How to marinate pike for barbecue - step-by-step recipe with photos

Cooking option in tomato sauce

Tomato sauce will give the fish a bright taste. The main condition is that the pike must be marinated quickly, no more than 30 minutes.

With tomato juice

2 kg pike;
3 onions;
200 g tomato juice;
freshly ground black pepper + salt to taste.

Requires 55-65 minutes.

Number of calories: 210 kcal.

Cut out the spinal bones from the fish, remove small ones with ordinary tweezers. Cut the fillet into pieces.
Chop the peeled onion into rings.
Place pieces of fish, onion, pepper, salt, add tomato juice into a suitable container and leave to marinate (40 minutes).
Thread the marinated fish onto prepared skewers, alternating with onion rings.
Fry on the grill, remembering to turn the kebab over from time to time.

Note: if you don’t want to bother with the pieces, you can take a barbecue grill, but be sure to cut the fish coarsely, leaving the skin, and grease the grill with refined oil in advance.

A good recipe for pike in batter can be found here.

Do you want to surprise your guests? Prepare Jewish stuffed pike using this recipe.

With fresh tomatoes

800 g pike fillet;
200 g tomatoes;
2 pinches of turmeric;
250 ml refined oil;
100 ml wine vinegar;
200 g onion;
table salt + white sugar to taste;
4 sprigs of cilantro.

Requires 20 min.

Calorie content: 198 kcal.

Marinate the fillet with chopped tomatoes and turmeric. 35 minutes is enough.
Prepare the onion marinade: combine oil, wine vinegar, sugar, table salt and chopped cilantro. Chop the peeled onion into rings and pour the marinade over it (10 minutes).
Grill the pike and serve with pickled onions.

Note: fresh tomatoes can be replaced with ketchup or tomato juice.

Pike shashlik in a frying pan

Any shish kebab is usually grilled over coals using skewers. But if you can’t get out into nature, you can cook it at home in a frying pan.

300 g pike fillet;
2 cloves of garlic;
30 ml orange juice;
200 g of natural yoghurt without sugar;
1 stalk of thyme;
35 ml olive oil;
spices to taste;
greenery for decoration.

Requires 30 min. Each serving: 207 kcal.

Chop the fillet into pieces. Prepare the marinade: combine orange juice with chopped garlic, thyme and salt. Place the fish pieces in the marinade and let sit for 25 minutes.
Heat a little vegetable oil in a heavy frying pan, add the kebab and fry until half cooked.
Heat another frying pan, put some charcoal in it and heat it up.
Push the fish to the edges of the pan, place hot coal in the center, and cover with a lid. Cook over low heat until the kebab is completely cooked.
Prepare the sauce: combine yogurt with chopped herbs, freshly ground black pepper, and orange juice.
Serve fish kebab with sauce.

Culinary trick: to make the kebab different from ordinary fried fish, add hot charcoal to the frying pan.

Pike shish kebab (on the grill, coals, fire and grill) - recipes on how to cook

Pike meat contains many useful microelements, including potassium, magnesium, phosphorus, and B vitamins. It is also valued for its taste - it is equally good boiled, fried, or cooked over a fire.

Oven recipes

By threading on skewers, you can alternate pieces of pike with cubes of white bread. It is appropriate to leave a little marinade to pour over the kebab during the process or to lubricate the finished one.

With pieces of white bread

2 kg pike;
1 large garlic clove;
100 ml olive oil;
1 loaf of white bread;
1 tbsp. dry rosemary;
freshly ground black pepper + salt to your liking.

Requires 40 min. Number of calories: 196 kcal.

Clean the pike, gut it, remove the backbone, and pull out the small bones with tweezers. Cut the prepared fillet into pieces. Cut the white bread into the same pieces.
Grind the garlic cloves with rosemary in a mortar, pour in the oil, and stir.
Dip the fish pieces one by one in the marinade, then string them onto skewers, alternating with bread cubes.
Place the kebab on a baking sheet and pour over the marinade.
Cook in a preheated oven for approximately 30 minutes. at 190ºC.

Spicy kebab

900 g pike fillet;
30 ml olive oil;
15 g chopped paprika;
300 g onions;
180 g tomatoes;
parsley + dill at your discretion;
30 ml lemon juice;
120 ml sparkling mineral water;
table salt to taste.

Requires 35 min.

Serving (100 g): 208 kcal.

Cut the fillet into 2x2 cm cubes. Season to taste.
Drizzle the pieces with olive oil, then roll in paprika.
Prepare the marinade: combine tomatoes chopped in a blender with onion rings, pour in juice and water. Marinate the fish pieces (30 minutes).
Thread the fish onto prepared skewers and place on a baking sheet. Cook for 15-20 minutes.

