slice;
• homemade mustard – 0.5 teaspoon;
• liquid honey – 0.5 teaspoon;
• Cherry tomatoes – 3 pcs.

Preparation

Thaw the mackerel, gut it and wash it thoroughly, leaving the tail and head. In a separate bowl, mix salt with lemon juice, add spicy homemade mustard, liquid honey and mix everything thoroughly. Rub the resulting mixture thoroughly over the entire fish. We clean the onion and chop it into half rings. We wash and dry the tomatoes. Then we put chopped onion and several whole cherry tomatoes inside the mackerel. Lightly coat the baking foil with oil and wrap the prepared fish tightly in it. Now we place the workpiece on the grill grate, place it on an open fire and fry, turning it over periodically, for 10 minutes on each side. Then carefully move the grate onto the coals and let the mackerel reach the desired condition for another 10 minutes. After this, unwrap the fish and serve it to the table along with mashed potatoes or potatoes baked in coals.

Mackerel on the fire on the grill

Ingredients:

• fresh lime – 1 pc.;
• spices;
• Provençal herbs – 2 tbsp. spoons;
• frozen mackerel – 2 pcs.;
• fresh dill - 1 bunch;
• fresh parsley - 1 bunch.

Preparation

Wash the lime thoroughly and cut into thin half rings. We gut the mackerel, carefully remove the gills and fins and rinse thoroughly inside and out under running water. Then we make oblique cuts in the sides on both sides with a sharp knife and rub the fish with salt, pepper and a mixture of dry herbs. Insert lime slices into the cuts and leave for a while. We thoroughly wash the greens, dry them, chop them randomly and stuff them tightly into the belly of the fish. We leave the mackerel to marinate for 30 minutes, and then put it on the grill and bake on coals for half an hour. Periodically turn the grill over so that the fish is evenly baked and a delicious golden crust forms on it.

Step-by-step recipes for cooking mackerel on the grill with orange juice, soy sauce, honey and beer

2018-05-17 Rida Khasanova

Grade
recipe

3925

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

17 gr.

12 gr.

Carbohydrates

1 gr.

183 kcal.

Option 1: Classic recipe for mackerel on the grill on the grill

For cooking on the grill, choose the fattiest varieties of fish. Mackerel is one of the most suitable options. But to make its pulp really tasty, marinades are used. To prepare them, aromatic and spicy ingredients are taken. In various recipes it is citrus juice, soy sauce, beer, basil or rosemary. It is possible to use the simplest ingredients for the classic recipe - onions, garlic, black pepper and salt.

Ingredients:

• 2 kg mackerel;
• a couple of onion heads;
• clove of garlic;
• a teaspoon of apple cider vinegar;
• a tablespoon of sunflower oil;
• a little ground pepper;
• salt.

Step-by-step recipe for mackerel on the grill on the grill

First of all, prepare the fish. If the carcasses are frozen, leave them to thaw at room temperature. Then gut it. Cut off the head along with the fins and tail. Pay special attention to the inner surface of the abdomen. From there, remove the dark film - it is convenient to do this with a paper napkin. After all this, rinse the carcasses in cold running water. Dry with paper towels.

Peel and wash the onion and garlic. Cut the first one into thin rings. And the second one - put it through a garlic press.

In a bowl, mix vegetables, apple cider vinegar, ground pepper, sunflower oil. Season with salt. Place fish in this mixture. Rub well by hand. Leave for 30-40 minutes in the refrigerator. But cover with a lid or film.

Free the fish from the marinade. Place on a wire rack and press down. Cook over hot coals, rotating the grate. This way the flesh will cook evenly and remain juicy.

In this recipe, mackerel carcasses are prepared whole. To do this, it is more convenient to take small fish; they will marinate faster and fry better.

Option 2: Quick recipe for mackerel on the grill on the grill

Mackerel will fry faster if you use a marinade that is more acidic for it. And cut the fish into smaller pieces - steaks.

Ingredients:

• 3-4 mackerel;
• two lemons;
• sprig of rosemary;
• dessert spoon of dry basil;
• salt to taste.

How to quickly cook mackerel on a grill on a grill

Thoroughly gut, clean and rinse the fish. If desired, the head and tail can be left on the carcasses. Just cut out the eye sockets and gills. Be sure to dry the fish thoroughly with napkins to remove excess water. Cut the carcasses into steaks - choose the thickness as desired. But the best option would be 2-3 centimeters.

Place a fresh rosemary sprig in a bowl, add salt and basil. Pound the mass with a pestle. This way the rosemary will release all its essential oils, and the end result will be a gorgeous baked fish.

Rinse the lemons. Cut each citrus into two parts. Squeeze out the juice. Strain it through a sieve, you can use gauze and a funnel. Pour the juice into the herbs and salt. Stir. It’s good if the grains of salt dissolve completely.

