How to fry mackerel on a barbecue. Mackerel baked in foil on the grill: the best recipes for a picnic. How to quickly cook mackerel on a grill on a grill

12.09.2024 Repair

Mackerel grilled on a grill turns out very juicy and tasty. After all, it is no secret to anyone that such fish has a lot of fat. During heat treatment, it releases a lot of juice, which makes it more tender and aromatic.

Mackerel grilled on a grill can be baked in different ways. Some people cook it in foil, while others stuff it with various vegetables and grill it over coals without additional equipment.

Mackerel on the fire on the grill: recipe

To obtain a more satisfying and nutritious dish, such fish must be cooked together with vegetables. You can use onions, carrots and fresh herbs. But we’ll tell you about everything in order.

So what ingredients will you need to ensure you get the most delicious mackerel grilled on a grill? To do this you need to have:

large onions - 2 pcs.;
fresh frozen mackerel - 2 large pieces;
small fresh tomatoes - 2 pcs.;
medium-sized carrot - 1 pc.;
table salt, black pepper - to your taste;
parsley, fresh dill - a bunch each.

Preparing fish and vegetables

How is mackerel cooked over a fire on a grill? First, the fish is processed. It is completely defrosted, and then the internal parts are removed and the side fins are cut off. After this, the fish is seasoned with a mixture of salt and ground pepper, and then sprinkled with lemon juice and vegetable oil.

After thoroughly rubbing the ingredients into the carcass, cover it with a lid and leave at room temperature for 90 minutes. In the meantime, start preparing the vegetables.

Onions, carrots and small tomatoes are thoroughly washed and peeled. After this, they are cut into thin rings and circles, respectively.

Also rinse the dill and parsley separately, and then chop them very finely with a knife.

Formation process

Before baking, you should stuff it with vegetables. To do this, the belly is opened as much as possible, and then carrot slices, greens, onion rings and tomatoes are placed in it one by one. After salting the filling and seasoning it with pepper, close the vegetables tightly, then place them on a wire rack and press firmly.

Heat treatment

Mackerel grilled on a grill, the photo of which is presented in this article, does not take very long to cook. Stuffed fish should be kept over hot coals for about half an hour. At the same time, it must be turned over regularly (along with the grill) so that it browns on all sides and becomes as soft as possible.

How to serve fish correctly?

After the mackerel stuffed with vegetables acquires a golden color, becomes tender and juicy, it is removed from the fire and carefully removed from the grill.

Having placed the fish on a large plate, it is immediately served to the table along with a piece of bread. Vegetables baked inside the mackerel will serve as a side dish for this dish. You can remove them first, or you can leave them as they are.

How is mackerel baked over a fire on a grill in foil?

This cooking method is the most popular. Using culinary foil, you are sure to get the most juicy and tender dish.

So, to prepare a hearty lunch at the campfire, we will need:

parsley, fresh dill - a bunch;
large onion - 1 pc.;
fresh frozen mackerel - 2 large pieces;
fresh lemon - 1 medium-sized fruit;
table salt, black pepper - to your taste;
vegetable oil - about 15 ml;
basil, dried thyme - 1/3 dessert spoon each.

Processing the main ingredient

Mackerel baked over a fire on a grill will be especially tasty if you cook it using cooking foil. But before you start cooking the fish, it should be pre-processed.

Freshly frozen mackerel is thawed, and then thoroughly washed and the insides are removed. After this, the fins are cut off from the fish (you can also remove the head). Next, the product is rubbed with salt and sprinkled with lemon juice. In order for the mackerel to absorb the flavors of the marinade, it is kept at room temperature for 50-80 minutes.

If desired, the fish can be marinated overnight. But in this case it is better to put it in the refrigerator.

How should it be formed?

To form such a dish, you must use thick cooking foil. It is placed on a flat surface, greased with a small amount of oil, and then the fish is laid out. After sprinkling the product with finely chopped onions and fresh herbs, it is flavored with dried basil and thyme. After this, the mackerel is wrapped tightly in foil.

