You will need
  • - pike;
  • - vegetable oil;
  • - tomato paste or ketchup;
  • - lemon;
  • - herbs, salt and pepper;
  • - parsley;
  • - foil.
It is better to cook on the grill pike you just caught. If you are lucky this fish is, you clean it. This will scrape the scales with a dull knife. Usually freshly caught fish is removed very easily. Then rinse the pike from adhering scales and cut the fins, although it is possible it and not to do. As you like. Disembowel pike, the head is not cut off.
Make several cuts along the back and RUB the chicken with salt, pepper and spices, which choose according to your taste preferences. Squeeze the juice from the lemon, mix with vegetable oil and pour the pike. Wrap the fish with cling film and leave to marinate for 30 minutes.
By the time pike cooking on the grill he should be with hot coals. Remove the plastic wrap with marinated fish. You will bake the pike in foil. This is much better because the fish will be juicy and flavorful, although without the crispy crust.
Put the pike on the foil. Cover with ketchup or tomato paste, you can add mustard, but it's not for everybody. Chop the parsley and sprinkle on her carcass. Wrap the edges of the foil and begin to roast a pike on the grill, resting on the bars. Don't forget to flip several times. Remove the foil and enjoy the delicious fish.