GRILLED WHOLE MACKEREL WITH LEMON, OREGANO, AND OLIVES
Steps:
- Whisk together zest, lemon juice, and salt and pepper to taste, then add olive oil in a stream, whisking until combined well. Whisk in olives and chopped oregano.
- Make 1-inch-long slits at 2-inch intervals down middle of fish on both sides with a sharp paring knife, then brush fish all over with vegetable oil and season with salt and pepper. Season fish cavity with salt and pepper, then evenly distribute 3 lemon rounds and 3 oregano sprigs in cavity. Close cavity, then evenly arrange remaining 3 lemon rounds and 3 oregano sprigs on top of fish and tie fish closed with string at 2-inch intervals, securing lemon slices and oregano sprigs to fish.
- Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
- Grill fish on lightly oiled grill rack, covered only if using gas grill, 15 minutes. Turn fish over using a metal spatula and tongs, then grill until just cooked through, about 15 minutes more.
- Transfer fish to a large platter using 2 metal spatulas, then cut and discard string. Serve fish with sauce.
WHOLE GRILLED MACKEREL
Whole Grilled Mackerel with less than 5 ingredients; Garlic , ginger and basil . Quick and Easy and SUPER Flavorful.
Provided by Imma
Categories Main
Time 35m
Number Of Ingredients 7
Steps:
- Run water over fish inside and out. Then use paper towels to dry it up.
- Make three -four diagonal cuts in each side of the fish, all the way right through the bone. Season fish with salt, pepper, and squeeze some lemon over it. Set aside
- In a small bowl mix all the spices thoroughly until all the spices come together.You may add vegetable oil or water- as desired.
- Thoroughly marinade fish with garlic mixture gently flip them back and forth until coated inside and out. You may let it marinade in the fridge for up to 24hours, if time permits. If not let it marinate for at least 30 minutes and baste and you go.
- When you are ready to grill, wipe down the grill basket with oil towel to prevent fish from sticking on the grill. Discard any marinate that has been used to marinate fish and Lay fish gently on a fish basket.
Nutrition Facts : Calories 388 kcal, Carbohydrate 9 g, Protein 46 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 105 mg, Sodium 434 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
WHOLE GRILLED MACKEREL
Mackerel is underappreciated but overwhelmingly delicious when it's fresh. Buy whole mackerel,then stuff it with sprigs ofthyme and slices of lemon,and crisp it on the grill.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 5
Steps:
- Preheat grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 or 4 seconds). Using a sharp knife, make a few slashes in skin on both sides of fish. Open fish like a book. Season inside with salt and pepper, and drizzle with oil. Thinly slice 1 lemon; arrange lemon and thyme sprigs over 1 side of fish. Close fish, and rub oil all over skin.
- Grill fish until skin is charred on 1 side, about 10 minutes. Carefully turn fish; cover, and cook until flesh inside is opaque, 10 to 12 minutes. Transfer fish to a platter, and open like a book. Drizzle with oil and juice from remaining lemon.
ROASTED WHOLE MACKEREL
Provided by Alex Guarnaschelli
Categories main-dish
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 500 degrees F. Put a baking sheet on the rack in the center of the oven and close the door. Drizzle both sides of the fish with olive oil and season the inside and outside with salt. Stuff the cavity with the lemon slices and the leftover fennel stalks and fronds.
- Open the oven door and carry the fish over squarely in both of your hands. Put the fish in the center of the hot sheet pan and quickly close the door so minimal heat escapes. You should hear the fish sizzle slightly as it hits the hot sheet pan. Reduce the heat to 450 degrees F and cook for about 20 to 25 minutes, then open the door to look at the fish. The eyes will turn white when it s cooked. Touch the fish near the head. It should feel fairly firm, if cooked. Remove the sheet pan from the oven and allow it to rest a few minutes as is.
- Use 2 spatulas, 1 under the head and the other under the midsection, to transfer the fish to a serving platter. Use a paring knife to gently cut around the head and the tail. Cut down the length of the back until you can insert 1 of your spatulas down the length of the top fillet and lift it off the bone. Then, lift the head and the full backbone off the fish, unveiling the second fillet. Season the fish with a pinch of salt and lemon juice. Serve with lemon slices.
GRILLED MACKEREL WITH SWEET SOY GLAZE
Learn to fillet this sustainable fish with our step-by-step guide, then serve with fragrant Asian flavours
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 10
Steps:
- Score the mackerel fillets a couple of times on the skin, then lay them in a shallow dish. Sprinkle with the lime zest and juice, and leave to marinate for 5-10 mins.
- Place all of the sauce ingredients in a small pan with a splash of water and gradually bring to a simmer. Cook for 5 mins to thicken slightly, then remove from the heat and set aside.
- Turn the grill to its highest setting and place the mackerel on a greased baking tray, skin side up. Sprinkle the fillets with the olive oil and some sea salt, then grill for 5 mins until the flesh is opaque and cooked through.
- Divide bok choi between plates, lay 2 mackerel fillets on top, drizzle with the sauce and serve with a wedge of lime.
