Is it possible to cook shish kebab from pike

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.

About the dish

Pike is a traditional Russian fish, which has been served on rich holiday tables since time immemorial. However, these days it can also become a decoration for an everyday outdoor feast. This type of fish is classified as one whose taste is good in any form: fried, baked, in the fish soup.

Iodine-rich pike meat is useful in the prevention of thyroid diseases and has a positive effect on the condition of the skin and the body as a whole. The recipe for pike cooked over charcoal on a grill allows you to reveal the rich and intense taste of this product.

How to cook pike shish kebab on the grill

You can fry pike either on traditional skewers or on a grill.

For frying on skewers:

The fillet is removed from the bone on both sides, small bones are removed if possible and cut into pieces measuring 4-5 cm.
The prepared pieces are marinated in the chosen marinade and strung on skewers mixed with onion rings, tomato slices and/or champignons.
Fry on coals, constantly turning for 8-10 minutes.
The finished kebab is sprinkled with chopped herbs - green onions, dill, parsley, cilantro. You can sprinkle with lemon juice, pomegranate juice or soy sauce.

To cook on the grill:

Pike shish kebab on a grill is prepared in the same way as kebab on skewers, with the exception of a few nuances.
Large pike are cut crosswise into steaks 1.5 - 2 cm thick, small ones can be fried whole or cut lengthwise into 2 halves.
Before frying, the prepared pieces are marinated or simply rubbed with spices and salt and kept for 1-2 hours.
Fry the pike over coals, constantly turning and pouring lemon juice. Cooking time depends on the size of the pieces and is approximately 10-12 minutes.

The five most commonly used ingredients in grilled fish recipes are:

Many housewives are puzzled by the question, which fish is best suited for frying on the grill? In fact, it can be any fish, even with white or red meat. The only exception is that it is better to immediately refuse to cook one that has a very delicate structure. It runs the risk of falling apart and falling down, right onto the coals. For example, small river trout, cod, even halibut if it is cut into small pieces.

By the way, you can fry fish on the grill not only on the grill, but also with the help of skewers. You can either thread each one onto a skewer individually or stack it on top of them.

For the simplest grilled fish recipe, in addition to the main ingredient, you only need salt, nothing more. The fish must be gutted and scaled. It can be fried with or without the head. But in order for the dish to have a more subtle, refined taste, it is better to take care of the selection of additional products for a light marinade.

Cooking pike on the fire

If you don’t know how to cook pike over a fire, then this recipe is just what you need.
Many lovers of river fish are delighted with pike dishes, because its meat has a very refined taste. If you don’t know how to cook pike over a fire, then this recipe is just what you need. Many lovers of river fish are delighted with pike dishes, because its meat has a very refined taste. This fish can be cooked both at home and outside. Pike on the fire is something amazing; it has excellent taste and an unusual aroma. This way, the taste qualities of pike are revealed to the maximum, and in order to understand this in practice, you can use this recipe.

You will need:

Fresh pike;
Spices - to taste;
Various vegetables.

To cook pike over a fire, you will need to take freshly caught fish, preferably larger ones. Before cooking, you need to wash it well, after which, using a knife (preferably flexible), cut the belly and take out all the contents. Then rinse thoroughly again and remove excess skin.

After this, take the fish seasoning and sprinkle it generously, then add pepper and salt to taste. Carefully ensure that all the spices are distributed over the surface and do not accumulate in one place.

Then we need to start cooking the vegetables. To do this, take one small potato and bell pepper. Cut the potatoes into two halves, and the pepper into pieces and add well. We stuff vegetables and a little greenery into the abdominal cavity.

Wrap it in foil and it's ready to bake. At this time, the fire should be ready, but it is necessary that there is no strong fire, otherwise it will burn.

After that, we place the prepared fish on the grill or directly on the coals and turn it over so that it bakes evenly on both sides. The fish will be ready in half an hour, depending on its size, of course. You can also add a few baked potatoes to the dish, which should also be wrapped in foil and thrown into the coals.

It should be served sprinkled with fresh dill.

There are many ways to prepare a delicious dish in nature; you can not only fry fish, but also prepare such a tasty dish as pike fish soup over a fire.

