How to marinate fish for barbecue: the best recipes and tips. Fish kebab - best recipes

As the barbecue season approaches, lovers of forays into nature and cooking over an open fire remember their favorite recipes for marinades and sauces, are interested in new ones, looking through modern culinary magazines and the expanses of Runet blogs.

Grilled fish is much healthier than fatty meat, and cooking takes literally a few minutes (the coals will take longer to burn through). The main thing is to choose the right marinade for the fish, bake it and you can enjoy a delicious dish.

One of the main factors influencing the taste of the finished dish is the choice of the right fish. The best fatty red varieties are trout and salmon. You can replace this fish with sockeye salmon or coho salmon; they are more accessible and affordable, but no less tasty. But it’s better not to use pink salmon; the fish is already quite dry, and hot coals will dry it out even more.

If the fish carcass is frozen, in order to cook it over an open fire, it must be defrosted according to all the rules, otherwise the fish will fall apart during the frying process. You can defrost the carcass by placing the fish on the bottom shelf in the refrigerator, leaving it out in the evening. By morning the fish will be ready to be seasoned with aromatic spices and seasonings. At the same time, all the taste qualities of the product and attractive appearance will be preserved.

The defrosting process can take up to 10-12 hours.

Before marinating fish for grilling, you need to rinse it in running water and remove what the manufacturer left behind. You can cut off the head and tail, fins, and cut off the edges of the abdomen. Cut large fish in half, leave small carcasses whole. If you wish, you can fillet the fish and make a delicious soup from the remains of the ridge.

The most common and optimal option for cooking fish on the grill is to use a special grill. The tender fillet will cook evenly during cooking, and the grill will hold the meat. However, it is worth considering that the width of the fish should not exceed 3cm.

If you plan to cook fish on skewers or skewers, then the size of the pieces should depend on the diameter of the skewer; the larger it is, the thicker the fillet is cut. It is not recommended to cut thicker than 5 cm.

If wooden skewers are used, it is recommended to soak them in cold water overnight so they will not burn or smoke. For this method of cooking fish over coals, thin fillets of small fish are suitable.

Marinades for fish

Classical

Ingredients:

• Onions - 2 pcs;
• Lemon 1 piece;
• Garlic - 2-3 cloves;
• Salt, pepper, herbs - to taste

Preparation:

1. Cut the onion into thin half rings and the lemon into slices. Place the ingredients in a bowl and lightly mash with your hands until the juice appears.
2. Squeeze a couple of cloves of garlic through a special press, add salt and pepper, fresh chopped herbs to taste, spices and seasonings.
3. Stir and rub the fish with this mixture. If the carcass is whole, pieces of lemon, onion and herbs can be inserted into the belly of the fish.
4. Marinate for up to 2-3 hours, no more, otherwise the fish will turn out sour, then cook on a wire rack.

Dry method with a spicy twist:

After baking, fish prepared according to this recipe comes out with a spicy “coat.” This marinade is suitable for red fish.

Ingredients:

• Red sweet onion – 2 pcs.;
• Bell pepper – 2 pcs.;
• Chili pod – 1 pc.;
• Garlic – 2 cloves;
• Lemon – 1 pc.;
• Some fresh herbs - cilantro and parsley;
• Olive oil – 85 ml;
• Coarse salt and freshly ground pepper.

Preparing the marinade:

1. Chop all vegetables and herbs very finely or grind through a meat grinder. Add spices and fresh herbs.
2. Rub dry and clean fish with the resulting mass and leave for several hours so that the fish is saturated with aroma.
   

   To help the spices penetrate better, you can make shallow grooves on the skin with a sharp knife without cutting through the fillet to the ridge.

3. Once the fish is marinated, it can be baked on the grill on a wire rack or in foil.

“Liquid” method of marinating

This marinade for grilled fish can be used to soak any fish, especially if it has a distinct river smell. It’s very tasty to bake silver carp on the grill according to this recipe.

Ingredients

• Lemon – 1 pc.;
• Water – 250 ml.
• Vegetable oil – 80 ml;
• Mustard - a tablespoon;
• Apple cider vinegar – 2 tbsp. spoons;
• 2 bay leaves;
• A tablespoon of sugar;
• A teaspoon of salt;
• Freshly ground pepper;

Preparing the marinade:

1. Dissolve salt and sugar in warm water, add pepper and bay leaf.
2. Grate the lemon zest (only the colored part, the white part will be very bitter in the marinade), add to the water along with lemon juice..
3. Add vinegar, vegetable oil and mustard to the marinade. It is recommended to use mustard with grains to prepare the marinade; they will give a more pronounced and bright taste to the fish.
4. Soak the fish in the prepared marinade for several hours, after which it can be baked on a wire rack or in foil.

