Mackerel kebab on the grill will impress every lover of juicy, baked fish. We'll tell you how to choose a quality product, how to marinate fish for barbecue on a grill, what to serve with, and much more interesting things.

Naturally, the most nutritious and tasty dish will be prepared from freshly caught fish.

Yes, such a delicacy can be served at least every day, it’s very tasty and most importantly healthy.

However, not everyone can afford such a pleasure; finding freshly caught mackerel even in large hypermarkets is practically impossible, this is explained by the certain remoteness from us of the places where this fish is caught.

Therefore, you will have to cook shish kebab from fresh frozen fish.

It is often quite difficult to distinguish a good quality product, especially if the carcasses are diligently wrapped in numerous layers of cling film.

Unfortunately, low-quality catch is often hidden under such cover.

You should buy mackerel that can be easily seen.

A good product, freshly caught and frozen fish, usually has:

1. The back is shiny.
2. There are no yellow spots.
3. The eyes are clear, without films.
4. The carcass is not damaged.

If the carcasses are yellow, this indicates that the product has been defrosted and re-frozen several times.

Such fish should be discarded.

Fish processing process

Before preparing a tasty and aromatic fish kebab, the fish must be prepared.

1. Rinse thoroughly in cold water.
2. Gut it.
3. You don’t have to cut off all the entrails and fins, the head and tail, but if you want to, then you need to cut off all the excess.

After complete processing, you can marinate and send the carcasses to the grill.

So, we bought and processed the mackerel, now let’s start cooking barbecue and consider the most popular recipes.

Mackerel in lemon marinade

Anyone can cook fish kebab, you don’t have to be a professional.

For cooking you need to prepare the following products:

1. Large lemon – 2 pcs.
2. Medium-sized mackerel fish carcasses – from 3 pcs. (depending on the number of guests for whom the dish is being prepared).
3. Iodized salt – 2 medium spoons.
4. Garlic – 5 cloves.
5. Fresh greens.
6. Ground red pepper - to taste.
7. Olive oil – 45 ml.

In the recipe, which will be discussed below, the marinade will also act as a filling for a juicy kebab.

In a medium-sized bowl, grate the garlic cloves, add mashed lemons without skin, finely chopped herbs, pepper, add olive oil and add iodized salt.

Then all the ingredients must be mixed well, the result will be a very aromatic marinade.

The carcasses should be coated with the mixture (after pre-treatment), and the belly should be stuffed with the remainder of the marinade.

In this state, the carcasses should marinate for about an hour, but if there is no time, the kebab can be cooked immediately.

Dry method of marinating mackerel

An easy way to get the most tender and piquant fish delicacy is to prepare a dry marinade from salt and seasonings.

For cooking you need to prepare:

1. Gutted mackerel carcasses without heads – 1.5 kg.
2. Coarse salt – 1 small handful.
3. Coriander seeds – 2 spoons.
4. Fennel seeds – 1 spoon.
5. Cloves – 6 pcs.
6. Black and allspice peas – 12 pcs.
7. Sunflower oil – 4 tablespoons.

The mackerel must be thoroughly washed under cold water, then cut into portions - one piece is about 3 fingers thick.

In a mortar, combine and crush all the spices with salt and sunflower oil to obtain a homogeneous aromatic mass.

Rub the fish pieces with this mixture, then place them in a glass container, placing them tightly.

After 1.5 hours, portioned, marinated pieces can be placed on a grill grease greased with onions.

Cooking time 7-10 minutes on both sides.

Honey marinade for fish

The combination of fish and honey is unique. To prepare you need to take:

1. Onion – 2 pcs.
2. Fish carcasses – 4 pcs.
3. Balsamic vinegar – 60 ml.
4. Natural liquid honey – 3 tablespoons.
5. Allspice and salt - to taste.
6. Cloves – 4 pcs.

Grind pepper, salt and cloves in a mortar, add honey and balsamic.

Everything is good to move.

The carcasses can be cut into portions or marinated whole, coated with marinade both outside and inside.

Cook on the grill.

How to fry fish on a grill?

The fish delicacy can be baked using any type of firewood.

The dish becomes especially aromatic if you add branches of fruit plants to the grill:

As soon as the coals are ready and the first heat starts, a steel barbecue grill is placed on the grill, which must be thoroughly coated with fresh onions in advance.