Cooking recipes

Almost all barbecue recipes follow the standard path: cleaning and cutting, preparing portioned pieces (if you don’t want to serve the whole fish), marinating, frying. To properly cook pike on the grill according to this scheme, it is enough to follow all the rules from the article.

Pike recipe:

clean, gut the carcass, remove the head and tail;
prepare the marinade according to one of the recipes below;
wait for the specified time, dry and place the meat on the fire grate, barbecue or grill;
cook for about 25 minutes depending on size;
Serve with your favorite side dish.

Options for marinades for the recipe:

Fresh black pepper from the mill (2 pinches), 50 ml lemon juice, a little salt - this is enough for one fish, keep for 25 minutes.
Marjoram, 2 large spoons of olive oil, zest of 1 lemon, juice from it, salt to taste - for 4 carcasses, marinate for 30 minutes.
200 grams of sour cream, ground black pepper, 2 onions, salt to taste - for 2 kg, marinate for several hours.

For your own marinade recipe, you can use soy sauce, paprika, white wine, lime juice, basil and more. Experiment with combinations, but don't forget the rules:

Don’t put all the spices in it in a row, choose 1-3 so that the taste is clear and refined.
Marinades can be aromatic, spicy, and versatile. Cumin and coriander will add a pronounced aroma, and cilantro or mint will add piquancy. Lemon and black pepper are always good with fish dishes, but be careful with bay leaf, parsley and dill.
Do not try to replace lemon juice with vinegar, the results will not be the best.
To add juiciness, an acidic environment is important, which is especially important for pike meat.

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.

How to cook pike steaks

Cutting pike is no different. Remove the scales. Clean the contents from the abdominal cavity. Heads, tails, fins are cut off - they are used to prepare broth for fish soup or aspic.

Pike jellied

An unpleasant moment can be a strong smell of mud. There are several ways to get rid of it:

Keep the fish under running water.
Soak in milk, acidified water, or herbal decoction.
Cover the carcasses with bay leaves and leave for several hours.

When cutting, the fish is cut into pieces of the desired size. For taste and juiciness, pre-marinate with lemon juice, mayonnaise, ketchup, sour cream, mustard, and sauces. Steaks are prepared with vegetables and herbs. Served with seasonings, sauces, and plenty of fresh herbs.

To prevent bones from clouding the taste of food, when cutting carcasses, the backbone with rib bones is removed. Then the fillet is cut into portions.

It is important to choose suitable firewood for the barbecue. The best aroma is provided by branches of fruit trees, alder, beech, and grapevine. When using other firewood, soaked fruit chips are placed on the coals for flavor. It is important that the logs are approximately the same size so that the coals burn evenly.

Pike steaks on the grill

Ingredients:

pike weighing 2 kg
lemon - 1 pc.
tomato sauce (ketchup) or paste
vegetable oil - 20 g
spices: salt, pepper
parsley - a bunch.

Recipe variations:

If you want to get an appetizing fried crust, you can do without foil. The steaks are placed on a wire rack, the bars of which are lubricated with vegetable oil. To add fat, thin strips of bacon, unsalted lard, or internal poultry fat are placed between pieces of fish.

Steaks are skewered mixed with pieces of potatoes, tomatoes, peppers, and other vegetables. And fry evenly on all sides, turning the spit periodically.

The finished dish is sprinkled with green onions and other herbs. Can be served sprinkled with onions fried in a frying pan. For juiciness, sauces are poured over the finished steaks.

Pike steaks on charcoal

For 2 kg of fish:

lemon - 1 pc.
greens (dill, parsley) - one bunch each
laurel - 5 leaves
rosemary or cilantro - dry sprigs
black pepper - 1 tsp.
red pepper (optional)
other fish seasonings
vegetable oil
salt - 2 tbsp. l.

Pike steaks are cooked over charcoal, wrapped in several layers of foil. The foil protection prevents the leakage of fish juice; the dryish pike meat remains quite juicy.

Pieces of fish are sprinkled with chopped pieces of bay leaves. They let me lie down for half an hour. Then the laurel is removed and the steaks are rubbed with salt, pepper, and your favorite fish seasonings. Place lemon slices and dry rosemary or cilantro sprigs inside.

