The barbecue season is just around the corner. Try to diversify the menu and grill fish. It turns out to be very tender, aromatic and appetizing.
Salmon shashlik
Ingredients:
salmon fillet - 1 kg; natural pomegranate juice - 250 ml; vegetable oil - 2 teaspoons; white pepper; hops-suneli; coriander; salt.
Cut the salmon into small pieces and place in a deep bowl. Sprinkle with pepper, suneli hops, coriander and salt to your liking. Pour the pomegranate juice over the seasoned fish. He must cover her completely. Add vegetable oil and mix everything very thoroughly. Put the salmon in the refrigerator to marinate for 2-3 hours.
String the pickled pieces onto skewers. Fry over hot coals for no more than 5 minutes.
Charcoal grilled trout
Ingredients:
trout - 500 g; lemon - 2 pcs; parsley greens - 2 bunches; olive oil; black pepper; salt.
First cut the lemons lengthwise, and then cut each part into wedges. Rinse the greens, shake and chop. In each of the fish, make cuts across, in which put a lemon wedge. Put greens in the belly, season the trout with salt and pepper.
Place prepared trout on a wire rack and grill for about 2-3 minutes on each side. If the fire is too high and the fish burns quickly, place the foil on the wire rack and fry the fish on it.
Salmon kebab
Ingredients:
salmon fillet - 1 kg: curry - 20 g; butter - 1 tablespoon; tiger prawns (peeled) - 800 g; lemon - 3 pcs; dill greens; black pepper and salt - according to wus.
Wash the salmon fillets and pat dry with a paper towel. Cut into small pieces. Cut the lemons into thin slices. Pour boiling water over the shrimps and peel.
On a skewer, string alternately a slice of salmon, a slice of lemon and shrimp. Sprinkle all the curries, season with salt and pepper.
Cook over hot coals until golden crisp. Remove the prepared kebab from the skewer and place on the portioned plates with a slide. Serve generously with chopped dill.