Useful tips

Ideally, it is better to marinate chilled pike, but if you could not get one, it is quite possible to use a freshly frozen semi-finished product. Place it on the bottom shelf of the refrigerator and leave it overnight. Do not use a microwave oven for defrosting, do not immerse the pike in cold water. The fish should thaw on its own.
In the morning, chop the skinless fillet into pieces. You can marinate in anything. Sprinkle the pieces with lemon or pomegranate juice, brush with mashed tomatoes, season with salt and freshly ground pepper.
Use the thinnest skewers so that the pieces do not fall apart. Do not string tightly, but at small intervals.
Fry fish kebab over medium heat. To determine this temperature, you need to hold your palm at the level of the kebab, you will be able to hold your hand for 6 seconds, you can start cooking.
Do not remove soft fish skewers from skewers with a fork and knife. To do this, you need to roll up a napkin in several layers and, wrapping it around a piece of fish, remove it.

Video of grilled pike:

Pike makes excellent kebabs. The fish is lightly marinated in lemon or tomato juice. Also added to the pike are onions, garlic cloves, herbs, slices of lemon, lime and orange.

What's the best way to make pike? Balyk or spicy heh, maybe cutlets?

Even your favorite dishes get boring; you want variety. If you are planning a picnic with a traditional barbecue, it is better not to buy traditional meat, but to plan a pike kebab. It tastes just like lamb, marinates and cooks much faster.

Pike carcasses weighing up to 2 kg are well suited for barbecue. Their meat is especially tender and tastier than that of large individuals.

Exotic cuisine: bacon and fish

Oddly enough, but pike cooked with bacon can easily claim to be the best dish on the table. After all, this hot, interesting kebab will satisfy any gastronomic taste.

How to cook pike on the grill? Take:

pike – 2-3 fish;
bacon - 1-2 packs;
lemon – 1-2 pieces;
sour cream – 250-300g;
garlic – 1 head;
greenery;
spices, salt.

Try to choose individuals weighing 3-5 kilograms. Smaller fish may dry out during cooking, while larger fish may become tough after frying.

In addition, to prepare such fish in bacon, you will need toothpicks or harsh non-synthetic threads.

So, let's prepare:

clean the fish of scales, get rid of fins and entrails, remove the skin from it;
remove the bones remaining in the fillet, cut into pieces;
wash the lemon, cut in half, squeeze out the juice, add it to cold water;
put pieces of fish into the resulting marinade (for a maximum of 1 hour);
light the fire, take out the bacon;
wrap each piece of fish meat with bacon and secure it with thread or a toothpick;
put fish and meat squares on skewers, put everything on the fire;
Rotate the skewers constantly so as not to dry out the dish (approximate cooking time is 15 minutes).

By the way, to get even more pleasure from pike on the fire, whip up the simplest sauce for it. To do this, mix sour cream, finely chopped garlic and herbs in one bowl.

How to cook pike shish kebab - recipe with photo

The secret to cooking shish kebab lies in:

in slices,
threading meat onto skewers,
pickling,
cooking on coals.

Each chef has his own little secret that makes guests admire his food creation.

How to properly cut pike carcasses for barbecue

The fish is cleaned of scales. All bony parts are cut off from the carcasses, the bellies are ripped open, and the entrails are removed. In many types of fish, the skin is left on; it gives strength to the pieces and prevents the delicate fish flesh from breaking down into fibers. But pike has thick skin, not very tasty (not for everyone!), you can remove it by cutting into larger pieces.

Cut the carcasses as desired:

with a backbone, if anyone likes kebab with a bone,
take out the backbone with bones, cut the fillet into pieces.

The optimal size of the pieces is about 5 cm. If the kebab is fried not on skewers, but on a grill, the portioned pieces are made larger so that 2-3 pieces can feed any eater. Large pieces will not fall through the bars of the grill when the fish is fried and slightly reduced in size.

Secrets of threading meat on skewers

Well, what's so difficult about it? Take pieces of meat, pierce them in the middle, move each piece closer to the previous one until the length of the skewer that will be heated is filled.

It is not necessary to string only fish pieces. For variety they alternate:

with onion rings for juiciness,
pieces of lard for fat content,
sliced vegetables for piquancy.

The combination with vegetables gives a double benefit: if there is little fish, but there are many eaters, the amount of food is increased, alternating meat with cucumbers, tomatoes, eggplants, and potatoes. Along with tasty pieces of fish, you get equally tasty baked vegetables.

Marinade for pike shish kebab

The important and most important part of preparing kebabs is pre-marinating the fish.

The easiest way is to mix salt with dry spices (paprika, bay, ground hot pepper), roll pieces of fish in this mixture, and let them sit for at least 15 minutes. An indispensable component of any marinade is often onion. It is cut into rings and generously sprinkled with each layer of fish, sprinkled or coated with spices. Onions are also added during “wet” pickling.

Gourmets prefer more complex marinades, which include:

Liquids - wine, vinegar, vegetable oils, sauces, fruit and vegetable juices.
Thicker ingredients - tomato paste, cream, sour cream, yoghurt, mustard.
Dry spices - cloves, cinnamon, nutmeg, oregano, marjoram, basil, thyme.
Fresh herbs, roots and seeds - ginger, coriander, cumin, sesame, thyme.

In a liquid marinade, with the exception of formulations with vinegar or citric acid, keep the fish for 1–3 hours. In an acidic environment - no more than 15 minutes, otherwise the meat will become loose and disintegrate into fibers upon subsequent exposure to heat.

