Pike shish kebab on the grill. Pike kebab on the grill Pike kebab on the grill recipe

In springtime, one is drawn to get out into nature, have a picnic, cook some light but tasty dish with the aroma of a fire. This includes pike on a grill on the grill: it is very easy to cook, the process does not take much time and effort, it takes very few ingredients, and the result is amazing.

About the dish

Pike is a traditional Russian fish, which has been served on a rich festive table since time immemorial. However, today it can also become a decoration of an everyday feast in the fresh air. This type of fish belongs to those whose taste is good in any form: fried, baked, in the ear.

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

To make pike on a fire on a grill tasty and appetizing, it is important to follow some secrets. Chefs recommend not to cut the fish to the end: do not remove the skin from it and do not cut it into small portions. This will preserve the integrity of the meat and its texture, it is enough just to remove the bones, backbone, head and tail.

Marinade is an essential part of the recipe. Without it, the meat will turn out dry, insipid and with a mild aroma. In order to saturate the meat with marinade as best as possible, you need to make several shallow incisions over the entire area of ​​\u200b\u200bthe skin. Pickling is only in plastic or enameled dishes, otherwise the metal may react with acids. Before frying on the grill, the fillet should be blotted with a paper towel from excess oil and marinade - so the pike will not burn to the grate and will be covered with a beautiful crispy crust.

The grill grate must be well cleaned of the remnants of old oil or pieces of meat, otherwise there is a risk that the fish will stick to it. You can also grease the barbecue grill with vegetable oil. It is better to turn over and remove the pike from the grill with a clean and cold spatula, so it will be easier to stop the process of burning the pulp. To properly cook pike on the grill on the grill, you need to follow a detailed recipe with tips.

Ingredients

Servings: - +

  • lemon 1 PC
  • Pike 1 PC
  • salt, black pepper taste
  • vegetable oil
  • coriander

Calories: 98 kcal

Proteins: 17.7 g

Fats: 3.2 g

Carbohydrates: 1 g

1 hour. 5 minutes. Video recipe Print

    Cut the pike, removing all the insides, backbone and bones. Leave the skin. The head and tail can also be left on to make the fillet more stable and prevent it from falling apart.

    Squeeze the juice of one lemon into a separate saucepan or plastic bowl, add 2 tbsp. l. vegetable oil. Season with black ground pepper, salt and coriander. Marinate pike for 30 minutes.

    Pat dry with a napkin or paper towel, fry on the grill for 25 minutes over low heat.

    Before serving, you can cut the finished fish into small pieces, decorate with herbs and lemon slices.

Pike on the grill on the grill is a simple and tasty summer dish that can be easily prepared with only fish, a grill and a couple of spices on hand. It can be served on an everyday table or made the main dish of a festive picnic. Pike baked at the stake with fresh vegetables and lettuce will go well. Do not overload the dish with a hearty side dish.

Pretty contradictory. Pike meat is dietary, white, with a pleasant sweetish taste and appetizing aroma, but rather dry and bony. To make the barbecue tasty and juicy, the fish must be properly marinated and fried on coals.

How to cook pike shish kebab on the grill

You can fry pike both on traditional skewers and on a grill. For skewers:
  1. The fillet is removed from the bone on both sides, if possible, small bones are taken out and cut into pieces 4-5 cm in size.
  2. The prepared pieces are marinated in the chosen marinade and strung on skewers mixed with onion rings, slices of tomato and / or mushrooms.
  3. Roast on coals constantly turning for 8-10 minutes.
  4. The finished kebab is sprinkled with chopped herbs - green onions, dill, parsley, cilantro. You can sprinkle with lemon juice, pomegranate or soy sauce.
For grill cooking:
  1. prepared by analogy with barbecue on skewers, with the exception of a few nuances.
  2. Large pike is cut across into steaks 1.5 - 2 cm thick, small pike can be fried whole or cut lengthwise into 2 halves.
  3. Before frying, prepared pieces are marinated or simply rubbed with spices and salt and aged for 1-2 hours.
  4. Roast the pike on the coals, constantly turning and basting with lemon juice. Cooking time depends on the size of the pieces and is approximately 10-12 minutes.

