TOP 5 recipes for making mackerel on the grill

Mackerel on the grill - individual production
Mackerel on the grill on a grid
Mackerel in foil on the grill
How to cook mackerel on the grill in mayonnaise
Mackerel with onions on a grid on the grill
Mackerel fillet baked on the grill
Video recipes for making mackerel on the grill on a grid

Fish baked on the grill is a universal dish that can be prepared both on any day and on the occasion of a special occasion. It is recommended to cook fatty and meaty fish with a small number of bones on the grill. A good option is charcoal-grilled mackerel. It is tasty, necessary, looks appetizing and presentable. In addition, food cooked over coals is dietary and significantly healthier.

Mackerel on the grill - individual production

A more nutritious and tasty dish comes from freshly caught fish. But finding the freshest mackerel is virtually impossible, because... her catch is very remote from our country. Therefore, you will have to cook fresh frozen fish. A frozen product of good quality can be distinguished by its shiny back, absence of yellowish spots, and clear, film-free eyes. The carcass cannot be damaged. If the fish is yellowish, it means it has been defrosted a couple of times and frozen again.
Before preparing frozen fish, remove it from the freezer and leave it in the refrigerator for 12-15 hours. Slow defrosting will preserve all the taste properties of the product.
Mackerel can be baked as a whole carcass or in steaks on a grid, skewered in the form of a kebab, baked in foil over coals or a grid.
To bake fish completely, take medium-sized carcasses. You don’t have to marinate them ahead of time. All you need to do is add salt and pepper inside and out.
To ensure the most efficient heat treatment of whole fish, make several shallow cuts across the carcass. Then the still small bones will become the least tangible during eating.
A whole carcass can be stuffed with vegetables, lemon, and herbs.
If you are preparing fish as steaks, remove the head, tail, fins and trim the edges of the peritoneum. Be sure to remove the black inner film from the belly and rinse the mackerel thoroughly with cool water.
The marinade for mackerel on the grill can be different. Thanks to the sauce, the fish will become very tender and acquire a special taste. For marinade, soy sauce, lemon juice, and mayonnaise are often used.
Coals for baking should be perfectly hot until white. You can find the temperature for production by holding your palm over the grill. If your hand is very hot, it's time to bake a culinary masterpiece!
The cooking time for grilled mackerel ranges from 10 to 40 minutes. Depends on the size and temperature of the coals. The fish is fried completely for 30-40 minutes, in pieces up to 15 minutes.
If you cook large carcasses, check their readiness from time to time. Since even if the skin on the outside is perfectly fried and slightly burnt, this does not mean that the meat inside is cooked; the fish may remain half-raw. For this reason, it is recommended to cut large carcasses into portions and cook them like kebab, in the form of steaks or fillets.

Mackerel on the grill on a grid

Mackerel on a grid on coals is simple and pleasant to cook. Fish on the grill comes out juicy and soft. And thanks to the marinade made from the consistency of freshly squeezed lemon juice and garlic, the finished mackerel acquires a great smell and taste.

Calorie content per 100 g - 129 kcal.
Number of servings - 3
Production time - 3 hours

Ingredients:

Mackerel - 3 pcs.
Garlic - 1-2 cloves
Lemon (for juice) - 1/2 pcs.
Vegetable oil - 2 tbsp.
Dill - 4 sprigs
Salt - to taste

Making mackerel on a grill on a grid:

Clean the thawed mackerel from the entrails, cut off the head with tails and fins. Rinse the carcass inside and out, and dry with a cardboard towel.
Squeeze the juice out of half a lemon, finely chop the dill, and pass the garlic through a press. Combine the products with vegetable oil and stir.
Rub the fish on all sides with salt, pour in the marinade, cover with film and put in the refrigerator for 1-2 hours.
Heat up the coals in the grill, grease the mesh with vegetable oil and place the marinated fish.
Cook the carcass on both sides. During cooking, turn it a couple of times so that the side is noticeably browned and the fish comes out with crispy skin.

Mackerel in foil on the grill

Fish cooked in foil over an open fire is saturated with fragrant smoke and becomes soft and tender. And after cooling, the mackerel turns into an equally tasty cool snack, which is great to eat with a glass of cool beer.

Ingredients:

Mackerel - 2 pcs.
Lime - 1 pc.
Ground black pepper - 1 pinch
Fresh parsley - 1 bunch
Herbes de Provence - 2 tbsp.
Salt - 2 pinch
Dill - 1 bunch

Making mackerel in foil on the grill:

Gut the mackerel, remove the gills and fins, rinse with running water inside and out. Make oblique cuts on both sides.
Wash the lime and cut into half rings.
Rub the fish with salt and pepper and a mixture of herbs de Provence. Insert lime wedges into the slits and place greens inside. Leave it to marinate for half an hour.
Place the fish on a grill greased with vegetable oil and bake over coals for 20-30 minutes. Turn the grill from time to time so that the mackerel is moderately baked and gets a golden crust.

How to cook mackerel steaks on the grill in mayonnaise

A beautiful recipe for juicy mackerel cooked over a fire. A special marinade with mayonnaise, mustard and ketchup will fully reveal all its flavor properties.

Ingredients:

Mackerel - 6 pcs.
Mayonnaise - 100 g
Mustard - 0.5 tsp.
Ketchup – 75 g
Garlic - 2 cloves
Onions - 2 pcs.
Salt - to taste
Ground dark pepper - to taste
Sunflower oil – 50 ml

Making mackerel on the grill in mayonnaise in the form of steaks:

Thaw the mackerel, rip open the belly and remove the entrails. Then cut it into 2-3 cm steaks.
Peel and chop the garlic, and grate the onion on a large grater.
For the sauce, mix mayonnaise, mustard, ketchup, sunflower oil, salt, pepper and your favorite fish spices.
Add onion and garlic to the sauce and stir everything well.
Coat the fish with sauce and leave to marinate for 3-5 hours.
Grease a baking grid with oil and place the mackerel steaks.
Secure the grid with a clamp and place it on the grill with coals.
Bake the steaks for no longer than 5-7 minutes on each side at a good heat.

Mackerel with onions on a grid on the grill

Mackerel cooked on a grid on a grill not only looks appetizing in the photo. The appetizer of fish on a net comes out juicy, fragrant and saturated with smoke from the fire.

Ingredients:

Mackerel - 2 pcs.
Onions - 2 pcs.
Garlic arrows - 25 g
Salt - to taste
Ground dark pepper - to taste
Soy sauce - 50 ml
Vegetable oil - 2 tbsp.

Making mackerel with onions on a grid on the grill photo:

Wash and chop the garlic leaves.
Cut the onion into medium pieces.
Combine garlic and onion, add spices, salt and soy sauce and stir well.
Thaw the fish, clean it, gut it, remove the head, fins and tail.
Rub the mackerel inside and out with the onion mixture and leave to marinate for an hour.
After a while, wipe the marinade off the outside of the fish and leave the inside. Rub the carcass with vegetable oil and place it on a grid with well-heated coals.
Cook the mackerel on a grid on the grill for 10 minutes on one side.
Then turn over and bake for another 10 minutes on the other side until done.

Mackerel fillet baked on the grill

Fish on the fire is a good recipe for nature, and for the ladies it is the best dish that will replace fatty kebabs. Due to the fact that the fish is filleted, it cooks very quickly and will be on the table in almost a matter of minutes.

Ingredients:

Mackerel - 2 pcs.
Mayonnaise - 2 tbsp.
Soy sauce - 1 tbsp.
Freshly squeezed lemon juice - 1 tbsp.
Sunflower oil - 2 tbsp
Salt - a pinch
Ground dark pepper - to taste

Making mackerel fillets on the grill:

Clean the entrails from 100% defrosted mackerel. It’s more convenient to do this when it’s still slightly frozen. Cut off the head and tail from the carcass.
Cut open the belly and remove all the entrails. Then cut the fish from the inside along the ridge and unfold it like a book. Cut out the backbone and remove all bones.
In a bowl, combine mayonnaise, soy sauce, lemon juice, salt and pepper.
Rub the fish fillets with the prepared sauce and marinate in the refrigerator for 1-2 hours.
When the coals are ready, grease the grill grid with sunflower oil and warm it up slightly. Place mackerel fillets on it and fry for 15 minutes on each side. Turn the fish over every 3-5 minutes to prevent it from burning.

