Marinated fish quick recipe. Cooking fish with marinade. Marinated fish recipe

Do you love fish as much as I love it? I prefer fish dishes for their unique taste and, of course, for their incredible benefits. Everyone knows the fact that fish is a very healthy product and by adding it to your diet, you are taking an important step towards health and longevity. Many people are accustomed to cooking fish as a second hot dish, but today I want to bring to your attention a simple recipe for a cold appetizer - fish marinated with carrots and onions. So, let's get ready!

Ingredients

To prepare fish marinated with carrots and onions you will need:
300 g fish fillet;
2 onions;
2 carrots;
2 tbsp. l. vegetable oil;
2 tbsp. l. tomato paste;
2 tbsp. l. vinegar;
1 tbsp. l. flour;
1 tbsp. l. sea salt;
5 black peppercorns;
2 bay leaves;
a pinch of granulated sugar.

Cooking steps

Cut the fish fillet into small pieces, roll them in flour and fry (I made a more dietary option - boiled the fish fillet with salt). Then cool.

Use a fork to separate the boiled fish fillet into small pieces.

Grate the carrots on a coarse grater.

Cut the onion into half rings.

Place the onions and carrots in a small saucepan or stewing dish, add bay leaf, black pepper, a little water and simmer for 15 minutes.

Add granulated sugar, salt, tomato paste, water (if necessary).

Stir and simmer for another 7 minutes.

Finely chop the dill.

Add vinegar to stewed vegetables. Mix. Add pieces of fish and dill to the prepared carrot and onion marinade. Cover with a lid and simmer over low heat for another 10 minutes. Cool.

Serve the fish marinated with chilled carrots and onions, garnished with a sprig of herbs.

Bon appetit!

Eat with pleasure!!!

Any fish can be cooked under the marinade. In this case, even dry pollock has a delicate taste. The dish is suitable for both the everyday diet and will decorate any holiday table. Believe me, there is nothing complicated in these recipes. See for yourself.

Marinated fish: classic recipe with photos + dietary recipe for losing weight

A dish prepared according to this recipe will wonderfully decorate your dinner table. Expect praise and requests for more from your loved ones. Any fish is suitable for cooking. Each has its own taste. We suggest you use the most common ones - hake and pollock. They are a little tough, but in this recipe they keep their shape perfectly. Let's start cooking.

Ingredients

Servings: – + 4

Pollock fish 800 gr.
Medium carrot 2 pcs.
Celery root or stalks 50 gr.
Tomato paste 3 tbsp.
Table vinegar 9% 1 tbsp.
Bay leaf 1 tbsp.
Black peppercorns 4 things.
Salt 1 tbsp.
Sugar 1 tbsp.
Vegetable oil 3 tbsp.

45 min. Seal

Lunch is ready. Bon appetit!

Delicious marinated fish: classic recipe

This is our grandmothers' recipe. Many people remember the wonderful taste of this fish from childhood. Once upon a time, only pollock and hake were cooked. The best companions for fish are onions, carrots and tomatoes. By preparing this marinade and pouring it over the fish, you will get an excellent appetizer.

Ingredients:

Fish fillet – 0.5 kg.
Medium carrots – 3 pcs.
Onions – 2 pcs.
Wheat flour (A little).
Table vinegar – 1 tsp.
Black and allspice peas – 3–4 pcs.
Bay leaf – 2–3 pcs.
Sugar – 0.5 tsp.
Tomato sauce or paste - 3 tbsp. l.
Vegetable oil for frying.

Cooking process:

Wash the fish fillet under running water and cut into 4-5 cm pieces. We take any fish to taste. If you have a whole carcass, fillet it using a thin knife.
Place the fish pieces in a bowl and sprinkle with salt and spices.
Each piece should be rolled in flour.
Take a frying pan, pour vegetable oil into it and heat it over high heat. Fry the fillet pieces on both sides until golden brown. Excess oil must be removed. We do this with a paper towel or napkin. Place the fried fish in a saucepan.
Peel the onions and carrots and wash them in cold water.
Cut the vegetables into half rings with a sharp knife. Carrots can be grated, but chopped ones taste better.
Now we are making a vegetable marinade. Fry the onion in hot oil. Add carrots to the onions, fry a little and then add tomato sauce. Pour salt, sugar and spices into the fried vegetables. Pour 0.5 cups of clean water. Simmer the marinade over low heat for 20 minutes.
Pour the prepared marinade into a saucepan over the fried fish. Place the finished dish in a cold place for marinating for 3–4 hours.