Nutrition Facts : Calories 474 calories, Fat 30 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 22 grams sugar, Protein 29 grams protein, Sodium 3 milligram of sodium
WHOLE ROASTED MACKEREL
Serve with cooked whole grains, such as couscous, bulgur, or barley.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 35m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Using a sharp knife, make a few slashes in skin on both sides of fish. Transfer to a parchment-lined baking sheet. Drizzle fish on both sides with oil; season with salt and pepper. Arrange a few lemon slices in cavity, and tuck the rest underneath fish. Tuck a handful of herbs into cavity; coarsely chop remainder and sprinkle over fish. Roast until fish is opaque and cooked through, 20 to 25 minutes.
- To serve, use a thin-bladed knife to cut fillet free from top side of fish. Gently transfer fillet to a cutting board with a spatula. Starting from the tail, slowly lift spine to separate it from bottom fillet. Slice each fillet crosswise into three portions; serve.
GRILLED MACKEREL WITH TOASTED GARLIC BUTTER
Steps:
- Preheat an outdoor grill to medium heat and oil the grates with a brush or towel.
- In a small saucepan, melt the butter and add the smashed garlic.
- Make 3 deep cuts on each side of the fish. Season fillets generously with salt and pepper. Place flesh side-down and cook for 2 to 3 minutes. Flip fish over and cook for an additional 2 to 3 minutes. Remove from grill and brush with some of the garlic butter (about 2 tablespoons).
- Squeeze 1/2 of a lime over each fillet and serve immediately.
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- While your grill is preheating, place the fillets skin side up on tray (lined with foil if you like) and when it’s hot enough, give them a blast under the grill for about five minutes – this should be enough to cook them through.
ROSEMARY-GRILLED MACKEREL WITH MUSTARD-DILL MAYONNAISE RECIPE
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- In a medium bowl, whisk the egg yolk, mustard, vinegar and sugar. Gradually whisk in the sunflower oil; as the mayonnaise starts to emulsify, add the oil in a thin stream, whisking constantly, until thickened. Stir in the dill and season with salt and pepper.
- Light a grill or preheat a grill pan. In a bowl, whisk the olive oil with the garlic, rosemary and lemon zest. Brush the mixture over the mackerel fillets; season with salt and pepper.
- Grill the fillets skin side down over high heat until the skin is nicely charred, about 2 minutes. Turn the fillets and grill until just cooked through, about 2 minutes longer. Serve the mackerel with the mustard-dill mayonnaise.
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- Finely chop the onion and sprinkle it on the fish, which youve coated with plenty of olive oil and lemon beforehand.
- Sprinkle with a little salt and pepper and leave for about 1 hour, then pour on white wine and leave for about 2 hours or more.
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- Pat dry with a paper towel and discard the excess sake. Then transfer the fish to a baking sheet lined with parchment paper.
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- Brush the fish all over with olive oil and season generously inside and out with salt and pepper. Stuff the cavity with the parsley stems, garlic and lemon.
- Brush the grate with oil. Grill the fish over moderately high heat, uncovered, until lightly charred and it releases easily from the grate, 10 minutes. Turn and grill until the flesh is white throughout, 10 minutes longer. Transfer the fish to a platter and let stand for 10 minutes. Drizzle with oil and serve.
GRILLED MACKEREL WITH SPICE CRUST | RECIPE | CUISINE FIEND
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- Rinse and pat dry the mackerel, and make 3-4 incisions on each side of the fish with a sharp knife. Season liberally with salt and pepper, drizzle with olive oil and rub the seasoning into the fish.
- Peel the garlic clove and chop it finely. Crush the coriander and cumin seeds lightly in mortar and pestle then stir in the chopped garlic. Preheat the grill to maximum.
- Place the mackerel on a baking tray or a grill rack with a tray underneath. Grill the mackerel for 3 minutes on one side, turn them over carefully and grill for 3 minutes on the other side.
CRISPY GRILLED MACKEREL WITH GARLIC & LEMON - FAMILY-FRIENDS-FOOD
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- Rinse the mackerel fillets and pat dry. Remove any stray bones with tweezers, and place the fillets in a large shallow dish.
- Whisk together the lemon juice, olive oil and crushed garlic with a pinch of salt and pepper. Pour the mixture over the fish and turn the mackerel fillets to coat. Cover the dish and leave to marinate for 15-20 minutes.
- Heat a ridged griddle pan over a medium-high heat. Cook the fish fillets in batches for 2-3 minutes on each side. Cook the skin-side first, and take care when turning to ensure that the skin is released from the pan and does not stick.
KOREAN GRILLED MACKEREL RECIPE | EATINGWELL
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- Whisk chile paste, oil, soy sauce, vinegar and ginger in a small bowl until smooth. Transfer 2 tablespoons marinade to a small bowl and set aside.
- Open each fish like a book, exposing the flesh. Place in a large pan or on a baking sheet and spread the remaining marinade over the flesh. Marinate in the refrigerator for 30 minutes to 1 hour.
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- Whisk together lemon zest, juice, salt, and pepper. Pour in the olive oil in a stream, whisking until combined well. Whisk in olives and chopped oregano.
- With a sharp paring knife, make 1-inch long slits at 2-inch intervals down the middle of the fish, on both sides. Brush the fish all over with vegetable oil, and season with salt and pepper. Season fish cavity with salt and pepper, and fill the cavity with 3 lemon slices and 3 oregano sprigs. Arrange remaining lemon slices and oregano sprigs on top of fish and tie fish closed with kitchen string.
- Preheat grill to medium-high heat for cooking. If using a charcoal grill, open the vents on the bottom of the grill before lighting the charcoal.
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