Mackerel on the grill - 3 step by step recipes

With the onset of heat, I want to go out into the countryside, enjoy the fresh air and taste the aromatic dish “with smoke”. But pork and chicken kebabs have already become boring to many. I propose to fry mackerel on the grill, using one of the recipes presented.

A few secrets of a delicious dish:

1. Choose meaty carcasses. When buying, pay attention to the back and sides - the more space the striped part takes, the better.
2. Use spices. Pepper (black, red, white, lemon), ginger, nutmeg, lemon balm, fennel, paprika, dried herbs, turmeric are suitable for sea fish. But do not overdo it, it is enough to take 2-3 species, a pinch.
3. Do not season fish with caraway seeds, coriander and cardamom. These spices are too spicy, they interrupt the taste of the main ingredient.

How to quickly and tasty pickle mackerel

• Cooking time: 15 minutes preparation / 1-2 hours marinating / 20 minutes frying.
• Servings Per Container: 6-8.

I'll start with the easiest and quickest method of pickling. It will take very little time to prepare, and after 1-2 hours you can already light the barbecue.

Ingredients:

• mackerel - 3 carcasses;
• lemon - 2 fruits;
• vegetable oil - 2 tbsp. l .;
• salt, pepper, paprika - a pinch.

Cooking:

1. First I prepare the carcasses: I cut off the heads, tails and fins, delete the insides. The black film and blood clots from the abdomen also need to be removed, they add bitterness to the finished dish. I rinse thoroughly.
2. I squeeze the juice from one lemon, rub it with fish on the outside and inside. Evenly distribute the spices.
3. I put the mackerel in the fridge to marinate for 1-2 hours.
4. I grease the grill with vegetable oil, spread the carcasses.
5. When frying on the grill, periodically sprinkle with juice squeezed from the second lemon. Skewers of fish will be ready in about 20 minutes.

Tip.To prevent dry seasonings from falling off the mackerel skin, pre-lubricate it with vegetable oil.

Grilled fish on the grill

• Cooking time: 15 minutes preparation / 30 minutes marinating / 25 minutes frying.
• Servings Per Container: 4-5.

Mackerel is quite sugary, and it is better to supplement it with ingredients with a pronounced taste. I suggest using garlic, herbs and tomatoes for stuffing, and pickle carcasses in soy sauce.

Ingredients:

• mackerel - 2 pcs.;
• tomato - 1 pc.;
• garlic - 3-4 cloves;
• greens (dill or basil) - a bunch;
• soy sauce - 1 cup;
• vegetable oil - 2 tbsp. l

Cooking:

1. I spread the prepared and washed mackerel in a plastic container, pour in soy sauce and leave for half an hour. Every 5-7 minutes I turn the carcasses to another barrel so that they are evenly soaked.
2. Finely chop the herbs and mix with the garlic passed through the press.
3. I cut the tomato into round slices. If the fruit is large, divide the slices in half.
4. I stuff fish with herbs, garlic and tomatoes.
5. I fry the mackerel on the grill on a grill, oiled for 20-25 minutes.

Tip. To prevent the filling from falling out of the abdomen, fasten the edges with toothpicks. Only when frying on the grill, be careful, they can catch fire.

Cooking portioned in foil

• Cooking time: 15 minutes preparation / 2 hours marinating / 35 minutes baking.
• Servings Per Container: 6.

The advantage of this dish is not only the exquisite taste, but also the fact that you can calculate portions according to the number of people present.

Ingredients:

• mackerel - 3 carcasses;
• dry white wine - 1 glass;
• Provencal herbs - 1 tbsp. l .;
• nutmeg - a pinch;
• salt to taste;
• vegetable oil - 1 tbsp. l

Cooking:

1. I clean and my fish, cut in half across the carcasses.
2. I spread the pieces in a plastic container, pour wine and send for 1-2 hours in the refrigerator. During this time, I turn 3-4 times for uniform impregnation.
3. I take the fish out of the marinade, rub it with Provencal herbs, nutmeg and salt.
4. I prepare 6 pieces of foil, each grease from the inside with vegetable oil.
5. I put the mackerel, wrap it so that it is completely covered with metal paper.
6. Bake on the grill for 35-40 minutes.

As a side dish, you can serve fish kebab with grilled vegetables and mushrooms, baked potatoes in coals or sliced ​​cucumbers and tomatoes, decorated with fresh herbs and lettuce leaves.