Pike barbecue recipes

To improve the taste of the fish, pieces of pike can be wrapped in thinly sliced ​​bacon before frying. Before this, marinate the fish. For the marinade, you will need 1 liter of water and 2-3 lemons. Squeeze lemon juice, dilute with water, add black pepper and salt to taste. Pour the pieces of fish with the resulting marinade and let stand for about an hour. Drain the liquid. Roast on skewers or on the grill. Sprinkle the finished dish with finely chopped fresh herbs and sprinkle with lemon juice. Pike kebab with bacon it turns out more juicy, fat and fragrant. The taste of pike will largely depend on the chosen marinade and spices, since the pike fillet itself has a rather neutral taste. Here are a few options pike barbecue marinade, popular with fishing enthusiasts and simply deliciously cooked fish:
  • The most popular marinade recipe is with lemon juice. Cut the fish into portions, salt, pepper with black or white ground pepper, sprinkle with the juice of one lemon, let stand for about half an hour and fry on coals. To give the fish juiciness, you can add 2-3 tablespoons of olive oil to the marinade;
  • marinade on sour cream. For 1.5 - 2 kg of fish you will need 300-400 ml of low-fat sour cream, 1 lemon, ground black pepper, ginger, thyme, salt to taste. Squeeze the juice from the lemon, grate the zest on a fine grater. Add all ingredients to fish and mix well. Keep in the refrigerator for 2-3 hours.

What kind of firewood is best for pike

It is believed that 1/3 of the taste of shish kebab comes from meat, 1/3 from marinade and 1/3 from firewood. To shish kebab from pike it turned out juicy and acquired a delicate aroma “with smoke”, it is best to choose apple or pear for frying. The vine is perfect. In order for the coals to burn evenly, the prepared chocks must be split into equal parts. The easiest and safest way for these purposes is to use . Thanks to him, it will take you a few minutes to split firewood, and the logs will turn out to be even, of the same size and give good coals with an even distribution of heat.

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18:37, December 23, 2016, PAI

The Pskov Information Agency is resuming the project so beloved by our readers. But - already in a new format. Now each issue will be accompanied by a video recipe. The partner of PAI in the restart of the project is the Imperial hypermarket: a place where you can find products for almost any dish! And the first participant of the updated "Men in the Kitchen" was Alexei Malov, a man who has already gained fame in the field of gastronomy.

Once upon a time, Alexei was far from culinary delights: in the days of his bachelor youth, grilled chicken from a stall at a bus stop was the top of his ideas about delicious food. However, everything changed after he met his soul mate. Wife of Alexei Alexandra Malova always cooked well. And when she went on her first maternity leave, she became seriously interested in cooking. Having gained fame as a leading gastronomic column in Pskovskaya Pravda, she even received a job offer from one of the city's restaurants and for some time moved into the "professional league".

As a result, Alexey became a real gourmet: after all, Sasha first tested all the recipes for haute cuisine on her household. And then his own gastronomic passion appeared in his life. One, but big: fish! Due to his professional activities, he discovered the treasures of the Pskov lakes and rivers, and very quickly became adept at cooking fish dishes. So much so that now he is specially invited to a variety of events, to cook a real triple fish soup or to conduct a master class on fish filleting.

Malov's new talents were recognized not only among his many friends and acquaintances: it was Alexei who had the opportunity to reveal the secrets of the Pskov fish cuisine to the host of the popular NTV program "Let's go, let's eat!" John Warren. As a result, they received a high rating from the British.

As part of the PAI project “A Man in the Kitchen”, Aleksey Malov did not betray himself and prepared a fish dish: pike shish kebab. However, meat lovers may also like this recipe: thanks to the crispy bacon casing, the fish not only turns out very juicy, but also acquires an additional aroma!

Well, as a "bonus" Aleksey baked potatoes with salt and rosemary and made a simple vegetable salad.

Recipe:

We take fresh fish. By the way, there is always an excellent choice in the Imperial hypermarket!

The fish must be cut, cutting out the fillet. By the way, heads and tails should not be thrown away: they will come in handy for making rich fish soup!

With certain skills, as well as a high-quality filler knife, carving a fish is not at all difficult.

