Trout skewers are cooked on charcoal much faster than a similar dish of pork, lamb or beef. It is also worth noting that a fish barbecue is much more wholesome and tastier. Indeed, in this red fillet there are many amino acids and other necessary elements for the body. However, before frying the trout kebab on the wire rack, it is recommended to marinate the fish for half a day in a special sauce.
Essential ingredients for the dish:
- soy sauce - 150 ml .;
- olive oil - 100 ml .;
- chilled trout - 2 kilogram pieces (you can and more);
- ripe lemon - 1 fruit;
- fresh greens (lettuce, dill, parsley) - a large bunch;
- iodized salt - a small spoon;
- leek - 30 gr.;
- low-fat mayonnaise - 50 gr.;
- ground black pepper - 2-3 pinches;
- Fresh vegetables for garnish.
Red fish processing
Trout skewers, the marinade for which consists only of aromatic spices, it is advisable to cook from fresh and chilled fish. Thus, the purchased product should be cleaned of scales, all entrails, head, tail and fins. Next, the fish must be washed well and cut into large steaks 2-3 cm thick. After that, you can safely proceed to pickling pieces of trout.
Making fish sauce
To skewers of trout did not turn out dry and fresh, it is necessary to make a marinade with sourness. To do this, squeeze one ripe lemon into a bowl, chop leek, fresh sprigs of greens (dill, parsley), add soy sauce, olive oil, iodized salt, low-fat mayonnaise and black ground pepper. All aromatic ingredients should be mixed with a fork, and then well coated with fresh fish steaks. Next, pickled trout must be put in an enameled dish with a lid and left in a cool place for 10-12 hours. During this time, red fish will absorb acidity and aroma of sauce, and will also become soft and juicy.
Heat treatment
Skewers of trout should be done on the grill using a special fish net. However, before this it is necessary to light a fire and cook hot coals. Next, pickled steaks of red fish must be laid out on a wire rack, which should immediately be put on the grill. Turning it over periodically, it is necessary to achieve the full softness of the trout. Then the fish must be carefully removed from the grid and put on a large common dish, which is preferably decorated with salad leaves.
Proper serving
Skewers of trout should be served to the country table only in hot form. As a side dish, it is recommended to bring fresh chopped vegetables and greens (parsley, tomatoes, dill, cucumbers, bell pepper, etc.) to such a tasty and aromatic dish. For a more satisfying and high-calorie dinner, you can use baked potatoes in the coals .
Helpful advice
Barbecue trout is allowed to soak not only in the above marinade, but also in other sauces. For example, you can use white wine, Provencal herbs, canned pineapples, tomato paste and much, much more.