Submerge steaks in lemon marinade. Stir until each piece is submerged in the liquid mixture. Cover with a lid. Leave on the counter for 15 minutes.

Prepare a grill with hot coals. Place the steaks from the marinade mixture onto the grill and press down with the other side of the grill. Bake on the grill for 10-14 minutes on each side.

When baking, be sure to monitor the degree of heating of the coals in the grill. This determines what kind of kebab you end up with. For best results, the coals should be hot, but without open flame. It is convenient to control this with ordinary water. Drop water from a bottle onto overly hot coals.

Option 3: Mackerel in orange juice on the grill

Orange juice is the “zest” that will make your dish individual and the most delicious. This recipe is dedicated to citrus lovers.

Ingredients:

• several fish;
• a handful of walnuts;
• 3-4 large oranges;
• optionally a couple of tablespoons of dry red wine;
• a few pinches of ground pepper mixture;
• table salt to taste.

How to cook

Prepare the fish. They should be gutted, rinsed, and wiped off moisture. Then cut each carcass into two parts.

Squeeze the juice out of the oranges; it is better to strain it from the white pulp.

Mix orange juice, red wine, a mixture of ground spices and salt in one container. Immerse the fish in it and mix with the marinade mixture. Set aside.

Place walnuts in a hot frying pan. Roast until the dark skin becomes brittle. Then cool the nuts on a plate. Exfoliate the dark part. Chop the white nuts into smaller pieces with a knife. You can use a blender and turn the nuts into a paste. Place it on top of the fish. Mix well.

After half an hour, carefully place the pieces of fish on a layer of thick foil - in one layer. Twist the ends of the foil on top so that the juice does not escape. Place on a wire rack. Bake until done - about 10 minutes on each side.

Do not pour out the marinade mixture under any circumstances. Make it into a barbecue sauce. Mix with a spoon of wheat flour, bring to a boil. Cool a little - the delicious fish sauce is ready! The use of walnuts in the recipe from a distance resembles Georgian cuisine. This ingredient is really very suitable for mackerel. In addition to the nuts, a mixture of ground spices is used. Although they can be replaced with suneli hops.

Option 4: Grilled mackerel in soy sauce with honey

If you like sweet and sour marinades for fish, you will definitely like this option. The mackerel pulp is tender and aromatic. And honey provides a golden brown crust.

Ingredients:

• 2-3 mackerel;
• a glass of soy sauce;
• 0.1 l balsamic vinegar;
• a couple of teaspoons of honey;
• a bunch of parsley;
• spoon of sunflower oil;
• just a little salt.

Step by step recipe

Prepare fish carcasses properly. After gutting, cleaning and washing the fish, wipe with napkins. This will remove excess moisture.

Finely chop a bunch of parsley. Transfer the greens to a bowl. Add soy sauce, balsamic vinegar, honey and oil. Add some salt. Mix everything well.

Immerse the fish in the marinade mixture. Stir and rub the carcasses inside and out. Leave for an hour, maybe a little more.

In addition to this delicacy, use various sauces and fresh vegetables. For example, the easiest option is sour cream with chopped pickles.

Option 5: Grilled mackerel - marinade with beer

Typically, beer is used to marinate game, but this ingredient is also good for fish. And don't be afraid that the baked mackerel pieces will become "boozy." All alcohol will evaporate during cooking on the grill.

Ingredients:

• 3 kg fish (large fish)
• two glasses of beer;
• a teaspoon of dry basil;
• 1.5 teaspoons salt.

How to cook

Since the marinade in this recipe is prepared super quickly, start with the fish. Gut the chilled carcasses (3 kg will contain 2-3 large fish). Remove the entrails, head, cut off all fins and tail. This is very convenient to do using kitchen scissors. After cutting, rinse the fish thoroughly in running cold water. Dry. Then it is recommended to remove clean fillets from the mackerel spine - without skin and bones. This is done simply - place a knife under the pulp in the tail. Follow the spine, cutting the fillet. Remove the skin with a crumpled paper towel.

In any container, mix beer, basil and salt. Immerse the previously prepared fillet in the marinade mixture. Stir until the beer disperses throughout the fish pieces. Cover with film and leave for an hour or an hour and a half.

It is convenient to cook this fillet in food foil. To do this, place the foil on the grill. Place the fillets on it in one layer. Cover with a second layer of foil. Pin the assembly. Press the second grill on top. Cook on the grill. It is recommended to turn the grill over every 3-4 minutes so that the pulp is better baked.

Use this recipe if you want to cook fish in white or red wine. It's simple! Replace beer with wine in the list of products, and you will get a completely different marinade. And the fish will come out with a different taste and bouquet of aromas.