Video recipes for making mackerel on a grill on a grid.

Mackerel on the grill

I suggest cooking mackerel on the grill. Juicy, with sourness and the smell of herbs, this fish is prepared very simply. I hope that this recipe will occupy a venerable place among you as favorites.

Ingredients for “Mackerel on the grill”:

Mackerel – 4 pcs.
Lemon - 1 pc.
Salt - 1 tsp.
Vegetable oil - 4 tbsp. l.
Thyme - 4 sprigs.
Rosemary - 4 sprigs.

Production time: 30 minutes

Number of servings: 4

Nutritional and energy value:

Ready meals
kcal 4820 kcal	proteins 507.3 g	fat 304.8 g	carbohydrates 13.9 g
Portions
kcal 1205 kcal	proteins 126.8 g	fat 76.2 g	carbohydrates 3.5 g
100 g dish
kcal 157.5 kcal	proteins 16.6 g	fats 10 g	carbohydrates 0.5 g

Recipe for “Mackerel on the grill”:

We will remove the head and entrails of the fish, and clean it if the fish has scales.
Mix the juice of 1 lemon in a bowl.

Take 1 sprig of thyme and rosemary and tear off the leaves. Place them in a bowl with the rest of the ingredients and mix. If you can’t find the freshest thyme and rosemary, then you can take dried

Pour the marinade generously over the fish, grease the inside, put the remaining sprigs of thyme and rosemary inside the fish, you can put it on top of the fish, put it in a container and leave to marinate for 30-40 minutes.

It is better not to leave fish for a long time, because it does not need long marinating.

Lubricate the mesh with vegetable oil.
Place the fish on a wire mesh and fry over coals on both sides until golden brown. It took me about 10 minutes on each side.

Subscribe to the Povarenka group on VKontakte and receive 10 new recipes every day!

Join our group on Odnoklassniki and get the latest recipes every day!

Share the recipe with friends:

Do you like our recipes?

BB code for insertion:
BB code is used on forums

HTML embed code:
HTML code is used in blogs, for example LiveJournal

How will it look?

Similar Recipes

Trout in hot marinade

98
637
8761

Dry salted herring fillet

131
458
10229

Spicy mackerel “Express”

289
3553
93926

Marinated mackerel

184
3858
70983

Reddish fish “Beautiful”

247
892
18580

Pickled herring “Warm”

129
2149
47316

Marinade for fish

20
493
5090

Herring “Zostolnaya”

165
1165
23591

Homemade pickled herring

33
96
9295

Comments and reviews

All
Prescription questions
Reviews

July 4, 2019 Denis Lars #

July 17, 2019 edaprosta # (recipe creator)

May 17, 2019 Irushenka #

May 22, 2019 edaprosta # (recipe creator)

May 17, 2019 tomi_tn #

May 22, 2019 edaprosta # (recipe creator)

Marinade for mackerel kebab: 7 recipes, cooking tips

It's hard to find a person who is indifferent to kebab. But not everyone loves meat, some refused it on the advice of a doctor, others - out of ethical judgments. It happens that a picnic coincides with a period when someone from the company is fasting. Then you can fry mackerel on a grid or skewers. This fish is affordable, has fatty and tender meat. The kebabs made from it turn out juicy, filling and fragrant.

The marinade for mackerel kebab is not made to soften the fish - its flesh is already tender. The main task is to give the food a pleasant taste and smell. Taking this into account, a recipe for mackerel marinating sauce is selected. For guests of the Newest Domostroy website, we have compiled a selection of 7 recipes for a marinade suitable for mackerel shish kebab, and we have also prepared tips on how to marinate and fry mackerel over charcoal.

