Grilled mackerel
4 servings
500 minutes
Grilled mackerel is a refined dish that harmoniously combines the rich flavor of sea fish with the aroma of spices and the tenderness of marinade. The history of cooking mackerel over an open fire traces back to Mediterranean culinary traditions, where the simplicity of ingredients highlights natural flavor nuances. In this recipe, the fish is marinated in a spicy brine, making its meat tender, rich, and slightly tangy. Grilling gives the mackerel an appetizing golden crust while keeping it juicy inside. The dish pairs perfectly with fresh vegetable sides like cucumber or fennel salad that refresh its taste. Grilled mackerel is an excellent choice for a festive dinner or a light summer lunch, allowing you to enjoy the true taste of the sea.
1
Prepare the marinade. Cut the celery stalk, carrot (into medium pieces), one onion (in half), place in a pot, add peppercorns, allspice, bay leaf, cloves, pour in water, bring to a boil and cook for about 20 minutes. Add salt, sugar, vinegar, remove from heat and let cool completely.
- Celery stalk: 1 piece
- Carrot: 2 pieces
- Onion: 3 pieces
- Black peppercorns: 5 piece
- Black allspice: 5 piece
- Bay leaf: 3 pieces
- Carnation: 5 piece
- Water: 2 l
- Salt: 3 teaspoons
- Sugar: 2 tablespoons
- White wine vinegar: 3 tablespoons
2
To marinate mackerel, place the fish in a deep dish (preferably in one layer), slice the remaining onion into rings, cover the fish with it, pour over the marinade, and refrigerate for 6–8 hours.
- Onion: 3 pieces
- Mackerel fillet: 8 pieces
3
Remove the mackerel from the marinade, dry it with paper towels, make diagonal cuts, place it on a baking sheet skin side up, salt it, drizzle with olive oil, and put it in the oven under the grill for 10-15 minutes until a golden crust forms.
- Mackerel fillet: 8 pieces
- Salt: 3 teaspoons
- Olive oil: 30 ml
4
Serve with cucumber salad or on a bed of fennel.
- Onion: 3 pieces