How to cook pollock fillet according to the best original recipes?

This fish is not an elite species. It is available to all categories of the population, and pollock meat cannot be called a delicacy. Nevertheless, it can be prepared very tasty, but not all housewives are familiar with this technology. Meanwhile, it is quite simple, we are talking about grilling.

In any case, such a dish will be much more aromatic and tastier than cutlets, fried fillet or steamed fish. And if you use the right marinade, you will end up with a dish that you will want to cook again and again.

How to cook fish kebab correctly

For the barbecue, choose deciduous or fruit wood. Ideal logs would be made from alder, apple or pear. Coniferous wood is not suitable, as the smell of resin can spoil the aroma of the prepared dishes. So, we decided which fish to choose, we prepared the barbecue, barbecue or grill pan. All you have to do is wait for the coals to be ready and start cooking.

Some rules for frying fish on the grill:

• small fish are fried whole on a grill, occasionally brushing them with melted butter;
• large carcasses can first be fried on both sides on a wire rack and then finished in foil so that the meat inside is well cooked;
• if a flat fish, for example, flounder, is fried, first place the carcass on the grill or frying pan with the light side, then turn it over onto the dark side;
• kebab from red varieties of fish is cooked for 5-7 minutes;
• any kebab is poured with either lemon juice, or butter, or wine diluted with water;
• wooden skewers are used as skewers for fish kebab, which are soaked in water for 30-40 minutes - this way the meat will not stick to them;
• The grill pan must be greased with oil, as well as the grate;
• Steaks are usually fried on both sides; portioned pieces with the skin on are placed skin-on on the grill and not turned over.

Fish is lower in calories and more healthy than meat. In addition, it is fish that can diversify the usual outdoor recreation; both adults and children love it.

Grill revolution! Magic pollock - tender and tasty!

It’s very easy to prepare a delicious dish from a standard product!
The main thing is not to spoil it! But to make something delicious out of an unpopular, non-kitchen favourite, for example pollock, is where you have to get creative. I dodged it four times.
The task was not easy - to cook delicious grilled pollock. Cooking is like writing poetry or paintings. Inspiration is needed. And then it happened yesterday! In the morning I took out a briquette of frozen pollock meat.
Waited for it to defrost. What is the main disadvantage of pollock?
The meat is dry. The biggest plus is that it is very useful and cheap. This is the most popular fish among the Japanese. They learned how to cook it. The Japanese take a tiny piece of fish, stuff it into a lump of boiled rice and pack it in a seaweed leaf. After that, this product is dipped in soy sauce with evil mustard. The fire of Wasabi and the aftertaste of soy will erase all taste sensations.
Here's your secret. Let's turn on the logic.
The meat is dry - let's make it wet and tender.
To make the meat tender, there are several options: soak the fish in milk, pour sour cream or butter. The most important! It is necessary to destroy the dense structure, and for this we have what?

Bingo! Meat grinder! My path was simple and not original.

To keep the pollock meat soft and aromatic, add onions while cranking. And here are the options.

You can add lard, you can add salmon bellies.
According to Japanese tradition, you can add a little boiled rice. Are you waiting for a ready-made recipe from me? There are a dime a dozen ready-made recipes online, and I invite you to discover the continents of your creative abilities.
Many people dream of something interesting, unusual or great.
Your kitchen is one of those places where you are a genius! Einstein, Mendeleev, Bekhterev - insert your last name! You are a genius of the ladle, grill and gas stove! Unleash your abilities! Turn on your intuition! Try it, experiment!
No templates! Your intuition is your guide! It's okay if you make a mistake. Everyone will wince, but they will eat it. Did you immediately learn to speak as a child? And now you can speak in unprintable words, although your parents did not instill this in you. We learned!

We turn on our favorite music: hard rock, Stas Mikhailov, Tchaikovsky. Brahms. and on the wings of inspiration we begin to create your Miracle!