Culinary secrets

Even an inexperienced housewife can marinate mackerel for making shish kebab or frying it whole on a wire rack. The culinary tips collected in this section of the material will help her avoid mistakes and get an amazing result.

You can fry fresh or frozen mackerel on the grill, but not salted. It needs to be defrosted before marinating. If you try to speed up the process by immersing the fish in warm water or heating it in the microwave, it will become loose and unsuitable for making barbecue.
Acidic products help get rid of the specific aroma that fried mackerel has, but such brutal ingredients as table or apple vinegar are not used for pickling mackerel. Even dry wine for this fish is considered extremely sour. Usually the marinade for it is made using lemon juice or balsamic vinegar. From time to time they do without acids at all, because herbs and some other ingredients also do a good job of neutralizing the nasty aroma without immediately making the mackerel meat extremely loose.
If mackerel is marinated in an acidic composition, then duralumin containers are not used for these purposes. This material, when in contact with acids, forms compounds harmful to humans.
The marinating time for mackerel depends on the size of its pieces. If you want to fry it whole, only by gutting it, cleaning it and removing the head, then the cooked carcasses must be kept in the marinade for an hour and a half. When frying mackerel fillets or mackerel steaks, the marinating process should be 20-40 minutes. If you leave the fish in the marinade for a very long period, you risk getting a mess that will be difficult to fry on a grid and, especially, on skewers.
The frying time of mackerel also depends on its size. Whole carcasses are fried on a grid for 15-20 minutes. The steak kebab will be ready in 12-15 minutes. If you fry the fillet in large pieces on a wire mesh, this will also take about 12 minutes. By cutting the fillet into pieces and stringing them onto skewers, you can fry a mackerel kebab in almost 10 minutes.
When frying mackerel on coals, do not forget to twist the mesh or skewers from time to time, otherwise the fish will burn.

You can serve mackerel kebab with pickled onions or vegetable salad. They also go well with baked potatoes, grilled vegetables and even mushrooms. Instead of ketchup, it is purposeful to offer mustard sauce; it goes better with mackerel kebab than tomato sauce.

Regular marinade for mackerel

What is needed (for 1 fish):

lemon – 0.25 pcs.;
garlic – 1 clove;
all-encompassing seasoning for fish – 5 g;
salt - to taste.

Prepare the fish carcass by cleaning and gutting it. If desired, cut into steaks or fillet.
Crush the garlic with a press and mix with the juice squeezed from the lemon.
Grate the zest from the remaining citrus, mix it with salt and seasonings.
Combine both parts of the marinade and stir well.
Cover the carcass and fish pieces with the prepared mixture.

Marinate the mackerel for 30-60 minutes, depending on the size of its pieces.

Dry marinade for mackerel kebab

What is needed (for 1.5 kg of already gutted fish):

coriander – 2 tsp;
fennel – 1 tbsp. l.;
salt – 1 tbsp. l.;
dark and aromatic peppercorns – 10 pcs.;
cloves – 6 pcs.;
olive or simply refined vegetable oil – 40 ml.

Grind the spices using a special mill or combine them with salt and carefully grind them in a mortar.
Combine the spicy mixture with oil and rub the fish pieces with it.

Marinate the fish for 40-90 minutes depending on its size. Then shake off the mackerel from the spices and fry on the grill using your chosen method.

Traditional mackerel marinade with lemon and olive oil

What is needed (for 1.5 kg):

lemon juice – 40 ml;
lemon – 0.5 pcs.;
olive oil – 60 ml;
snow-white ground pepper, salt - to your own taste;
fresh parsley or cilantro – 50 g;
garlic – 2 cloves.

Mix lemon juice with oil, salt and spices. Add crushed garlic cloves to them. Stir.
Pour lemon sauce over cooked mackerel and stir. It is better to create this with your hands so that the sauce covers the fish pieces on all sides.
Cut half a lemon into thin slices and place on the fish. Place parsley sprigs on top.
Stir the mackerel again and put it in the refrigerator for about half an hour.