Grease the foil with vegetable oil, place the pieces of fish, wrap them and bury them in hot coals for 30 minutes. The fish removed from the coals is unwrapped and generously sprinkled with dill and parsley.

Recipe variations:

Pieces of fish are surrounded with vegetables: sliced tomatoes, peppers, eggplant, carrots, onions. Steaks in foil acquire a slightly different taste, and vegetables are soaked in fish juice and become very tasty.

Spices and herbs that are great for pike include: ginger, basil, thyme, nutmeg, celery, paprika, fennel, cumin and many other spices.

ribalka-vsem.ru

Fresh pike, as well as dishes made from it, have an exquisite taste. In addition, the meat of this river predatory fish is very useful for humans. You can cook it at home, or you can cook it over coals - on a grill or on a fire.

When cooking pike over a fire, all its taste qualities are revealed to the maximum. To make sure of this, you will need fresh fish, a few spices, a small selection of vegetables and additional products. From these ingredients you can prepare a dish that real gourmets enjoy in elite restaurants.

To cook over a fire, you will need a freshly caught pike; it is better if it is a large specimen with a large abdominal cavity. First, the fish must be thoroughly washed.

Next, using a sharp and flexible knife, carefully make an incision on the belly and clean it of fish entrails. After this, the abdominal cavity must be thoroughly rinsed and excess skin removed.

Now take a few pinches of fish seasoning and generously sprinkle the pike with salt and pepper to your liking. Make sure that the spices are distributed evenly over the entire surface of the fish.

Now let's start preparing the vegetables. Take a small potato and a sweet bell pepper. Cut the pepper into large pieces, cut the potatoes lengthwise into two approximately equal parts and salt them well. Place vegetables, as well as some greens, into the belly of the pike.

After this, wrap the fish in foil. The pike is ready for baking. By this time, the coals should already be well roasted, but there should not be a strong fire on the fire, otherwise the pike will simply burn.

Place the pike on the grill or directly on the coals and turn it periodically to ensure it cooks evenly on all sides.

The fish will be ready to serve in about 25 - 30 minutes, depending on the size.

If you wish, you can bake a few extra potatoes - just wrap them in foil and throw them in the coals.

Serve the baked pike, peppers and potatoes together, sprinkled with chopped fresh dill or other spices.

Author - Ksenia Shalygina, Pike-Fish.Ru

pike-fish.ru

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.

– through them we publish a lot of interesting information, photos and videos.

Popular sections of the site:

The fisherman's calendar will allow you to understand how all the fish bite depending on the time of year and month.

The fishing gear page will tell you about many popular gear and devices for fishing.

Pike on a spit

The pike is not cleaned, but only all the insides are removed and washed with plenty of water. After this, cut into small pieces.

Add pepper, salt and all kinds of fish seasonings. Thread onto skewers like shish kebab. After each piece, add onion rings and small slices of lard. This gives the kebab juiciness and an unforgettable aroma.

Skewers with skewered pike are placed so that they do not lie on the coals. It is desirable that this distance be no less than five centimeters.

To make the kebab more appetizing, pour wine or slightly salted water over it during cooking. The cooking time takes very little. It's about 10-15 minutes.

Turn the kebab over to prevent the fish from burning.

How to fry juicy pike shish kebab

Light, dietary pike fillet is very susceptible to aromatic spices and herbs, while it is fried almost instantly; it is very important not to overexpose it in the marinade or over an open fire.

Pike shashlik on the grill for a family dinner

Ingredients	Quantity
pike -	1 PC.
butter -	60 g
freshly ground black pepper -	2 pinches
lemon juice -	50 ml
salt -	taste
Cooking time: 35 minutes	Calorie content per 100 grams: 205 Kcal

Before placing the skewers on the grill, you need to place the fish pieces in a marinade with a minimum acid content.

Rinse the fish, clean it, remove the fins and head. Cut the pike, cut out the backbone, remove small bones with tweezers. Carefully cut the prepared fillet from the skin.
Cut the fish flesh into pieces, add salt, season with freshly ground black pepper, and add juice. Stir and leave for 25 minutes.
Thread marinated fish pieces onto thin skewers.
Melt the butter and pour it over the kebab.
Bake in the grill until done.

