Nutritionists unanimously say that fish is much healthier than meat. However, many people who monitor their health, going on a picnic, prepare more meat for barbecue. Meanwhile. Fish kebab turns out to be much lighter and healthier; for outdoor recreation, it suits even better than meat. In addition, fish does not need to be marinated as long as meat. If you prepare the right marinade for kebab from fish, then you can fry it on skewers or a wire rack in half an hour. Of the 9 best recipes collected in this material, everyone can find the option that they like.

Culinary secrets

Using a successful recipe, even an inexperienced cook can marinate fish for barbecue. However, the advice of experienced craftsmen will not interfere even with those who consider themselves a professional.

• Do not marinate fish for more than an hour. If it softens too much, it will not be able to hold onto the skewers.
• Most often it is necessary to marinate fish in nature, shortly before the preparation of the barbecue. For this reason, marinades should be chosen that are free of perishable foods. So, marinades based on mayonnaise, sour cream, kefir for fish kebabs are not suitable.
• The fish should not be marinated with vinegar, as this can make the kebab too tough.
• It is advisable to salt the fish immediately, this is one of the serious differences between the technology of marinating it from the technology of preparing meat for kebabs. Salt, by pulling excess moisture out of the fish, will make it denser, thanks to which it will stick better on skewers.
• If you marinate lean fish, it is advisable to include olive oil in the marinade, even if it is not in the recipe.

Otherwise, you can rely on the instructions in the recipe, and then the fish kebab will turn out delicious for you. So all that is required is to choose the marinade you like.

Marinade for fish kebab with herbs

What do you need:

• fish fillet - 2 kg;
• fresh cilantro - 50 g;
• fresh dill - 50 g;
• rosemary - 5 branches;
• thyme - 5 branches;
• onions - 2 pcs.;
• lemon - 1 pc.;
• white and black ground pepper, salt to taste;
• olive oil - 50-100 ml (depending on the fat content of the fish).

How to marinate:

1. Wash and pat dry the fish fillets.
2. Chop the spicy herbs. This can be done with a knife, you can use a blender. For greens, it is better to use only leaves, without stems.
3. Add salt and spices to the mixture of chopped herbs, squeeze the juice from the lemon, grate its zest, add olive oil, stir.
4. Cut the onion into rings of medium thickness.
5. Place the onion in a bowl.
6. Grate the fillets with the spicy mixture, place on the onion half.
7. Leave to marinate for 30-40 minutes at room temperature.

When the fish is marinated, the fillets can be fried with the onions on the wire rack without cutting. Another option is to chop the fish into chunks, skewer, alternate with onions, and grill over coals. Please note that fish kebab is cooked very quickly, usually 10-15 minutes is enough.

Fish kebab marinade with white wine

What do you need:

• fish fillet - 2 kg;
• dry white wine - 0.4 l;
• soy sauce - 100 ml;
• ginger root - 50 g;
• olive oil - 80 ml;
• sugar - 4 tbsp. l .;
• nutmeg - pinch;
• black and white ground pepper - to your taste.

How to cook:

1. Wash and gut the fish, cut it into fillets. If you wish, you can leave the fish intact if it is a medium-sized river fish.
2. Ginger root, peeling, grate coarsely or finely chop with a knife.
3. Add sugar and spices to it, stir.
4. Pour oil, soy sauce and wine into a bowl of ginger, mix thoroughly.
5. If you are preparing fish on skewers, then cut the fish fillets into pieces suitable for barbecue (about 4-5 cm).
6. Submerge the fish in the marinade. Leave it on for 30 minutes if you marinate it for barbecue, for an hour and a half if you are going to bake it whole on the wire rack.

Marinade with ginger and belam wine is suitable for any type of fish, including river fish.

Marinade for fish with lemon and garlic

What do you need:

• pieces of fish (steaks or fillets) - 1 kg;
• lemon - 2 pcs.;
• olive oil - 100 ml;
• garlic - 3 cloves;
• dried marjoram, salt, a mixture of peppers - to your taste.

How to cook: