Mackerel on the grill
4 servings
40 minutes
Fresh mackerel is one of the best candidates for cooking on coals or a grill. This fish has a thick back and dense flesh, which does not dry out or fall apart when grilled over an open fire, when the temperature and time are quite difficult to control . And if smoked mackerel has a noticeable taste of rancid fat and a too obvious fishy smell, then here is a simple proven recipe for improving the taste in just a few minutes. A light lemon marinade , salt, pepper and the aroma of a live fire will turn this inexpensive fish into the queen of the grill.
1
Cut off the heads and tails of the fish, and divide each carcass into two fillets.
- Mackerel: 4 pieces
2
Rinse the fillet and remove large bones.
3
Make diagonal cuts on the fish skin.
4
Mix lemon juice and olive oil.
- Lemon: 1 piece
- Olive oil: 4 tablespoons
5
Press the garlic and add it to the marinade.
- Garlic: 3 cloves
6
Salt and pepper the marinade to taste.
- Salt: to taste
- Ground black pepper: to taste
7
Put the fish in the marinade for 20 minutes.
- Mackerel: 4 pieces
8
Grill the fish for 3-5 minutes.
- Mackerel: 4 pieces
9
Flip the fillet and fry for another 5 minutes.
- Mackerel: 4 pieces
10
Sprinkle the cooked fish with chopped parsley and serve.
- Parsley: to taste
