In the summer, when barbecue time begins, every owner wants to surprise his guests with new dishes. grilled fish is best you can find recipes for it below. You can cook it on the grill or using an electric grill. In the first case, the finished dish will have a slight aroma of smoke, and in the second it will be baked more evenly. You can choose any of the cooking methods.
Grilled Fish: The Ultimate Guide
Grilling fish is easy. Even fragile fillets and scallops are suitable for grilling, as long as they are placed on a base for easy turning. Tight steaks on the grill, tender fish in a mesh basket, or scallops and squid rings in foil - these six techniques will allow you to cook anything. Simply select the freshest fillet, fire up the grill and get started.
Grilled fish: 8 recipes
Grilled over coals, any fish acquires an appetizing golden crust. There are many ways to cook it on the grill: using skewers, on the grill whole, in steaks or as fillets with the skin on. You can also bake the fish in foil with aromatic spices. It is convenient to cook fish on a grill with a lid: in this case there is no need to turn it over, the fish cooks faster and turns out “smoky” - slightly smoked.
How long does it take to grill fish?
| Fish | Time |
| Steaks | 5−8 minutes |
| Fillet on skin | 7−10 minutes |
| Kebabs | 10−12 minutes |
| Whole fish | 20−30 minutes |
Grilled cod
Ingredients
- Cod steak on the skin (you can take any white fish - tilapia, halibut) - 4 pieces
- Oregano - 2 teaspoons
- Cumin - 0.75 teaspoons
- Salt - 1.5 tablespoons
- Olive oil - 3 tablespoons
- Cilantro - 3 tablespoons
- Lime - 1 piece
- Salt - to taste
- Pepper - to taste
Cooking method
- Chop the cilantro. Place the fish pieces on a plate, skin side down, sprinkle with oregano, ground cumin and salt. Mix olive oil with chopped cilantro and pour the mixture over the fish. Cover the plate with cling film and place in the refrigerator to marinate for 2 hours. 30 minutes before starting charcoal cooking, remove the marinated fish from the refrigerator.
- Prepare the coals. Grease the grill with vegetable oil. Bake the fish on the coals first, skin side down, for 3-4 minutes, then turn the grill over and cook for about 3 more minutes.
- Transfer the fish to plates, season lightly with salt and freshly ground black pepper, and drizzle with the juice of half the lime. Cut the other half of the lime into slices. Place fish on plates and serve with lime wedges, green salad, mashed potatoes or roasted vegetable salad.
Salmon with smoke
Ingredients
- Salmon fish (steaks) – 6 pieces
- Olive oil - 50 milliliters
- Thyme - to taste
- Sage leaves - to taste
- Salt - to taste
- Freshly ground black pepper - to taste
- Lemon slices for serving - to taste
Cooking method
- Cut each steak in half, down to the skin, to open it like a butterfly.
- Place the fish in a wide tray, add thyme and sage, season with spices and brush with olive oil. Leave for 1.5 hours.
- Cook on coals for 10 minutes. Serve with new potatoes.
Grilled sea bream, whole fried
Cook on coals for 10 minutes. Serve with new potatoes.
Ingredients
- Fish (dorado) – 4 pieces
- Fresh rosemary - 4 pieces
- Thyme - to taste
- Olive oil - 100 milliliters
- Garlic confit – 100 grams
- Salt - to taste
- Pepper - to taste
For the garlic confit
- Garlic - 200 grams
- Vegetable oil - 250 milliliters
Cooking method
- Prepare garlic confit. Pour oil over the cloves and cook over low heat for about an hour until the garlic is soft. The oil should not boil!
- Clean and gut the fish, make diagonal cuts on each side to the bone. Place garlic, rosemary and thyme in the belly, season with salt and pepper, and brush with oil.
- Prepare the grill and grill until done. It is not recommended to turn the fish over before 7 minutes, otherwise it will stick to the grill.
Sea bass with zucchini
Ingredients
- Sea bass - 2 kilograms
- Lemon – 6 pieces
- Potatoes - 4 pieces
- Zucchini - 4 pieces
- Green onion - 1 bunch
- Olive oil - 0.25 cups
- Salt - 1 teaspoon
- Pepper - 0.5 teaspoons
- Rosemary - to taste
Cooking method
- Gut the perch and remove scales. Slice the potatoes and zucchini into thin slices.
- Drizzle the vegetables with olive oil, place on the grill and fry, turning, until golden brown. When ready, remove pieces and place on a baking sheet.
- Brush the fish with olive oil and season. Thinly slice the lemons. Place 2 sprigs of rosemary, 2 slices of lemon and a few onions inside each fish.
- Grill fish until cooked through, turning once. Before serving, place the fish on a platter and garnish with lemon segments strung on a sprig of rosemary. Serve grilled vegetables as a side dish.
Directly on the grill grate
Cooking directly on the grill provides high heat and smoky flavor. The best choice for this is fleshy, dense fish that will not flake off, which means it can be safely moved. Make sure the grill is set to medium-high heat (if the heat is low, the fish will stick), and be sure to thoroughly oil the grate before grilling. Flipping is easier with a wide, thin spatula (or seafood tongs).
