Grilled Mackerel
Main Dishes • European
Description
For cooking over coals or on a grill, fresh mackerel is one of the best candidates. This fish has a thick back and firm flesh, which does not dry out or fall apart when grilled over an open flame, where controlling temperature and time can be quite challenging. While smoked mackerel often has a noticeable taste of rancid fat and an overly strong fishy odor, here is a simple tried-and-true recipe to enhance the flavor in just a few minutes. A light lemon marinade, salt, pepper, and the aroma of live fire will transform inexpensive fish into the queen of the grill.
Ingredients
- Mackerel 4 pieces
- Lemon 1 piece
- Olive Oil 4 spoons
- Garlic 3 cloves
- Salt to taste
- Ground Black Pepper to taste
- Parsley to taste
Step-by-Step Guide
Step 1
Remove the heads and tails from the fish, then cut each body into two fillets.
Step 2
Rinse the fillet and remove any large bones.
Step 3
Make diagonal cuts on the skin of the fish.
Step 4
Mix the lemon juice and olive oil.
Step 5
Press the garlic and add it to the marinade.
Step 6
Season the marinade with salt and pepper to taste.
Step 7
Place the fish in the marinade for 20 minutes.
Step 8
Grill the fish for 3–5 minutes.
Step 9
Flip the fillet and cook for another 5 minutes.
Step 10
Sprinkle the cooked fish with chopped parsley and serve.
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