Trout skewers on the grill recipe

Trout is a delicious fish with a delicate, refined taste. This is one of the fattiest types of fish, so it is great for baking and grilling.

In addition to its excellent taste, trout is very beneficial for humans. It contains the essential Omega-3 fatty acid, which stimulates brain function and regulates metabolism, as well as a large amount of vitamins and minerals - zinc, iodine, potassium, phosphorus, vitamins A, D, etc.

It is best to bake trout kebab on a grill rather than on skewers. This way the fish will not fall apart or burn. Small river trout can be fried whole, large ones can be pre-cut into portions - steaks about 2 cm thick.

Recipe on the grill

Components:

• 700-800 gr. trout;
• 5-7 bulbs;
• 10-12 cherry tomatoes;
• lemon;
• 50 gr. ginger;
• 50 gr. butter;
• salt, pepper - to taste.

Cooking steps:

1. Rainbow trout on the grill will be an excellent basis for barbecue. Can be cooked in the form of thin steaks 1-1.5 cm thick. If the fish is large, after cutting the fillet, cut into cubes (3-5 cm rectangles).
2. Mix lemon juice with grated ginger, pour the marinade over the trout, add salt and pepper. Leave the meat to soak for 15-25 minutes.
3. Peel the onion and cut into rings. Remove the stems from the tomatoes.
4. Pre-brush the grate with melted butter. Place fish with onions and cherry tomatoes.
5. You can string it on skewers and then place it on the grill, it is important that the wood has already burned out and the coal is covered with white ash. Cook the kebab for 20 minutes, remembering to rotate the position for even baking.
6. An appetizing golden crust is a signal that the fish is ready. Serve with vegetables and chopped herbs.

Trout in foil on the grill

These are delicious steaks cooked in foil. Makes six servings. Total calorie content – ​​900 kcal.

Ingredients:

• 6 trout steaks;
• one and a half lemons;
• a small bunch of parsley;
• spices.

Preparation:

1. Rinse the steaks and rub with spices and salt.
2. Squeeze the juice from half a lemon and pour over the fish.
3. Place on foil and cover with sliced ​​lemon.
4. Chop the greens and sprinkle on the trout. Leave to marinate for 20 minutes.
5. Wrap the steaks in foil and place on the grill.
6. Cook for no more than 20 minutes, turning.

Cooking time: 50 minutes.

Spicy recipe

Components:

• trout;
• 250 ml white wine;
• 30 ml soy sauce;
• 30 ml sesame oil;
• dill;
• lemon;
• salt, pepper - to taste.

Steps: 1.Knowing the secrets of how to cook trout on the grill, you can create a real culinary masterpiece.

2. Gut the fish, wash it, remove the skin. You can divide it into portions, and it is better to bake small carcasses whole.

3.Combine white wine with soy sauce and finely chopped dill. Pour the marinade over the fish and wait 15 minutes. After removing the trout, rub with salt, pepper and sesame oil.

Trout is a dietary dish; 10 minutes of heat treatment is enough to prepare a valuable product.

4.Place the trout steaks on the grill after the wood has completely burned out. Fry for 6-10 minutes on each side. You can bake eggplants, zucchini, and potato halves on the barbecue.

5.Then transfer to a plate, until the fish has cooled, sprinkle with lemon juice.

How to prepare coals for barbecue

The best wood for frying trout is made from fruit trees - apple, cherry, pear and plum. Hardwoods include linden and oak. A little trick: if you don’t have such firewood, 2-3 minutes before removing the fish from the grill, to give it a better aroma, throw a few dry plum or cherry branches into the smoldering coals. To split firewood, it is best to use not an ax, but the best manual wood splitter. It will split the logs into bars of equal thickness, which will burn evenly, and you will get excellent coals for frying fish.

Place the marinated fish on a wire rack and fry on both sides until golden brown (3-4 minutes on each side). The optimal degree of frying is when a beautiful golden crust has formed on top of the steaks, and the meat remains slightly pink inside.

Before serving, sprinkle the finished steaks with lemon juice and sprinkle with finely chopped dill and basil.

Whole baked recipe

Components:

• trout;
• 50 ml pomegranate juice;
• green cilantro, dill;
• salt, pepper - to taste.

Steps: 1. Preparation takes a minimum amount of time, and the exquisite taste will be worthy of a royal feast.

2.Rinse, gut the carcass, rinse again, and place on a paper towel.

