Fish in foil on the grill

Appetizing fish cooked in the fresh air. This is the perfect meal for families. Pink salmon turns out to be very juicy, tender, with a light smoky aroma.

Grilled pink salmon is a great alternative to the usual kebabs. Before placing the fish on the wire rack, be sure to wrap it in foil: this way the pink salmon will cook without losing its juiciness and will preserve all the benefits laid down by nature. To add spice and make the pink salmon aromatic, we will certainly use lemon and spices. The entire sequence of actions and step-by-step photos are set out in this recipe.

Pink salmon baked in foil over charcoal perfectly preserves the natural taste of this fish. It goes well with various side dishes and fresh vegetables. The fish is prepared quickly and does not require a lot of spices. It is advisable to serve the sauce with the baked pink salmon. This dish will decorate both a festive and an ordinary table.

A simple, affordable recipe for a delicious mackerel dish. For grilling - a great option. Just peel the fish, stuff it with onions, grease it with mayonnaise and wrap it in foil. It remains only to wait until it is baked on the grill until cooked. Juicy, aromatic, with a slight sourness - an excellent dish for both family and friends.

Mackerel turns out to be very juicy and tasty if you bake it on the grill in foil, and before that, marinate it in soy sauce and spices. We offer to immediately cut the fish into fillets - this way the mackerel will cook faster, and you will not have to pull out the bones in the process of eating.

For pickling mackerel, we will use mustard - its piquancy goes well with fatty meaty fish. Also add salt, lemon juice and fish spices. It is convenient to use ready-made sets of spices, where the composition is balanced in taste and aroma. If there is no such mixture at home, you can get by with ground black pepper, coriander, dried dill.

Lemon goes well with almost any fish. Fatty mackerel is no exception. Citrus with its sour juice emphasizes the richness of mackerel and levels its fat content. Also add onions to the foil for fish for juiciness and seasoning for flavor.

It is very convenient not only to bake mackerel on the grill, but immediately accompany it with vegetables during baking. The fish with a side dish will cook at the same time and will turn out juicy and rich. The hassle is less, and the result is even tastier.

A very simple way to grill mackerel is to peel it, season it with salt and a fish spice mixture, add a piece of butter and wrap it in foil. The taste of mackerel itself is very rich, so the task of this method is simply to preserve it and emphasize it from the best side.

Mackerel is an affordable budget fish that always turns out tasty and stick-free on the grill. The most important thing is to buy high-quality mackerel, with dense fatty pulp and glossy skin. We offer to bake it on the grill in foil - it will turn out juicy and fragrant.

If you plan to bake trout on the grill, you don't have to be smart for a long time: season the fish with salt, ground white pepper, put it in foil with lemon and onions and send it to the wire rack. Such a simple method fully reveals the natural taste of trout and emphasizes it from the best side.

One way to keep chum salmon juicy when grilled is to wrap them in foil. Pre-marinate the fish in a fragrant marinade, and before baking, wrap the butter in foil along with the chum salmon. It not only gives a pleasant creamy note, but also further reduces the risk of overdrying the delicate pulp.

Dorado meat is dense, but very tender in taste. It contains few bones and is pleasant to cook. Such a fish is good for its natural taste, so when baking it on the grill, add only salt, thyme for aroma and a couple of orange slices for a sweet and sour note. We wrap the dorado in foil so that its glossy layer faces inward.

Red fish baked in foil on the grill is a real delicacy. What is important, for the preparation of such a fish it will not take a long time to bother and spend a lot of time. The whole preparation process is reduced to cutting the fish into the "right" pieces, sprinkling with salt, spices and wrapping it in foil. Then put the fish on the wire rack and cook for a few minutes on each side. Everything can be served on the table.

To prepare juicy ruddy crucian carp in foil on the grill, you need fat sour cream, lemon, aromatic dill and butter. Already by listing the ingredients, you can understand that the cooked fish will have a creamy, piquant taste and rich aroma. This is a great picnic dish for a big company.

Hearty fish with a golden brown crust and aromatic filling is an excellent picnic dish in a large company. It is also important that it does not take much time to prepare and cook crucian carp. Perhaps the hardest part of the process is removing the scales. Otherwise, everything is quick and easy!

Pike perch meat is very tasty, and when baked in foil on the grill, all its natural juiciness and delicate sweetness are preserved. The fish pulp is very tender. For flavor, together with the fish, wrap onion rings and a few slices of tomato in foil. Such a fish is prepared literally in its own juice, flavored with vegetables and spices.