Not far off season of shish kebabs. Try to diversify the menu and prepare fish on a grill. It turns out very gentle, fragrant and appetizing.
Salmon shish kebab
Ingredients:
fillet of a salmon - 1 kg; natural pomegranate juice - 250 ml; vegetable oil - 2 teaspoons; white pepper; khmeli suneli; coriander; salt.
Cut a salmon on small pieces and put in deep ware. Strew with pepper, khmeli suneli, a coriander and salt to your taste. Pour out pomegranate juice on the seasoned fish. It has to cover her completely. Add vegetable oil and very carefully mix everything. Put a salmon to be kept waiting for 2-3 hours in the fridge.
String the kept waiting pieces on skewers. Obzharivatye over the heated coals no more than 5 minutes.
The trout fried on coals
Ingredients:
trout - 500 g; a lemon - 2 pieces; parsley greens - 2 bunches; olive oil; black pepper; salt.
Cut lemons at first lengthways, and then cut each part with segments. Wash out greens, stir up and crush. In each of small fishes make across cuts in which put on lemon segment. Put greens in a paunch, season a trout I will merge also pepper.
Put the prepared trout on a lattice and fry about 2-3 minutes from each party. If fire too big, and fish quickly burns, lay a foil on a lattice and fry fish on it.
Kebab from a salmon
Ingredients:
fillet of a salmon - 1 kg: a curry - 20 g; a desi - 1 tablespoon; the tiger shrimps (peeled) - 800 g; a lemon - 3 pieces; fennel greens; a black pepper and salt - on a vusa.
Wash up fillet of a salmon and dry a paper towel. Cut small pieces. Cut lemons with thin circles. Shrimps drench with boiled water and clean.
On a skewer string serially a piece of a salmon, a slice of a lemon and a shrimp. Strew all curry, season with salt and pepper.
Prepare on the heated coals before formation of a golden crisp. Remove ready kebab from a skewer and lay on portion plates the hill. Give, having generously strewed a dish with the crushed fennel greens.