Baking fish over a fire

As soon as the dish is formed, it is placed on a wire rack and placed on the grill covered in foil and cooked for about 25 minutes. At the same time, it is regularly turned over. This is the only way you will achieve the most juicy and tender dish.

What to serve with at the dinner table?

After heat treatment, the package with fish is carefully removed from the grill. It is laid out on a plate, and then the edges are opened and served to the table along with a slice of bread. If you decide to serve mackerel with a side dish, you should first remove it from the foil. This fish goes perfectly with tender and airy mashed potatoes, as well as peas and buckwheat porridge.

Let's sum it up

As you can see, you can bake mackerel over a fire in different ways. Using the recipes presented, you will return to them again and again. This is due to the fact that fish cooked on the grill turns out incredibly juicy, tender and tasty.

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

Mackerel on the grill, a photo of which you can see in this article, cooks in 15-20 minutes. Before starting to cook it, marinated pieces of fish are placed on skewers. At the same time, they are alternated with thick onion rings and half tomatoes.

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 for which the skewers were used. 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

Fish for grilling should be as fresh and large as possible. It is washed thoroughly and then gutted, the fins and head are cut off. The remaining carcass is rinsed again in cold water, dried with paper towels and cut into pieces (steaks) 2 cm thick.

After thoroughly processing the fish, place it in a bowl and then season it with spices and lemon juice. After mixing the ingredients, 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, and 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 at discretion;
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?

After forming the mackerel dish, it is immediately placed on the grill over hot coals. In this form, the fish is baked in foil for about 20-25 minutes. In this case, the briquette must be turned regularly so that the dinner is evenly browned on all sides.

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.

Fish must be present in every person’s diet, because it contains various substances necessary for the body and healthy fish oil. Mackerel has a high content of it, making it a popular dish. Done in different ways, one of the most popular recipes for cooking over coals is mackerel on the grill on a grill, pre-wrapped in foil.

The taste of the fish depends on the marinade. For example, mackerel has a strong smell, which is why not everyone loves it. With the help of sauce you can completely get rid of it. An important rule: always soak fish in brine for at least an hour before cooking. Then the fillet will have time to marinate well. You can use your favorite spices for grilling. Pepper, coriander, and aromatic herbs are suitable for this. You can add wine, which better removes the smell and makes the fillet more juicy.

How to cook mackerel on the grill

Grilled fish is an excellent alternative to outdoor barbecue meat. Grilled over charcoal, it turns out much tastier 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:

First you need to prepare the carcasses.
Make a cut along the ridge.
Add lemon slices and onion, cut into half rings, to the belly.
The outside of the carcasses is rubbed with salt.
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:

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

Mackerel in soy sauce

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:

Clean the carcasses, cut into pieces and place in a bowl.
Add 1.5 tablespoons of sauce to the fillet and sprinkle with pepper. Let it sit for 1.5 hours.
At this time, cut the onion into rings, add the remaining half a spoon of soy sauce. Mix thoroughly and also leave to marinate.
After the allotted time has passed, fry the fish on the grill on the grill. Each side is about 8 minutes.
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:

Prepare the carcasses.
Squeeze the juice from lemon and orange, mix it with salt, pepper and herbs.
Rub this mixture onto the fish. Leave for 1-1.5 hours to marinate.
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.
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, 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:

Cut the fish, remove the entrails and cut into portions.
Rub the fillet with pepper and add salt.
Peel the garlic and pass through a press. Mix it with vinegar, vegetable oil, sugar.
The fish coated with the resulting marinade is left to marinate for 1 hour in the refrigerator.
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:

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.
Make oblique shallow cuts on the sides.
Mix salt, herbs and rub the fish with this mixture, insert lime wedges into the cuts.
Wash and dry the greens, then stuff them inside the fish.
Leave the mackerel to marinate for 1.5 hours to make it tastier.
You need to bake using a special grill.

