Red fish shashlik on the grill
5 servings
40 minutes
Grilled red fish shashlik is a simple yet exquisite dish of European cuisine that reveals the tenderness and juiciness of salmon. The origins of this recipe can be linked to traditional methods of cooking fish over an open flame, valued for their natural flavor and minimal interference with the product's structure. Marinating in olive oil and spices adds expressiveness to the fish shashlik, while slow grilling over coals preserves its juiciness. The taste of the finished dish is soft, buttery, with light smoky notes, perfectly paired with fresh vegetables and white wine. This shashlik is especially good for summer picnics and friendly gatherings in nature, highlighting the simplicity of preparation and enjoyment of natural products.
1
Cut the red fish into large pieces about 3 centimeters thick. The fish is delicate, so the knife should be sharp as a razor. It is not necessary to clean the fish; the skin can be easily separated from the fish while eating.
- Red fish: 1 kg
2
Rub it with olive oil, shashlik spices, and salt, each piece separately.
- Olive oil: to taste
- Spices: to taste
- Salt: to taste
3
Leave the fish to marinate, and start the fire yourself.
4
Once the fire has burned down, place the fish on the grill.
5
Place the grill on the barbecue. Make sure the heat is very low; this way, the salmon will be very tender and juicy. It's easy to overcook the fish on high heat.
6
Fry the fish, occasionally turning the grill to ensure the fish cooks evenly on all sides. It will cook very quickly. Of course, it all depends on the heat of the coals; my fish was ready in 15 minutes.
7
Remove the cooked fish from the grill while it's still hot. Otherwise, it will stick to the grill and you'll have to scrape it off.