Grilled Mackerel
Ingredients
- 4 pcAtlantic mackerel (whole and gutted)
- 4 tbspExtra virgin olive oil (for marinade)
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 2 pcGarlic (finely minced)
- 1 tbspOregano (dried)
- 1 tbspParsley (chopped)
- 2 pinchGray sea salt (for seasoning)
- 1 pinchBlack pepper ground (for seasoning)
Method
Crispy skin that cracks under the fork with moist, rich flesh. The scent of charred fish paired with sharp lemon to cut through the mackerel's natural oils.
- 1
Gut and rinse the mackerel. Pat dry thoroughly with a cloth so the skin grills instead of steaming. Make three shallow slashes on each side.
- 2
In a dish, mix olive oil, lemon juice, minced garlic, and oregano. Coat the fish in the mixture, ensuring it gets into the slashes and the belly cavity.
- 3
Heat the grill or griddle until smoking hot. Place the fish down. Don't touch them until they release naturally, showing the skin is crispy. Flip gently.
- 4
Once the flesh is opaque near the backbone, remove from heat. Drizzle with the remaining marinade and sprinkle with freshly chopped parsley.
Frequently asked questions
How do you get this dish right?
- The mackerel is done when the flesh flakes away from the spine easily with the tip of a knife.
- Don't oil the grill, oil the fish: this prevents flare-ups and acrid smoke.
How long does this dish keep?
Eat immediately after cooking to keep the skin crispy.