For freshly caught fish

Freshly caught fish can be marinated fairly quickly using simple ingredients and ready-made fish seasoning, which is extremely convenient in “camping” conditions.

Ingredients:

• Lemon – 1 pc.;
• Onions – 2 pcs.;
• Seasoning for fish - teaspoon;
• A little salt.

Preparing the marinade:

1. Gut the fresh fish, first thoroughly cleaning it of scales. Cut off all unnecessary parts, from them and small roach you can cook fish soup over a fire.
2. Season the carcass with salt and prepared spices, thoroughly rubbing the mixture. Salt the inside of the fish and also add some spices.
3. Peel the onion and cut into thick rings, without disassembling them, place them inside the belly. Add slices of lemon or lime for some piquancy.
4. Place the fish in a bag, season with the remaining lemon, squeezing the juice into the bag, and put it in a cool place for a couple of hours if possible.
5. Place the marinated fish on a greased grill to prevent it from sticking. And bake over hot coals. Approximate baking time is 10-15 minutes on each side.

This type of fish not only has quite fatty meat, but also has a rather specific smell. You can soften the unpleasant aroma using marinade.

Ingredients:

• Mackerel - 2 fish;
• Garlic – 3 cloves;
• Lime – 1 pc.;
• Fresh tomatoes - 3 pcs.;
• A little parsley;
• Salt and seasonings;
• Vegetable or olive oil.

Cooking fish on coals:

1. Cut off the head of the mackerel and clean the membranes inside.
2. Cut the fish lengthwise, making a cut along the ridge, and carefully cut out the bones. Unfold it book-side.
3. Grind the garlic and herbs, remove the zest from the citrus. Add vegetable oil, salt and freshly ground pepper to these ingredients. Rub the fish with the resulting sauce.
4. Cut fresh tomatoes into rings, place on one side of the carcass, cover with the other part. The more tomato you use as a filling, the tastier and juicier the fish will be. For reliability, you can secure the belly with the filling with toothpicks.
5. Cook the fish on the grill, or bake it in foil over coals.

Marinades give fish not only sharpness and piquancy, but also unique flavor shades.

When preparing the marinade, it is important to consider:

1. ♦ Salt in the marinade will prevent pieces of fish from falling apart during cooking
2. ♦ If the marinade contains onions, then chop them finely and add salt to release the juice
3. ♦ It is better to replace vinegar with lemon juice so that the fish does not fall apart
4. ♦ The fresher the fish, the less time it takes to marinate

The most popular fish marinade recipes

Recipes are designed for 1 kg of fish

Marinade for fish with white wine

• Dry white wine – 300 g
• Soy sauce – 200 g
• Sugar - 4 tablespoons;
• Fresh ginger – 100 g
• Deodorized oil - 5 tbsp. spoons
• Greens - to taste

Mix all ingredients. Coat the fish with marinade and leave it to marinate for 1 hour.

Marinade with lemon

• Lemon (juice and zest) - 1 pc.
• Garlic - 2 cloves
• Deodorized oil - 2 tbsp. spoons
• Marjoram - to taste
• Salt - to taste

Chop the garlic. Squeeze the juice from the lemon and finely chop the zest. Mix the ingredients, coat the fish with marinade and leave to marinate for 1 hour.

With vinegar

• Vinegar 9% - 1 tbsp. spoon of vinegar
• Parsley - 1 bunch
• Thyme - 4 sprigs fresh or 2 tbsp. spoons of dry
• Bay leaf - 2 pcs.
• Onion - 1 pc. (large)
• Salt - to taste

Chop the onion and herbs, mix with the rest of the ingredients, coat the fish with marinade and leave to marinate for 1 hour.

With sauce

• Soy sauce - 2 tbsp. spoons
• Ground black pepper - to taste
• Deodorized oil - 6 tbsp. spoons
• Coriander - 1 tbsp. spoon
• Garlic - 4 cloves

Fish on barbecue

• Vodka - 4 tbsp. spoons
• Soy sauce - 4 tbsp. spoons
• Spices for fish - 2 tbsp. spoons
• Ground black pepper -; taste
• Garlic - 3 cloves

Chop the garlic, mix with the rest of the ingredients, coat the fish with marinade and leave it to marinate for 1 hour.

