Kitchen appliances and utensils:
- a bowl or a shallow bowl;
- grater;
- tea spoon;
- ceramic baking dish;
- cling film;
- cutting board;
- knife;
- grill.
Ingredients
| Product | amount |
| Mackerel | 2 pcs. |
| Lemon (only zest is needed) | 1 PC. |
| Onion (small) | 1 PC. |
| Vegetable oil | 3 tbsp. l |
| Ground white pepper | pinch |
| Ground black pepper | pinch |
| Paprika | 1 tsp |
| Garlic (Dried) | 1 tsp |
| Thyme (dried) | 1 tsp |
| Dill (dried) | 1 tsp |
| Salt | 1 tsp |
| Sugar | 1/2 tsp |
| Thyme | 4 branches |
| Rosemary | 2 branches |
| Parsley | 4 branches |
| Parsley or cilantro greens (optional, for serving) | 2-3 branches |
| Salad leaves (optional, for serving) | 1-2 sheets |
| Sliced cucumber (optional, for serving) | 1 PC. |
| Lemon wedges (optional, for serving) | 4 things. |
Did you know? Dry spices can be replaced with a ready-made seasoning for fish.
Step cooking
- Rub the zest of one lemon on a fine grater.
- Add 1 tsp. dried garlic, 1 tsp dried thyme, 1 tsp dried dill, 1 tsp. paprika, 1 tsp. salt, a pinch of white and black pepper and 1/2 tsp. sugar in a bowl with grated zest.
- Add 3 tbsp. l vegetable oil. Mix thoroughly.
- Peel 1 medium onion and cut into rings.
- We cut the fish and remove the insides. Rinse thoroughly and remove excess moisture with paper towels.
- We spread the fish in a ceramic baking dish and rub the resulting mixture of zest, spices and vegetable oil.
- Inside the fish we lay onions, a sprig of parsley, rosemary and thyme. Some greens can be put on top.
- Cover with cling film and put in the refrigerator for 6-8 hours.
- After the fish is marinated, we take it out of the refrigerator, put it on the heated grill and press the lid. Cook for 5-10 minutes.
- While the fish is cooking, serve a large flat plate for serving. We spread the lettuce, chopped cucumbers, a few slices of lemon, parsley or cilantro. Put baked mackerel on the grill in the center of the plate. Enjoy your meal!
Video recipe
In this recipe you will find detailed step-by-step instructions for cooking grilled mackerel. The author shows in detail how to cook marinade, clean fish and pickle it. It also offers a very interesting serving option before serving.
So, now you know how to cook a delicious and very aromatic grilled mackerel. This dish is sure to please both you and your guests. How often do you cook on the grill? Do you think that they really retain more nutrients? What seasonings do you prefer for pickling fish before baking? Did you like this recipe? Or maybe you would have changed something in it? Share your opinion in the comments.
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Oven baked whole pink salmon
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How to Pickle Trout Caviar
Lavash roll with salmon
Enjoy your meal!
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