Mackerel baked in foil over charcoal, recipe with photo. Fragrant mackerel baked on the grill in foil How to marinate mackerel for grilling on the grill

You can prepare many delicious dishes from fish. One of the popular ones is mackerel on the grill. The fish meat is tender, without small bones, and cooked over coals it turns out juicy and aromatic.

Mackerel in foil on the grill

Ingredients:

• 2 fish;
• bulb;
• lemon;
• a bunch of greenery;
• 1 spoon of mayonnaise;
• spices.

Preparation step by step:

1. Clean, rinse the fish, dry and remove the head.
2. Cut the fish into medium-sized pieces.
3. Cut the onion into rings, grate half the lemon, cut the second part thinly into rings.
4. Mix grated lemon with onion and add spices.
5. Rinse the fish again and place in the marinade, leave for 25 minutes.
6. Grease the fish with vegetable oil and wrap in foil.
7. Grill fish for 45 minutes, turning.

Serve the finished fish with fresh lemon rings. The calorie content of the dish is 1020 kcal.

Mackerel stuffed on the grill

This is an unusual way to prepare mackerel with vegetables. Everyone will definitely like the dish.

Required ingredients:

• two mackerel;
• six heads of garlic;
• 2 bell peppers;
• rosemary, thyme;
• zucchini;
• cumin, salt, spices for fish;
• 15 olives;
• baguette;
• lemon;
• growing oil;
• 5 potatoes.

Cooking steps:

1. Cut the garlic heads in half, then crosswise.
2. Grease the foil with oil, add a little salt and pepper and wrap the garlic. Place on a wire rack.
3. Clean the fish from the insides and rinse.
4. Cut half the peppers into strips, the olives into halves, and half the zucchini into slices. Cut the potatoes into 4 parts.
5. Sprinkle the potatoes with spices and cumin, sprinkle with oil and wrap in three layers of foil, bake for 20 minutes.
6. Sprinkle a little salt on the fish, put a sprig of thyme and vegetables in the bellies - zucchini, peppers and olives.
7. Tie a rope around each fish to prevent the vegetables from falling out.
8. Remove the garlic from the grill. Place the mackerel on the grill to cook for 15 minutes.
9. Cut the remaining pepper halves and zucchini into pieces, sprinkle with spices and bake in foil for 15 minutes.
10. Cut the baguette into pieces and fry on the grill.
11. Place the prepared vegetables on a dish, rub the baguette croutons with garlic and sprinkle with olive oil.
12. Remove the strings from the fish and add to the vegetables and croutons.

Ingredients:

• two fishes;
• two small lemons;
• 3 spoons of soy sauce;
• 1 spoon of honey;
• spices;
• dill;
• growing oil;
• thyme.

Preparation step by step:

1. Process the fish, remove the head and spine bone.
2. Lightly salt the fish, add thyme and dill.
3. Wash the lemons and cut one into circles, grate the zest from the second, squeeze out the juice.
4. Mix the zest and juice, add honey and soy sauce and beat with a fork.
5. Pour the marinade over the fish and place lemon slices on top, add spices.
6. Leave the mackerel to marinate for half an hour.
7. Grease the grill with oil and place the fish with lemon slices. Cook, turning, until browned, about 15 minutes.

Makes four servings. Calorie content of fish kebab is 960 kcal. Necessary ingredients:

• 3 fish;
• half a lemon;
• 1 spoon of salt;
• 2 spoons of spices for fish;
• 1 spoon of olive oil.

Cooking steps:

1. Clean the fish from the insides, rinse and roll in oil and spices outside and inside.
2. Leave the fish to marinate in the refrigerator overnight, wrapped in cling film.
3. Place the fish on the grill and grill over coals.
4. When the fish is ready, pour lemon juice over it and keep it on the grill for a few more minutes.

Makes six servings. The dish takes 20 minutes to prepare.

On the grill you can fry not only meat, but also fish, such as mackerel. It has few bones, it is juicy, tasty and healthy. Mackerel on the grill (on the grill) is a worthy substitute for any meat, and such a product is inexpensive and anyone can cook it.

Classic recipe for mackerel on the grill on the grill

To make mackerel baked on the grill even tastier, you can marinate it. Various spices, herbs, citrus juices and even beer are suitable for marinade. But you can use the classic recipe, which will also allow you to bake delicious and aromatic fish.

Ingredients (for mackerel weighing 2 kg):

• two heads of onions;
• garlic clove;
• 17 ml sunflower;
• a spoonful of fruit vinegar;
• pepper, salt.

