How to bake fish on a grill in the oven. Grilled fish - the most delicious and fragrant dish Grilled fish with vegetables

On one side, a grill is a culinary appliance, a grate for cooking over an open heat. On the other hand, it is a way of cooking food. Its distinctive feature is that no fats are needed when grilling. When we cook a product in this way, we add the word "grill" to it. It becomes clear what, for example, grilled fish is.

Grilled products are very healthy, because they are processed only with spices and temperature, with a minimum amount of oil. A large number of meat and fish dishes are cooked on the grill, vegetables are fried, fruits are baked. Grilled fish dishes are always tasty, original and festive. Grilled fish and meat are the healthiest forms of cooking and eating them.

There are several ways to prepare such fish dishes: grilled fish in a pan, grilled fish on a wire rack, grilled fish in the oven, grilled fish in foil. In these ways, you can cook grilled fish with vegetables, grilled fish.

Before the hostess, the question will definitely arise - what kind of grilled fish is better to cook? The best grilled fish should not be too dry (hake, pike perch, pike) or too oily (butter, halibut). You need to choose something in between. Any grilled red fish, mackerel, herring, sea bass, etc. are excellent. If you have a fish that is not very suitable for this, pickle it. Grilled marinated fish - this method of preparing the product improves its taste and texture when grilled. You can take a marinade for grilled fish either ready-made from the store or cook it yourself according to recipes from our website. You can also show your imagination and come up with your own way of marinating, it definitely won’t be worse. How to marinate fish for grilling is a matter of your taste. Use salt, pepper, lemon juice, vegetable oil, garlic and any aromatic herbs for the marinade: thyme, rosemary, cilantro. They perfectly enhance the taste of fish, with such a marinade you will definitely get delicious grilled fish.

Such a wonderful grilled fish dish, its recipe should enrich your culinary knowledge. And how beautiful the grilled fish looks on the table! Her photo is so appetizing that it is not possible to refuse such a treat. If you want to cook fish on the grill, be the first to choose recipes with photos. Prepare this dish for your guests, please your loved ones with a festive treat. By the way, not everyone has tried grilled homemade fish, everyone will definitely ask you for the recipe. In addition, cooking fish on the grill will give you pleasure.

You might be curious about some of our tips for grilling fish:

If, before laying the pieces of fish, grease the grill grate with vegetable oil, then they will stick to the metal less;

Experienced chefs recommend grilling fish in the so-called envelope. The main bones are removed from the fish, the skin remains. The carcass is cut so that the pieces can be folded in half: the pulp with spices and any filling is inside, and the skin is outside. The envelopes are stacked on the grid. The fish turns out tender, juicy, does not burn on the grate;

On the grill you can cook any sea and river fish. But in each case there are nuances that become clear with experience. It all depends on the size of the fish, its fat content, richness of taste;

Thyme, rosemary, cilantro can be replaced with more common parsley and dill. It is better to use not greens, but their stems, they are more juicy. You can marinate fish without greens: just pour the pulp with lemon juice, and add a little crushed garlic to it;

For high-quality pickling, 20 minutes is enough;

Do not overdo it with spices, you can spoil the dish. The taste of spices can interrupt the taste of fish and significantly change it.

The most traditional grilled dish is, of course, meat steaks. The second place in popularity is confidently occupied by fish, which is equally loved by women who count calories, and vegetarian men, and in general by everyone who leads a healthy lifestyle. And although it is believed that barbecue fish is easier to cook than meat, there are some features that must be taken into account when preparing it.

What fish is best on the grill?

Ideally, grilling requires large steaks of oily fish with dense meat. But in principle, all types of fish are suitable for frying, regardless of whether it is fatty or bony, fresh or frozen, small or large ... You should not just take fish with tender and soft meat (for example, cod) - once on the grill, it crumbles and burns.

It is also worth considering that:

• oily fish is already protected from drying out when grilled, and low-fat fish should be poured with oil or marinade;
• fresh fish before cooking should be cleaned of scales and gutted, and then rinse the abdominal cavity and lightly salt. It is better to let frozen fish thaw in the marinade. In any case, it is not worth removing the skin in order to preserve juiciness and not overdry the dish;
• if you are cooking whole fish, make 3-4 slits on each side of the carcass so that it cooks evenly.

How to marinate fish for grilling?