Video

How to deliciously cook mackerel on the grill

Fish cooked over hot coals may well become a dinner that cannot be prepared at home on any modern electric stove.

Mackerel marinade recipes

"Italian"

peeled garlic (clove) – 3 pieces;
Dijon mustard – 30 grams;
dried Italian herbs mixture – 1 tbsp. spoon;
white wine – ¼ glass;
refined olive oil – 200 grams;
sugar – 25 grams;
ground pepper and salt are added to taste.

The marinade can be made in 10 minutes.

Grind the garlic cloves with sugar or grate it, you can simply chop it with a knife. Combine butter with wine and mustard in a bowl, beat well. Then add the Italian herb mixture and garlic, stir and beat again. Pour the prepared mackerel with Italian marinade.

"Coconut"

Required set of ingredients:

20 ml soy sauce;
200 ml coconut milk;
75 g sugar (preferably brown);
peeled garlic – 3 cloves;
grated ginger – 3 tbsp. spoons;
chili pepper;
add salt to taste.

Cooking will take 10 minutes.

Chop the garlic cloves, mix with brown sugar and grind well. In a wide bowl, mix coconut milk with soy sauce, grated ginger, chopped pepper, grated garlic, mix and whisk.

Place the mackerel in a bowl, add salt, add the marinade and stir. Cover the dish with a lid and place in a cool place for 30 minutes to marinate the fish.

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The filling of greens and zest gives the mackerel an aroma and exquisite taste.

3 medium-sized mackerel;
lemon and onions - 2 pieces each;
black pepper, table salt - to taste;
2 bunches of your favorite herbs (choice: dill, parsley, basil or thyme);

The entire process will take: 40 minutes. A serving contains 199 kcal.

Step 1. Wash the mackerel thoroughly and remove the skeleton. Do not cut the fish along the back, leave it in one piece.

Step 2. Peel the lemon and chop the zest.

Step 3. Squeeze the juice from one lemon, chop the second into thin slices.

Step 4. Wipe each carcass with lemon juice, do this inside and out.

Step 5. Chop the greens and onions, add the zest and season with salt. Fill the mackerel carcasses with the resulting mixture. Make shallow cuts on the skin and insert thin slices of lemon into them. Place the fish in a cool place for 30 minutes.

Step 6. Fry the mackerel on the grill, turning the grill several times. Cook for 10 minutes on each side.

Fish baked in foil

The aromas of ginger and dry wine, as well as lemon juice, give this dish a special flavor. Excellent taste combined with ease of preparation.

mackerel – 4 medium-sized carcasses;
ginger root (fresh) – 1 piece;
0.4 kg of tomatoes (plump);
0.1 kg onions:
a bunch of green onions;
lemons (small fruits) – 2 pieces;
season with black pepper and salt to taste;
80 g dry wine.

Time required for cooking: 75 minutes. A serving contains 210 kcal.

Wash the lemons without removing the zest and cut into slices;
Wash the tomatoes, cut into circles with a sharp knife, chop the onion into rings;
Place four rectangles of grill foil on the work surface and place vegetables on each rectangle, top with mackerel along with lemon slices, sprinkle with grated ginger, and sprinkle with dry wine. Season with spices to taste;
Raise the corners of the foil and wrap the fish. Foil bags should be spacious. Place them on the grill and grill for about 20 minutes until the mackerel is fully cooked;
Place the fish on plates with foil and garnish with green onions.

Recipe for juicy mackerel shish kebab

If you add vegetables cut into slices to the fish, you will get a very tasty and satisfying side dish.

2 mackerel;
onions and carrots - 2 pieces each;
sour cream or mayonnaise - at your discretion;
use black pepper and salt to taste.

Total cooking time: 40 minutes, calorie content per 100 grams: 199 kcal.

