Pike belongs to the category of predatory fish. Due to the way of feeding and the characteristics of the body, its meat contains 2% - 3% fat, i.e. considered a dietary product. A popular dish is pike marinated in vinegar and onions. In this article you will learn recipes for marinating fish, as well as other points that relate to this method of preparation.
Pike meat belongs to the category of dietary products
Cooking features
Various recipes for cooking pike allow you to cook the fish in different ways - on skewers, on the grill, or baked in coals in foil. For barbecue, you need to prepare the pike - remove the fillet from the bone on both sides, removing small bones. After this, the fish should be cut into medium-sized pieces, about 5-6 cm, marinated, threaded onto skewers and fried.
Pike shish kebab on the grill is prepared from steaks approximately 2 cm wide, cut crosswise. If the fish is small, it can be fried whole or cut in half lengthwise. Next, the pike is marinated in the selected marinade.
For pike, you can use traditional fish marinades - with lemon, spices, ginger root, dry white wine, pomegranate juice. A marinade made from sour cream or sour cream will perfectly highlight the delicate and delicate taste of pike shish kebab.
Cooking process
According to this recipe, pike marinated at home can be prepared in a matter of hours. The fish, already removed from the giblets, fins and head, is cut into portioned pieces. Before sending the fish to the marinade, it is better to rinse and dry with a towel.
The marinade is prepared from water and a set of spices. Throw the seasonings into the water, add the onion and put it on high heat. As soon as the marinade boils, remove from the stove. Add the required amount of vinegar. Stir and wait for it to cool. Pieces of fish are placed only in a cold marinade. Leave it in the liquid for two hours. Pike marinated at home quickly becomes soft, aromatic and tasty. After this period, the fish can already be eaten. But if you want to get a richer taste, it is recommended to put the pike in the refrigerator overnight. This appetizer will look great on the table, seasoned with fresh onions, green onions or herbs. As a side dish, you can serve boiled new potatoes or fried vegetables. This recipe for pickled pike is also called the express method. Housewives can take note of this in case of unexpected guests.
Shish kebab with butter
Shish kebab from dietary pike will turn out very tender and juicy if you cook it with aromatic lemon juice and butter. These ingredients soften the taste of fish well and give it an interesting citrus taste.
- pike carcass – 2 pieces;
- butter – 120-150 g;
- freshly squeezed lemon juice – 100 ml;
- ground black or white pepper;
- salt.
First of all, you need to prepare the fish - wash and dry the carcasses, clean and gut them, then remove the head and fins. Next, each pike should be cut, the ridge should be cut out, and small bones should be removed using tweezers.
The prepared fillet must be cut into medium-sized pieces, salted, seasoned with pepper, poured with lemon juice and melted butter. The fish should be left to marinate for half an hour, then threaded onto skewers and fried for 8-10 minutes until an appetizing golden brown crust appears.
Compound:
- pike – 1 kg;
- laurel leaves – 8 pcs.;
- ground coriander – 5 g;
- allspice peas – 100 pcs.;
- black peppercorns – 100 pcs.;
- water – 0.75 l;
- salt – 20 g;
- table vinegar (9 percent) – 40 ml;
- refined vegetable oil – 40 ml.
Cooking method:
- Clean the pike from scales and gut it. Remove its head and fins, including the tail. Cut the fish into pieces 1.5-2 cm thick.
- Boil water, add spices and salt. Boil for 5 minutes until the salt is completely dissolved.
- Remove the pan with the brine from the stove and let it cool slightly. Add vinegar and oil. Wait until the temperature of the marinade drops to about 25-30 degrees.
- Place the pike pieces in a container or a clean glass jar and fill with marinade. Close the container and put it in the refrigerator.
Pike should be marinated in the marinade prepared according to this recipe for 2 days, shaking the container with fish from time to time.
Grilled in tomato marinade
Grilled pike in tomato marinade is a juicy and appetizing dish with a rich, piquant taste. Tomato sauce quickly softens the fish meat, so it should be marinated for no more than 25-30 minutes.