• Dry white wine – 150 g
• Cilantro - 1 bunch
• Garlic - 4 cloves
• Onions - 3 pcs.
• Dill - 1 bunch
• Juice of one lemon
• Ground black pepper - to taste
• Salt - to taste

Grilled

• Dry red wine – 200 g
• Deodorized oil - 4 tbsp. spoons
• Dry Provençal herbs - 2 tbsp. spoons
• Ground black pepper - to taste

Mix all the ingredients, coat the fish with marinade and leave it to marinate for 1 hour.

For smoking

• 2 large onions
• Salt - 4 tablespoons
• Vinegar 9% – 300 ml
• Unrefined oil - 300 ml
• Garlic - 1 head
• Allspice - 3 peas

Chop the garlic and onion, mix with the rest of the ingredients, coat the fish with marinade and leave it to marinate for 1 hour.

Preparation of any marinade comes down to the primitive mixing of all its components. If the fish is cooked whole, then, in addition to the outer sides, the belly should also be filled with marinade. Pieces of fish are coated (poured) with marinade.

Although the marinade contains preservatives (salt, vinegar, sugar), it should not be stored for a long time, much less reused.

You can make changes to any marinade recipe if desired. For example, remove some spice, or replace it with another. But you should not replace the main ingredient (vinegar, wine, lemon juice, etc.), otherwise the dish can simply be ruined.

Serving fish to an impromptu table in nature

While the fish is being cooked, it is worth taking care of the vegetable accompaniment, or rather the side dish. The taste of fish is well complemented by ordinary boiled rice; it can be prepared in advance and taken with you. You can heat the rice in foil with the addition of vegetable oil and herbs. Moreover, envelopes with a side dish can be prepared at home. Baked or boiled potatoes and grilled vegetables cooked with fish will also go well with fish.

White or rose wine, soft drinks with sourness, such as apple juice, homemade lemonade, are served as a drink with fish.

You can use mayonnaise, ketchup, soy sauce, spicy adjika, tkemali or tartar sauce as a sauce.

Many of our compatriots are accustomed to the fact that kebab is made from meat. However, if you fry fish on the grill, it will also turn out very tasty. In addition, fish kebab is healthier than meat kebab and has less calories, which makes it attractive for those who are on a diet. An additional advantage of fish kebab is the speed of its preparation. It will be quite tasty and juicy, even if you don’t marinate the fish before, since you only need to fry it over coals for a very short time, no more than 10 minutes. However, to improve the taste and aroma of the finished dish, it is still recommended to use a fish marinade. Moreover, there are so many marinade recipes that everyone can find one that suits their taste.

Cooking features

Marinade for fish is not difficult to prepare, and in order to marinate fish intended for barbecue in it, you do not need to have outstanding culinary skills. However, knowing some subtleties still won’t hurt.

• You don’t need to marinate the fish for a long time; usually it’s enough to keep it in the marinade for 20–30 minutes, sometimes a little more. It is possible to exceed this time, but only slightly, so that the fish does not soften too much and begins to fall apart, jumping off the skewers. The maximum time for marinating fish for barbecue is 2 hours.
• You should not marinate fish for barbecue in advance; it is better to do it in nature shortly before cooking.
• Considering that fish is most often marinated outdoors, where there is no refrigeration equipment, you should not include perishable foods in the marinade. We are talking about sour cream, mayonnaise and other fatty sauces. Preference should be given to fruit juices, wine, olive oil.
• Most often, fish marinade includes olive oil and lemon juice. Olive oil can be replaced with any other vegetable oil, including refined sunflower oil. But lemon juice cannot be replaced with vinegar. Vinegar spoils the structure of fish, making it unsuitable for skewering and grilling over coals.
• If barbecue meat is salted just before cooking, then salt is added to the fish marinade immediately. Thanks to it, the pieces of fish will become denser and will stick better to the skewers.
• The most delicious kebab is made from fresh fish, but frozen fish can also be used. However, in this case, it must be removed from the freezer in advance so that it has time to thaw in the refrigerator. If you defrost fish with a large temperature difference, the kebab will not be juicy enough.

These are the basic rules, and they apply no matter what marinade recipe for fish kebab you choose.

