Fish is a tasty and healthy product, and baked over coals is doubly delicious. And in foil it turns out especially tender and aromatic, soaked in its own juice and marinades. Any side dish and vegetables will suit it. This is a great dish for lunch, dinner and an outdoor picnic.
How to cook juicy mackerel in foil over charcoal?
Mackerel recipe with a simple and quick marinade. It turns out to be a light dietary dish in aromatic juice. Can be served with baked potatoes, vegetables and herbs.
- Mackerel 600 (grams)
- Bulb onions 1 (things)
- Lemon ½ (things)
- Salt ½ (teaspoons)
- Ground black pepper taste
- Spices for fish taste
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How to deliciously cook fish in foil over charcoal? For baking, choose medium-sized fish. You can use fresh or frozen mackerel, which must first be thawed before cooking. Start your preparation by cleaning the fish. Cut off the head, clean the insides and rinse the carcass. -
Rub the fish with spices, salt and pepper. Do this both outside and inside the carcass. -
Peel and cut the onion into half rings. Place the onion inside the fish. Pour the juice of half a lemon over the carcass and leave to marinate for 30 minutes. -
Take the foil, fold it in two layers and place the fish. Carefully wrap the fish so that the foil does not leak juice during baking. -
Place the fish wrapped in foil into the prepared coals. If you wish, you can place the fish not immediately in the coals, but on a grate above the coals. Don't forget to turn it over during the process. -
After 15-20 minutes, the mackerel is ready. Unfold the foil, divide the fish along the ridge into two parts and serve. Garnish with fresh herbs. Bon appetit!
A simple and tasty recipe for cooking trout in foil on coals
Trout can be cooked whole in foil, as well as steaks or fillets. Whole fish turns out even juicier. For the marinade, it is better to use a minimum of ingredients to only highlight the taste of the fish.
Cooking time: 60 min.
Cooking time: 50 min.
Servings – 4.
Ingredients:
- Trout carcass – 1 kg.
- Lemon – 1 pc.
- Olive oil – 1 tbsp.
- Salt – 0.5 tsp.
- Parsley - several branches
- Dill - several branches
- Ground black pepper - to taste
- Spices - to taste
Cooking process:
1. Clean the fish from scales, remove the entrails. Don't cut off the head. Rinse the carcass with water and pat dry with paper towels to remove excess moisture. Pre-defrost the frozen carcass at room temperature.
2. Rub the fish with salt, pepper and make neat and not very deep cuts across the carcass. You will need to insert lemon slices into them.
3. Proceed with the marinade. Divide the lemon in half. Squeeze the juice of one half into a container, add a tablespoon of olive oil and spices to your taste. Cut the other half of the lemon into slices on the floor.
4. Pour the resulting marinade over the trout and leave to soak for 20 minutes.
5. Wash and dry the parsley and dill.Finely chop. You can also use any other greens you like.
6. Prepare the foil. Fold it in 2 layers. Place the trout on the foil. Insert lemon slices into the cuts in the fish, and sprinkle the greens inside the fish. A couple of branches can be left on the skin.
7. Wrap the trout so that the foil seals tightly and does not allow juice to escape during cooking.
8. Place the trout in foil on the prepared coals. You can use a grid. Trout is baked for 20-30 minutes depending on the size of the carcass. It needs to be turned over during the process. Garnish the finished trout with herbs and serve. Bon appetit!
Juicy and very tasty dorado fish in foil on charcoal
Dorado fish is a seafood delicacy. The taste of its meat is good in itself. Therefore, a simple recipe will highlight it slightly.
Cooking time: 45 min.
Cooking time: 30 min.
Servings – 2.
Ingredients:
- Dorado – 2 pcs.
- Lemon – 1 pc.
- Salt – 0.5 tsp.