Cut the fish prepared for frying into pieces weighing 40 grams, wash with water, grate with black pepper and salt, pour over lemon juice and leave to marinate for about 20 minutes;
Coat the mackerel with sour cream (mayonnaise) and string it onto metal skewers, interspersed with onion and carrot rings. Fry over hot coals in a grill (importantly, without flame) for 8-10 minutes;
While frying, periodically brush the mackerel pieces with sour cream. Rotate the skewers so that the fish is fried evenly;
Before serving the mackerel, remove it from the skewers, place it on a warm dish, and place a side dish of carrots and onions fried on skewers around.

Before placing the mackerel on the grill or skewering it, it must be placed in a marinade with a minimum amount of acid, herbs, and soy sauce. Do not add a lot of sunflower or olive oil to the marinade; if it gets on the coals, it will burst into flames.

While cooking on the grill, the surface of the fish becomes slightly charred. It is appropriate to leave a little marinade to lubricate the finished mackerel, giving it a fresh and beautiful look.

To summarize, I would like to say that cooking mackerel kebab over hot coals requires some skill.

First, you need to marinate the fish. Marinades made from lemon juice, wine, Italian spices, soy sauce and coconut milk are suitable for this. They will give mackerel a very special taste.

Secondly, light the coals, wait until they burn out and become covered with white ash. Then fry the whole carcasses on the grill, using the same method for cooking fish in foil. Serve whole, you can sprinkle with herbs.

Mackerel in foil on the grill - the most delicious recipes for an excellent picnic dish

Mackerel in foil on the grill is an excellent simple dish for cooking outdoors. Fish can be decorated in various variations, trivial or more sophisticated, significantly diversifying the picnic menu and getting new dining experiences every time.

How to cook mackerel on the grill?

Mackerel in foil on coals always turns out juicy and is difficult to spoil, however, there are still certain subtleties of cooking fish and they need to be remembered when starting to implement any of the chosen technologies.

Frozen mackerel is thawed, the entrails are removed and, if desired, the fins, tail and head.
The carcasses are washed inside and out, paying special attention to the black film, which can add bitterness to the dish. It is first cleaned with a knife or removed with a napkin.
Next, the mackerel is salted, peppered, sprinkled with lemon juice or a more refined marinade is used and left for 20-30 minutes.
Fry the fish in a tightly sealed foil envelope over smoldering coals for about 30-40 minutes.

How to marinate mackerel for grilling?

If your picnic menu includes grilled mackerel, you can find out the marinade recipe for this fish below. The traditional set of salt, pepper and lemon juice in this case is supplemented with chopped garlic, which adds piquancy to the dish, and ground coriander, which harmonizes well with the meat of any fish. The spicy mixture is enough to marinate three medium-sized carcasses.

vegetable oil – 50 ml;
lemon – 0.5 pcs.;
garlic – 7 cloves;
coarse salt, coriander, black pepper - 1 teaspoon each.

Squeeze the juice from the lemon and mix with oil.
Finely chopped garlic is ground with salt, coriander and pepper, added to the mixture of juice and oil, and stirred.
Rub the spicy substance onto the fish and leave for 30-60 minutes.

Mackerel on the grill on the grill - recipe

Mackerel baked in foil on the grill according to this recipe has a pleasant, balanced, soft taste and moderate piquancy. Pre-marinated carcasses are placed on oiled pieces of foil and carefully sealed so that during the heat treatment the liquid remains inside and the fish retains its juiciness.

mackerel – 3 pcs.;
lemon – 1 pc.;
sour cream and mustard - 3 tbsp each. spoons;
parsley – 1 bunch;

Squeeze the juice from one lemon, rub the carcasses with it, also seasoning them with salt and pepper.
After 20 minutes, grease the fish with a mixture of sour cream and mustard, and put parsley in the belly.
Wrap the carcasses in foil and leave for 20 minutes, after which they are placed on a grill over the coals.
In about 30 minutes, the mackerel in foil on the grill will be ready.