Marinade for fish with white wine

• fish fillet - 2 kg;
• dry white wine - 0.3 l;
• soy sauce - 0.2 l;
• ginger root - 100 g;
• olive oil - 100 ml;
• sugar - 80 g;
• ground black or white pepper to taste.

Cooking method

• Wash and clean the fish, cut into fillets. Rinse the fillet, dry it, blotting it with paper napkins. Sprinkle with pepper and stir.
• Peel the ginger root and cut into small pieces.
• Mix wine with soy sauce and oil.
• Add ginger and sugar, stir.
• Cut the fish fillet into pieces suitable for barbecue. Place them in the marinade.
• Stir.

It is recommended to marinate fish at room temperature for half an hour; when storing in the refrigerator, the time can be increased to 1.5–2 hours. If you marinate fish according to this recipe, the kebab will turn out spicy, with a piquant taste. If desired, you can add a pinch of nutmeg to the marinade, this will give it an even more interesting aroma.

Marinade for shish kebab with lemon juice and garlic

• pieces of fish fillet - 1 kg;
• lemon - 2 pcs.;
• vegetable oil - 80 ml;
• garlic - 2 cloves;
• dried marjoram, salt, pepper to taste.

Cooking method

• Wash the fish fillet, rinse with a towel and cut into fairly large pieces.
• Mix salt, marjoram and pepper, stir and sprinkle this mixture over the fish. Stir gently.
• Finely chop the garlic. Add to the fish and stir again.
• Wash and dry the lemons with a napkin. Squeeze the juice from the lemons and mix it with vegetable oil.
• Grate the zest on a special grater, add it to a mixture of lemon juice and oil (olive oil is best).
• Pour the mixture over the fish and stir.

Marinate the fish in lemon juice for 40–60 minutes. After this, the fish can be strung on skewers and grilled over coals. The taste and aroma of the dish prepared according to this recipe can be called classic.

Red wine marinade for shish kebab

• fish - 1 kg;
• dry red wine - 0.2 l;
• vegetable oil (deodorized) - 80 ml;
• salt, ground pepper to taste.

Cooking method

• Cut the fillet into pieces suitable for kebabs, or into steaks if you plan to fry the fish on the grill.
• Wash and dry with a towel. Sprinkle with salt and pepper.
• Mix the wine with oil and pour it over the fish pieces, stir.

Cover the container with the fish and leave for 30–60 minutes. After this, fry the fish on skewers or a grill. Typically, fish goes better with white wine, but this version of the marinade is great for mackerel and some other types of fish.

Vodka marinade for fish shish kebab

• fish fillet - 1 kg;
• vodka - 80 ml;
• soy sauce - 80 ml;
• garlic - 2 cloves;
• seasoning for fish, salt to taste.

Cooking method

• Finely chop the garlic cloves with a knife, mix with salt and seasoning.
• Cut the prepared fillet into pieces of the desired size, rub with the resulting mixture.
• Place the fish in a bowl.
• Mix soy sauce and vodka in a glass, pour the resulting mixture over the fish.
• Toss gently to coat each piece with marinade.

Place the bowl of fish in the cold for 1–1.5 hours, after which you can cook kebab from it. Strong alcoholic drinks are often included in fish marinades. They allow you to prepare fish for grilling over coals, giving it a piquant taste without making it too crumbly. Keep in mind that drinks should be of high quality, otherwise they may negatively affect the taste of the finished dish.

Marinade for fish with martini

• fish fillet - 1.5 kg;
• martini - 150 ml;
• garlic - 5 cloves;
• onions - 0.5 kg;
• dried dill - 10 g;
• lemon - 1 pc.;
• fresh cilantro - 50 g;
• salt, pepper to taste.

Cooking method:

• Cut the fish fillet into pieces convenient for threading on skewers.
• Finely chop the garlic with a knife and add to the fish.
• Add dill, salt, pepper there and mix everything.
• Peel the onion and cut into rings of medium thickness (about 3 mm). Lightly salt it and use your hands to release the juice. Add to fish and stir.
• Squeeze the juice out of the lemon and mix it with the martini. To give the fish an even more pleasant aroma, you can add lemon zest to this mixture.
• Place the fish in the container in which it will marinate. It is important that it is not made of aluminum, since when aluminum cookware comes into contact with acid, harmful substances are formed.
• Pour in the marinade and stir.
• Place cilantro sprigs on top.

Marinate the fish in a martini for 30–60 minutes. Shish kebab prepared according to this recipe turns out tender and flavorful. The recipe is suitable when barbecues are held for any festive occasion. In addition, fish marinated in this way can be grilled at home.