The resulting pike fillet is cut into portioned pieces for barbecue.

Add salt and pepper to taste. In addition, it is worth sprinkling the pike with lemon juice.

Each piece is wrapped in a strip of bacon.

The resulting "rolls" are put on skewers.

We send the skewers to the grill... Kebabs need to be turned over often and the flames must be extinguished in time from the flashing fat, which is rendered in large quantities from bacon.

To prepare a simple side dish, put the peeled and coarsely chopped potatoes on a baking sheet and sprinkle with vegetable oil, and then sprinkle with salt and spices to taste.

We send it to the duzovka for 30 minutes ...

In the meantime, you can chop up the vegetables for a simple salad. And - everything is ready!

The editors of the Pskov Information Agency express their gratitude to the Imperial hypermarket for the products provided, which make excellent dishes!


Outdoor recreation is a river, fishing, hunting, clean air, communication with friends. And, of course, barbecue. It can be anything: vegetables, meat or fish: carp, pike. The last option is especially popular. Large carcasses can be cut into steaks, and medium and small ones can be baked whole. It will turn out a fantastic dish with a delicate aroma of coals or firewood. If you have a fresh carcass, be sure to make one of the pike recipes on the grill below - you will not regret it.

Fish preparation

Any preparation of this river inhabitant requires preliminary processing of the main product. In addition, the specifics of the "kitchen" should be taken into account. Only under such conditions will it be possible to create a beautiful and fragrant dish.

A few tips for the perfect meal:

  1. Before you cook the pike on the grill on the grill, the carcass must be cleaned of scales, take out the insides and rinse very well from above and from the inside.
  2. The fish must first be marinated. Although experts say that even without this, the pike retains its excellent taste. The best marinades are based on lemon juice, cream (you can use sour cream), as well as mustard.
  3. The carcass can be pre-stuffed at home with vegetables or mushrooms. Stuffed pike will be more tasty and satisfying.
  4. Baked fish's best friends are dry herbs, spices, and pepper mixtures. They can completely replace pickling.
  5. Properly cooked pulp is tender and juicy, with a slight smoky aroma.
  6. Pike meat on fire is fried very quickly. Instead of grills, skewers are suitable.
  7. The choice of firewood is of great importance. This is about a third of the success of the future barbecue. A pear or apple tree is ideal, as well as a vine.

Advice! So that during the preparation of the pike on the grill, the skin does not stick, the grate must be thoroughly oiled and thoroughly heated.

With tomato and spices

Such a fish is not only tasty, but also healthy. After all, in the process of cooking pike on a fire, the meat does not lose useful trace elements. And spices increase the content of vitamins necessary for the human body in the dish.

For the recipe you need the following products:

  • small pike (600 - 700 g);
  • olive oil (the more it is, the juicier the fish will be, but also fatter);
  • ketchup or tomato paste (4.5 tablespoons);
  • whole lemon;
  • sprigs of fennel and parsley;
  • a pinch of coriander, rosemary, allspice, as well as dried basil and celery.

Step by step preparation:

  1. Clean and wash the fish. You can leave your head.
  2. Make a couple of cuts on the back.
  3. Thoroughly rub the spice mixture into the carcass (inside and out).
  4. Sprinkle the inner walls of the abdomen with dry celery, pour over lemon juice and oil.
  5. Grate the skin of the pike with this mixture.
  6. Wrap the fish in cling film and let it soak for half an hour.
  7. Open and coat the pike with tomato sauce.
  8. Top with chopped parsley and fennel.
  9. Transfer the carcass to a sheet of foil and carefully fasten all ends.
  10. Place on the grill.
  11. Keep the fire low. Turn over regularly.
  12. After 15 minutes, the dish will be ready.

Note! You can fry such fish not only in nature, but also at home in the oven. In both cases, it turns out very tasty.

with bacon

Everyone knows that pike meat is a bit dry and harsh. But, if you add lard to it, you get a delicious dish.

Required products:

  • carcass weighing 1 kg;
  • bacon (according to the number of pieces of fish);
  • tomatoes (3 pcs.);
  • a pair of bulbs;
  • porcini mushrooms or champignons (optional);
  • lemon (3 pcs.);
  • pure water (1 l);
  • fresh greens;
  • spices.

