Marinade for fish: interesting recipes. Marinade for red fish

Fish, especially red, which is perfectly saturated with marinade, turns to a very juicy taste, and the flesh acquires amazing tenderness. There are many interesting fillings with which you will create another masterpiece of culinary art.

These marinades are made up of various ingredients. In some there are vegetables, in others there are also spices, citrus juice is often used. Soy sauce is an indispensable attribute of a delicious marinade, which also additionally adds to the fish. Wine (white and dry) is also often taken as a basis, especially in French cuisine, where the refinement of taste and intricacies of cooking are valued.

Delicious fish thanks to the correct preparation of marinade

What wonderful qualities does the fish bestow on the marinade? The fillet becomes fragrant, the taste is emphasized by special shades, and the crust gets an appetizing appearance. It is prepared so simply that any person can, regardless of age and skills in cooking.

Surely everyone will have their own technique of cooking fish, but nothing will prevent you from replenishing your piggy bank with new recipes. Guests and family will appreciate your efforts and will want to try the dish more than once.

Milk marinade in Murmansk

The combination of milk, cream and red fish always makes the taste divine. It is often used in the kitchen of Scandinavian peoples. In this case, prepare a marinade for fish according to the recipes of the North. Proper compliance with the proportions will achieve a delicate taste, and the fish itself will turn out to be salted.

We need: 200 ml of milk, a liter of water, 50 grams. Sugar, 100 gr. Salt, a pea of black pepper (30 pieces), 20 laurel leaves, a couple drops of vinegar.

Water should be mixed with spices, then add salt and sugar to it. Put on the fire and cook, then drip a couple drops of vinegar and remove from heat. Allow to cool slightly and mix marinade with milk. Put the red fish fillets in the trays and then pour the prepared liquid. Fish should be infused for about 6 hours at room temperature. Then remove it and pat it with a tissue.

Preparing in Thai

Taiwanese - a very tasty marinade for fish, which has a sweet and sour taste. It has a transparent consistency, and the fish turns out delicious! For him, semisweet wine, garlic and ginger are used. Preparation of fish is very fast, for this purpose it is better to take the fillets. Dip it in a batter (1 egg, 50 ml of wine, 2 tablespoons of starch) and fry until half-ready. In a small saucepan boil the water, add one chopped onion, 50 gr. Grated ginger, 2 cloves of garlic and spices to your taste, as well as flour and starch diluted in water (1: 1). Put the fish in this sauce and simmer.

Lemon-mustard pickle

For this marinade, mix a small packet of mustard with the juice of one lemon, add to the resulting mixture 50 ml of soy sauce. Fish fillet salt, pepper, cover it with plenty of marinade. Put in the refrigerator for the night. If you additionally shift the fish with circles of lemon, the taste will only increase.

Marinated citrus based

This is a very delicate marinade for red fish. Pour into the form 3 tablespoons of sugar mixed with salt and black pepper. Rub the same zest of one lemon and one small lime. Top with fillets. Put in a cool place. This marinade is also used for pickling.

Aromatic ginger is the fish's best friend

A very unusual combination provides such a marinade for fish. For a basis we shall take ginger and yogurt, and we shall prepare fish in a foil in an oven.

How to prepare marinade from ginger and kefir? We need 250 ml of kefir, 2 heads of onions, 2 cm of ginger root , lemon wedges, for cooking vegetable oil, garlic cloves, pepper, salt and more dill (who loves it).

Now proceed to prepare the marinade itself. Ginger should be grated on a fine grater, and a slice of garlic to pass through a press. The resulting mixture of salt and pepper. Now properly chop this fish. Pour all the kefir and leave to marinate for 15 minutes. In the meantime, cut finely onion and dill, fry everything in vegetable oil until the color turns golden. Put the slices of fish in the foil, top the slices of lemon, sprinkle everything with onion and dill. Form something like a boat, just make sure that there is free space inside. Bake in the oven for 20 minutes, open the foil and hold for 5 more minutes.