The classic recipe for grilled fish is to chop, pour over with olive oil and lemon juice, salt and pepper. But if you want to give the dish a special taste, before cooking the fish on the grill, you need to marinate it.

On average, marinating fish for barbecue is enough for 15-20 minutes. And it is better not to use a large number of components. It is believed that the following spices are suitable for fish dishes:

• white, green and black peppers, sweet paprika, chili or cayenne pepper;
• onions and garlic, they practically do not add taste, but saturate with aroma;
• exotic concoctions, such as curry or ginger, which can be mixed with mango or soy sauce, but not with herbs.

Spicy herbs: fennel seeds, mint, dill, parsley (and it is better to use not greens, but stems), sage (carefully: it gives a bitter aftertaste in large quantities), tarragon (goes well with other herbs), rosemary, bay leaf, lemon and borage - they can be torn and added to the marinade or stuffed carcasses.

How to fry fish on the grill?

To prevent the fish from sticking to the grate, the grill must be cleaned according to all the rules: heat it, wipe it with a napkin dipped in a small amount of vegetable oil, and dry it with a paper towel. It is advisable to “refresh” the new grate before use - hold it over the fire so that it burns.

The correct temperature for frying fish is reached when a white coating forms on the coals. Experts say that the temperature of readiness of fish on the grill can also be determined “by touch” - it is difficult to hold your hand over the grill, on which you can already cook.

To prevent charcoal grilled fish from burning, it must be turned over frequently. And so that when turning the fish does not fall apart, use special grill grates. Turn small fish over with two spatulas, slipping one of them under the head of the fish, and the other under the tail.

Grilling time depends on the size of the fish - from 5 to 20 minutes. To determine readiness, press the pulp - it should spring slightly. And if the flesh separates from the bones, the fish is ready.

Serve

Grilled foods must be served with sauces. Alternatively, you can mix the rest of the marinade with dry white wine and drizzle over the fish just before serving.

In addition, all the ingredients that were used to prepare it are perfect for serving fish.

Maria Silence especially for Village Club

Cooking fish is not difficult, it does not have dense meat, so it takes less time than cooking, say, beef. But for the fish to be truly tasty, do not overdo it with the sauce and breading.

Quality fresh fish has a pleasant taste and texture. A drop of butter or vegetable oil, lemon and spices will be more than enough.

Fried fish

One of the easiest methods to cook fish is to simply place the fish fillets in a heated, oiled pan. Don't make the fire too strong or the fish will burn. Lightly pepper and salt it.

You can also squeeze the juice from a lemon slice on top. After 6-7 minutes, flip the fillet to the other side. The fish is done when it flakes easily when pressed with a fork.

Fish baked in the oven

Roasting is also an easy method, if only because you're done cooking as soon as you put the fish in the baking dish, cover it, and put it in the oven. Lubricate the dishes with oil and add a little (enough 2-3 tablespoons) of water to make steam.

If you bake whole fish, then, to improve the taste and aroma, put spices and herbs inside - parsley, dill or lemon slices. While the fish is baking, spices and seasonings will saturate the flesh with their aroma.

How long it will cook depends on the size of the fish, but usually a 0.8 kg fish carcass is baked for 20 minutes in an oven heated to 200 ° C. Be sure to cover the dish with foil or a lid to keep the fish from getting too dry.

Grilled fish

Many people prefer to cook a wide variety of foods in the grill oven because this method is the easiest. It's great for fish too. Turn the grill on low and preheat before adding the fish.

Place the fish on a foil-lined, greased grill dish and place under the top burner. The top rack is suitable for small fish and the bottom rack for large fish.

Watch the fish carefully so that it does not burn. After five minutes, you can already turn it over. It all depends on the size of the pieces. Cook large pieces for another five minutes after turning. Small pieces do not need to be turned over at all.

Do not forget about spices to give a special taste and aroma. Season the fish to your taste with salt, pepper, herbs and other spices, or citrus juice.

From time immemorial, the main goal of a successful person was to show off. Before the advent of premium cars, mobile phones, Rolex watches and personal helicopters, you had to show off at the expense of housing, clothing and food. The latter method was the most accessible - which is why culinary excesses have blossomed and smelled (often literally) throughout human history. The fish especially got it. On the tables of trendsetters - in Paris, Nuremberg or Vienna - sea fish got ... slightly stale. And in order to hide the fragrance, which was not entirely appropriate for a refined table, the fish was buried under layers of pepper, cinnamon, saffron, cloves and other spices. And they baked longer - so that the beneficial and healing fire would cleanse it of harmful miasms.