Mackerel in foil with lemon

Mackerel baked in foil with lemon turns out surprisingly aromatic, acquires a pleasant sourness and a piquant citrus note. In addition, lemon slices neutralize the specific smell of fish, which is significantly pronounced in mackerel and scares many people away when choosing the type of fish to cook.

mackerel – 3 pcs.;
lemon – 2 pcs.;
sour cream – 3 tbsp. spoons;
onions – 2 pcs.;
seasonings for fish - 1 tbsp. heaped spoon;
salt, pepper, vegetable oil.

The fish is cut in several places across the back, rubbed with salt, pepper, seasonings, sprinkled with the juice of one lemon, and left for 30 minutes.
Place lemon slices in the slits on the back and onions in the belly.
Lubricate the fish with sour cream, place on foil, and seal tightly.
After 30 minutes of baking, the mackerel with lemon in foil on the grill will be ready.

Mackerel baked with vegetables in foil

If you want to cook fish with a light side dish at the same time, use the following recipe. Mackerel in foil with vegetables is delicious in taste and surprisingly aromatic. In addition, additional ingredients will delight you: vegetable slices, soaked in fish juices and spices, become especially tasty.

mackerel – 2 pcs.;
eggplants and tomatoes – 2 pcs.;
bell pepper – 1 pc.;
sour cream – 150 g;
onions – 2 pcs.;
garlic – 2 cloves;
salt, pepper, spices, vegetable oil.

The mackerel is rubbed with salt, pepper, seasonings and garlic.
Place the fish on separate pieces of foil, place chopped vegetables, seasoned to taste, in the belly and on the sides.
Cover the composition with a second sheet of foil, seal and bake on the grill over coals for 40 minutes.

Mackerel in soy sauce on the grill

Mackerel baked in foil with soy sauce is not only incredibly tasty, but also, thanks to a special marinade, it acquires an appetizing appearance. If desired, the composition of the spicy mixture can be expanded by adding a little garlic, ground coriander or other spices that harmoniously combine with the fish meat.

mackerel – 2 pcs.;
soy sauce – 200 ml;
ground ginger – 2 teaspoons;
lemon – 0.5 pcs.;
onions – 2 pcs.;
garlic – 2 cloves;
salt, pepper

The fish are rubbed with salt and pepper, sprinkled with lemon juice, and after 10 minutes, poured with soy sauce and left to marinate for 30-40 minutes, turning occasionally.
Place chopped onions in the belly, place the carcasses on pieces of foil along with the marinade and seal them as tightly as possible.
After 30 minutes of baking, delicious mackerel on the grill will be ready.

Baked mackerel with potatoes in foil

Another option for preparing a dish with a side dish is mackerel baked on the grill with thinly sliced potato slices. The composition will be especially aromatic if you add a little chopped dill and onions to the potatoes, which can be replaced with green stems or white leeks.

mackerel – 2 pcs.;
potatoes – 4 pcs.;
lemon – 0.5 pcs.;
onions – 2 pcs.;
greens - to taste;
salt, pepper, spices.

The fish are salted, peppered, sprinkled with lemon juice, and left for 20 minutes.
Prepare the potatoes by peeling and cutting the tubers thinly, mix them with herbs, onions and seasonings, put them in the belly of the fish and place them on the sides, first placing the fish on a bed of lemon wedges.
After 40 minutes of baking over coals, the mackerel with potatoes in foil on the grill will be ready.

Mackerel fillet on the grill

To make mackerel in foil on the grill cook faster, you can use fish fillets to decorate the appetizer, separating it from the bones yourself or buying it ready-made in the store. As a marinade, you can traditionally use lemon juice and standard spices, or take dry white wine with a mix of aromatic dry herbs.

mackerel fillet – 4 pcs.;
dry white wine – 70 ml;
Italian herbs – 4 pinches;
coriander - to taste;
salt, pepper, oil.

Cooking mackerel on the grill begins with marinating the original product. Add salt to the fillet, pepper, sprinkle with herbs, pour over wine and leave for 20 minutes.
Place the fish on an oiled sheet of foil, seal and bake on the grill for 15-20 minutes.

