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.
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.
GRILLED MACKEREL FILLETS
Enjoy grilled mackerel fillets in a punchy soy, honey, ginger and sake marinade. The spicy leaves in the salad pair beautifully with the oily fish
Provided by Clare Hargreaves
Categories Lunch, Starter
Time 15m
Number Of Ingredients 13
Steps:
- Mix all the marinade ingredients, then pour over the fish. Set aside for 20 mins.
- For the salad, combine the sesame oil, lime juice, soy, honey and sweet chilli to make a dressing, then toss with the leaves.
- Grill the marinated mackerel under a hot grill for 5 mins, basting two or three times with any excess marinade, until the flesh begins to flake. Slice and serve with the dressed salad leaves.
Nutrition Facts : Calories 610 calories, Fat 43 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 20 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 5.5 milligram of sodium
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
SALT-BROILED MACKEREL
Provided by Mark Bittman
Time 45m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Slash the skin side of the fish about 1/4-inch deep, at 1-inch intervals. Put it on a rack set over a sink or bowl and sprinkle liberally with salt on both sides (you should use at least 1 teaspoon per side for each fillet). Let rest for 30 minutes.
- Heat the broiler, with the heat source within 4 inches of the broiling rack. Put a grate or rack on a sturdy pan (lined with aluminum foil, if you like, to ease cleanup) and heat it for about 5 minutes. Rinse the fillets and pat them dry.
- When the pan is hot, put the fillets on the rack, skin side up. Broil, carefully turning once about 3/4 of the way through cooking, until the fish is opaque and the tip of a knife flakes the thickest part easily, no more than 10 minutes. Carefully remove the fillets with a spatula and serve, skin side up, with lemon wedges and soy sauce.
Nutrition Facts : @context http, Calories 1279, UnsaturatedFat 55 grams, Fat 87 grams, Protein 116 grams, SaturatedFat 20 grams, Sodium 1450 milligrams
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