Mackerel on the grill

Mackerel baked on the grill can be a quick improvisation, when very little time is left before the arrival of unexpected guests. The fish is marinated for an hour, baked almost instantly: it will take only 20 minutes for the carcass to turn golden. Boiled and fried mackerel to taste can not be compared with baked fish on the grill. Enjoy this dish, breaking off small pieces with a fork. After baking, the fish acquires a different “status”; this dish can be accompanied with a glass of light white wine.
Mackerel on the grill

Products:
  • mackerel - 2 pcs.,
  • olive oil - 6 tbsp. l.,
  • lemon juice - 2.5 tbsp. l.,
  • soy sauce - 4 tbsp. l.,
  • dry spices (Provencal herbs or dried seasoning for fish) - 2 tbsp. l.,
  • salt - 1 tsp.

Mackerel on the grill

The sequence of cooking mackerel on the grill


1. The ideal option is to throw freshly caught mackerel on the mangal grate. Then no seasonings will be needed, it will be possible to do only with salt and lemon juice. To make frozen fish tasty, it will have to pay more attention. Bake whole large fat mackerel.
2The carcass is cut, remove the insides, washed. Very often, mackerel is baked along with the head, having previously removed the gills. But decapitated baked fish look more appetizing, so you should get rid of inedible parts in advance.
Mackerel on the grill

3. After washing the carcass under a stream of cold water, the internal black films are scraped off with a thin knife. Squeeze out lemon juice, water the fish.
Mackerel on the grill

4. Carcasses lightly rubbed with salt on all sides, take a little salt. Mackerel is poured on soy sauce and vegetable oil.
Mackerel on the grill

5. Sprinkle mackerel with spices. You can take any hot spices. Especially diligently lubricate the inside of the carcasses. Fish belly fill with lemon peel.
Mackerel on the grill

Mackerel on the grill

6. Place dishes with mackerel in the fridge for 60 minutes. Long marinating leads to excessive softening of mackerel.
7. Bake mackerel on the grill, as it can slide directly from the skewers into the brazier. The grid does not need to be lubricated, oil marinade will not allow the fish to stick to the metal.
8. Mackerel is baked for 10-12 minutes on each side. At the same time, pickled onions and mushrooms can be put on the grid. During baking, the mackerel is poured over with the remnants of soy-lemon marinade.
Mackerel on the grill

Mackerel on the grill

9.Fish shift on a large plate, surrounded by lemon circles and greens. When serving, cut the fish, put a lemon slice on each piece of mackerel.
Mackerel on the grill

10. At a picnic, mackerel baked on the grill is served without a side dish, limited to bread and spicy sauce.
11. Cold mackerel is not at all like hot. Many bake mackerel and put in the refrigerator, and served to the table only the next day. From cold mackerel get great pate. The flesh of one fish is freed from bones, combined with two spoons of thick mayonnaise, whipped-kneaded with a fork. It turns out fluffy homogeneous paste mass. Diced onion, put in pate. Add black ground pepper, coriander powder and whole grains of cumin. Baked mackerel pate spread on rye bread.
12. If hot baked mackerel becomes an integral part of the dinner, you can serve it with mashed potatoes, fresh vegetable salad.

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