The taste of this dish can be varied by adding spices in different proportions. Bon appetit!

Marinated fish

Tired of your usual daily meals? Do you want something unusual and more tasty? We offer you marinated fish. This recipe specifies pike perch, but you can use other fish to taste. The principle of the recipe is that the fish is first fried and then marinated for several hours in a cold place. Can be served both hot and cold.

Ingredients:

Pike perch fillet – 1 kg.
Carrots – 300 g.
Onions – 250 g.
Tomato sauce or paste – 200 g.
Sunflower oil – 150 ml.
Wheat flour – 200 g.
Table vinegar 3% – 150 ml.
Sugar – 0.5 tsp.
Black peppercorns – 6 pcs.
Bay leaf – 3 pcs.
Cloves – 4 pcs.
Salt to taste.
Ground black pepper to taste.
Water – 50 ml.

Cooking process:

Wash the fish under running water and cut into medium pieces. Sprinkle it with salt and pepper and leave for 30 minutes.
Roll each piece in flour.
Heat sunflower oil in a frying pan over high heat. Fry each piece on both sides until golden brown.
Now let's prepare the marinade. Peel and chop the onion into thin half rings.
Fry the onion in hot oil for 5 minutes. Add carrots to the onion, mix and cook for another 5 minutes.
Add tomato sauce to the vegetables and fry for 6 minutes, stirring continuously.
Pour water over the fried vegetables. Simmer for another 5 minutes.
Sprinkle salt, sugar and the spices indicated in the recipe into the vegetables. Continue simmering for another 10 minutes.
Pour the prepared marinade onto the fish. Cool the dish and place it in the refrigerator for further marinating for 4 hours.

You can try and serve. Bon appetit!

Juicy marinated fish

According to this recipe, the fish is cooked with a considerable amount of vegetables and tomato sauce. It's simple. The most difficult thing here is to cut the fish carcass into fillets. As a result, you will get tender fish soaked in carrot and onion marinade. And it's very tasty!

Ingredients:

Fish (preferably dense to keep its shape)– 500–600 g.
Wheat flour – 2–3 tbsp. l.
Vegetable oil – 70–100 ml.
Salt – 0.5 tsp.
Ground black pepper (pinch).

For the marinade:

Medium-sized carrots - 2 pcs.
Onions – 2–3 pcs.
Odorless vegetable oil – 50–70 ml.
Bay leaf – 1–2 pcs.
Tomato sauce or paste – 2–3 tbsp. l.
Sweet peas 3-4 pcs.
Ground cinnamon (pinch).
Table salt – 1 tsp.
Sugar (pinch).
Pure water or broth – 500-600 ml.

Cooking process:

We start cooking with the marinade. First, let's prepare the carrots. Wash it, clean it and chop it into strips. If you like the gravy to have a uniform consistency, you can grate the carrots.
Peel the onion, wash it and cut it into thin half rings.
Heat a frying pan with vegetable oil and fry the chopped vegetables. It is better to fry the carrots first.
Fry the vegetables over low heat until soft. Adding celery root and parsley to the marinade will give the dish a special taste. Cut the celery into thin slices and fry along with the carrots.
Add tomato sauce to the fried vegetables. At the same time add salt, sugar and spices. Mix everything carefully. If you add fresh tomatoes instead of tomato paste, it will turn out much tastier. Peel the tomatoes and grind them with a blender or meat grinder. In this case, you can add less water to the dish.
Pour 1–1.5 glasses of water into the vegetables, stir, cover with a lid and simmer over low heat for 15–20 minutes until cooked. Add table vinegar to the marinade (if it is not sour enough). To avoid bitterness, the bay leaf must be removed from the marinade. It is a good idea to replace drinking water with fish or vegetable broth. This will give the marinade a rich taste. Fish broth can be quickly prepared from the fins and tail of fish left after cutting.
Now let's take care of the fish. The classic way to prepare fish is frying. But to reduce calorie content, fish can be boiled or baked in the oven.
Sliced fish should be blotted with paper napkins and rolled in wheat flour.
Fry the fish on both sides until golden brown. Since the fish will not be stewed any further, fry it immediately until cooked so that it does not remain raw inside. This is done over low heat. You can finish baking the fish in the oven at 180 degrees for 5–7 minutes.
Place the finished fried pieces in layers in a deep pan, pouring marinade over each layer. Let the dish cool and place in a cool place for 6–8 hours.