Stuffed mackerel on the grill

Stuffed mackerel in foil will be tasty, nutritious and rich. You can prepare the fish with a filling of fried onions with carrots or mushrooms, a vegetable mix, a mixture of dried fruits and nuts, or other compositions. Below is a version of a standard set of vegetables and the technique for executing the recipe.

mackerel – 2 pcs.;
garlic – 4 cloves;
bell pepper – 2 pcs.;
zucchini – 1 pc.;
onions and carrots – 2 pcs.;
greens – 1 bunch;
lemon – 0.5 pcs.;
salt, pepper, spices, oil.

The mackerel is cut along the back, the ridge and entrails are removed, and washed.
Rub the pulp with salt, pepper, spices, and sprinkle with lemon juice.
Chop vegetables and herbs, season to taste, and fill mackerel carcasses with the resulting mixture.
Tighten the fish with twine, place it in foil and bake on the grill for 40 minutes.

Mackerel in mustard on the grill

Mackerel baked in foil over coals, decorated according to the following recipe, turns out to be piquant and aromatic. The desired effect is achieved through a spicy mustard marinade, to which aromatic herbs, spices, finely chopped herbs, grated or chopped onions or garlic are added to taste.

mackerel – 2 pcs.;
mustard – 3 tbsp. spoons;
mayonnaise or sour cream - 2 tbsp. spoons;
vegetable oil – 20 ml;
onion – 1 pc.;
dill and parsley – 1 bunch
salt, pepper, spices.

Mix the ingredients for the marinade and season the fish with the mixture.
After 30 minutes, place the carcasses on pieces of foil and seal.
Finish cooking the mackerel in foil on the grill, keeping it over smoldering coals for 30 minutes.

Fragrant mackerel on the grill on the grill - a delight by the fire!

Did you know that mackerel can not only be salted or boiled, but also cooked on the grill? Fish prepared using this method turns out to be very tender and aromatic, with a crispy crust. So, if you grill kebabs outdoors, be sure to try the same with mackerel.

When going outdoors, buy mackerel in advance and marinate it. Then, in the evening by the fire, you can enjoy the smoky aroma of fish and tender, tasty meat. And to make this a reality, we offer you two recipes for cooking mackerel on the grill.

Mackerel on the grill on the grill

The first recipe can be said to be classic.

To marinate fish, all we need is salt, lemon and spices. But, nevertheless, mackerel turns out very tasty!

Ingredients:

salt
lemon
spices for fish

Thaw the mackerel if it was frozen. Rinse and remove entrails. Blot dry with a paper towel or napkin.

You can make several cuts on both sides of the mackerel so that the fish meat is better marinated. You can do without cuts.

Rub the fish with salt and cut the lemon into two parts. Squeeze the juice from the first half of a lemon and pour over the fish. Cut the other half of the lemon into circles and place them in the belly of the mackerel. You can cut it into slices and insert them into the slits.

Rub the fish with spices. Take spices that are suitable for fish. Now we leave the mackerel to marinate.

Recipe No. 2 - Mackerel in “Mix” marinade

In order to cook mackerel on the grill we will need the following set of products:

vegetable oil (preferably olive);

mustard (just don’t use too spicy, “Dijon mustard” works well);

medium fat mayonnaise;

tomato ketchup (also not too spicy, regular tomato);

ground black pepper;

white onion;

spices to your taste for fish.

Let's start preparing the mackerel. The first step is to defrost the fish, remove the insides, rinse under running water and dry.

Then we make a sauce to marinate the fish. To do this, mix tomato ketchup, mayonnaise, mustard, spices, coarse salt, sunflower oil - mix everything well.

We also put chopped garlic and onions here, which we previously grated. Add the amount of ingredients by eye.