Marinade for fish kebab with bell pepper

• assorted fish (sturgeon fillet, salmon, swordfish or other types of fish) - 1.5 kg;
• bell pepper - 0.5 kg;
• fresh parsley - 100 g;
• lemon - 1 pc.;
• sesame or olive oil - 120 ml;
• salt, pepper - to taste.

Cooking method

• Cut the fish fillet into large cubes.
• Finely chop the parsley with a knife.
• Add parsley, salt and pepper to the fish and stir.
• Squeeze lemon juice into sesame oil and stir.
• Wash the peppers, cut off the stalk of the peppers, and remove the seeds from them.
• Cut the peppers into large squares and add to the fish.
• Pour the marinade over everything, stir and marinate for about an hour.

When threading fish onto skewers, alternate pieces of different types, and string pieces of pepper between them. The taste, aroma and appearance of the finished shish kebab made according to this recipe will be beyond praise.

Marinade for fish kebab is made according to special recipes. They are simple, but unique and allow you to maximize the taste and aroma of the fish. You can also use these recipes if you want to fry fish on the grill or grill in steaks or whole fish. In this case, it is advisable to increase the marinating time.

Fish kebab is just as popular as its classic meat version. The advantage of fish is that there is no requirement for long-term pre-marination. Half an hour or an hour is enough for preparatory work. The fish quickly absorbs juices from outside and becomes aromatic.

How to marinate fish for barbecue on a grill? You need to choose the right type of fish. In principle, today any fish is marinated, but culinary specialists recommend choosing carcasses of sturgeon, salmon, catfish or horse mackerel, pike or pike perch. It should be fresh and elastic, without external damage or unpleasant odor. If you had to buy a frozen product, then it is better to defrost gradually. The bottom shelf in the refrigerator is perfect for this. It is not recommended to defrost in warm water or indoors. In the future, the fish may fall apart right on the grill. Sea fish is cleaned of the spine and marinated in halves, while river fish is only gutted. Do not forget to remove scales from those species where they are strongly expressed. Be sure to wash the fish. It is also necessary to make transverse cuts for better impregnation. To cook on the grill, you should not chop the fish into pieces; it is better to put fillets or whole fish. During frying, you can spray the fish with the remaining marinade.

Various marinades:

1st - onion 200 g, pomegranate (half), white pepper 20 g, lemon (half). Coarsely chop the onion, squeeze out the pomegranate and lemon, and sprinkle with pepper.

2nd - lemon juice 50 g, soy sauce 40 g, pepper mixture 30 g. Mix everything and grate the fish.

3rd - olive oil 100 g, paprika 30 g, wine (preferably dry white) 150 g, mustard seeds. Soak the fillet for an hour.

4th - olive oil 50 gr, ginger 200 gr, chili pepper 20 gr, paprika 30 gr, soy sauce 50 gr. Ginger is grated on a coarse grater or cubes, then other ingredients are added. Place the fish in the mixture for an hour.

5th - 1 lime, 20 g white pepper, 50 g sour cream, 40 g basil. Rub in the marinade and leave to soak for 1.5 hours.

Herbs can be used for pickling, but the compatibility of flavors must be taken into account. So, mint and cilantro will give a sweetish taste; coriander and cumin will enhance the aroma; laurel is not used at all for marinating barbecue, it is more of a seasoning for aspic; dill and parsley are neutral, but not suitable for all types of fish. When choosing pepper, keep in mind that paprika and black pepper are ideal for fish dishes.

With the advent of the summer dacha-picnic period, the question of how to marinate fish on a grill becomes urgent for many people. Most are sure that this is much more difficult to do than in the case of meat. In fact, there is nothing complicated in cooking fish on the grill; you just need to follow the basic recommendations.

How to properly marinate fish for barbecue?

First you need to choose the right main component. Ideally, fresh fish with a firm texture is suitable for grilling. It doesn’t have to be the usual salmon and sturgeon; river representatives of the aquatic kingdom are also quite suitable, for example, an absolutely luxurious kebab is made from pike and catfish. At worst, you can also take a frozen product - whole carcasses that were subjected to quick processing, while the fish itself was without flaws.