- pike – 4 kg;
- natural tomato juice – 400 ml;
- onions – 6 pcs;
- a mixture of ground peppers, salt;
- fresh dill or parsley.
From washed, gutted and dried fish carcasses, you need to cut out the backbone, remove small bones with tweezers, and cut the resulting fillet into medium-sized pieces.
Onions should be peeled and cut into rings. Pour the pike slices with tomato juice, sprinkle with onion rings, salt, spices and chopped herbs. The pike should be marinated for half an hour, after which it can be fried on a grill greased with vegetable oil for 8-12 minutes.
In a similar way, you can cook shish kebab with slices of fresh tomatoes, replacing tomato paste with them.
Pike marinated with vegetables
Compound:
- pike fillet – 1 kg;
- water – 1 l;
- table vinegar (9 percent) – 150 ml;
- onions – 0.2 kg;
- carrots – 0.2 kg;
- salt – 60 g;
- sugar – 40 g;
- cloves – 4 pcs.;
- laurel leaves – 2 pcs.;
- mustard seeds – 4 g;
- black peppercorns – 6 pcs.;
- refined vegetable oil – 0.25 l.
Cooking method:
- Remove the skin from the gutted pike. There is no need to remove scales from the fish before doing this.
- Trim the pike meat from the bones, then carefully remove the bones remaining from the backbone from the fillet.
- Cut the pike fillet into thin slices.
- Boil water, dissolve sugar and salt in it, add spices and boil for 5 minutes.
- Add vinegar, remove marinade from heat and cool to room temperature.
- Place the pike pieces in a jar and fill them with marinade, put them in the refrigerator for a day.
- Peel the onion and cut into thin half rings.
- Scrub the carrots, wash and dry with a napkin. Grind for Korean salads or cut into thin strips.
- Drain the marinade from the jar, mix the fish with vegetables and return to the jar.
- Pour oil over the products and leave for 6 hours.
According to this recipe, the pike turns out so tasty that it can be served as an independent snack.
Original kebab in orange-honey marinade
An unusually tasty and appetizing kebab in an orange-honey marinade with vegetables will be an excellent decoration for a festive family dinner at the dacha. Tender and delicious meat literally melts in your mouth, and the extraordinary combination of ingredients gives it a rich, piquant taste.
- pike fillet – 3 kg;
- zucchini – 1.2 kg;
- fresh or sun-dried tomatoes – 300 g;
- oranges – 2 pcs;
- honey - 2 tbsp. l;
- garlic cloves – 4 pcs;
- onions – 2 pcs;
- olive oil – 120 ml;
- rosemary sprigs – 4-5 pcs;
- fresh dill - a bunch;
- peppercorns, spices to taste.
The fillet needs to be pitted using tweezers, after which the fish and zucchini should be cut into medium-sized pieces.
After this, the ingredients should be poured into a deep bowl, add slices of tomatoes, chopped garlic cloves, honey, orange slices and onions, cut into rings. Then mix all the ingredients with fresh herbs and spices and leave to marinate for 30-35 minutes.
The marinated fish should be strung on skewers, alternating with pieces of zucchini and tomato, and fried over coals for 3-4 minutes on each side, pouring over the marinade.
With bacon
Shish kebab with bacon is an appetizing and satisfying dish that has a pleasant, rich taste and ease of preparation.
- fish carcasses – 4 pcs;
- bacon slices – 10-12 pcs;
- lemons – 2-3 pcs;
- sour cream – 500-600 ml;
- garlic cloves – 4-6 pcs;
- salt, seasoning for fish.
The carcasses need to be cleaned of scales, the entrails removed and the skin removed, small bones removed, and the fillets cut into medium-sized slices. Small bones are removed using tweezers.
Then they should be poured with freshly squeezed lemon juice, mixed with spices and chopped garlic cloves, and left to marinate for 40 minutes.
In foil with sour cream
Pike can be cooked not only on skewers, but also baked in foil over coals. Thanks to this cooking method, the fish absorbs all the juices released, becoming soft, tender and juicy.