3. Pomegranate marinade is prepared from undiluted juice, salt and pepper. Pour the liquid over the trout and leave to steep for an hour.

4.Prepare heat for the fire; the wood must burn thoroughly, otherwise the meat may simply char.

5.Place the marinated fish, grease the grill with butter, fry on each side for 5 minutes.

It is better to bake small fish whole

6.Before serving, sprinkle with pomegranate juice again.

Grilled trout with mushrooms and white wine without foil

Truly exquisite king fish is obtained when the trout is cooked with fresh mushrooms and dry white wine. This preparation generally takes about 1.5 hours, but the result is truly impressive. In our recipe, the trout is baked whole, so first you will need to gut it well.

This must be done correctly, so before you start stuffing and baking fish, read the tips for gutting it.

Ingredients

• Onions – 1-2 pcs.;
• Fresh trout – 4-5 pcs.;
• Lemon – 2 pcs.;
• Champignons – 100 g;
• Parsley – 1 bunch;
• Dry white wine – 150-200 ml;
• Salt - to taste;
• Olive oil – 2-3 tbsp. l.;
• Ground black pepper - to taste.

How to properly gut trout

1. Wash the carcasses in water.
2. We place them on a cutting board, and then make a cut along the fish's belly (from the rear ventral fin to the gills).
3. We take out all the insides of the trout and wash the carcasses from the inside.
4. We remove the skin from them: we take the head of the fish in our left hand, and hold the carcass firmly with our right hand. We sharply pull the fish's head back, breaking the backbone, then pull the head in the direction opposite to the tail. Thanks to this, the skin of the trout is removed in literally one movement, and the flesh remains intact and undamaged.

Cooking trout

1. We do not cut gutted carcasses into fillets. You also don’t have to remove the head and tail, this will make the fish look better.
2. We sort out the parsley, wash it and chop it finely.
3. Peel the onion, wash it, and chop it into small pieces.
4. Divide the washed lemons in half and squeeze the juice from each half.
5. Wash the champignons and cut them into small pieces.
6. Rub the fish carcasses with ground pepper and salt, transfer them to a clean pan, and pour in freshly squeezed lemon juice.
7. Cover the container and leave to marinate for 1 hour.
8. At the end of marinating, we take the carcasses out of the pan and begin stuffing. We will use a mixture of parsley, mushrooms and onions as minced meat. The trout should be well stuffed; you can put lemon slices inside the carcass for beauty.
9. We transfer the stuffed trout entirely onto a wire rack (it is necessary to place it at a distance from each other), cover it on top with the second part of the rack and secure everything well.

• When frying, it is very important that the fish is kept at a distance from the heat - at least 5-7 cm. The heat in wood (or coals) should not be strong, otherwise the trout will dry out, in the worst case, it will simply burn.
• While the fish is frying, do not forget to sprinkle it with dry wine. Cooking time for fish appetizer is 15-20 minutes. Periodically, the grid with fish carcasses must be turned over.

Before serving, you can pour pomegranate juice over the trout, it will be even more piquant. If you want to slightly change the usual taste of fish, try marinating it in soy sauce diluted with garlic and honey. Depending on the size of the carcasses themselves, the marinating time in this sauce is 30-40 minutes.

Shish kebab with vegetables

Components:

• trout;
• lemon;
• 5-7 bulbs;
• 2-4 eggplants;
• 40 ml apple cider vinegar;
• dill, cilantro;
• salt, pepper - to taste.

Cooking steps: 1.Trout skewers on the grill can be prepared in just half an hour. It is advisable to choose fresh fish, clean and gut it, cut the fillets into 4-5 cm cubes.

2.Pour in apple cider vinegar, salt and pepper, add chopped herbs. When marinating trout for barbecue, you need to mix it with your hands carefully so as not to damage the delicate structure of the meat.

3.Cut the eggplants into rings, add salt and wait 10 minutes. Then rinse under running water. Divide the onion in half.

4.Place on a wire rack, having previously greased it with vegetable or butter. Along with onions and eggplant slices.

5.Cook for 5 minutes, then sprinkle generously with lemon juice. Remove the trout with vegetables after an appetizing golden crust appears.

It is recommended to string trout pieces onto sticks and garnish with sesame seeds on top

6.For the trout shish kebab recipe on the grill, you can use rainbow fish or replace it with salmon.

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.