This is done so that during frying the fish carcasses do not stick to the grill.

The preparation time for the delicacy is approximately 30 minutes, but do not forget to periodically rotate the fish using special tongs or two forks.

How to check the readiness of fish?

Most people making mackerel on the grill for the first time do not understand whether the dish is ready inside or whether it is still too early to remove the carcasses from the coals.

To check readiness, you need to make a small cut with a sharp knife and take a good look at the place of the cut: if the fish meat is homogeneous, light, and the skin is browned, then you can safely serve it.

What to serve with mackerel kebab?

The kebab delicacy is usually served hot or warm.

Traditionally, fish is combined on a plate with fresh vegetables.

Juices or dry white wine are suitable drinks. In addition, the following can be successfully served with charcoal-grilled mackerel:

1. Boiled or baked potatoes.
2. I love greens.
3. Spicy tomato ketchup.
4. White bread.

Long grain rice is suitable as a side dish for any fish, including mackerel.

Many people like mackerel kebab, and if you want to please yourself and your loved ones with a new version of this dish, then go ahead and marinate the mackerel and enjoy the taste and aroma.

Mackerel on the grill on the grill

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.

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!

Mackerel on the grill

Recipe photo

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?” - 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, the recipes for fried mackerel, 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.

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.

Mackerel on the grill

About the recipe

• Exit: 2 Servings
• Preparation: 10- 60 min
• Preparation: 20 minutes
• Prepared for: up to 1 hour 20 minutes

Mackerel on the grill, cooking recipe.

Ingredients

• 2 pieces Mackerel
• 1 tbsp. Vegetable oil
• to taste Spices: black pepper, salt, coriander, dry aromatic herbs
• Lemon to taste
• to taste Fresh vegetables for garnish

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

1. Mackerel is sold everywhere. We buy carcasses weighing 400-500 grams. These are the most commercial ones. Make sure that the carcasses are undamaged and properly frozen. The color is almost black on top and light silver underneath.
2. It is better not to defrost in boiling water or in the microwave. It is worth defrosting naturally. Ideal in the refrigerator, or in the meat compartment. At a temperature of +2…+4 degrees.

Dry the fish with a napkin and cut it in half along the spine

Coat the fillet on both sides with a small amount of vegetable oil. And immediately to the bars

It is better to start frying from the skin side

Now the mackerel on the grill is ready

Mackerel on the grill

Mackerel on the grill at home. Incomparable and delicious recipe

How to marinate mackerel for grilling

Another excellent option for barbecuing is mackerel. A fish with few bones, aromatic and beautiful. Garlic garnishes mackerel very well. Cook mackerel on the grill without delay, because summer is ending so quickly!

Necessary:

(take as many pieces as you need, I just give the proportions for 3 pieces.)

• Mackerel - 3 pcs.
• Garlic - 6-7 large cloves
• Vegetable oil (olive) - 3 tbsp. l.
• Lemon - 1/2 pcs.
• Salt - 1 tsp.
• Spices for fish - to taste

Preparation:

Cut off the head and cut each fish along the back.

Gut it. Remove the film.

My mackerel was not completely defrosted, so I did not remove the central bone, but, in my opinion, it is better to remove it.

Finely chop the garlic or crush it in a press.

Squeeze the juice from the lemon, add oil, spices, and salt. Mix.

Distribute the garlic mass inside the carcass (divide approximately equally into 3 pieces)

Leave a little mixture to spread on top.

Combine the halves and leave to marinate for at least 2-3 hours, or overnight.

Cook over low-hot coals.

ATTENTION! Prepares quickly, 7-10 minutes.

If you cook for a long time, the mackerel may dry out.

This is such a delicious mackerel on the grill!)))

Serve with potatoes and fresh vegetables.

Pay attention to other recipes for preparing mackerel - smoked and marinated.

Grilled mackerel: recipe, photo. Mackerel in foil on a grill on a grill

Grilled mackerel turns out very tasty and juicy. This dish can be grilled over charcoal in a variety of ways. Some people use a wire rack for this, while others place the fish directly on skewers. In any case, a dish prepared from mackerel should be served only with a side dish and a slice of bread.