- fish carcasses – 2 kg;
- onions – 4 pcs;
- sour cream – 300 ml;
- lemon – 1 piece;
- French and hot mustard - 1 tbsp. l;
- salt, a mixture of ground peppers, aromatic spices.
Fresh carcasses need to be butchered, rinsed and cut into pieces. After this, rub the fish with a mixture of spices and salt, pour over freshly squeezed lemon juice, add onion rings and leave to soak for 45 minutes.
Separately, you need to prepare a sauce from sour cream and two types of mustard. Coat the marinated fish with the prepared sauce and place on a sheet of foil, adding a few slices of lemon and onion rings.
The fish can be sprinkled with fresh dill or parsley. The foil should be wrapped tightly and placed on the grill for 20-25 minutes.
With potatoes and bell pepper
Pike baked with potatoes and aromatic bell peppers is a tasty, light and nutritious dish that can be prepared for a large company or a family holiday in the country.
- fish carcasses – 2 pcs;
- bell pepper and potatoes – 2 pcs each;
- fresh parsley or dill - 1 bunch;
- salt, spices at your discretion.
Fish carcasses should be washed well, gutted and wiped with a paper towel. After this, the pike should be rubbed inside and out with a mixture of salt and spices.
The bell pepper and potatoes must be cut into small cubes, the greens must be finely chopped and the belly of the fish must be stuffed with these ingredients. The prepared pike should be wrapped in foil, sealed tightly and fried on coals or a grill for 23-25 minutes.
Pike goes well with tomatoes and herbs.
Pike shish kebab is an extremely tasty, appetizing and easy-to-prepare dish that requires a minimum amount of time and ingredients. It will be a hearty and nutritious lunch and can decorate any holiday table.
Source
In foil on a wire rack
Pike on the grill, seasoned with lemon juice, will turn out tender. This simple recipe can be varied by filling it with cranberries or lingonberries - this is how they prepared it in the old days.
Check the readiness of the pike by piercing the carcass through the foil with a toothpick. If the juice is clear, it's time to serve. If the liquid is cloudy, the carcass is left on the coals until cooked.
- Pike 1200 gr
- Lemon 65 gr
- Parsley and dill ⅛ g
- Salt, fish spices ½ teaspoon
In a convection oven
They say that every fisherman dreams of catching his pike, but it is not easy to do. The fish is distinguished by its intelligence and lightning-fast reaction. It is no coincidence that she has repeatedly become a character in Russian folk tales. Residents of Nefteyugansk even erected a monument to the river predator. The large sculpture reminds local residents and guests that the Ugra land is famous not only for oil. In local cafes and restaurants, pike kebab is the king of the menu. River fish in batter, which you can fry at home, is popular.
- Pike – 1000 g
- Potatoes – 1000 g
- Carrots – 2 pcs.
- Onions – 2 pcs.
- Hard cheese – 200 g
- Olive oil – 2 tbsp. l.
- Spices for fish - to taste
- Salt, ground black pepper - to taste
- Dill (greens) – standard bunch
Cooking time: 40 min.
Cooking time: 25 min.
Number of servings: 4
Energy value per 100 g
Calorie content: 107.4 kcal
- Proteins – 9.9 g
- Fat – 3.6 g
- Carbohydrates – 8.8 g
Step-by-step cooking method:
- Gut the pike, remove the gills, rinse under water.
- Place on a baking sheet, salt and pepper.
- Cover with film and place in the refrigerator for one hour.
- Prepare carrots, onions, potatoes.
- Soak the dill.
- Grate the carrots on a coarse grater.
- Cut the onion into thin half rings.
- Cut the potatoes into half rings, add salt and sprinkle with spices.
- Wash the dill, dry it, cut into pieces.
- Coarsely grate the cheese.
- Line the bottom of the air fryer with foil.
- Place pike and vegetables on the bottom.
- Bake the fish at 200°C for 25-30 minutes.
How to marinate pike in vinegar, onions and spices at home
And so, you can cut into pieces either the resulting boneless pike fillet, or a whole cleaned and gutted pike. As you can see in the photo, I preferred fillet.
