Fragrant juicy with a slight sourness, mackerel will decorate outdoor recreation, make it not only exciting, but also satisfying. Due to the small number of bones and high fat content, grilled mackerel recipe is excellent.
By cooking mackerel on the grill, you can not only enjoy the amazing taste, but also get huge benefits for your health. After all, this sea fish is a real storehouse of useful substances, moreover, it is a relatively budget product.
In order for the carcass to cook evenly and not burn out, it is necessary to carefully monitor the fire. The coals should be very hot, but fire should not be allowed to appear on them, as it can quickly damage the structure, spoil the taste and appearance of the finished dish.
Grilled mackerel can be served “solo”, with any salad leaves and fresh vegetables, as well as with potatoes and other products cooked on a fire.
Marinade for mackerel on the grill is one of the main aspects in cooking fish. It is he who most affects the taste of the finished dish.
Be sure to use lemon, because it best emphasizes the taste of fish and gives it a special piquancy.
White wine, soy sauce are well suited for marinade, but vinegar should be categorically discarded.
You can use any spices, but it is important not to overdo it, otherwise they will kill the delicate fishy taste.
It is permissible to add ginger, zira, garlic, bay leaf, cilantro, black pepper in small quantities.
Marinating fish for a long time is not worth it. An hour is enough and even less if it is cut into pieces. Fish meat is very tender in itself, marinating for a long time will only spoil it.