Grilled mackerel: recipe for fish kebab

There is nothing difficult in preparing such a dinner. So that you can see this from your own experience, we recommend doing it yourself. To do this, you need to prepare the following set of products in advance:

• fresh large mackerel – 3 fish;
• mayonnaise is not very fatty – about 150 g;
• sea ​​salt, ground pepper - to your taste;
• small fresh tomatoes, onions - for skewering.

Processing fish

Mackerel fries quite quickly on the grill. But before such fish is subjected to heat treatment, it should be well processed. To do this, the product is thoroughly washed, cleaned of fins, entrails, head and skin. The remaining fillet is cut into large pieces, flavored with spices and not very fatty mayonnaise. In this form, the fish is left at room temperature for 25 minutes.

Shaping and frying the dish

Once the dish is formed, it is placed over hot coals and cooked for about ¼ hour (a little longer is possible). To ensure that the mackerel is evenly fried on all sides, it is turned over regularly.

Serving fried fish for lunch

As you can see, preparing mackerel on the grill is very easy and simple. After the fish becomes soft and well browned, it is placed on a plate and served immediately. In addition to this lunch, a slice of bread and some side dish are served.

Grilling steaks over a fire

Cooking mackerel on a grill is no more complicated than the dish the skewers were used to create. However, fish for such a dinner should be processed slightly differently. But first things first.

So, mackerel on a grill requires the use of the following set of products:

• fresh large fish – 3 pcs.;
• freshly squeezed lemon juice – about 80 ml;
• sea ​​salt, ground pepper - to your taste;
• greens, fresh vegetables - for serving.

Preparing mackerel

After thoroughly processing the fish, place it in a bowl and then season it with spices and lemon juice. After mixing the components, cover them with a lid and leave in this state for ¼ hour.

Frying process

Grilled mackerel, the recipe for which we are considering, turns out very juicy and tender. After the fish has been marinated in lemon juice, begin cooking it. To do this, the steaks are carefully placed on the grill and placed over very hot coals.

Cooking mackerel in this way should take no more than 20 minutes. At the same time, it is regularly turned over using culinary tongs. This procedure will help ensure uniform browning of the product and, as a result, produce a very tasty dish.

Serving steaks at the dinner table

Once the mackerel on the grill is fully cooked, it is carefully removed from the grill and placed on a large plate. Such a simple but very tasty lunch is presented to the table along with fresh vegetables, herbs and a slice of gray bread.

How to cook mackerel in foil on the grill?

We talked above about how to fry fish on skewers and on a grill. However, it should be noted that you can cook mackerel on the grill in other ways. For example, some cooks stuff the product with vegetables, then wrap it in cooking foil and place it over the coals. This heat treatment will allow you to get a juicier and more tender dish that can be safely served even for a festive feast.

So, to prepare mackerel in foil we will need:

• large fresh fish – 2-3 pcs.;
• large lemon – 1 pc.;
• large carrots – 2 pcs.;
• sweet onions – 3 heads;
• parsley - a large bunch;
• salt, seasonings, pepper - use as desired;
• low-calorie mayonnaise - for serving.

Preparing fish for heat treatment

It is advisable to purchase mackerel for baking in foil in large sizes. It is washed thoroughly, the fins are cut off and gutted. After this, the fish is seasoned with spices, sprinkled with a small amount of lemon juice, covered with a lid and left in this form for 25 minutes. Next, they begin to process vegetables and fruits. Lemon, carrots and sweet onions are peeled and chopped into very thin circles or slices. As for parsley, rinse it and separate the leaves from the branches.

Formation process

After the mackerel is marinated, start stuffing it. To do this, place the fish on cooking foil and open the belly. Carrot slices, onion rings and fresh lemon slices are alternately placed in it. Place fresh parsley petals on top of the filling and cover the fish tightly with foil.

How to properly grill?

How and with what to present it to the dinner table?

After the whole mackerel is completely baked on the grill, it is carefully removed from the grid and placed on a plate. Having unwrapped the fish and formed a kind of plate out of foil, the dish is decorated with a mayonnaise mesh and presented to the table.

Baked mackerel should be consumed together with the side dish that was cooked inside it.

Mackerel is a fairly popular, fatty and healthy variety of fish. It is rich in essential oils, vitamins, amino acids and minerals. It is baked in the oven, fried, pickled or even smoked. In any form, when properly cooked, the fish always turns out tender, juicy and soft.

Due to the presence of essential oils, mackerel has a rather strong specific taste, but is excellent for pickling and grilling.