Added salt and pepper to the resulting minced meat.
About pepper separately. All recipes say - to taste. How is that? Will you be chewing uncooked fish or raw meat? -Yes, perhaps we need to add more salt or pepper! - you say, spitting out the substance and picking out fibers of raw meat from your teeth and tasting blood. Brrrrr! What do people even think when they write this expression “add to taste.
"? Cut the pita bread into portions and add the minced meat.
At this stage there may be options. You can make a layer of onion underneath the minced meat. You can't spoil porridge with oil. Pepper the onion on top. But this is not for everybody!
I'm talking about onions. Place pieces of butter on the minced meat.
This is exactly what pollock needs.
In the cramped space of the wrapped pita bread, like on a marriage bed, they will merge in mutual love and swear fidelity. I missed the moment with the butter, I repent! I had to cut the pita bread and carefully place pieces of butter on the minced fish.

Experiment!
Let this be your dish! Turn on your intuition, your sense of feeling and your Love!
And you will succeed! The first time may not be exactly what you dreamed of. What if?) The chances are great!

Discover the Creator within you and the kitchen is the best place for this discovery!

Read my previous culinary revelations!
Bon appetit and creative success! Your life is in your hands, brains, legs. stomach! Good health to you! Your Alexander Varaksin!
Source

Pollock shish kebab with bacon on the grill

The fish prepared according to this recipe will be aromatic and juicy. A variation of the previous recipe is to add additional bacon to the pollock, which will give it a slight hint of taste and smell. The bacon itself will be crispy and crispy. Separately, you can prepare crackers soaked in garlic and rosemary.

Required ingredients:

• 350 g pollock fillet;
• 100 g bacon;
• 3 tablespoons olive oil.

For crackers:

• a loaf of white bread;
• 3 cloves of garlic;
• 1 teaspoon rosemary.

Cooking method

1. Unlike the previous recipe, the marinade for pollock here is very simple. To prepare it, you need to mix olive oil, rosemary and garlic, which must first be crushed using a press.
2. The fillet must be cut and soaked in marinade. Then put it in the refrigerator for ten hours. The crust should be cut off from the loaf and the flesh should be cut into large cubes.
3. Pieces of fillet and bread are strung onto skewers. Each resulting kebab is wrapped in a strip of bacon. Pollock is cooked on the grill for about forty-five minutes. It is very important to periodically turn over and fry the fish skewers on all sides. Bon appetit!

Nutritional value of grilled pollock

Since this is an oceanic species, it is extremely problematic to find fresh carcasses on the shelves of grocery supermarkets, at least in regions remote from seaports. Therefore, you will have to cook frozen pollock. Everything would be fine, but there is a high risk of running into fish that has been repeatedly frozen, and its taste, and indeed suitability for consumption, will be in question.

To avoid mistakes, it is better to choose once-frozen fillets - just make sure that the package contains a note like “single sea frozen.” This is evidence that the pollock was caught, frozen, packaged and placed in a refrigerator directly on the fishing vessel, directly during the catch.

Grilled pollock is considered a low-fat, dietary fish - its calorie content is 135 kcal, and the meat composition is dominated by proteins - there are 12 g of them per 100 g, fat - only 8 g and only 2 g of carbohydrates.

Recipe with mayonnaise and soy sauce

• Pollock carcass – 2 pieces
• Onion – 1 piece
• Lemon - 2-3 slices
• Mayonnaise - 1 tbsp. spoon
• Soy sauce - 1 tbsp. spoon
• Salt - To taste
• Pepper - To taste

Number of servings: 2-4

Cooking method

1. Prepare your ingredients.
2. Wash the fish, dry it and cut into portions.
3. Add salt and pepper to taste.
4. Add mayonnaise.
5. Pour in soy sauce.
6. Add chopped onion and lemon.
7. Stir gently. Let marinate for a couple of hours.
8. Place foil on the grill, distribute the pieces of pollock with lemon and onion.
9. When the grill is completely ready, place the grate on the coals.
10. Roast, turning constantly, for 45-50 minutes.
11. Pollock shish kebab is ready. Bon appetit!

