Fish in foil on charcoal - 5 step-by-step cooking recipes

Fish is a tasty and healthy product, and grilled fish is doubly delicious. And in the foil, it turns out to be especially tender and aromatic, soaked in its own juice and marinades. Any side dish and vegetables will suit her. This is a great dish for lunch, dinner and a picnic in nature.

How to cook juicy mackerel in foil over charcoal?

Mackerel recipe with a quick and easy marinade. It turns out a light dietary dish in aromatic juice. Can be served with baked potatoes, vegetables and herbs.

Cooking time: 55 min.

Cooking time: 45 min.

Servings - 2.

• 
  Choose medium-sized fish for roasting. You can use fresh or frozen mackerel, which must first be defrosted before cooking. Start your preparation by cleaning the fish. Cut off the head, clean the insides and rinse the carcass.
• 
  Rub the fish with spices, salt and pepper. Do this both outside and inside the carcass.
• 
  Peel and cut the onion into half rings. Place the onion inside the fish. Pour the juice of half a lemon over the carcass and leave to marinate for 30 minutes.
• 
  Take the foil, fold it in two layers and lay the fish. Wrap the fish gently so that the foil does not leak juice during baking.
• 
  Put the fish wrapped in foil into the prepared coals. If you wish, you can put the fish not immediately in the coals, but on the grate over the coals. Do not forget to turn it over in the process.
• 
  After 15-20 minutes, the mackerel is ready. Unroll the foil, divide the fish in two along the ridge and serve. Garnish with fresh herbs. Bon Appetit!

A simple and delicious recipe for cooking trout in foil on charcoal

Trout can be cooked whole in foil, as well as steaks or fillets. Whole fish is even juicier. For the marinade, it is better to use a minimum of ingredients in order to only emphasize the taste of the fish.

Cooking time: 60 min.

Cooking time: 50 min.

Servings - 4.

Ingredients:

• Trout carcass - 1 kg.
• Lemon - 1 pc.
• Olive oil - 1 tablespoon
• Salt - 0.5 tsp
• Parsley - several branches
• Dill - multiple branches
• Ground black pepper - to taste
• Spices to taste

Cooking process:

1. Peel the fish from the scales, remove the insides. Don't cut off your head. Rinse the carcass with water and pat dry with paper towels to remove excess moisture. Pre-defrost the frozen carcass at room temperature.
2. Rub the fish with salt, pepper and make neat and not very deep cuts across the carcass. You will need to insert slices of lemon into them.
3. Proceed with the marinade. Divide the lemon in half. Squeeze the juice of one half into a container, add a tablespoon of olive oil and spices of your choice. Cut the second half of the lemon into slices on the floor.
4. Pour the resulting marinade over the trout and leave to soak for 20 minutes.
5. Wash and dry the parsley and dill. Chop finely. You can also use any other greens you like.
6. Prepare the foil. Fold it in 2 layers. Place the trout on the foil. Insert lemon slices into the cuts in the fish, and sprinkle the greens inside the fish. A couple of twigs can be left on the skin.
7. Wrap the trout so that the foil is sealed and does not leak juice during cooking.
8. Place the trout in foil on the prepared coals. You can use a lattice. The trout is baked for 20-30 minutes, depending on the size of the carcass.In the process, you need to turn it over. Decorate the finished trout with herbs and serve. Bon Appetit!

Juicy and very tasty dorado fish in foil on charcoal

Dorado fish is a seafood delicacy. The taste of her meat is good in itself. Therefore, a simple recipe will emphasize it slightly.

Cooking time: 45 min.

Cooking time: 30 min.

Servings - 2.

