You will need
- 2-3 kg of fish
- 1 lemon
- 0.5 cups of vegetable oil
- 1 Cup dry white wine
- 2-3 onions
- 1 Cup pomegranate juice
Sometimes you can find the statement that you marinate the fish for barbecue optional – just RUB it with salt and spices. However, if you want to make the fish flesh is more tender and flavorful, more oily or, conversely, slightly dry – without the marinade you can not do.
First select the fish you will cook the barbecue. That it is fatty, dense or loose it meat, will depend on the composition of your marinade. Great kebabs obtained from trout, sturgeon, tuna, salmon. Suitable as mackerel, salmon, lingcod. If the fish is fat enough, the oil in the marinade you can add. For dry fish (e.g., salmon) is better not to use highly acidic marinades as they will further dry the pulp.
The easiest marinade – juice of one lemon, chopped onion, salt, ground black pepper and any herbs. If you want to fish was more juicy, add to this marinade-vegetable oil – olive or sunflower. Based on this mix you can experiment to no end, adding the taste of mustard, garlic or sugar.
A more sophisticated option is to mix dry white wine, butter, lemon juice (from half of a lemon), spices, herbs and salt.
Very pleasant taste of the skewers of fish marinated in pomegranate juice. For him, you need natural pomegranate juice, vegetable oil, salt and spices (coriander, ground white and black pepper). Particularly well suited for such a marinade for skewers of white fish (sturgeon, pike, catfish).
Unusual rather gourmet, marinade for salmon (trout, salmon) – a mixture of soy sauce, lemon juice, fresh ginger and a small amount of honey.
And remember that the most important fish kebab – save the flavor and aroma of fried "smoky" fish.
Fish kebab marinated short – no more than an hour. Don't do a marinade based on vinegar, as it makes the fish loose. A large quantity of acid spoils the very taste of the fish, so the wine or lemon juice it is better to pour in too little than to add too much.
Advice 2 : Recipes marinades for barbecue
Marinades for BBQ and kebabs help to reveal the taste of a meat to make it softer and nicer for cooking. With marinades, meat and vegetables, fried on an open fire, can become totally different dishes.
Selection criteria marinade
When choosing marinade recipe is based on the kind of meat that you want to roast. For example, duck meat good sweet pickles, pork ribs are best combined with sour-sweet flavors, lamb is ideal billet with black pepper, and softening beef will help the marinade with a small amount of vinegar or wine.
The most common type of marinade for any meat can be called a classic marinade. For cooking you will need balsamic vinegar or any kind of wine (70-100 ml), salt, pepper and other spices to taste, and 4-5 cloves of garlic and 1-2 onions.
Onions should be cut into half rings or rings, garlic – large plates. The meat should be left in the marinade for at least 2 hours but no more than 5-6 hours (otherwise the vinegar distorts the structure of meat fibers). This marinade can be poured on top of the meat when frying. In the absence of any vinegar you can use lemon or lime juice that also give a softening effect.
Pretty fast kind of marinade with an unusual sweet and sour taste, will be the marinade of oyster and soy sauces and honey. It attaches to the meat on the BBQ spicy Asian flavors and very nice crisp. For cooking you have to mix oyster sauce (10 tablespoons) with 3-4 teaspoons of honey and 10-15 tablespoons of soy sauce, add finely chopped garlic (4-5 cloves) and leave the meat mixture for 2-3 hours.
Salt this sauce is optional, as the salinity gives the soy sauce, but add spices to taste (ideal would be black pepper coarsely ground). The proportions of the marinade depends on the taste preferences of the cook. This marinade is perfect for chicken wings and legs, and for cooking pork ribs Chinese style.
With beef and pork blends perfectly marinade from a mixture of 100 g of mustard and 200 g of tomato sauce. To the resulting mixture, you can add spices, vegetables (onion, garlic, sliced circles of Bulgarian pepper, tomatoes) and we can safely leave the meat for at least 2-3 hours. The barbecue will delight with its soft, but very rich taste.
Fans of the natural flavor of meat can recommend the French version of the marinade: 150 ml olive oil, dried or fresh rosemary, very finely chopped garlic (6-7 cloves) and salt to taste. This mixture is ideal for soft chicken or pork fillet or for roasting on the open fire potatoes and other vegetables. In addition, the rosemary on the meat looks delicious and unusual.