Steamed pollock

Foods with high-calorie sauces are not suitable for everyone. People who adhere to healthy eating rules and those who are on a diet will like pollock in a double boiler. It turns out delicious both hot and cold. Perfectly savored with fresh or simultaneously boiled vegetables or rice porridge.

Ingredients:

• pollock – 500 g;
• lemon juice – 2 tbsp. spoons.

Preparation:

1. Before preparing pollock, pieces of the carcass are placed in the bowl of the device.
2. Add salt, pepper, sprinkle with citrus juice and cook for 20 minutes.

Greek yogurt marinade

This Greek-style marinade will transport your guests to the shores of the Mediterranean Sea. The creamy yogurt and vibrant flavors in this marinade are perfect for soft white fish like halibut.

Mix chopped ginger, garlic, mint, add fresh lemon juice, a pinch of red pepper and turmeric. Pour the Greek yogurt over the mixture and stir until smooth. Marinate the fish for 30-60 minutes and then place on the grill.

Pollock in a pot

Pollock baked in the oven comes out great in a pot. In addition to the fish itself, the container is filled with various vegetables. Among the ingredients there is also tomato. It is recommended to place it both below and on top of other components. Pieces of tomatoes will release an abundance of juice, in which all products will be stewed.

Ingredients:

• pollock – 3 carcasses;
• tomatoes, onions – 4 pcs.;
• sweet pepper – 3 pcs.;
• carrots – 1 pc.;
• parsley - 4 sprigs.

Preparation:

1. Throw ½ quartered tomato slices into the pot.
2. Pour in onion cubes and carrot strips.
3. Place pieces of carcasses 3 cm thick.
4. Cover with pepper strips and the rest of the tomatoes and add some salt.
5. Cook, covered with lids, at 180°C for 45 minutes.

Marinade with white wine for fish kebab

To create such a marinade you will need:

• 110 g medium fat mayonnaise;
• 100 ml white wine;
• spices and seasonings for fish.

This barbecue recipe is very easy to prepare even for beginners.

1. Place mayonnaise in a bowl with high edges.
2. Add spices and seasonings to it in the required quantity.
3. Mix the resulting sauce with wine and stir until smooth.

The pieces should be coated on each side and left to gain flavor for about 2 hours. After this, it can be put on skewers and fried.

To make it easier to remove the pieces after cooking, the skewers should be greased with vegetable oil.

Marinade for shish kebab with lemon juice and garlic

Compound

• pieces of fish fillet - 1 kg;
• lemon - 2 pcs.;
• vegetable oil - 80 ml;
• garlic - 2 cloves;
• dried marjoram, salt, pepper to taste.

Cooking method

1. Wash the fish fillet, rinse with a towel and cut into fairly large pieces.
2. Mix salt, marjoram and pepper, stir and sprinkle this mixture over the fish. Stir gently.
3. Finely chop the garlic. Add to the fish and stir again.
4. Wash and dry the lemons with a napkin. Squeeze the juice from the lemons and mix it with vegetable oil.
5. Grate the zest on a special grater, add it to a mixture of lemon juice and oil (olive oil is best).
6. Pour the mixture over the fish and stir.

Marinate the fish in lemon juice for 40–60 minutes. After this, the fish can be strung on skewers and grilled over coals. The taste and aroma of the dish prepared according to this recipe can be called classic.

Step-by-step recipe with photos

Take the products from the list.

Use paper to remove excess moisture. Then salt and pepper the semi-finished products on both sides.

Bread with a thin layer of wheat flour - also on both sides.

Heat up the grill pan, pour in vegetable oil, throw in the garlic cloves and herbs. After a minute, move the garlic and thyme to the side. Place breaded fish. Maintain high heat and fry the pollock fillet in a grill pan until golden brown on the bottom. To prevent the pollock from becoming dry, do not press down at this stage.

Turn it over, press it on top with a spatula and gild it on the reverse side.