Serve the fish cold, sprinkled with fresh herbs. Bon appetit!

Classic fish recipe marinated with carrots and onions

This dish is known to many. But the most important thing is that the process of preparing it is not complicated. Any fish can be used: fresh, frozen, salted, sea, or river. It is advisable to take one that contains a few small seeds. Salted fish must first be soaked in cold water. The marinade is classically prepared from carrots and onions.

Ingredients:

Portion-cut pieces of fish fillet – 400 g.
Large onion – 1 pc.
Medium carrots – 4–5 pcs.
Tomato paste or fresh tomatoes – 4–5 pcs.
Table vinegar.
Table salt to taste
Ground black pepper to taste.

Cooking process:

Cut the onion into thin half rings or in your usual way.
Chop the carrots into thin strips or grate them on a coarse grater.
Salt and pepper the fish pieces on both sides and dip in flour.
Heat a frying pan with vegetable oil over high heat and fry the fish until golden brown. There is no need to bring it to readiness.
Remove the fried fish from the frying pan. Place the onion in this oil and fry until half cooked. Add chopped carrots to the onion, stir and fry until tender.
Add tomato sauce or tomato paste diluted to the consistency of sour cream into the frying pan with the vegetables. If you use tomatoes, you need to peel them and chop them in a blender.
Add water to the pan until the carrots and onions are covered. Add salt, sugar, spices to the marinade and boil for several minutes.
Then add some table vinegar to taste. Add a teaspoon of red hot pepper on the tip.
Place fish and marinade in a pan, alternating layers. The top layer should be vegetables.
Pour water up to the level of the vegetables, close the lid and simmer over low heat for 5-10 minutes.
Let the dish sit for a while, then put it in the refrigerator.

It turned out delicious. We eat it hot or cold. Bon appetit!

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Whatever dish we prepare, to make it tasty, we always need the addition of various spices, herbs, and vegetables. A specially prepared marinade will help enhance the taste of fish dishes. It has many varieties. It all depends on the cooking method: in the oven, on the grill, pickling or stewing. The classic fish marinade is suitable for marinating sea and river fish, delicious red salmon, trout and any other.

How to prepare marinade for fish

Marinade helps to reveal the taste of the product, but since there are many recipes and as many taste preferences, the sauces are different. With their help, the dish can be made spicy, spicy, sweet and sour, lightly salted or well salted. How to marinate fish depends on the recipe. The product can be soaked in marinade in advance, or cooked all at once, poured with marinade at the end of frying or just before serving. Recipes for canning are very different from those needed to prepare a dish for lunch or dinner.

For frying

If you often cook fried foods, try different sauce recipes. In this case, even the same product cooked in a frying pan will have different tastes and your family will never get tired of it. For better impregnation, it will take at least half an hour. After you dip it in the prepared mixture, it is best to keep the carcass in the refrigerator. Products such as lemon, which is often used to add zesty flavor to the sauce, can be added immediately during frying.

For pickling

Products intended for long-term storage require brine preparation according to completely different recipes. The main component in them is salt, which preserves the product. Depending on its quantity, the finished dish will be salty or lightly salted. You can add lemon and other spices to it, such as cloves, peppercorns, coriander, to give the pickle the desired taste. The method of preparing fish with marinade for salting depends on how long you are going to store it. There are many delicious express methods with step-by-step photos.

Fish marinade recipes

Although there are a lot of different marinade options, choosing the right one is not difficult. Photos of the finished dish show the result. To do this, you just need to choose a processing method:

To obtain a lightly salted product, you will need a minimum of ingredients, mainly salt, pepper, and lemon. For long-term storage, the carcasses will have to be filled with oil.
For red varieties, lemon, olive oil, wine, and balsamic vinegar are often used.
Red onions, tomatoes, and sesame will add flavor to river and sea fish on the grill.
In the oven or microwave, carrots, onions, tomato puree, any vegetable marinade, and mayonnaise are suitable for any type of fish.
Cinnamon, thyme, and sage are suitable for cold or hot smoked products.