Step by step preparation:

  1. To cook pike shish kebab on the grill, first of all, you need to remove the fillet from the processed carcass.
  2. Remove small bones.
  3. Cut into pieces about 5 cm.
  4. Prepare marinade from juice, water and spices.
  5. Put the pieces of pike in it for 20 minutes.
  6. After each wrap in a strip of bacon. The fish will turn out more nutritious, juicy and with a light aroma of smoked meats.
  7. Then chop the pulp on skewers, alternating it with onion rings, tomato slices and mushrooms.
  8. If you don’t like the latter, you can replace them with bell pepper or zucchini.
  9. Grill pike skewers with bacon for about 10 minutes, constantly turning the skewers.
  10. Serve with chopped herbs.

Note! You need to constantly monitor the fish, turn it over more often. This way it cooks evenly and doesn't burn.

With potatoes and sweet pepper

Since pike on a metal grill on coals is cooked without additional fats, the recipe is light, low-calorie. The dish just melts in your mouth. At the same time, the meat has a rich taste and aroma of a fire.

You will need the following products:

  • large pike carcass;
  • potatoes and red pepper (1 each);
  • a bunch of fresh herbs;
  • spices.

Step by step preparation:

  1. This dish is easy to make. The fish is cleaned, gutted and washed. Particular attention is paid to the abdomen (no films and ichor).
  2. Grate the carcass inside and out with fish seasonings with salt and pepper.
  3. Cut the sweet pepper into small pieces, and the potatoes into two halves (lengthwise) and salt.
  4. Put vegetables and part of the chopped greens in the abdomen.
  5. Wrap the carcass with foil, securing the edges.
  6. You can cook fish on the grill or simply spread it on the coals. To avoid burning, turn often.
  7. After 25, a maximum of 30 minutes, the pike in foil on the coals will be ready.
  8. Decorate with the remaining herbs.
  9. If you take a little more potatoes, you can bake them in parallel in foil for a side dish.

Pike on the grill is incredibly tasty. The smell of a fire and spices with baked vegetables only emphasize the delicate taste of pike. Spices and vegetables can be chosen at your discretion. Their use is optional. Dry herbs are often sufficient and the dish will be complete and refined.

You can learn about cooking pike on the grill from the video:

For many citizens, habitual rest is the time spent in clubs, restaurants, city parks. Those who want to stay away from the bustle of the city choose outdoor recreation, outside the city. And of course, fishing is the best activity while relaxing by the pond.

In the summer heat, it is very difficult to come up with a better holiday than fishing. Spend the day by the pond in the shade of sprawling trees, sit peacefully with a fishing rod or throw a net with excitement, well, what could be better?

Such a holiday is suitable for lovers of lonely walks, families and noisy companies. For the modern angler, most often the goal is not to bring the catch home, but to catch the biggest fish, capture this moment and release it into the wild. However, not everyone is interested in sports, many fish with real passion and immediately cook fish soup from it, fry kebabs on the spot.

In the video recipe below, you will learn how to cook pike skewers.

Video recipe "Pike kebab"

Pike kebabs are very tasty, they cook much faster than meat kebabs. It is believed that the meat of small pike, weighing up to 2 kg, is tastier than that of large fish, it is softer and juicier.

Cooking shish kebabs from pike does not require special and lengthy preparation. The fish must be cleaned, cut into portions, they must be at least 5 cm wide, otherwise, during frying, the tender meat will simply fall off the skewers or fall between the grill grates.

The marinade can be prepared ahead of time or on the spot. You can marinate fish in mayonnaise, lemon juice, yogurt and white wine. Use salt and pepper as spices, this will be quite enough, but ginger, rosemary and thyme give a special flavor to the fish. These spices are suitable for those who do not like the specific river taste of fish.

Firewood for barbecue is better to prepare in advance, the most suitable firewood for this is fruit trees, bird cherry and alder.

If you approach the matter with a soul, then you will definitely get a tasty pike kebab with a pleasant smell of smoke. Bon appetit and good outdoor recreation!

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