Transfer the fried pollock to a plate, sprinkle with lemon juice and serve hot, for example, with a vegetable side dish.

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Marinade for fish kebab with martini

What do you need:

• fish fillet – 2 kg;
• martini – 0.2 l;
• garlic – 1 head;
• onion – 1 kg;
• dried dill – 1 tbsp. l.;
• lemon – 2 pcs.;
• fresh cilantro – 100 g;
• salt, fish seasoning - to your taste.

How to cook:

1. Finely chop the garlic and cilantro with a knife, mix with salt, seasoning and dill. Rub this mixture onto the fish fillets.
2. After 15 minutes, cut the fillet into pieces suitable for the size of the kebab.
3. Mix fish pieces with onion cut into large rings.
4. Mix lemon juice with martini, pour this mixture over the fish and leave it for half an hour.

The taste of kebab prepared according to this recipe will be piquant and very unusual. It is unlikely to leave you and your guests indifferent. By the way, such a kebab can be fried at home if your oven is equipped with a grill function.

Pollock in the oven in foil with sour cream

It’s not for nothing that they say that everything ingenious is simple. Often, to prepare a delicious, gourmet dish, it is enough to put in a minimum of effort. For example, pollock in the oven in foil with sour cream is cooked for 15 minutes or a little more. The result is a tender, healthy, dietary dish with an exquisite taste.

Recipe ingredients:

• pollock200 g.
• onion -1/2 pcs.
• carrots½ pcs.
• dill2 sprigs
• sea ​​salt a pinch
• fat sour cream 1 tbsp. spoon
• bay leaf, peppercorns
• ground pepper
• vegetable oil 1 tbsp. spoon

Cooking method:

1. Wash the pollock and dry it. Cut the onions and carrots into small pieces. Chop the dill. Mix dill with sour cream, salt and ground pepper. Dip the pollock into the sauce and leave to marinate for a few minutes.
2. Tear off a piece of foil. Pour vegetable oil onto the shiny side and spread over the surface. Add onions and carrots, hot peppercorns and bay leaves. Place the fish on top of the vegetables and pour in the remaining sour cream sauce. Wrap the foil so that there are no holes left. Bake for 25 minutes in an oven heated to 200°C. The fish is cooked in its own juice and sour cream, so it turns out low-fat, tender and aromatic.

Moroccan seasoning

You will need (for 1 kg of fish):

• one teaspoon of chili pepper, coriander, cumin;
• half a teaspoon of salt, freshly ground black pepper, saffron;
• zest of one lemon;
• one clove of garlic;
• two tablespoons of fresh cilantro.

Steps

1. A clove of garlic, finely chop the cilantro. Mix all the spices and herbs in a mortar and grind well with a pestle.
2. Carefully rub pieces of kebab or a whole fish carcass with the prepared mixture.
3. This seasoning, characteristic of Moroccan cuisine, also goes well with poultry and lamb.

On the grill

You will need:

• Pickled fish;
• Skewers;
• Vegetables: peppers, cherry tomatoes;
• Oil for lubricating the grill.

Cooking process:

1. Soak bamboo skewers in cool water. This will prevent them from burning.
2. Thread pieces of meat onto a skewer, alternating with chopped vegetables;
3. Bring the heat in the grill to medium, removing excess coals;
4. Oil the hot grate;
5. Place kebabs on top;
6. Turn over when a crust forms. Fry for 7 to 15 minutes.

Fish is a tender and delicate product that cooks very quickly. The intense heat from a live fire can quickly dry it out. It is important not to overcook the kebab on the grill.

In a frying pan

You will need:

• Pickled fish;
• Wooden skewers;
• Oil for lubricating the surface.

Cooking process:

1. Soak skewers in water;
2. String fish cubes on them;
3. Grease a frying pan with oil and heat it well;
4. Place kebabs;
5. Turn over after browning.

To prepare fish skewers in this way, you can use either a flat-bottomed frying pan or a grill with a grooved bottom.