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The picnic season is just around the corner. It’s time to put the grill in order and polish the grates to a shine. The sea gifts exuding a seductive aroma with a tender juicy pulp are an incomparable gastronomic pleasure. However, an appetizing fish with a crispy crust on coals will please home gourmets no less. But the most important thing is that the dishes on the grill are extremely useful and do not harm the figure at all. Seafood and fish “Maguro”will help us to make them exactly like this.
Argentine shrimp Tango
Shrimp for cooking on the grill is best to choose large and of the highest quality. Such as wild Argentine shrimp “Maguro”. Thanks to the thin ice shell, they preserve natural juices and all useful elements, remaining fresh for a very long time. They produce such shrimps in a shell and without a head — this is exactly what we need.
In advance, we defrost 500 g of Maguro shrimp and peel them from the shell. At this time, we will do the marinade. Grate 4-5 cloves of garlic and 2-3 cm of ginger root on a fine grater. Add the juice of half a lemon and 5 tablespoons of odorless vegetable oil. For bright spicy notes, you can add ground chili to taste. Mix the marinade, pour plenty of shrimp and leave for at least half an hour.
Shrimps can be spread out directly on the grill over smoldering coals or strung on wooden skewers. Be sure to pour the remaining marinade over them. They are fried literally for 2-4 minutes on both sides, depending on the size. Serve the crispy shrimp on salad leaves with any fresh vegetables.
Squid Fire Rings
Grilled squid is cooked simply and quickly. The main thing is to find a quality product and not overexpose it on the fire, otherwise the snack will turn out to be rubber. Maguro squid fillet is optimal for this recipe. The carcasses of the commander’s squid have already been cut up according to all the rules, cleaned of chitin plates and films. Thanks to shock freezing, they retain valuable taste and nutritional qualities.
We wash 500 g of thawed Maguro squid fillet in water, dry it and cut it into large rings 2-3 cm wide. Mix the marinade with 50 ml of olive oil, 100 ml of soy sauce and 2 tablespoons of lime juice. Add 1 tsp. grated ginger root, 2-3 garlic cloves passed through the press and 0.5 tsp. sugar. Marinate the squid for 30-40 minutes. We fold each ring in half and put it on a wooden skewer along the entire length. Fry the squid on the grill for no longer than 2-3 minutes on each side. You can serve this snack with cherry tomatoes, large olives or fresh herbs.
Barabulka for a warm company
What could be tastier than a juicy crispy fish baked whole on coals? Barabulka “Maguro” was created just for such a recipe. It has a delicate taste and an unusually tender fat, which gives the fried fish a unique delicate aroma and rich taste. In terms of the composition of vitamins and minerals, the barabulka is not inferior to its noble sea brethren.
We defrost 5 Maguro rams, clean them from scales, gut them, wash them and dry them completely. Coarsely chop 2 bunches of parsley with stalks, pour half into a glass mold. We put all the fish on top and sprinkle with the remaining herbs. In this form, we send it to the refrigerator for 2 hours, after which we clean off all the greens, sprinkle the fish with odorless vegetable oil, rub it inside and out with salt and black pepper. We stuff them with red onion rings. Fry the lamb on the grill for about 3-5 minutes on each side. Sprinkle it with lemon juice and serve it with a salad of fresh vegetables.
Sunny cod on the grill
Shish kebab from fish is an exquisite dish for the most demanding home gourmets. Please them with something special and prepare a barbecue of cod fillet “Maguro”. The juicy, tender flesh does not fall apart from the heat of the coals, holds its shape well and reveals a rich taste in all its glory. Come up with a light marinade to better emphasize it, and you will get delicious kebabs with an incomparable aroma, which even those who are faithful to the diet will not resist.
Mix 100 g of Greek yogurt, 1 tbsp olive oil, a clove of crushed garlic, 1 tsp ground paprika, 0.5 tsp turmeric, salt and black pepper to taste. We thaw 800 g of Maguro fillet, rinse it under running water and dry it properly. We cut it into portions, fill it with marinade and leave it for half an hour. Then we carefully string the fillet and slices of Bulgarian pepper on skewers, put them on the grill and fry for about 15 minutes, turning them over from time to time. Serve cod skewers with grilled vegetables or pre-cooked brown rice.
Fish classics in red
Salmon on coals will easily become the crown dish of any picnic, especially if it is salmon steaks “Maguro”. After all, this is a natural selected salmon native to Chile, and its unique taste qualities are highly appreciated by gourmets all over the world. Experts on healthy nutrition call it one of the most useful varieties of fish in the world.
The most important thing in cooking red fish on the grill is not to spoil the unique original taste. Therefore, we will need the simplest set of ingredients. Defrost 2 Maguro steaks, dry them with a paper towel. Sprinkle them with coarse salt and white pepper, pour fresh lemon juice, leave to marinate in the refrigerator for 20 minutes. We place the steaks on the grill, sprinkle with olive oil, put lemon mugs on top. After 7-8 minutes, you can turn the steaks to the other side and stand for the same time. It is best to serve grilled salmon with baked new potatoes or salad mix.
A fun party in nature with grilled sea delicacies is a great way to combine business with pleasure. The Maguro trademark will help to please your loved ones with hearty, refined and at the same time balanced dishes. The brand line includes real health products made from high-quality and 100% natural raw materials. Thanks to modern technologies, they have preserved their original taste and unique valuable properties, so that you can enjoy them to the fullest.