But then came the 19th century with its steamships, railroads, intensive agriculture and conservation. The food was plentiful. Once sold for its weight in gold, peppers are now available at bargain prices at any grocery store. Fresh fish was delivered in refrigerated wagons to any distance. It became impossible to surprise anyone with Norwegian trout. And successful people were left alone with constipation, a diseased liver and gout. It became uninteresting to show off with food - the skin was not worth the mustard. And rich people began to be treated. Mostly diet and fresh air. And, being on a diet and fresh (sea) air, they found that, it turns out, not successful people eat tasty and healthy food.

For example, they simply take the fish, rub it with salt and pepper and put it in the oven (or throw it on the grill or frying pan). And it's amazing.

As a result, increased demand caused prices to rise and the food of the poor became masterpieces of culinary art.

Fortunately, the general growth of prosperity and technological progress make it possible in our time to eat expensive and healthy food for the poor for almost everyone.

Maybe now fish baked on a grill in the oven is not very cheap, but it is simple and healthy.

In general, elementary.

1. Gut and (if necessary - ask about it when buying fish) clean.
2. Sprinkle with salt and (if desired) ground black pepper.
3. Preheat the oven to 200 ° C (usually mark 4 on the regulator), put the fish on the wire rack and bake (in the middle of cooking, you can turn it on the other side).

But the devil is in the details.

First you need to choose a fish. Firstly, for baking on a grill, the fish should not be very large - no more than 40 centimeters in length. Secondly, it should be quite oily. To not dry out. Suitable for baking "as is": mackerel, horse mackerel, salmon, trout, sea bass, bonito, mackerel, cod, haddock, herring, sardines and anchovies - these are the most common.

You can bake both fresh and frozen fish (of course, it must first fully defrost).

Then - and this is the most important - you need to determine the cooking time. Fortunately, there is a good rule, which is often called the "rule of Canadian anglers." Here it is:

For every two centimeters of fish thickness at its thickest point, it takes eight minutes to bake.

Or ten minutes - for every inch (in an inch - approximately 2.5 cm.).

Take, for example, mackerel and measure right behind your head: 6 centimeters - (6: 2 (centimetres)) * 8 (minutes) \u003d 3 * 8 \u003d 24 - which means we bake 24 (or 25 - you can round off) minutes. At the same time, you will practice oral counting.

There are nuances regarding flat fish - such as sea bass. They should be measured not between the back and belly, but between the sides.

Rating: ★★★★★

Pros: Easy, fast, tasty and healthy.

Nuances: Do not overdo it in the oven - the fish will dry out and lose its taste.

Enjoy your meal!

There is nothing tastier than grilled fish, fragrant, tender, with appetizing fried stripes, with ruddy sides and juicy flesh. It would seem that it is difficult to cook fish on the grill - put it on the grill, and after a while it is ready. However, this business has its own subtleties and secrets, as in any culinary recipe. Let's talk about how to properly grill fish so that it does not stick to the grate and turn into porridge, as sometimes happens with inexperienced and even experienced chefs. And the reward will be the increased appetite of your children and other family members, because no one can resist this dish!

Why grilled fish is so healthy

Grilling is the oldest way of cooking, simple, natural and healthy. It is no coincidence that they say that everything ingenious is simple, and humanity has not yet come up with anything easier than roasting food on hot coals. Grilling preserves the natural taste of the fish, which is complemented by a subtle aroma of herbs, spices and smoke if you cook outdoors.

Grilled fish is similar to fried fish due to its golden crispy crust, but it does not have the disadvantages of fried foods. Everyone knows that vegetable oils, when heated, release carcinogens that are harmful to health, in addition, fried fish is saturated with fat and becomes more high-calorie.

Grilled fish preserves not only all vitamins, minerals and trace elements, but also antioxidants that strengthen the immune system and protect the body from premature aging.