With carrots and onions

Cooking time: 60 minutes.
Number of servings: 2 persons.
Calorie content of the dish: 112 kcal.
Purpose: for lunch.
Cuisine: Russian.

The two most common ingredients that can always be found in any kitchen are onions and carrots. You can make a wonderful marinade from them. Pollock, hake, and mackerel go well with it. This recipe has been used for decades due to its simplicity and excellent taste. In addition, you don’t have to spend a lot on it. Fish marinated with carrots and onions is suitable for both frying and stewing.

Ingredients:

fillet – 400 g;
onions – 1-2 pcs.;
medium-sized carrots – 5 pieces;
tomato juice or tomato sauce – 3-4 tbsp. spoons;
peppercorns - to taste;
bay leaf – 2 pieces;
sugar – 1 tbsp. spoon;
vinegar - optional.

Cooking method:

Grate the carrots on a coarse grater, cut the onion into half rings.
Fry the onion in a spoon of vegetable oil until transparent. This takes about 1-2 minutes, then add the carrots. Sauté for another 3-4 minutes.
Pour in tomato paste diluted with water to the consistency of sour cream. Simmer for a couple of minutes, then add water to make it a little thinner.
Add spices, salt, sugar.
Taste the sauce and add 1 teaspoon of vinegar if desired.
The sauce is ready. It is necessary to simmer the product, previously fried in flour, in it, then put it in the refrigerator for a couple of hours so that the dish infuses.

White marinade

Number of servings: 5 persons.
Calorie content of the dish: 15 kcal.
Purpose: for lunch.
Cuisine: Russian.

The white marinade makes the dish almost delicious. It will be a wonderful decoration for the holiday table, but you need to prepare it at least a day before serving. The white marinade recipe is suitable for meaty carcasses, choose which ones yourself. The unusual thing about this cooking option is that the carcasses, after lying in the liquid, become as if covered with jelly fish broth. This amount of marinade is enough for 1 kilogram of product.

Ingredients:

water – 1 l;
vinegar 6% – 200 ml;
sugar – 1 tbsp. spoon;
bay leaf – 2-3 pcs.;
salt – 1.5 tbsp. spoon;
black pepper – 10 pieces;
cloves - 7 pieces.

Cooking method:

Boil water, then add all the other ingredients to it.
For those who like a more spicy taste, you can increase the amount of pepper.
Boil the water for 1 minute, then slowly pour in the vinegar.
The finished product can be used as a marinade for fried fish.
The liquid should cover the carcasses no more than 0.5 centimeters.
All together you need to boil for about 2 minutes, then let the dish cool and put it in the refrigerator for about 12 hours.

With soy sauce

Number of servings: 5 persons.
Calorie content of the dish: 125 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

Soy sauce didn't come into use very long ago, but quickly became a more palatable substitute for vinegar. Marinades with the addition of this component will cope not only with enhancing the taste of fish, but also of any other dishes, for example, barbecue. Fish soaked in marinade with soy sauce can be cooked in any desired way: using a steamer, frying in a pan or grilling. The prepared sauce should only lightly cover the carcasses, otherwise they will come out too salty. If you don't like basil, you can add coriander, rosemary, dill, ginger, parsley or any other seasoning instead.

Ingredients:

soy sauce – 100 ml;
lemon – ½ piece;
garlic – 1 clove;
sugar – ½ teaspoon;
dried basil - ¼ teaspoon;
ground pepper - ¼ teaspoon.

Cooking method:

Grind the garlic in a mortar or pass through a press.
Mix the sauce with pepper, basil, sugar.
Squeeze lemon juice on top.
Add garlic to the total mass.
After this, you can rub the carcasses (about 800 g) with the marinade, then leave to soak for 30 minutes.

For red fish

Cooking time: 10 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 141 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

Red fish will become as appetizing as in the photo in culinary magazines if you prepare a tasty and spicy marinade. Rolled in this sauce, it is perfect for grilling and will become a serious competitor to any other dish made on the fire. Marinade for red fish according to this recipe is suitable for 4 carcasses. After you peel and rinse them, make small cuts all over the surface. Then the fish under the marinade will be better soaked.

