A good kebab does not have to be meat. Skewers of game, fish and vegetables are as tasty as they are unusual. If you like to experiment and surprise loved ones with a non-standard approach to classic dishes, fry the fish on skewers or on wooden skewers. Marinade will give it a special taste and aroma.
Pick your recipe
You will need
-
- 2-3 kg of fish
- 1 lemon
- 0.5 cup vegetable oil
- 1 cup white dry wine
- 2-3 onions
- 1 cup pomegranate juice
- salt
- spice
- greens.
Instruction manual
1
Sometimes you can find the statement that pickling fish for barbecue is not necessary - just rub it with salt and spices. Nevertheless, if you want to make the flesh of the fish more tender and aromatic, more oily or, on the contrary, slightly dry, you can’t do without marinade.
2
First, select the fish from which you cook kebab. The composition of your marinade will depend on how fat, dense or loose her meat is. Excellent kebabs will be obtained from trout, sturgeon, tuna, salmon. Mackerel, pink salmon, rasp are also suitable. If the fish is oily enough, you can not add oil to the marinade. For dry fish (for example, pink salmon), it is better not to use very acidic marinades, as they will further dry the flesh.
3
The simplest marinade is the juice of one lemon, chopped onions, salt, black pepper and any greens. If you want the fish to be more juicy, add vegetable oil - olive or sunflower oil - to this marinade. Based on this mixture, you can experiment endlessly by adding mustard, garlic or sugar to your taste.
4
A more refined option is to mix dry white wine, oil, lemon juice (from half a lemon), spices, herbs and salt.
5
A very pleasant taste in a barbecue made from fish marinated in pomegranate juice. For it you will need natural pomegranate juice, vegetable oil, salt and spices (coriander, ground white and black pepper). Such a marinade is especially suitable for barbecue made of white fish (sturgeon, pike perch, catfish).
6
Unusual, rather for gourmets, marinade for red fish (trout, salmon) is a mixture of soy sauce, lemon juice, fresh ginger and a small amount of honey.
7
And remember that the main thing for fish kebab is to preserve the taste and aroma of fried "smoke" fish.
Useful advice
Barbecue fish is not pickled for long - no more than an hour. Do not make vinegar-based marinade, as it makes fish loose. A large amount of acid spoils the taste of fish, so wine or lemon juice is better to under-fill than add too much.
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