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.