Mackerel in the Garlic-Lemon Marinade, Grilled
by Editorial Staff
If you want to grill or grill mackerel, then this recipe is exactly what you need. Fish baked on charcoal in this way always turns out tender, juicy and aromatic. The spice mixture, in which we marinated it, very interestingly harmonizes and complements the taste of mackerel, besides, you can feel the aroma of the haze from the barbecue. The main thing is not to overexpose it so that it does not become dryish.
Ingredients
- Mackerel – 3 pcs.
- Lemon (juice) – 1/2 pc.
- Ground dry ginger – 1 teaspoon
- Ground dried basil – 2 teaspoon
- Garlic – 2 cloves
- Vegetable oil ~ 2-3 tbsp
- Freshly ground black pepper – to taste
- Salt to taste
Directions
- We start with the preparation of the fish. My mackerel is not cut, so the first thing I need is to cut off the head from the carcass and remove the entrails from it.
- Cut off the tail and fins.
- Further, along the entire length of the carcass, we make shallow oblique cuts. They will help the marinade get inside the fish faster and marinate it better.
- The last thing we need to do is rinse the fish in clean water.
- In a deep bowl, combine the ginger and dried basil. Pass the garlic through a press.
- Add salt and freshly ground pepper to taste. Pour a little vegetable oil over the spices and stir the contents of the bowl.
- We will also need the juice of half a lemon. In order for the lemon to give juice more actively, it must be rolled on the working surface. After that, we cut it into 2 parts.
- Pour lemon juice on the mackerel.
- Fill the mackerel with marinade. We distribute the marinade evenly over the entire surface of the fish. Be sure to make sure that it gets into the belly of the fish, and also penetrates the slots that we made on the sides. For the mackerel to marinate, thirty minutes is enough.
- We light the coals in the grill. No need to rush and put the fish on them right away. Let the coals cool slightly. While the coals are cooling down, put the marinated fish on the wire rack so that the carcasses do not have direct contact with each other. We fix them with the second part of the wire rack – and we can start cooking.
- We fry the fish on charcoal for a short time – 12, a maximum of 15 minutes will be enough. If you keep the fish longer, then the mackerel on the grill will turn out to be rather dry.
Bon Appetit!
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