The purpose of the marinade is to saturate river and lake fish, suppress the smell of mud, add a new flavor, and make the meat denser and juicier. By varying the marinades, pike kebabs can be made to have a unique taste.

Secrets of the cooking process

The choice of wood is of great importance. The smoky heat coming from the coals pleasantly flavors the meat or covers it with a layer of soot. Therefore, you cannot use resinous firewood or even birch, which produces tar. Alder and fruit trees/shrubs are preferred - pear, cherry, apple, dry grape stems.

The optimal temperature is that a palm 20 cm from the coals can withstand the heat for a minute. During the process of frying fish, the coals are carefully stirred so that the heat is even.

To make the fish more juicy, pour the remaining marinade, melted butter or vegetable oil over it. Sprinkle with water, beer, vinegar, lemon juice. And they turn it over often so that the pieces don’t have time to burn on the bottom side. Flipping allows you to get a crispy crust on all sides and evenly fry the center.

Pike shish kebab recipe

sour cream - 400 g (or cream)
lemon - 2 pcs. (one for serving)
ginger - 1 tsp. grated root
laurel - 1 tsp. crumbled leaf
coriander - 1 tsp. crushed grains
black pepper - 1 tsp.
salt - 1 tbsp. l.

Half the juice squeezed from one lemon is poured into low-fat sour cream. Add the remaining ingredients and grated lemon zest. Pour this mixture over the fish pieces and place in the refrigerator for 2 hours.

Fry, threaded onto skewers, for about 10–15 minutes, depending on the thickness of the pieces.

Half the unused lemon juice is diluted with water and sprinkled over the fish pieces during cooking to make them softer, more tender and juicier.

Serve, remove from skewers, garnish with lemon slices and herbs.

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Cooking fish kebab has not been new for a long time. This outdoor dish is an excellent alternative to the meat option; moreover, it turns out to be less calorie and quite tasty. You can cook almost any fish on the grill, but the basis of the process will always be the correct marinating of the fish meat. This recipe will describe a simple but very interesting option for marinating and grilling on skewers. This pike shashlik turns out to be very tasty; when fried, its meat becomes juicy and tender, although pike meat is often quite dry when cooked.

Simple and fast

To prepare the simplest pike shish kebab, take:

pike – 1 piece (can be replaced with ready-made fillets, but you will need 2-3 times more of it);
butter – 100g;
lemon – 1 piece;
spices and salt.

Preparation:

clean the fish, remove fins and bones, remove the skin from it;
cut the fillet into small squares, about 4 centimeters each;
transfer the future kebab into a deep bowl, sprinkle with prepared spices, leave to marinate for 20-30 minutes;
prepare the grill, put the pieces on skewers;
melt the butter in a shallow bowl and pour it over the pike on the grill;
bake over coals until fully cooked;
Serve garnished with lemon wedges.

Advice! If the fish from which shish kebab or pike soup will be prepared has a slight specific odor, water, salt and lemon will help get rid of it. Simply combine all the ingredients and soak the fish for at least 1 hour.

About the dish

Pike shish kebab is a dish for everyone, because the fish itself is quite bony and it is for this reason that many housewives do not really like to cook it. But with proper cutting, you can still get fairly clean meat with a minimum number of bones.

Making pike shish kebab on skewers is actually not that difficult. You don’t need to marinate it for a long time, and you don’t need any special ingredients for this. An excellent marinade for this fish is lemon juice, which not only softens the fish meat, but also gives it a delicate sour taste.

Cooking features

Various recipes for cooking pike allow you to cook the fish in different ways - on skewers, on the grill, or baked in coals in foil. For barbecue, you need to prepare the pike - remove the fillet from the bone on both sides, removing small bones. After this, the fish should be cut into medium-sized pieces, about 5-6 cm, marinated, threaded onto skewers and fried.

Pike shish kebab on the grill is prepared from steaks approximately 2 cm wide, cut crosswise. If the fish is small, it can be fried whole or cut in half lengthwise. Next, the pike is marinated in the selected marinade.

For pike, you can use traditional fish marinades - with lemon, spices, ginger root, dry white wine, pomegranate juice. A marinade made from sour cream or sour cream will perfectly highlight the delicate and delicate taste of pike shish kebab.

Pike can be cooked either on skewers or whole

Cooking tips

It is better to take fresh pike for grilling shish kebab on the grill, since when frozen, its fillet after defrosting will be much softer and will begin to fall apart when it is threaded onto skewers.

It is not necessary to remove the scales, as the fillets will be cut straight from the skin. But it is necessary to rinse the fish thoroughly, especially after removing the entrails, so that there is no bitterness.

It is not recommended to use a large amount of spices for the marinade, so as not to interrupt the main taste. It will be enough to use salt and ground black pepper. Some cooks also recommend adding bay leaves, which reduces the smell of mud inherent in all river fish. Since the skin will be completely removed, its presence is not necessary.

A special highlight to this recipe is the presence of bacon, in which the pieces of pike fillet will be wrapped. This way the fish will not fall apart when skewered and will turn out juicier due to the release of fat from the bacon when frying.