The most important thing in cooking this fish on the grill is to make the right sauce. If the sauce is soft and tender, its taste will be lost against the background of fish. Therefore, it is recommended to prepare spicy and slightly spicy sauces for mackerel.

Soft and savory grilled fish will be a great addition to outdoor recreation.

Grilled mackerel - general cooking principles

For cooking, choose fresh, undamaged fish. It should have a black back with blue patterns and a light belly.

Frozen mackerel must first be thawed. Then gut the fish, remove fins, gills and wash inside and out. If necessary, you need to cut off the head of the mackerel.

To ensure that the mackerel has a crispy crust, after washing and cleaning it, be sure to dry it with paper towels.

You can fry the fish either whole or divided into portions.

Black pepper, paprika, dried dill, ground onion or garlic are suitable as spices for rubbing fish.

You can marinate fish in lemon juice, white wine, vinegar, soy sauce or sour cream.

Before frying, seasoned fish should be left to marinate for at least a quarter of an hour.

You can serve fish with rice, vegetable salads, buckwheat, horns or potatoes.

Italian grilled mackerel

Ingredients:

One mackerel;

One lemon;

A couple of sprigs of fresh thyme and rosemary;

Freshly ground black and pink pepper;

Olive oil.

Cooking method:

1. Gut the mackerel, remove the head, cut off the fins and tail, wash the carcass and dry it a little.

2. Wash the lemon, cut into two halves and squeeze the juice into a small bowl.

3. Wash the sprigs of thyme and rosemary, dry, chop, mix with salt, black and pink pepper, olive oil and add all this to lemon juice.

4. Rub the inside and outside of the carcass with a mixture of lemon, salt, pepper and herbs.

5. Place the prepared mackerel on the grill grate and fry, turning the grate periodically for about 20 minutes.

6. If the fish carcass gets too dry during frying, pour it with a mixture of olive oil and lemon juice.

7. Fry until a crispy golden crust forms on the entire surface of the fish.

8. Serve with any spicy sauce, garnished with lemon slices and herbs.

9. Boiled rice with dill is perfect as a side dish.

Mexican grilled mackerel

Ingredients:

One mackerel carcass;

One lemon;

A couple of cloves of garlic;

One chili pepper;

One small onion;

One sprig of green cilantro;

Any vegetable oil;

Ground black pepper.

Cooking method:

1. Gut the fish carcass, remove the head and fins, cut into clean fillets. To do this, place the fish on one side and use a sharp knife to guide it along the ridge from the tail to the head, cutting off the top fillet. Then put the carcass on the other side and use a knife to go between the spine and the flesh of the fish, run the knife along the bone, cutting off the fillet. Next, cut off the rib bones and remaining fins from the fillet.

2. Wash the lemon, dry it, cut it into two halves and squeeze the juice out of them.

3. Peel, wash, and finely chop the garlic and onion.

4. Wash the chili pepper, cut off the stem and carefully clean the pepper from any hot seeds. Finely chop the pulp. When handling chili peppers, it is better to wear disposable gloves on your hands, otherwise the hot pepper juice may cause irritation and minor skin burns.

5. Sort the cilantro greens, removing yellowed leaves. Then wash, dry and chop.

6. Prepare marinade for fish. To do this, mix garlic, chili, onion, cilantro with lemon juice, oil, salt and pepper. Set aside some of the marinade.

7. Rub the mackerel fillet with marinade and leave in a sealed container for 10-15 minutes to marinate. If desired, you can put it in the refrigerator.

8. Then the fish can be placed on the grill and fried on both sides until cooked (about 5-6 minutes on each side), periodically basting with the remaining marinade.

9. Serve with spicy Mexican sauce and fried potatoes.

Grilled mackerel with soy sauce and white wine

Ingredients:

One small mackerel;

Ground white pepper;

A small glass of dry white wine;

Half a lemon;

Sunflower oil for frying;

6 spoons of soy sauce.

Cooking method:

1. Dry the cleaned and washed mackerel and cut into pieces.

2. Squeeze half a lemon into a bowl, add white wine, soy sauce and white pepper. Mix everything.

3. Place the mackerel pieces in the marinade and keep them there for at least half an hour.

4. Heat the grill, grease with sunflower oil and fry the fish on all sides for 6 minutes.

5. Serve the finished mackerel with baked potatoes and lemon wedges along with a glass of white wine.

Grilled mackerel with cheese and mushrooms

Ingredients:

One mackerel;

300 g champignons;

120-150 g hard salted cheese;

Ground red pepper or a mixture of spices for fish;

Vegetable oil;

Food foil.