Cooking method:

1. We gut the mackerel carcasses, cut off the head, fins and tail, rinse with water and dry.
2. Chop the onion into thin rings and pass a clove of the spicy vegetable through a press.
3. Pour the vegetables into a bowl, pour in the oil and vinegar, sprinkle with salt and pepper, and mix the ingredients directly with your hands.
4. Place the fish in the prepared mixture and stir well again by hand, cover and marinate for an hour.
5. Place the mackerel soaked in spices on the grill and begin roasting over charcoal.

With honey marinade

To bake mackerel on the grill, you can prepare a honey marinade, which goes well with fish meat.

Ingredients (for 2 kg mackerel):

• two onions;
• 85 ml liquid honey;
• 25 ml soy seasoning;
• clove buds;
• ground black pepper.

Cooking method:

1. For the marinade we take honey; if you have a thick product, then you need to melt it.
2. Pour honey into the sauce, add finely chopped onion and spices ground in a mortar, mix.
3. Place the prepared carcasses of the seafood product into the prepared mackerel marinade and marinate for an hour in a cool place.
4. Afterwards, remove the onions from the carcasses, place them on the grill, press them down and cook over the coals.

Mackerel in soy sauce

Soy sauce is a real godsend for marinades. You can marinate meat, mushrooms and, of course, fish with it.

Ingredients:

• two mackerel;
• bulb;
• feathers of young garlic;
• 17 ml soy concentrate;
• 0.5 spoons of sugar and salt;
• a pinch of pepper.

Cooking method:

1. Finely chop the onion and onion feathers, pour into a bowl, pour in soy seasoning, add pepper, salt and sweet sand.
2. We marinate the cleaned mackerel carcasses for an hour.
3. Afterwards, remove the garlic and onion from the carcass, transfer it to the grill and fry over coals.

Mackerel kebab

If you want to fry something unusual in nature, then we offer you the option not of meat kebab, but of mackerel in the form of rolls.

Ingredients (for 4 mackerel carcasses):

• ½ liter of soy seasoning;
• spices for fish dishes.

Cooking method:

1. We cut off all the fins and head from the mackerel carcasses, remove the entrails and fillet them.
2. Place the fish in a deep bowl (or a 3-liter jar) and add soy and 1.5 liters of water. Add any fish spices to taste and desire, and keep in the marinade for two hours.
3. Afterwards, we take out the fillet, dry it and season it with a small amount of spices, but only the meat itself, not the skin.
4. Roll the fillets into rolls and immediately thread them onto skewers, but not too tightly.
5. Fry the mackerel kebab on the grill for 8 minutes, do not forget to turn the skewers every minute.

With lemon and olive oil

Mackerel for frying on the grill can not only be marinated, but also stuffed. For the recipe, you can take the simplest ingredients, for example, lemon and olive oil for marinade and herbs for stuffing.

Ingredients (for 6 pieces of mackerel):

• one lemon fruit;
• a bunch of parsley;
• olive oil;
• a spoonful of pepper;
• one and a half spoons of salt.

Cooking method:

1. To make mackerel tasty, the main thing is to choose good fish. Mackerel should be well-fed, with a shiny, intact skin.
2. Season the carcasses with salt and pepper, pour a little olive oil into the belly, and add two sprigs of parsley and a slice of citrus.
3. Sprinkle the mackerel with lemon juice on top and marinate for three hours.
4. Afterwards we transfer the fish to the grill and place it on the grill. Cook over low heat for 20 minutes, turning the fish over every five minutes.

Tender fillet on the grill

You can fry whole mackerel carcasses or fillets on the grill. We will bake the fish fillet on the grill in foil so that the meat turns out tender and juicy.

Ingredients:

• mackerel fillet (4 pcs.);
• 75 ml white (dry) wine;
• 10 g Provencal herbs;
• salt, pepper, coriander to taste;
• oil.

Cooking method:

1. We take two mackerel carcasses and fillet them. If you have frozen fish, then you should not defrost it completely, this will make it easier to clean not only all the insides, but also the bones.
2. Salt and pepper the fillet, sprinkle with Italian herbs, pour wine over it and leave to marinate for a quarter of an hour.
3. Spray a sheet of foil with oil and lay out the fillet, wrap and bake on the grill for 20 minutes. Mackerel in foil is not only very tasty, but also tender.

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, recipes for mackerel fried in batter are familiar to us from childhood.

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

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.

Grilled mackerel Italian style

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 insides, 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 hot, pour the prepared spicy sauce over the finished fish 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.

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;
• “Provencal herbs” seasoning - 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. First, dill and parsley, of course, need to be washed and dried. “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 put it on 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 there’s more to come.

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.