How to cook shish kebab from fish

World cooking can share a large number of recipes for cooking light and healthy fish dishes. Especially with their recipes are known countries such as: Azerbaijan, India, Iran. Local residents of these countries, as you know, are excellent culinary specialists. Undoubtedly, fish shish kebab takes a worthy place in their cookbooks.

For culinary delights are suitable and simple varieties of fish, and very rare (exotic). Organize a fish meal will help you properly served table and an abundance of sauces and marinades. A special fish shish kebab , prepared according to a special recipe, will especially please you and your guests or household members. Perhaps it will become one of the favorite, it is only necessary to cook it yourself.

For this dish, we need salmon. As a marinade, we will use soy sauce and lemon juice in a ratio of 1: 3. Salmon steaks fill the marinade and leave for about half an hour. Fish can not be salted, because the soy sauce is quite salty. Next, we will bake our steaks on grate. Shish kebab from fish on the grill is prepared no more than 5 minutes. Do not forget to water it while cooking the remaining marinade. Remember that the fish can not be dried.

A final note of this dish will be given by a dressing of basil and olive oil. Make it very simple. Leave the basil leaves in a blender, adding olive oil, until a homogeneous gruel is obtained. After we take the salmon from the grate, water it with this dressing. As a side dish we use fresh vegetables. Fans of more caloric food can be offered deep-fried small fresh potatoes. As you can see, there is nothing complicated, but as a whole, cooking takes no more than 1 hour.

In order for your dish to turn out to be 100%, buy necessarily fresh fish. If you use frozen food, then remember that the defrosting process should not pass in the warmth. Since the optimum temperature for this is 5 ° C, the lower shelf of the refrigerator will be the best place.

There is one more secret. Do not limit your imagination, experiment with spicy herbs, sauces, various additives and you will always get a stunning shish kebab from the fish. Marinade, which will include different combinations of spices, each time will give the dish a different taste.

Do not lose sight of sturgeon breeds, from which unusually tender dishes are obtained, including shish kebab from fish. Sturgeon are ideal for roasting on charcoal. Try to prepare the dish according to the following recipe:

Well clean the fish, remove cartilage and hard skin, carefully rinse in cool water and cut into portions. Half-rings of onion, chopped greens of dill and parsley, salt, pink and white pepper, mix the lemon juice and pour the resulting mixture of fish. Leave for 2 hours. Remember that the dishes should be glass or enameled. Fry on an open fire, strung on a skewer. The Azerbaijani spice of narsharab, used during the meal, will give its pomegranate flavor an unusual refreshing shade and it will be to the liking of many.

In addition, that the ideal dish is obtained with full compliance with the recipe, the process of frying is very important. In case you do not burn the meat of fish, it will not only be tough on taste, but will also pose a threat to your health. Fish that have lain too long on the grill will fall apart or get very dry. Be careful and do not leave your delicacy unattended for a minute. In order to determine readiness, you can spread the flesh with a knife or fork. If the fish has a slightly transparent shade, leave it for a few more minutes. Do not forget that you need to check the readiness in the largest pieces.