Ingredients:

olive oil - 2 tbsp. spoons;
lemon – 1 piece;
salt - to taste;
spices - to taste;
marjoram – 1 bunch.

Cooking method:

Zest the lemon and squeeze the juice into a bowl. It is recommended to cut the remaining lemon and add it to the fish later.
Grind the marjoram.
Mix fresh herbs, spices, salt with lemon, pour in 2 tablespoons of oil.
Rub the carcasses with the resulting sauce and place in the refrigerator for 30 minutes.
While grilling, baste the fish periodically with the marinade.

For steamed fish

Cooking time: 30 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 103 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

A double boiler does an excellent job of cooking fatty fish, which is better not to fry, so as not to add even more calories to it. Steamed recipes are suitable for those who are on a diet, and the delicious marinade makes the fish so that you will not be able to tear yourself away from it. This recipe for marinated fish gives the dish a slight sourness not only due to the lemon often used with fish. This task will be assigned to the healthy cranberry.

Ingredients:

cranberries - 1 tbsp.;
salt – 1 teaspoon;
lemon – ½ piece;
seasoning - optional.

Cooking method:

Place cranberries, fresh or frozen, in a saucepan and mash.
Squeeze the juice of half a lemon onto the berries, add salt, and stir.
Rub the prepared marinade over cleaned, washed and dried carcasses with paper towels.
Marinating time is 1 hour, after which the fish must be placed in a double boiler for 30 minutes.
The indicated amount of sauce is suitable for 3-4 medium-sized carcasses.

Replenish your gastronomic collection with impeccable, proven recipes for marinated fish on the website of the best culinary finds. Evaluate the variations with various sea and freshwater fish, vegetables, mushrooms, herbs, in wine or sour cream. Create a masterpiece of harmony of tastes!

You can cook a wide variety of fish using the marinade. This could be budget pollock with hake, or noble red fish, or their freshwater counterparts. The ingredients for vegetable marinades can be selected quite freely. In addition, you can add sour cream, cream, honey or wine to them for variety. The fish itself can be prepared in a variety of ways: fry, boil or steam, and then finish cooking with vegetable marinade. Looking for new sensations? Then try these recipes!

The five most commonly used ingredients in marinated fish recipes are:

Interesting recipe:
1. Clean the fish, gut it and wash it thoroughly.
2. Cut into portions. Salt and pepper.
3. Carefully roll in flour and fry until deliciously golden brown.
4. Fry the onion, cut into half rings, until golden.
5. Add coarsely grated carrots to it and sauté until soft.
6. Chop the mushrooms randomly and fry them. Mix with vegetables.
7. Add diluted tomato paste, sugar, and aromatic spices to the vegetable mixture. Simmer for 7-8 minutes.
8. Pour in dry red wine. Add some salt. Reduce the sauce by half.
9. Place the fish and vegetable marinade in layers in a heat-resistant deep dish.
10. Sprinkle generously with grated cheese.
11. Lightly bake at 180° until a cheesy golden crust appears.

Five of the fastest marinated fish recipes:

Helpful Tips:
. You can add lemon, wine vinegar or apples to the marinade to give it an interesting sourness.
. The marinade can be made either thick or liquid. Flour or starch is used to thicken it.

The slightly sweet hint of tomato marinade with a tangy hint of basil is the perfect accompaniment to the succulent white fish, while the green peas add original texture and freshness to the dish.

Can be served hot, with mashed potatoes or boiled rice, or cold - as an excellent snack.

RECIPE FOR FISH WITH MARINADE

Necessary:
6 large tomatoes or 400 g cherry tomatoes
a few green basil leaves
1 tsp tomato paste
0.5 tsp vinegar - optional
1 medium onion
2 cloves garlic
olive oil
500 g white fish fillet
a few sprigs of parsley
0.5 tbsp. frozen or fresh green peas
salt, sugar and pepper - to taste

How to cook:

1

1. Blanch the tomatoes

2

Remove skin and seeds

3

2. Grind the tomatoes in a blender along with the basil. Transfer the mixture to a saucepan, bring to a boil, reduce heat to low and cook for 10 minutes, stirring occasionally