Fish recipes for grilling

Grilled fish in vine leaves

Fish recipes for grilling: grill

A good alternative to meat is to grill fresh fish. This tastes both spicy and in a refined fiery marinade. Trout, mackerel or red mullet, for example, are filled with a marinade of Korean, thyme, parsley and olive oil.


  • 12-16 pickled vine leaves from the glass
  • 4 fish of 300 g each
  • 100 ml lemon juice,
  • 100 ml of olive oil
  • salt
  • Black Pepper
  • Ground coriander
  • cayenne pepper
  • Parsley, thyme and rosemary
  • Bast threads binding the fish

Preparation of marinated fish

In the first step, bast threads are soaked in water. Meanwhile, rinse the fish under running water and pat dry with kitchen paper. Now remove the grape leaves from the glass, rinse briefly and place in a small pot of hot water for 15 minutes to desalt.

Finely chop the herbs for the marinade and mix the coriander with olive oil and lemon juice, season with salt, cayenne pepper and pepper. Now the fish are coated outside and inside with the marinade. Next you fill the belly with washed herbs. Then the fish are wrapped in vine leaves and fixed with bast threads. Finally, brush the grape leaves with a little oil. In addition, the aluminum dish or the grill should be well oiled so that the leaves do not stick. The filled fish now grill - depending on the size - between 8 and 12 minutes. Then open the grape leaves, remove the herbs and serve the grilled fish with lemon sauce.

Tip: Grill baskets for fish

Fish burn quickly on the grill and even turning around proves to be difficult with larger fish in a grill bowl. Better is the barbecue in so-called fish baskets. These are oiled before the marinated fish are put into it. In this way, they can easily turn on the grid.

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Video Board: Grilled Fish With Coriander Butter | Cooksmart | Sanjeev Kapoor Khazana