Grilled Mackerel with Green Sauce
Main Dishes • European
Description
Fresh mackerel has a strong and robust character — just what you need for grilling, where all the sensations should be vivid and sharp. You don't even need a marinade — just olive oil, garlic, a little salt, and pepper. A squeeze of lemon on the fish is optional. However, lemon isn't necessary if you serve the grilled fish with plenty of fresh herbs, which will also effectively counteract the specific odor that mackerel sometimes has. Try making mackerel using this recipe, which has hints of Georgian roots. It's all quite simple: hot fish with a smoky aroma, a cold sauce with a punch of cilantro, and together — a fresh feeling as if the fish was just caught and grilled right on the shore.
Ingredients
- Mackerel 4 pieces
- Lemon 1 piece
- Olive Oil 5 fl oz
- Garlic 7 cloves
- Cilantro 5 oz
- Ground Cumin a pinch
- Malt Vinegar to taste
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Cut off the heads and tails of the fish, then fillet 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 4 tablespoons of olive oil.
Step 5
Pass 3 cloves of garlic through a press 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
Finely chop the cilantro along with the stems.
Step 9
Mash 4 cloves of garlic with a pinch of salt in a mortar until you achieve a smooth paste.
Step 10
Add cilantro and mash or blend until you have a green paste.
Step 11
Stir in the cumin and add a little vinegar.
Step 12
Season with salt and pepper, then add olive oil. To achieve a sauce-like consistency, you'll need about 6 tablespoons. Taste and add a little more vinegar if desired.
Step 13
Grill the fish for 3–5 minutes.
Step 14
Flip the fillet and cook for another 3–5 minutes.
Step 15
Top the cooked mackerel with green sauce and serve.
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