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 fish seasoning) - 2 tbsp. l.,
- salt - 1 tsp.
Sequence of cooking mackerel on the grill
1. The ideal option is to throw freshly caught mackerel onto the grill. Then you won’t need seasonings; you can get by with just salt and lemon juice. To make frozen fish tasty, it will have to be given more attention. Large, fatty mackerel is baked whole.
2. The carcasses are cut up, the entrails are removed, and washed. Very often, mackerel is baked with the head, after removing the gills.But headless baked fish look more appetizing, so you should get rid of the inedible parts in advance.
3. After washing the carcasses under running cold water, scrape off the inner black films with a thin knife. Squeeze lemon juice and pour over fish.
4. The carcasses are lightly rubbed with salt on all sides, taking a little salt. Drizzle mackerel with soy sauce and vegetable oil.
5. Sprinkle the mackerel with seasonings. You can use any hot spices. They especially diligently lubricate the inside of the carcasses. The fish bellies are filled with lemon peel.
6. Place the dishes with mackerel in the refrigerator for 60 minutes. Prolonged marinating leads to excessive softening of the mackerel.
7. Bake mackerel on a grill, as it can slide off the skewers directly into the grill. The grill does not need to be lubricated; the 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, you can put pickled onions and mushrooms on the grill. During baking, mackerel is poured with the remaining soy-lemon marinade.
9. The fish is transferred to a large plate and surrounded with lemon slices and herbs. When serving, cut the fish and place a lemon wedge on each piece of mackerel.
10. At a picnic, mackerel baked on the grill is served without a side dish, limited to bread and hot sauce.
11. Cooled mackerel is not at all like hot mackerel. Many people bake mackerel and put it in the refrigerator, and serve it only the next day. Cold mackerel makes excellent pates. The flesh of one fish is freed from the bones, combined with two tablespoons of thick mayonnaise, beaten and kneaded with a fork. The result is a lush, homogeneous pate mass. Cut the onions into cubes and add them to the pate.Add ground black pepper, coriander powder and whole cumin seeds. Baked mackerel pate is spread on rye bread.
12. If hot baked mackerel becomes part of lunch, you can serve it with mashed potatoes or a salad of fresh vegetables.