Bon appetit.

Mackerel grilled on a grill turns out very juicy and tasty. After all, it is no secret to anyone that such fish has a lot of fat. During heat treatment, it releases a lot of juice, which makes it more tender and aromatic.

Mackerel grilled on a grill can be baked in different ways. Some people cook it in foil, while others stuff it with various vegetables and grill it over coals without additional equipment.

Mackerel on the fire on the grill: cooking recipe

To obtain a more satisfying and nutritious dish, such fish must be cooked together with vegetables. You can use onions, carrots and fresh herbs. But we’ll tell you about everything in order.

So what ingredients will you need to ensure you get the most delicious mackerel grilled on a grill? To do this you need to have:

• large onions - 2 pcs.;
• fresh frozen mackerel - 2 large pieces;
• small fresh tomatoes - 2 pcs.;
• medium-sized carrot - 1 pc.;
• table salt, black pepper - to your taste;
• parsley, fresh dill - a bunch each.

Preparing fish and vegetables

How is mackerel cooked over a fire on a grill? First, the fish is processed. It is completely defrosted, and then the internal parts are removed and the side fins are cut off. After this, the fish is seasoned with a mixture of salt and ground pepper, and then sprinkled with lemon juice and vegetable oil.

After thoroughly rubbing the ingredients into the carcass, cover it with a lid and leave at room temperature for 90 minutes. In the meantime, start preparing the vegetables.

Onions, carrots and small tomatoes are thoroughly washed and peeled. After this, they are cut into thin rings and circles, respectively.

Also rinse the dill and parsley separately, and then chop them very finely with a knife.

Formation process

Before baking, you should stuff it with vegetables. To do this, the belly is opened as much as possible, and then carrot slices, greens, onion rings and tomatoes are placed in it one by one. After salting the filling and seasoning it with pepper, close the vegetables tightly, then place them on a wire rack and press firmly.

Heat treatment

Mackerel grilled on a grill, the photo of which is presented in this article, does not take very long to cook. Stuffed fish should be kept over hot coals for about half an hour. At the same time, it must be turned over regularly (along with the grill) so that it browns on all sides and becomes as soft as possible.

How to serve fish correctly?

After the mackerel stuffed with vegetables acquires a golden color, becomes tender and juicy, it is removed from the fire and carefully removed from the grill.

Having placed the fish on a large plate, it is immediately served to the table along with a piece of bread. Vegetables baked inside the mackerel will serve as a side dish for this dish. You can remove them first, or you can leave them as they are.

How is mackerel baked over a fire on a grill in foil?

This cooking method is the most popular. Using culinary foil, you are sure to get the most juicy and tender dish.

So, to prepare a hearty lunch over a campfire, we will need:

• parsley, fresh dill - a bunch;
• large onion - 1 pc.;
• fresh frozen mackerel - 2 large pieces;
• fresh lemon - 1 medium-sized fruit;
• table salt, black pepper - to your taste;
• vegetable oil - about 15 ml;
• basil, dried thyme - 1/3 dessert spoon each.

Processing the main ingredient

Mackerel baked over a fire on a grill will be especially tasty if you cook it using cooking foil. But before you start cooking the fish, it should be pre-processed.

Freshly frozen mackerel is thawed, and then thoroughly washed and the insides are removed. After this, the fins are cut off from the fish (you can also remove the head). Next, the product is rubbed with salt and sprinkled with lemon juice. In order for the mackerel to absorb the flavors of the marinade, it is kept at room temperature for 50-80 minutes.

If desired, the fish can be marinated overnight. But in this case it is better to put it in the refrigerator.

How should it be formed?

To form such a dish, you must use thick cooking foil. It is placed on a flat surface, greased with a small amount of oil, and then the fish is laid out. After sprinkling the product with finely chopped onions and fresh herbs, it is flavored with dried basil and thyme. After this, the mackerel is wrapped tightly in foil.

Baking fish over a fire

As soon as the dish is formed, it is placed on a wire rack and placed on the grill covered in foil and cooked for about 25 minutes. At the same time, it is regularly turned over. This is the only way you will achieve the most juicy and tender dish.

What to serve with at the dinner table?

After heat treatment, the package with fish is carefully removed from the grill. It is laid out on a plate, and then the edges are opened and served to the table along with a slice of bread. If you decide to serve mackerel with a side dish, you should first remove it from the foil. This fish goes perfectly with tender and airy mashed potatoes, as well as peas and buckwheat porridge.

Let's sum it up

As you can see, you can bake mackerel over a fire in different ways. Using the recipes presented, you will return to them again and again. This is due to the fact that fish cooked on the grill turns out incredibly juicy, tender and tasty.