Tip: fry the kebab for 5 minutes on both sides, this time is enough for the fish to brown.

For a festive dinner

pike fillet (1.5 kg);
2 cloves of garlic;
1 orange;
2 sprigs of fresh rosemary;
100 g onions;
60 ml olive oil;
20 g honey;
black peppercorns + salt to taste;
150 g sun-dried tomatoes;
650 g zucchini;
bunch of dill.

Requires 35 min.

Calorie content per serving: 199 kcal.

Remove the small bones from the pike fillet with tweezers. You don’t have to remove the skin; it will make the kebab stronger. Cut the fish and zucchini into pieces, approximate size 3.5 cm.
Place the fish pieces in a marinating container, add zucchini, whole tomatoes, crushed garlic cloves. Send the onion there, chopped into rings. Be sure to mash the onion with your hands, this will quickly saturate the marinade with juice. Add orange juice, chopped rosemary, honey, oil. Mix everything. Marinate for half an hour.
Thread the products onto thin skewers one by one: zucchini, pike, tomato, and so on. Season with salt and freshly ground pepper before cooking.
Cook the fish kebab on the grill, frying each side for 2-3 minutes.
Place the finished kebab on a plate and decorate with chopped dill.

Do not add a lot of vegetable oil to the marinade; excess oil will flare up on the coals and spoil the taste of the kebab.

With bacon

Shish kebab with bacon is an appetizing and satisfying dish that has a pleasant, rich taste and ease of preparation.

Ingredients:

fish carcasses - 4 pcs;
bacon slices - 10-12 pcs;
lemons - 2-3 pcs;
sour cream - 500-600 ml;
garlic cloves - 4-6 pcs;
salt, seasoning for fish.

The carcasses need to be cleaned of scales, the entrails removed and the skin removed, small bones removed, and the fillets cut into medium-sized slices. Small bones are removed using tweezers.

Then they should be poured with freshly squeezed lemon juice, mixed with spices and chopped garlic cloves, and left to marinate for 40 minutes.

The marinated pieces of fish should be wrapped in strips of bacon and secured with toothpicks, then fried on skewers or a grill for 12-15 minutes.

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.

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.

Fried pike on the fire

Don't forget that your kitchen arsenal also includes a frying pan. Probably the simplest and most common way to cook fish is pike fried in a frying pan.

To prepare it, you first need to thoroughly peel it, gut it, cut it into small pieces, salt and pepper to taste. It is advisable to roll the fish in flour to get a tasty and crispy crust.

After all this, put the frying pan on the fire, pour in sunflower oil. Once it is hot enough, place the pike pieces in the frying pan. Fry evenly on one and the other side.

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.

During cooking, pour the marinade over the pike kebab for juiciness.

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.

Pike shish kebab

Pike shish kebab which I prepared as an appetizer with vodka. The recipe does not require much time or any complex manipulations. It's simple - we fillet the pike, cut it into small pieces, lightly marinate in salt and black pepper, pour in melted butter and bake over coals. This fish kebab can be prepared both at a picnic and at the dacha or fishing.

For this pike dish you will need

Pike (or 2 pike fillets) – 1 pc.;
Creamy – 50 gr.;
Salt, ground black pepper - to taste;

Pike on coals

The simplest and fastest dish in nature is baked pike cooked over coals. For this you will need ordinary foil.

Wait until the coals appear on the fire. Before this, you need to clean the fish, gut any unnecessary waste from it and rinse it thoroughly with water. After this, take salt and black pepper and rub the fish thoroughly inside and out.

You can add a piece of butter in the middle. It will give the pike a pleasant aroma and soften the meat. If desired, you can sprinkle the fish with lemon juice. This will remove the sharp fishy taste of the meat and give it a pleasant aroma. You can also put a bay leaf in the pike and cut the onion into strips.

Fold the foil in several layers so that it does not tear at high temperatures. Take the cooked fish, place it on the prepared sheet and wrap it so that there is no leakage of fat and juice during the cooking process.

Now you can safely put the fish on the coal. After 15-20 minutes. turn it over to the other side. After the same time, your signature dish will be ready! It is advisable to choose carcasses with light weight; they will cook much faster.