In foil
Cooking in foil is ideal for very soft fillets and small pieces as there is no need to turn them over. The heat is concentrated in this envelope and the contents are cooked at the same time - it's the same as dinner on a baking sheet, only for the grill. To make the envelope, place the fish on a square sheet of foil, drizzle with olive oil and add fresh herbs or other desired instant ingredients. Bring the edges of the foil together and fold to close, creating a spacious “tent.” Place envelope on grill grate and cook until fish flakes easily with a fork. Open carefully to avoid being scalded by the steam.
Salmon steak
Ingredients
How to cook fish on an electric grill? Here is a simple and economical recipe:
- Salmon - 2 steaks;
- 30 grams of butter;
- Salt and pepper to taste;
- Garlic - 3 cloves.
Preparation
You need to grease the fish with olive oil, add freshly ground pepper and salt. Grind the garlic under a press and grate the salmon. Then place the steak on the preheated grill and close the lid. We choose fish mode or simply set the temperature to 220 degrees and fry for 5 minutes (if on one side, then all 8). After a few minutes, the fish can be placed on a plate and served to taste. It can be served with your own BBQ sauce.
On skewers
Skewers allow you to turn multiple pieces of hearty fish or shellfish at once, making the presentation summery and fun. Soak wooden skewers for 20 minutes. before using to prevent them from becoming smokey on the grill. Or simply string the ingredients tightly together, covering the surface of the skewers as much as possible from the fire. Thread larger items like jumbo shrimp or squid onto 2 skewers parallel to ensure they cook evenly.
On the desk
This method is hands-off and imparts a warm, woody flavor to the fish. It is great for very soft fillets and large pieces that are difficult to flip. Preheat grill to medium-low heat. Season the fish on both sides and place on a pre-soaked board (cedar, maple and alder work well). Cover and leave to cook—no need to turn. Keep a bottle of water with spray on hand in case the edges of the board burn.
Entirely
The name speaks for itself. Fish cooked on the bone is very juicy and flavorful, and makes an excellent party dish. Season and stuff the fish with herbs or lemon slices. This not only adds flavor, but also creates space for heat to circulate so the fish cooks more evenly. For the same purpose, you can also make cuts on both sides every 5 cm, almost to the bone. Brush the fish with oil, sprinkle with sea salt and place on the grill. The next step is very important: it must not be moved or lifted. Leave it and wait. When the fish no longer sticks to the grill, you can turn it over. To do this, place a spatula under the bottom and carefully turn it over.
How to cook “Grilled fish in the oven”
1. Wash the fish, remove scales and entrails. For a festive table, it is best to bake the whole fish, including the head.
2. Peel the onion and cut into thin half rings. Wash the greens, chop and combine with onions. Mix thoroughly, kneading thoroughly with your hands. Add a little salt and pepper to taste. The onion will release juice and become softer.
3. Wash and cut lemons into thin slices. Rub the fish with salt and pepper. Place greens with onions and most of the lemons in the belly. Place a few slices on top of the fish. Add pieces of butter. You can use any spices and dried herbs in the recipe for grilled fish in the oven.
4. Drizzle with olive oil and wrap in foil. Place in the oven and bake at medium temperature for about 60-80 minutes, depending on the size of the fish.
5. Peel and chop the ginger. Garlic can be grated or finely chopped.
6. Heat vegetable oil and add garlic, ginger and pepper.
7. When the fish is ready to grill in the oven at home, carefully unwrap the foil and pour in the aromatic oil, after straining it through a sieve to remove the garlic and ginger.
How to know when fish is ready
The fish cooks quickly;
it is ready when it flakes easily with a fork and the flesh looks completely opaque. If any part is translucent, return the fish to the grill for a few more seconds. For even cooking, use evenly cut steaks and fillets of the same thickness. Categories: Summer dishes / Grill, barbecue / Simple grill recipes / Grilled salmon / Grilled shrimp / Grilled steaks / Grilled fish / Recipe collections / Food Network - recipes
Fry, fish, big and small
How to properly cook fish on the grill? While frying, turn it over with a wide metal spatula so that the pieces are browned on all sides, but handle it very carefully, because it must retain its attractive appearance. It is enough to turn any fish 1-2 times, and tuna is usually fried according to the rules for cooking steaks, turning every 30 seconds and leaving it slightly damp inside. If the fish is cooked in a grill pan, then the lid should be closed, and since the upper part of the fish will be exposed to hot steam, then after turning it over, it will take less time to fry, because it is almost ready. It is better to wrap very tender fish in greased foil and place it directly on the coals, especially since this will help prevent fat from dripping onto the coals, the smell of which will give the food an unpleasant taste. You can also cook grilled fish in foil in your home oven.
For roasting steaks, 5–10 minutes is enough, and 20–40 minutes is enough for a whole fish, depending on its weight and size; readiness can be checked by pressing the side of the fish with your finger. If the dish is ready, you will feel elasticity and the fish will seem to spring back, and a whitish juice will appear on its surface. How to determine the readiness of fillet? If you pierce it, you will see white, opaque flesh inside. The steak is ready when the meat easily separates from the bone, and large whole fish turn pink in the spine area as they are ready. At the same time, fatty fish takes longer to fry than lean fish. It is believed that every centimeter of thickness of a piece requires 3 minutes of frying. By the way, do not forget to periodically stir the coals in the grill or fire to maintain a high temperature.