- Vegetable oil - for lubrication
- Ground black pepper - to taste
- Ground red pepper - to taste
- Ground white pepper - to taste
- Spices for fish - to taste
Cooking process:
1. Choose fish with a carcass weight of approximately 250-300 grams. Remove scales from the fish. It is convenient to do this with the back of a knife under running water so that the scales do not fly apart. Clean the belly from the entrails and remove the gills. Rinse with water and dry with paper towels or napkins.
2. Next, proceed to spices. Rub it on all sides with salt, peppers and spices to taste. Rub the inside of the belly as well.
3. In order for the fish to quickly become saturated with spices, you can make cuts on the carcass with a knife. Leave the fish to soak for 20 minutes.
4. Fold the foil in two layers and grease it with vegetable oil. Then wrap the fish.
5.Place the fish on the prepared coals. Dorado cooks very quickly. Don't forget to turn over. After 15-20 minutes you can remove from the coals. Wait until the fish in the foil cools down a little and then unwrap it, this way the skin will not stick to the foil. When serving, you can sprinkle with lemon juice and garnish with lemon slices and herbs.
Tender and incredibly tasty salmon steaks in foil on the grill
Salmon baked in foil turns out tender and juicy. Goes great with boiled rice, fresh vegetables and is suitable for a light diet dinner.
Cooking time: 40 min.
Cooking time: 30 min.
Servings – 2.
Ingredients:
- Salmon steaks – 2 pcs.
- Lemon – 1 pc.
- Sea salt - to taste
- Olive oil – 1 tbsp.
- Rosemary – 3 branches
- Ground black pepper - to taste
- Ground red pepper - to taste
- Spices for fish - to taste
Cooking process:
1. Take salmon steaks. If you have a whole fish, then clean it and cut it into steaks. If the salmon is frozen, it is recommended to defrost it in the refrigerator, then the meat will not fall apart during heat treatment and will retain its structure.
2. Rub the steaks with spices: pepper, salt. Coarse salt is suitable, preferably sea salt. Squeeze the juice of half a lemon onto the steaks and rub well.
3. Place the fish on the foil in which you will bake. Place lemon slices and rosemary sprigs on top of the meat. You can leave the salmon to soak in the spices and lemon juice for 15 minutes.
4. Wrap the salmon in foil. Form envelopes from foil and close them tightly.
5. Place the steaks in envelopes on the prepared coals. Fish cooks over coals for 10-15 minutes. The finished fish can be served directly in foil, garnished with herbs and lemon slices. Bon appetit!
Step-by-step recipe for cooking carp on coals in foil
Carp is a river fish with a characteristic taste and nutritious meat. Mirror carp is best suited for baking. You can use generous amounts of spices for the carp, and lemon, onion and garlic will help balance the flavor.
Cooking time: 45 min.
Cooking time: 30 min.
Servings – 2.
Ingredients:
- Carp – 1 pc.
- Lemon – 1 pc.
- Onion – 1 pc.
- Garlic – 2 teeth.
- Mayonnaise – 2 tbsp.
- Salt - to taste
- Parsley – 3 branches
- Ground black pepper - to taste
- Spices for fish - to taste
Cooking process:
1. Clean the carp from scales and remove the entrails. Rinse and dry with paper towels or napkins to remove excess moisture.
2. Cut the lemon into thin slices.
3. Peel the onion and cut it into rings. Chop the peeled garlic with a knife.
4. Then sprinkle the carp with spices, pepper, salt and gently rub them into the skin and inside the fish too.
5. Make transverse cuts with a knife on the skin on both sides and on the ridge of the fish.
6. Then spread two tablespoons of mayonnaise over the entire surface of the fish, and also spread on the belly.
7. Place onion rings, chopped garlic, lemon slices and parsley sprigs inside the fish. Don’t put too much, all this is needed solely to give the fish flavor.
8. Insert lemon slices into the cuts on the carp and leave the carp to soak for 10-15 minutes.
9. Then wrap in foil. It is better to fold the foil in 2 layers and form a sealed envelope. Then place it on hot coals. Carp is cooked for 10-15 minutes on each side, depending on how large the fish is. Decorate the finished carp with herbs. Bon appetit!