Preparing fish for baking

For grilling, any fish with dense meat, not very bony and fatty, is suitable, for example, Norwegian salmon, swordfish, tuna, trout, mackerel, sea bass, sea bream, herring, chum salmon and pink salmon, but cod and halibut due to softness is better not to cook in this way, otherwise they will fall apart. Before cooking, the fish should be washed well, cleaned of scales and gutted, although it is more convenient to buy ready-made fillets or steaks in the store. Fish can be cooked in pieces 2.5-3 cm thick or whole, especially when it comes to river fish. For piquancy, it can be marinated for 5-20 minutes, besides, the marinade gives even a dry fillet softness and tenderness.

Before baking, grease the carcass or pieces with vegetable oil so that it does not stick to the grill grate. If you are going to cook a whole fish, make a few small cuts in it so that the marinade and spice flavors penetrate inside. You can stuff the fish with herbs, onions, garlic, mushrooms, vegetables, lemon slices, rub with spices and herbs. If you wrap the fish in grape leaves, spinach, thin slices of lard, ham or bacon, fastening them with skewers, it will turn out very beautiful and tasty, the fish will not dry out and retain its shape. Fish skewers with pieces of fruits and vegetables look very appetizing - zucchini, pumpkin, zucchini, sweet peppers, onions and avocados.

A few subtleties of marinade preparation

The classic marinade ingredients are vegetable oils, fruit juices, white wine, yogurt, soy sauce, garlic, salt, lemon, spices and herbs. At the same time, remember that the fish does not like an excess of seasonings, from which it loses its special taste and aroma, so the marinade should be moderately spicy. The easiest way to marinate fish is to pour fresh lemon juice on it for 5 minutes and put garlic cloves on it. Some cooks say that the acid in lemon and wine makes soft fish friable and breaks down the protein, so it's best to marinate the carcass and pieces in oil with salt, rosemary, cilantro, and thyme. A pleasant aroma gives juniper, sage, dill and parsley stalks. Interestingly, dried herbs are more fragrant than fresh ones, so they are best suited for marinade.

If you're going to grill red fish, try making a marinade with honey, soy sauce, lime juice, ground coriander, and sesame oil. For white fish, a marinade of lemon juice, grated ginger, garlic, turmeric and fresh chopped mint is suitable. An unusually tasty marinade is obtained from crushed juniper berries, heated in olive oil, with dill, sage, parsley, bay leaf, lemon mint and onion. This marinade should be infused for about 2 days.

Sometimes the fish is rubbed with sugar, left for half an hour in the refrigerator, and then soaked in soy sauce with sesame oil, roasted sesame seeds, garlic, green onions and ground ginger. An excellent marinade is made from honey, cilantro, garlic and lemon, and in Georgia a mixture of white wine, crushed lemons, cilantro and raw onions is prepared for barbecue. With the help of the marinade, you can change the taste of the fish, making it more piquant, bright and rich.

Preparing the barbecue or grill

At home, a grill pan, an electric grill with infrared radiation, an air grill, a roaster, an oven and a microwave oven with a grill function are usually used to cook fish, while a barbecue and a barbecue are suitable for these purposes outside. Grilled fish is tastier and more fragrant, as it is saturated with the smell of a fire and smoke. Poor choice of charcoal for the barbecue can spoil the taste of the fish, since pine charcoal has an intrusive coniferous aroma, unlike charcoal obtained from deciduous trees.

The brazier or grill grate should be well cleaned and oiled so that the fish does not stick, and it is better to cook on high heat, making sure that the brazier grate is far enough from the fire. Special grills for fish are very convenient, in which the fillet or carcass is clamped - in such devices it is very convenient to turn the fish over. Delicate varieties of fish, such as cod and halibut, are best cooked this way.

The more tender the fish and the thinner the steak, the stronger the heat of the fire should be, since it is the crispy crust that will protect the tender fish flesh from turning into porridge. The time when the brazier is hot enough is easy to determine - the coals turn white slightly, and the hands over the brazier are unbearably hot, and the palm cannot be held for more than a few seconds.

Fry, fish, big and small

From the company store "Eat at Home" they will help to add a brightness of taste to your dishes! By learning how to grill fish, you will delight your family with a delicious, easy and healthy meal that will compete with meat. The fish bakes instantly, has an endless variety of cooking options, and is eaten very quickly. You can serve fish with herbs, vegetables, potatoes or rice, after sprinkling it with white wine. But true connoisseurs of this dish claim that grilled fish acquires a smoked flavor during frying and is good on its own without a side dish. As they say, tastes differ!