Before marinating, the fish is cut: gutted, washed well, cut into portions; small carcasses can simply be divided into two halves by removing the backbone. You need to make not very deep cuts on the skin so that the marinade is better absorbed. The ingredients for the marinade should be mixed in a separate bowl that is deep enough so that the fish pieces are not packed very tightly. The marinating time, depending on the type of fish and the degree of its freshness, can vary from 30 minutes to 4-6 hours. Frozen fish, which must be thawed beforehand, takes longer to marinate. Thick salmon and salmon steaks should spend at least 2.5-3 hours in the marinade.

How to deliciously marinate fish for barbecue?

There are many variations and recipes for marinating fish kebab, and no one is stopping you from coming up with your own. However, to make the dish truly tasty, it is worth considering some nuances:

• you should not thoughtlessly dump all the spices you have into the marinade, the result is unlikely to please you, you only need to select a few components;
• if you want a sweeter and piquant marinade, use mint and cilantro; more aromatic - cumin and coriander, paprika, black and lemon - universal, bay leaf - an undesirable ingredient for fish, dill and parsley are not suitable for any variety;
• Do not replace lemon juice with vinegar, it will make the fish too harsh;
• For juiciness, fish should be marinated in an acidic environment, for example in kefir and dry wine.

Fish kebab always turns out delicious if you prepare the marinade for it according to the following recipes:

• soy sauce, pepper mixture, lemon juice;
• olive oil, ground paprika, dry white wine, mustard seeds;
• vegetable oil, grated or ground ginger root, chili pepper, soy sauce;
• lime juice, white pepper, sour cream, chopped fresh basil;
• pomegranate juice, vegetable oil, onions, black pepper.

How to marinate red fish for barbecue?

If you are interested in the specific question of how to marinate red fish for barbecue, then keep in mind that this must be done carefully and do not waste time on soaking. Otherwise, the fillet will turn out dry on the fire. To prevent this from happening, there must be enough in the marinade amount of oil, preferably olive, but sunflower is also suitable. You must first lightly rub it into the skin of the fish, and then keep portioned pieces in it. Basil, lemon juice, and a mixture of spices for fish are also added to the marinade.

How to marinate river fish for barbecue?

River fish often has an unpleasant smell of mud, so it is necessary to marinate it. For pike, rich sour cream and tomato juice with spices are better suited; for other varieties - onions cut into rings, lemon slices, black pepper, butter, herbs.

Every year, with the onset of spring, we all go out into the bosom of nature with only one goal: to enjoy the warm air after the cold winter, admire the blossoming nature, relax and, of course, cook barbecue. Pork is most often chosen as the base. It is a fatty meat, so the kebab always turns out juicy.

If you prefer lighter dishes, then try to surprise all your friends and replace the meat with another product, such as fish or chicken. As a result, you will enjoy the incredible taste of the original dish and at the end of the day you will feel lightness throughout your body instead of heaviness in your stomach.

"How to marinate fish for barbecue?" - you ask. But first things first. First you need to select it. If possible, purchase fish from oceanic species, the meat of which has more pronounced dietary and beneficial properties. River inhabitants will also be an excellent alternative, but try to choose fish with a minimum number of bones so that the meal leaves only positive memories.

How to marinate fish for barbecue in tomato sauce: detailed instructions

Cut the tomatoes into small cubes, chop the onion into half rings, add herbs to taste, a little red pepper and a couple of orange slices. Mix all the ingredients for the marinade with the fish cut into pieces. Shortly before cooking, the fish should be salted. While frying, baste it with the remaining marinade.

You need to take soy sauce, sugar, fresh ginger root cut into thin slices, herbs, dry white wine, salt and spices as desired. All ingredients are mixed in a large saucepan, chopped fish is placed there and left to marinate for 30-40 minutes. You can fry either on or skewered.

Salmon is loved by many housewives: it is easy to cook and suitable for any dish. Its fillet has a high level of fat content, which is why many believe that this fish does not require any preparation. However, it is worth paying attention to the following recipe, which tells how to marinate fish for barbecue if it is a fatty variety. Take a little olive oil, add the juice of half a lemon, chop a few olives, season with salt and dill. Mix all ingredients together and let sit for 30 minutes. Now you are a skilled housewife and know exactly how to barbecue. In the future, the choice will not confuse you.

Another meat option with different dietary properties. This is chicken fillet. It is worth noting that it itself is very tender, so you should not add a lot of spices, and especially lemon juice, as it dries out the meat. If you don’t know, for barbecue, simply coat it with your favorite spices, mixed with a few drops of oil and crushed garlic. After an hour, you can begin the cooking process. Bon appetit!