Pour the resulting marinade over the mackerel, coat it on all sides and leave it for four hours until it is completely soaked. All. All that remains is to fry the mackerel on the grill on the grill, and your real man will undoubtedly handle this job.

It should be noted that fish cooks very quickly over an open fire. Your mackerel on the grill on the grill will be ready in 10 minutes. Therefore, keep an eye on the fish and do not forget to turn it from one side to the other. So that the fish is ruddy on all sides.

Mackerel on the grill on the grill

Do you like dishes cooked outdoors over an open fire? I am very much. 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, grilled mackerel 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.

There is nothing complicated in the process of preparing it, but there are still certain nuances: how to marinate mackerel for the grill, and how to fry mackerel on the grill... After all, if you have never cooked fish on a fire before, you will certainly have some questions. I will be happy to tell you about all this and show you step-by-step photos of how to cook mackerel on a grill on a grill.

Ingredients:

1 mackerel (weighing about 500 grams);
1 lemon;
1 tsp spices for fish;
salt to taste;
1 sprig of parsley.

How to cook mackerel on the grill:

In order to prepare grilled mackerel, 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 mackerel 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 cooking mackerel on the grill. While we light the fire and prepare the coals in the grill, the fish will marinate properly.

When the coals are ready, place the mackerel on the grill and send it to the grill. Mackerel is cooked on the grill, as I already said, very quickly, literally in ten minutes. So be careful, constantly turn it over, exposing one side or the other to the coals.

The mackerel on the grill is ready. Remove the finished fish from the grill. Place on a platter and serve immediately while it is still hot. Don't forget to color our grilled mackerel with lemon, herbs and vegetables.

Now you know how to cook mackerel on the grill. Isn't it quite simple? And, most importantly, tasty and impressive! I hope you will definitely use this recipe and cook delicious mackerel on the grill on the grill with lemon in the very near future.

There is no tastier and faster recipe for mackerel cooked on the grill with fish spices. Moreover, no matter how you marinate mackerel, it turns out much tastier than smoked. According to today's proposed recipe, mackerel on the grill comes out not very fatty, aromatic, and even a schoolchild can cook it. Of course, if you are preparing such fish, then it doesn’t hurt to diversify the table with lard. The dish is also quite inexpensive, simple and tasty.

Ingredients for cooking mackerel on the grill:

Fresh frozen mackerel carcasses - 3 pcs.;
Lemon - 1/2 part;
Salt - 1 tsp;
Spices for fish without salt - 2 tbsp. l.;
Olive oil - 1 tbsp. l.

How to cook mackerel on the grill, recipe with photo:

1. The first rule of cooking delicious mackerel over a fire is to properly defrost the fish and remove the entrails.

Thaw the fish in the refrigerator halfway and remove for cleaning. Mackerel does not have husks, so we rip open the belly. We do not remove the head, but make an incision up to half the head. If there is caviar or milk in the carcass, leave it in the abdominal cavity. Be sure to remove the remaining entrails and gills. Rinse the cleaned mackerel under running water. We do this step with each fish.

2. Place the spices in a bowl. The second rule for preparing delicious mackerel baked on the grill is the right choice of spices. Pay attention to the composition of spices. We have already written about this in the fillet. It should not contain salt. Glutamate is often added with salt. Therefore, if you are concerned about your health, then it is better to choose a collection of dried herbs specifically for fish, and preferably with the addition of sesame. You can add any oil, it will help enhance the aroma of spices to the fish.
Combine the oil with spices, as in the oven.

3. Add salt and stir. You will get a thick paste.

4. Rub the mackerel with the resulting spice mixture inside and out.
We connect all three fish together and wrap them in cling film. You can place them in a durable bag instead of film. Place the marinated fish in the refrigerator overnight.

4. And already, being in nature, we fry the mackerel on the grill over hot coals. To do this, use a grid. It is better not to put fish on a skewer. The meat is too soft and may fall into the grill.

5. When the fish is ready and gives off an incredible aroma, pour lemon juice over it and hold it on the coals for a few more minutes.

