How to cook mackerel on the grill using a grill

How to cook mackerel on the grill

Grilled fish is an excellent alternative to outdoor barbecue meat. Grilled over coals, it turns out much more delicious than cooked on the stove. It is important to marinate mackerel for barbecue on the grill in a tasty sauce, and in order for the tender meat to retain its juice, it is recommended to wrap each piece in foil. Based on your preferences, choose ingredients such as traditional lemon, which goes well with any fish, mustard, which adds a slight bitterness, and soy sauce, beloved by many. Vegetables cooked on the grill will be the best side dish.

With lemon

• Time: 60 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 103 kcal.
• Purpose: lunch, dinner.
• Cuisine: European.
• Difficulty: medium.

One of the most common additives to fish is lemon. It will make any fillet delicious. Grilled mackerel is prepared quickly and easily with it, the juicy fish turns out very tasty. The main thing is to give it time to brew and soak it well with lemon juice. The treat can be served with any side dish. Fresh or fried vegetables, baked potatoes, and boiled rice are suitable.

Ingredients:

• carcasses – 4 pcs.;
• onion – 1 pc.;
• salt - to taste;
• pepper - optional;
• lemon – 1 pc.;
• dried basil – 1 tsp.

Cooking method:

1. First you need to prepare the carcasses.
2. Make a cut along the ridge.
3. Add lemon slices and onion, cut into half rings, to the belly.
4. The outside of the carcasses is rubbed with salt.
5. Build a fire and grill on the grill, turning occasionally.

With mustard

• Time: 60 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 98 kcal.
• Purpose: lunch, dinner.
• Cuisine: European.
• Difficulty: medium.

Even if you don’t really like mustard in its pure form, do not deny yourself the pleasure of trying dishes with its addition. It makes the baked mackerel soft and piquant without imparting any bitterness to the fish. The taste will be best enhanced if you add garlic, ground black pepper, onion and mayonnaise to the mustard sauce. It is recommended to use grainy mustard.

Ingredients:

• fish fillet – 6 pieces;
• garlic – 4 cloves;
• mustard – 1 tbsp. l.;
• salt - to taste;
• mayonnaise – 120 g;
• ketchup – 60 g;
• pepper – 15 g;
• Sunflower oil – 40 ml.

Cooking method:

1. Prepare the carcasses.
2. The garlic must be chopped and the onion grated using a grater.
3. Prepare the marinade: combine all ingredients and mix well.
4. Rub the carcasses with the resulting mixture.
5. Grill on the grill.

• Time: 60 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 94 kcal.
• Purpose: lunch, dinner.
• Cuisine: oriental.
• Difficulty: medium.

Soy sauce, which came to us from the east, gives dishes a taste that cannot be achieved in other ways. Both varieties are suitable for fish: light and dark. Don't forget to leave the fillets in the sauce longer, then you can enjoy the rich and rich taste of mackerel grilled in soy sauce. For this option, onions marinated in the same composition are perfect.

Ingredients:

• large mackerel – 900 g;
• bulbs – 3 pcs.;
• soy sauce – 2 tbsp. l.;
• fresh herbs - to taste;
• black pepper - to taste.

Cooking method:

1. Clean the carcasses, cut into pieces and place in a bowl.
2. Add 1.5 tablespoons of sauce to the fillet and sprinkle with pepper. Let it sit for 1.5 hours.
3. At this time, cut the onion into rings, add the remaining half a spoon of soy sauce. Mix thoroughly and also leave to marinate.
4. After the allotted time has passed, fry the fish on the grill on the grill. Each side is about 8 minutes.
5. Then lay it out, sprinkle with herbs, and place pickled onions mixed with chopped parsley next to it.

With vegetables

• Time: 1 hour 40 minutes.
• Number of servings: 2 persons.
• Calorie content of the dish: 83 kcal.
• Purpose: lunch, dinner.
• Cuisine: European.
• Difficulty: medium.

Fish cooked on the grill along with fresh vegetables is tasty and very healthy. This recipe uses zucchini. They give the fillet a delicate taste. The dish will be piquant due to the light aroma of lemon and orange, and the zucchini itself has a pleasant sweetish taste. Instead of zucchini, you can use eggplants or make an assortment of these vegetables on the grill.