Some people recommend chopping the greens for this marinade, but then they will burn if they are not all shaken off the pieces of fish. It will be much easier to remove sprigs of parsley or cilantro before hot barbecue.

Marinade with onion and lemon for mackerel fried on a grid

What is needed (for 2 mackerel):

lemon – 1 pc.;
onion – 100 g;
vegetable oil – 20 ml;
sugar – 2 g;
granulated garlic – 5 g;
mixture of ground peppers – 5 g;
thyme and rosemary - 4 sprigs each;
salt or soy sauce - to taste.

Gut the fish, making sure to remove the black film lining the belly.
Mix dry seasonings, salt and sugar with butter. Add the zest and juice of half a lemon.
Rub the spicy mixture all over the mackerel inside and out.
Cut the other half of the fruit into slices and place them in the belly of the fish.
Place the fish on a platter.
Cut the onion into rings or rings. Use your hands to release the juice.
Place the onion and remaining lemon on the mackerel and sprinkle the sprigs of thyme and rosemary on it.
Place the dish with mackerel in a bag and put it in the refrigerator for 1.5 hours.

Place the fish on a wire mesh, removing the onion, rosemary and thyme. You can throw in the lemon. Fry the fish over coals for 20 minutes, turning the grid over from time to time.

Marinade for mackerel kebab with mayonnaise and mustard

What is needed (for 1 mackerel):

mayonnaise – 50 ml;
lemon juice - from a quarter of a lemon;
table mustard – 5 ml;
soy sauce – 10 ml.

Squeeze the juice out of a quarter of a lemon.
Mix lemon juice with a teaspoon of mustard.
Add mayonnaise and soy sauce.
Whisk the marinade until it becomes uniformly thick.
Coat the cooked fish with mayonnaise-mustard marinade on all sides and leave to marinate for an hour.

If you are preparing shish kebab from steaks or mackerel fillets, it is advisable to reduce the marinating time by half. All that remains is to fry the fish on a grid or using another method.

Marinade for fish kebab with soy sauce and balsamic vinegar

What is needed (for 1.5 kg of mackerel):

balsamic vinegar – 40 ml;
soy sauce – 40 ml;
honey – 40 ml;
cloves, dark pepper - to taste;
onions – 150 g.

Grate the onion and squeeze the juice out of it through several layers of gauze.
Melt the honey until watery.
Prepare the mackerel by cutting it into pieces for kebabs.
Mix onion juice with honey and soy sauce.
Pour the prepared marinade over the fish pieces and stir.

After 20-40 minutes you can start frying the mackerel fish kebab.

Marinade with coconut milk for mackerel fillet kebab

What is needed (per 1 kg of fish fillet):

coconut milk - a glass;
brown sugar – 3 tablespoons;
soy sauce - tablespoon;
ginger root – 50 g;
garlic – 3 cloves;
chili pepper – 1 pod.

Crush the garlic with a special press.
Peel and grate the ginger root.
Remove the seeds from the pepper and chop it as finely as possible.
Place the crushed spices in a mortar. Add sugar and soy sauce. Perfectly mix the products. If you want to reduce the time, you can mix the ingredients using a blender.
Dilute the spicy mixture with coconut milk. Beat it with a whisk or mixer.
Place mackerel fillets in the special sauce and marinate for 30 minutes.

If you are a fan of East Asian cuisine or simply love hot and spicy dishes, the mackerel kebab in a coconut marinade will make an everlasting memory for you.

Mackerel fried on the grill comes out juicy, tender and fragrant. Almost everyone likes shashlik made from this fish. In terms of its organoleptic qualities, it is not inferior to classic meat. Having marinated mackerel according to any of the recipes given in this article, you can fry it not only over coals, but also at home, using an electric kebab maker or a grill pan.