Ingredients:

• Dorado - 2 pcs.
• Lemon - 1 pc.
• Salt - 0.5 tsp
• Vegetable oil - for lubrication
• Ground black pepper - to taste
• Ground red pepper - to taste
• Ground white pepper - to taste
• Spices for fish - to taste

Cooking process:

1. Choose fish with a carcass weight of about 250-300 grams. Scale the fish. It is convenient to do this with the back of the knife under running water so that the scales do not fly apart. Clean the guts from the abdomen and remove the gills. Rinse with water and pat dry with paper towels or tissues.
2. Next, proceed with the spices. Rub it all over with salt, peppers and spices to taste. Rub the inside of the abdomen as well.
3. In order for the fish to be quickly saturated with spices, you can make notches on the carcass with a knife. Leave the fish to soak for 20 minutes.
4. Fold the foil in two layers and grease it with vegetable oil. Then wrap the fish up.
5. Place fish on prepared coals. Dorado prepares very quickly. Remember to turn over. After 15-20 minutes, you can remove it from the coals. Wait for the fish in the foil to cool slightly, and then unfold, then the skin will not stick to the foil. When serving, you can sprinkle with lemon juice and garnish with lemon wedges and herbs.

Delicate and incredibly tasty salmon steaks in foil on the grill

Salmon baked in foil turns out to be tender and juicy. It goes well with boiled rice, fresh vegetables and is perfect for a light dietary dinner.

Cooking time: 40 min.

Cooking time: 30 min.

Servings - 2.

Ingredients:

• Salmon steaks - 2 pcs.
• Lemon - 1 pc.
• Sea salt - to taste
• Olive oil - 1 tablespoon
• Rosemary - 3 branches
• Ground black pepper - to taste
• Ground red pepper - to taste
• Spices for fish - to taste

Cooking process:

1. Take the salmon steaks. If you have whole fish, peel and cut into steaks. If the salmon is frozen, then it is recommended to defrost it in the refrigerator, then the meat will not fall apart during heat treatment and retain its structure.
2. Rub the steaks with spices: pepper, salt. Coarse salt is suitable, sea salt is better. Squeeze the juice of the lemon halves onto the steaks and rub well.
3. Place the fish on the foil to bake in. Spread lemon wedges and rosemary sprigs on top of the meat. You can leave the salmon soaked in spices and lemon juice for 15 minutes.
4. Wrap the salmon in foil. Form envelopes out of foil and close them tightly.
5. Place the steaks in envelopes on the prepared coals. Charcoal fish is cooked for 10-15 minutes. Ready fish can be served directly in foil, garnished with herbs and lemon wedges. Bon Appetit!

Step-by-step recipe for cooking carp on charcoal in foil

Carp is a river fish with a characteristic taste and nutritious meat. Mirror carp are best for baking. Spices can be used generously for carp, while lemon, onion, and garlic can help balance the flavor.

Cooking time: 45 min.

Cooking time: 30 min.

Servings - 2.

Ingredients:

• Carp - 1 pc.
• Lemon - 1 pc.
• Onions - 1 pc.
• Garlic - 2 teeth
• Mayonnaise - 2 tablespoons
• Salt to taste
• Parsley - 3 branches
• Ground black pepper - to taste
• Spices for fish - to taste

Cooking process:

1. Clean the carp from the scales and remove the insides. Rinse and dry with paper towels or tissues to remove excess moisture.
2. Cut the lemon into thin slices.
3. Peel the onion and cut into rings. Chop the peeled garlic with a knife.
4. Then sprinkle the carp with spices, pepper, salt and rub them gently into the skin and inside the fish too.
5. Use a knife to make transverse cuts in the skin on both sides and on the ridge of the fish.
6. Then spread two tablespoons of mayonnaise over the entire surface of the fish, also smear in the abdomen.
7. Put onion rings, chopped garlic, lemon wedges and parsley sprigs inside the fish. Do not put a lot, all this is needed solely to give the fish a flavor.
8. Insert lemon slices into the cuts on the carp and leave the carp to soak for 10-15 minutes.
9. Then wrap in foil. It is better to fold the foil in 2 layers and form an airtight envelope. Then put on hot coals. Carp cook for 10-15 minutes on each side, depending on how large the fish is. Decorate the finished carp with herbs. Bon Appetit!