Cooking method:

1. Clean the mackerel (remove the entrails, head, fins and tail), wash and dry a little in the air or with a paper napkin and cut into clean fillets.

2. If necessary, peel, rinse and thinly slice the mushrooms.

3. Grind the cheese or finely cut into cubes.

4. Place fish fillets on foil, lightly rub with pepper and vegetable oil, sprinkle with salt. Place chopped mushrooms and cheese on the fillet. Twist the foil on top.

5. Bake on the grill for about 20 minutes.

6. Serve in portions with black bread or croutons.

Grilled mackerel with ginger sauce

Ingredients:

Mackerel carcass;

2-3 tbsp. l. lemon juice;

1 tsp. ginger sauce;

Sunflower oil.

Cooking method:

1. Clean the fish carcass, dry it and cut it into clean fillets. Next, cut the fillet into portions.

2. Place the pieces of fish in a container, skin side down, add a little salt and pour over the sauce with ginger and lemon juice. Cover with a lid and leave in a cool place to marinate for 15-20 minutes.

3. Place pieces of marinated fish on the grill grate and fry for 4-5 minutes on each side until fully cooked.

4. Serve with any vegetable salad dressed with olive or vegetable oil.

Grilled mackerel with Spanish spicy sauce

Ingredients:

1 kg of fresh mackerel;

100 g soy sauce;

100 g balsamic vinegar;

100 g lemon juice;

One hot pepper;

One medium onion;

A pinch of ground red pepper;

Garlic clove;

A sprig of fresh coriander;

Green onion feathers;

Vegetable oil;

A pinch of sugar.

Cooking method:

1. Clean the mackerel from the entrails, head and fins, wash in cold water, and dry.

2. Peel and wash the onion and garlic, then finely chop.

3. Wash and dry the coriander greens and onions, chop finely.

4. Peel the hot pepper, cut its flesh into small cubes.

5. Prepare the first part of the sauce. Place sugar in a saucepan and heat slightly until the sugar begins to melt. Add balsamic vinegar, soy sauce and lemon juice. Cook over very low heat until the sauce thickens. Cool.

6. Prepare the second part of the sauce. In a separate bowl, mix onion, garlic, hot pepper, and herbs. Add lemon juice and vegetable oil. Season with a pinch of salt.

7. Mix some of the sauce with the sugar mixture. Mix the rest of the sauce with vegetables and herbs.

8. Rub the fish inside and out a little with oil and salt. Grill until done.

9. While the finished fish is hot, pour the prepared spicy sauce over it and serve along with seasoned vegetables.

10. As a side dish, you can serve boiled potatoes with cauliflower.

Grilled mackerel with green sauce

Ingredients:

Mackerel carcass;

A few leaves of spinach or sorrel;

1 tbsp. l. mayonnaise;

One sprig of fresh tarragon, parsley and dill;

2 tbsp. l. sour cream;

2 tbsp. l. water;

Food foil;

Cooking method:

1. Clean the mackerel, cut it into clean, boneless fillets, wash and dry. Then cut into portions and place on foil.

2. Prepare the sauce. To do this, thoroughly rinse and dry all the greens. Then finely chop and mix with mayonnaise and sour cream. Add salt, water and stir.

3. Spread the green sauce over the fish pieces and cover the top with foil.

4. Bake on the grill for 15-20 minutes, turning the grill occasionally.

5. Serve with sauerkraut salad and tomatoes.

Grilled mackerel - tricks and useful tips

In any case, grilled fish will turn out very tasty, even if you simply coat it with salt and vegetable oil.

It is advisable not to overdo it with spices, otherwise the taste of the dish may deteriorate.

To prevent the fish from drying out, pour lemon juice over it and wrap it in foil.

If you fry a whole fish, make small holes throughout the whole carcass with a knife. This way the fish will be better saturated with the marinade.

If you rub the fish on all sides with melted butter, it will turn out golden brown.

Fry the fish for no more than half an hour, otherwise it may dry out.

To avoid the specific taste of mackerel, serve it with hot or spicy sauce.

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. It is best to serve mackerel 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!