Ingredients:

• frozen fish – 1 pc.;
• lemon - half;
• orange - half;
• spices - to taste:
• salt – 1 tsp;
• zucchini – 3 pcs.;
• garlic – 3 cloves;
• ground pepper - to taste;
• oil – 2.5 tbsp. l.

Cooking method:

1. Prepare the carcasses.
2. Squeeze the juice from lemon and orange, mix it with salt, pepper and herbs.
3. Rub this mixture onto the fish. Leave for 1-1.5 hours to marinate.
4. Cut the zucchini into long thin slices, add salt, grate with chopped garlic, olive oil and spices as desired, leave to sit while the fish marinates.
5. Fry everything on the grill until golden brown.

Mackerel on the grill pieces

• Time: 60 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 88 kcal.
• Purpose: lunch, dinner.
• Cuisine: European.
• Difficulty: medium.

If you cut the carcasses into pieces, they can be placed on skewers and skewers, as for preparing kebabs. It is necessary to string the pieces along the ridge so that they do not fall apart. If the coals give off intense heat, then the mackerel kebab will cook for 15 minutes; over medium heat it will fry for about 20 minutes. Remember to turn the grill over every 5 minutes so that the charcoal mackerel cooks evenly.

Ingredients:

• mackerel – 4 pcs.;
• garlic – 6 cloves;
• sugar – 45 g;
• chili pepper - a pinch;
• salt - to taste;
• vinegar - 3.5 tbsp. l.;
• oil – 3.5 tbsp. l.

Cooking method:

1. Cut the fish, remove the entrails and cut into portions.
2. Rub the fillet with pepper and add salt.
3. Peel the garlic and pass through a press. Mix it with vinegar, vegetable oil, sugar.
4. The fish coated with the resulting marinade is left to marinate for 1 hour in the refrigerator.
5. After this time, place the fish on the grill and fry.

Entirely

• Time: 60 minutes.
• Number of servings: 2 persons.
• Calorie content of the dish: 101 kcal.
• Purpose: lunch, dinner.
• Cuisine: European.
• Difficulty: easy.

Mackerel is sold frozen in stores in whole carcasses. In this form, it is ideal for cooking on the grill as a whole. To go with it, you will need to buy 1 lime, make sure that there is an aromatic mixture of Provençal herbs and a bunch of fresh dill and parsley on the table. The taste is juicy, and the aroma thanks to fresh herbs is amazing.

Ingredients:

• lime – 1 pc.;
• frozen mackerel – 2 carcasses;
• parsley – 1 bunch;
• dill – 1 bunch;
• mixture of herbs – 35 g;
• salt - to taste.

Cooking method:

1. It is necessary to defrost the fish, remove the gills, fins, and entrails, leaving the head. If this is your first time, look at the detailed photos.
2. Make oblique shallow cuts on the sides.
3. Mix salt, herbs and rub the fish with this mixture, insert lime wedges into the cuts.
4. Wash and dry the greens, then stuff them inside the fish.
5. Leave the mackerel to marinate for 1.5 hours to make it tastier.
6. You need to bake using a special grill.

Tender mackerel in foil in coals: cooking in nature

There is another original way of cooking fish in a fire, or rather under a fire, which can even be called primitive.

The essence of this method is that the pre-prepared fish, wrapped in foil, must be buried in the sand in the place where the fire has burned down to coals. Is it really simple and interesting? Well, now the recipe itself.

Ingredients

• Fresh mackerel – 2 pcs.;
• Grain mustard – 3 tsp;
• Fine sea salt – 1 tsp;
• Dry red wine – 2 tbsp. l.;
• Spices for fish with rosemary – 1-2 tsp.

How to deliciously and quickly bake mackerel in foil: step-by-step recipe in coals

Thawed fish is not suitable for this recipe; only fresh or chilled fish is needed!