1. Peel the onion and cut into half rings. Place the chopped onion in a deep bowl and lightly mash it with your hands. Thanks to this, the onion will release juice;

2. Cut the trout fillet into pieces no more than 3 cm wide. Add the chopped trout to the onion and mix gently;

3. Sprinkle the fish and onions with the juice of one lemon. Cut the second lemon into slices and add them to the bowl. Add salt and pepper. You can also season the trout with your favorite spices for red fish if you wish. Cover the bowl with cling film and leave to marinate for about 2 hours;

4. Place the fish pieces on the grill and fry them. To make the trout tender and juicy, low heat is needed. It is necessary to turn the grill occasionally to ensure even cooking of the fish. On average, it takes about 15 minutes to prepare. Cooking time depends on the heat of the coals.

Original recipe for charcoal trout with orange and ginger

And this version of the dish is for real gourmets who know a lot about noble varieties of fish. To surprise a connoisseur, we will have to try, but mustard “a la Dijon” and orange will help us with this. In this sauce, the fish fillet will acquire a piquant, sweetish taste, and ginger will give it an exquisite, subtle aroma.

Ingredients

• Trout steaks – 5-6 pcs.;
• Sweet and sour orange – 1 large fruit;
• Ginger (root) – 50-60 g;
• Grainy Dijon mustard - 2 tbsp. l.;
• Coarse pepper (mixture) – ½ tsp;
• Salt – approximately 1 tsp;
• Butter (for lubrication) – 1 tsp.

How to make a delicacy of trout steaks with orange in foil at home

• Wash portioned pieces of delicious fish 1.5-2 cm thick and add salt.
• Let's make the marinade: mix orange zest (the orange part of the peel, grated) with pepper, mustard, add more salt.
• Rub this aromatic mixture into the fish outside and in the abdominal part.
• We remove the skin from the ginger, and cut the root itself into very thin translucent slices and place them on the steaks. Marinating time in room conditions is up to half an hour.
• Divide the foil into equal sheets according to the number of pieces of fish, coat the inside with oil. After placing the steak in the sheet along with the ginger, place 2-3 thin slices of orange on top. We wrap each portion in foil (maybe in 2 layers) and place it on the grill rack.
• Cooking time on each side is 5-7 minutes. Unwrap the finished fish no earlier than it stops burning. Serve the finished delicacy with fresh or grilled vegetables.

The best rest after a hard week in a stuffy office is fresh air, good company and food cooked over wood or coals. Spicy trout baked in foil on a grill with spices and aromatic herbs is a lighter and healthier alternative to tasty but heavy-on-the-stomach meat kebab.

An exquisite delicacy made from the most delicate fish fillet will easily fill you up without extra calories, charging your body with useful energy for active recreation.

Trout shish kebab on skewers

Of course, the classic version of any barbecue is frying on skewers. It is very easy to make such a “classic” from trout.

What is the best way to marinate fish for this recipe? You will need:

• • trout steaks – kilogram;
• • large lemon;
• • unflavored vegetable oil – a couple of tablespoons;
• • garlic – 2 cloves;
• • salt, spices to taste.

1. Place the steaks in a deeper bowl, salt and pepper. Add chopped garlic, oil, lemon juice. The trout is marinated in this sauce for 30 minutes.
2. The prepared fish steaks are threaded onto a skewer. This should be done carefully so that the skin does not hang down, otherwise there is a risk of burning the kebab. On the grill, frying time is about a quarter of an hour.
3. It doesn’t matter at all what the weather is like outside if you want to treat yourself to a barbecue. It will turn out equally tasty both on the grill and in the oven, if it is trout kebab.

Grilled trout. Step by step recipe

Ingredients (2 servings)

• Trout steaks 2 pcs
• Lemon 1 piece
• Soy sauce, dry white wine to taste
• Vegetable oil 3-4 tbsp. l.
• Salt, coriander, mustard seeds, black and allspice to taste

1. Grilled trout is easy to prepare, but first you need to carefully clean the steaks from scales under running cold water so that the trout is not covered with scales on all sides. It's fast. It is better to use a knife or a special scraper.

Spices for fish

Grill steaks on a grill or grill pan

The fish should be golden brown

Steaks – grilled trout

Grilled trout is an exceptionally tasty way to cook fish steak

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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 trout slices, 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.

Grilled rainbow trout recipe. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “grilled rainbow trout”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of grilled rainbow trout is 163.9 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.