Mackerel on the grill on a grid

Everyone loves mackerel cooked on charcoal or on the grill. You can find several good fish without problems in virtually any store, both fresh and frozen. Any of us understands that fish must be in the human diet. Rich in vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) and beneficial microelements, mackerel not only benefits the body, but also as a ready-made dish, cooked in nature, is very tasty.

Mackerel is a marine creature and when baked it has the corresponding smell of sea fish, which not everyone will like, but this is more likely a problem of incorrect production. With the help of some marinades, you can remove this smell almost completely and at the same time give the dish very special flavor notes. We will look further at how to cook mackerel on coals; we will also look at several production methods, using several marinades, one of which will suit your taste specifically, and may even become a signature dish.

Top 3 recipes for making mackerel on coals:

Mackerel with lemon

As practice has shown, lemon goes very well with any fish. The characteristics of citric acid in the marinade help remove the marine taste of the fish, and, so to speak, begin to cook it from the inside, before cooking. The meat proteins begin to partially coagulate, sealing inside themselves all the smells and taste properties of the fish, with a combination of the citrus smell of lemon and onion. This method of production does not require virtually any effort or knowledge in culinary matters, but it is very difficult to create it incorrectly.

Mackerel – 2 pcs.
Lemon – 1 pc.
Onion – 1 pc.
Salt - to taste.
Pepper - to taste.
Fresh basil – 1 tsp.

Making with lemon

Clean the mackerel carcasses, gut them, and wash them well under running water.
The fish must be cut along the dorsal fin, along the entire length of the ridge.
Rub salt and basil on all sides, add pepper if desired
Cut the onion and lemon into rings of medium thickness and arrange, alternating in the belly of the fish.
Next, place it on the grill grid and place it on the hot coals of the grill.
Cook for 10-15 minutes, turning occasionally, until nicely browned.

Mackerel with mustard

Well, what's a grill without using mustard? This product is very suitable for making grilled mackerel. The mackerel will receive an extraordinary piquancy; in combination with other marinade ingredients, a unique taste will be obtained. In the case of mustard, long-term marinating of the fish is not necessary; production can begin, in fact, immediately after combining all the ingredients of the dish. It is best to use grainy mustard in this recipe.

Mackerel – 3 pcs.
Mustard – 2 tbsp.
Mayonnaise – 100 gr.
Ketchup – 50 gr.
Vegetable oil – 3 tbsp.
Garlic – 4 cloves.
Onion – 1 pc.
Salt and pepper - to taste.

Making with mustard

First you need to cook the mackerel, separate the head and gut it, wash it well. Next, cut the carcass along the ridge, dividing it into finished fillets.
Grind the garlic and onion using a grater or in a blender.
Mix together with the remaining ingredients, add salt and pepper to taste, mix thoroughly.
Rub the prepared fillets with the resulting marinade and place on the grill grid.
Cook over medium heat coals, turning occasionally for 10-15 minutes until fully cooked.

Mackerel with soy sauce

In fact, any recipe for cooking food on coals contains a marinade containing soy sauce, and mackerel is no exception. No other product can provide the same taste properties of fish as marinated in soy sauce. Having oriental origins, where all dishes are particularly spicy, soy sauce imparts extraordinary juiciness and excellent taste to mackerel meat, which will not leave you indifferent.

For production we will need:

Mackerel – 2 pcs.
Onion – 2 pcs.
Soy sauce – 50 ml.
Pepper - to taste.
Fresh herbs - 1 bunch.

Making with soy sauce:

Clean and gut the mackerel, remove the head. Next, cut the carcasses into portions.
Cut the onion into rings of medium thickness.
Place the fish and onion in a bowl, add soy sauce and pepper to taste, mix well, and marinate in a cold place for 1 hour.
Next, put the pieces on the grid, you can together with the onion and send them to bake on the coals, do not forget to twist from time to time. Cook for 10-15 minutes until completely golden brown. Place on a plate and sprinkle with chopped herbs.

Mackerel baked on coals, served with grilled vegetables, boiled rice and potatoes, perfectly mixed with fresh vegetables and herbs.

TOP 5 recipes for making mackerel on the grill