Cooking time for mackerel will depend on the heat and the position of the fish above it. In this case, the carcass was placed at a height of 20 centimeters over hot coals and cooked in 15 minutes.

Prepared mackerel on the grill according to this recipe turns out tastier than smoked! Just try to prepare such a treat, and you will look forward to your next trip to nature!

You can fry any fish over a fire; it will turn out incredibly juicy and very tender. We offer you an original recipe for cooking mackerel on the grill, which will delight you with its delicious crispy crust and amazing aroma.

Recipe for mackerel kebab on the grill

Ingredients:

vinegar - 4 tbsp. spoons;
mackerel – 3 pcs.;
garlic – 7 cloves;
vegetable oil – 4 tbsp. spoons;
sugar - to taste;
ground chili pepper - to taste.

Preparation

We thoroughly process the fish, gut it and leave the head and tail. Then rub the mackerel with spices outside and inside. Peel the garlic, chop finely and add vinegar. Add sugar, butter and coat the fish with this mixture. Leave it to soak for about 1 hour. After this, place the fish on the grill and fry over coals for about 15 minutes, turning it over periodically.

How to cook mackerel over a fire on a grill?

Ingredients:

frozen mackerel – 5 pcs.;
– 4 tbsp. spoons;
spices for fish;
mayonnaise – 400 ml.

Preparation

Pre-defrost the mackerel and cut it into fillets. To do this, we cut off the head and tail, make a neat cut along the abdomen and take out all the insides. Next, remove the backbone and fillet the fish. Now we will tell you how to marinate mackerel for barbecue on a grill. In a small bowl, combine mayonnaise with spices, add soy sauce and mix everything thoroughly. After this, take the fish pieces and coat them with this marinade. Place the mackerel in a saucepan and leave to soak for at least 1 hour. After the time has passed, place it on the grill and bake on the grill until golden brown, turning it over periodically.

Mackerel in foil on a fire on a grill

Ingredients:

fresh mackerel – 1 piece;
coarse salt – 0.5 teaspoon;
onion – 0.5 pcs.;
lemon – 1 slice;
homemade mustard – 0.5 teaspoon;
liquid honey – 0.5 teaspoon;
Cherry tomatoes – 3 pcs.

Preparation

Thaw the mackerel, gut it and wash it thoroughly, leaving the tail and head. In a separate bowl, mix salt with lemon juice, add spicy homemade mustard, liquid honey and mix everything thoroughly. Rub the resulting mixture thoroughly over the entire fish. We clean the onion and chop it into half rings. We wash and dry the tomatoes. Then we put chopped onion and several whole cherry tomatoes inside the mackerel. Lightly coat the baking foil with oil and wrap the prepared fish tightly in it. Now we place the workpiece on the grill grate, place it on an open fire and fry, turning it over periodically, for 10 minutes on each side. Then carefully move the grill onto the coals and let the mackerel reach the desired condition for another 10 minutes. After this, unwrap the fish and serve it to the table along with mashed potatoes or potatoes baked in coals.

Mackerel on the fire on the grill

Ingredients:

fresh lime – 1 pc.;
spices;
Provençal herbs – 2 tbsp. spoons;
frozen mackerel – 2 pcs.;
fresh dill - 1 bunch;
fresh parsley - 1 bunch.

Preparation

Wash the lime thoroughly and cut into thin half rings. We gut the mackerel, carefully remove the gills and fins and rinse thoroughly inside and out under running water. Then we make oblique cuts in the sides on both sides with a sharp knife and rub the fish with salt, pepper and a mixture of dry herbs. Insert lime slices into the cuts and leave for a while. We thoroughly wash the greens, dry them, chop them randomly and stuff them tightly into the belly of the fish. We leave the mackerel to marinate for 30 minutes, and then put it on the grill and bake on coals for half an hour. Periodically turn the grill over so that the fish is evenly baked and a delicious golden crust forms on it.