The combination of carrots with onion - the traditional technique of famous chefs

It is more familiar in cooking marinade for fish from carrots and onions. He also bestows it with excellent taste qualities, despite the fact that it is used everywhere. Soaked fish is soft and juicy.

You will need: fillets of red fish (salmon, trout, salmon, pink salmon), 2 carrots, 6 bulbs, tomato paste - 200 gr., 150 gr. Flour, sunflower oil, sugar (2 teaspoons), salt (1 teaspoon), black pepper, vinegar, water.

Finely chop the onions, grate the carrots, fry everything until golden. For refilling, dilute the tomato paste with water, add salt, spices, sugar. Now mix and pour the dressing in the toasted vegetables. All together, do not exaggerate for more than 5 minutes. Fry fish, place on a dish, put carrot and onion on top and pour tomato marinade for 6 hours.

Gourmet taste will give a marinade with white wine

To cook such an original taste for marinade for fish, you will need 100 gr. Soy sauce, as much white dry wine, 2 tablespoons of sugar, thinly sliced ginger root, a small bunch of coriander or ground coriander, vegetable oil, pink pepper in the form of peas. It remains only to mix the ingredients and marinate the fish.

Spicy originality with the addition of red wine

You will definitely like the fish in the red marinade! The calculation is made for 1 kg of fish. It will take half a liter of red dry wine, 2 large onions, a clove of garlic, fresh basil, 1 small spoonful of balsamic vinegar, salt, pepper, paprika.

Such a wine marinade for red fish is prepared easily. Peel onion and garlic, cut into small pieces. Basil greens should be finely chopped, but if you do not have fresh, replace it with dried. Combine the red dry wine with garlic, basil and onions. Add there a small spoonful of balsamic vinegar, salt, pepper and ground paprika. Now you can pour fish marinade and leave it for 20 minutes for impregnation.

Stewed carrots with spices

Such a marinade for fish is prepared quickly and easily. Necessary products: a bank of green peas with carrots, 250 g of onion, 3% vinegar, 200 g of tomato paste, sugar in the form of sand, 6 peas of black pepper, 2 bay leaves, 3 cloves, salt and vegetable oil.

Peel vegetables, cut onions in the form of semirings, grate carrots better. Fry the onions in vegetable oil, then add the carrots and simmer for a couple of minutes. Now add tomato paste, diluted in water and still all together blown out. In the end, put salt, sugar and spices.

Another recipe for marinade with carrots. This dish is suitable for any fish you like best. Need 800 gr. Fish, 2 tablespoons of flour, vegetable oil, pepper and salt. For the marinade, take 4 carrots, parsley, a glass of tomato puree, 3 medium-sized onions, several laurel leaves, a couple of buds of cloves, nutmeg, cinnamon, a few peas of black or fragrant pepper, sugar, salt, vinegar, water (but better broth) .

Cut the fish fillets into portions. Salt, top pepper and roll in flour. Pour the vegetable oil into a frying pan and cook until cooked. We prepare marinade. Slice vegetables with small strips, fry in oil and pour in tomato puree. Stew until the vegetables absorb the tomato and color in a reddish color. Then pour broth or water into the pan, wait until it boils. Now you can add sugar, vinegar, salt with spices. Boil for 15 minutes. If you put the pressed garlic, it will be even more spicy. Add the fish fillets with sauce and marinate for 5 hours.

These recipes of marinades can be used for other products, for example for meat, poultry, various vegetables on the grill - so they are universal. But if your menu today is dominated by red fish, then follow these tips. It will turn out even tastier and more useful! As you know, this is the most valuable and expensive variety of fish.

Trying all the new marinades to the fish, you will gladly notice the variety of tastes of this product, open up new, previously not known tastes! A variety of options can be used for any type of cooking - for frying in a frying pan, and for baking, grilling, shish kebab or quenching. Preparation of fish in a marinade in a multivark was widely spread.