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

4141

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 the grill 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 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 a barbecue sauce out of it. 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.

Surprisingly tasty grilled mackerel is a striking combination of fishy taste and smoky aroma. The dish is very easy to prepare and will be a good substitute for meat during your feast. In addition, this fish is very accessible and inexpensive, so anyone can cook it, and almost anything can be used as a side dish.

Amazing grilled mackerel for you and your friends

Probably, many fish lovers asked themselves why fresh frozen mackerel is so inexpensive, but the same fish, but cooked (for example, hot smoked) is many times more expensive. Why is this so? And all because when cooked, it loses its fishy smell and acquires a completely unique taste.

So, why overpay if you can cook the fish yourself? Moreover, mackerel tastes best on coals, for example, on a grill grate or baked in foil. Therefore, if you want to cook fish, but don’t know how, then today we will tell you the most popular, in our opinion, recipes.

Cooking option No. 1

It seems to us that mackerel tastes best on the grill with lime and Provençal herbs. Don't let the name scare you - this recipe is very easy to prepare. But the taste will be really piquant and rich.

So let's get started. To begin, prepare the necessary products:

• mackerel (both frozen and fresh fish are suitable) – 2 pcs.;
• lime – 1-2 pcs.;
• fresh dill and parsley - 1 bunch each;
• seasoning “Provencal herbs” - 2.5 tbsp;
• salt, pepper - to taste.

Prepare mackerel over a fire on a grill as follows:

• If you took frozen fish, you will need to defrost it first.
• Thawed fish (or fresh, if it was originally such) must be cleaned, gutted, and the gills and fins removed. After everything, wash it, and be sure to wash it inside and out.
• The lime also needs to be washed and cut into half rings.
• Incisions need to be made along the entire body, on both sides.
• Rub the fish with salt, pepper, and Provençal herbs inside and out. Insert the prepared lime into the cuts.
• You will need to fill your belly tightly with greens. The dill and parsley must first be washed and dried, of course. “Under the marinade” the carcass should be left to stand for about 40 minutes.
• Cooking mackerel on the grill will take you about half an hour. To do this, you need to send it to the grill, and then place it over hot coals.
• Sometimes the grate will need to be turned over. Fry until golden brown.

We told you how to cook mackerel on the grill in at least one way, but then there’s more.

Cooking option No. 2

Mackerel in foil on the grill will amaze you with its taste and smell. This method of cooking differs significantly only in that the fish in foil turns out to be quite soft and it manages to retain all the flavors during cooking.

So, this recipe for mackerel on the grill is very simple, and for it you will need:

• fish carcass – 2 pcs.;
• seasoning “For fish” - 2.5 tsp;
• lemon – 0.5 pcs.;
• onions – 1 pc.;
• olive oil – 2 tbsp;
• salt, pepper - as always, to taste;
• foil - for baking.

How to cook:

• Wash the carcass, remove entrails, gills, and fins. Dry with paper towels.
• Peel the onion and chop. The cutting should be fine, the finer the better.
• Now place the fish on foil folded in 2 layers. This way you prevent the foil from tearing during baking.
• Now we generously start the fish with onions.
• Wash the lemon, cut it into half rings (very thinly), and place it in a row on top of the fish.
• Before baking, you need to wrap it well in foil. You need to wrap it tightly on all sides.
• Mackerel baked on the grill generally takes about 20-25 minutes to prepare. You need to cook directly in smoldering coals; during the process, the fish must be turned over periodically.

Cooking option No. 3

You can also cook a delicious mackerel kebab on a grill or on a skewer. To do this you will need:

• mackerel – 900-1000 g;
• garlic – 7 medium cloves;
• vinegar - 3 tbsp;
• sunflower oil – 5 tbsp;
• sugar – 2 tsp;
• salt, pepper - to taste.

Now how to cook:

• As in previous methods, we clean, wash and dry the fish.
• For the marinade, mix crushed garlic, vinegar, oil, sugar. Now rub the fish with the prepared mixture. She needs to stand in the marinade for at least an hour and a half.
• Place the fish on a skewer, and then bake for 17 minutes, constantly turning over.

As you can see, mackerel does not require much time to cook or marinate. All the recipes offered in the article are simple and, well, very tasty. If you have a barbecue at home or in a country house, be sure to try cooking fish in at least one of the suggested ways.