1. Wash the fish and remove the entrails. We also cut off the head, wash it and wipe it dry with napkins.
2. Combine the wine with spices, grain mustard and salt, then rub the resulting mixture thoroughly on both carcasses, inside and out, and leave in the refrigerator overnight.
3. In the morning, wrap the marinated fish in a double thick layer of foil. For each carcass you need to make a separate package.
4. In nature, on sandy soil, we make a fire, wait until it burns down to coals, after which we move the place where the fire is burning, dig a shallow hole in the sand, put fish in it in foil and cover it with sand. We also return the coals to their place and bake the fish in the sand for an hour, until the coals give off heat.

Video

Do you like dishes cooked outdoors over an open fire? I am very. And it doesn’t have to be barbecue or steaks. You can bake mackerel over a fire on a grill - it will turn out very good! It’s true, mackerel cooked on a charcoal grill is not only new and interesting, but also beautiful, appetizing, and delicious!

Another important point is that such fish cooks very quickly, even faster than meat. So you can enjoy it in just ten minutes after you start cooking.

Mackerel on the grill

This recipe is currently being read by: •

Mackerel on the grill at home. Incomparable and delicious recipe. Mackerel does not have a strong fishy smell, it is easy to prepare and comes out.

I'll tell you how to cook mackerel on the grill. In the distant times of our childhood, when abundance was a punishable luxury, the fish menu of a Soviet person, as a rule, consisted of salted anchovy, ivasi herring, hake and smoked mackerel. Sometimes in the fall fish carriers with carp appeared. Well, and some more little things.

To the question: “What kind of fish do you fry?” - a surprised look. Heck, of course. Fresh mackerel was something perhaps exotic. As, indeed, now. Ice cream - at least there are heaps. And it costs less than local carp.

As an adult, I learned that mackerel and mackerel are the same thing. We weren't taught this at school. However, recipes for fried mackerel in batter and stuffed mackerel are familiar to us from childhood.

Mackerel is a commercial fish. Maybe even No. 1 in the world. Her meat is fatty, fortified, and, most importantly, without small bones.

In short, mackerel is not only valuable meat, but also lacks bones and has an abundance of vitamins that are already teeming in it. Usually mackerel is sold 30-40 cm long. Although, they say that it can be half a meter or more.

Black and blue back with a beautiful wavy pattern. Very easy to clean. It is caught both in the Atlantic and in the Black Sea. Interestingly, the Black Sea mackerel swims to spawn in the Sea of ​​Marmara, as if there is not enough room for it here.

Cooking steps

In order to cook tasty and juicy grilled fish, we need fish at room temperature, not frozen. Since fresh mackerel is practically not sold in our area, I buy frozen, and then, before cooking, I defrost it naturally - that is, I leave it alone for several hours so that it reaches the desired temperature without the help of a microwave, hot water or any other food defrosting accelerators. Cut off the head of the mackerel and remove the entrails. We rinse the middle well so that it is clean. Dry the fish with a paper towel.

Then we make shallow cuts on one and the other back of the mackerel - at a distance of 1-2 cm from each other. This is necessary so that the spices penetrate the fish better. Apply salt and fish spices to the surface of the mackerel. Let's not forget about the inside.

Cut the lemon in half. Squeeze out the juice from one half and distribute it again over all surfaces (internal and external) of the mackerel - as we did with salt and spices for fish. We cut the second half into half rings, which we place in the belly of the mackerel. Don’t be afraid to overdo it: lemon is the main marinade for mackerel on the grill (not counting spices), and grilled fish with lemon turns out very tasty and appetizing.

We also put a sprig of parsley into the belly of the fish. This completes the first part of the preparation. While we light the fire and prepare the coals in the grill, the fish will marinate properly.

Bake fish on the grill, marinated with lemon and onion

Do you know that mackerel cooked on coals tastes better than meat? It is softer, juicier and more appetizing. But the most important thing is that it is unusual and original, because in 90% of picnics, meat is fried on the grill.

You can cook any other fish, but it is mackerel that turns out delicious due to its fat content and the absence of small bones. And it is also available in any supermarket at an affordable price.

This is a very healthy variety of fish! It is usually salted, baked in the oven or smoked. I don’t like salted fish because it’s essentially raw, and I don’t eat smoked fish because it’s not healthy.