Recipe: Delicious Grilled Mackerel

Grilled Mackerel. Transfer fish to a platter, and open like a book. Drizzle with oil and juice from remaining lemon. Preheat an outdoor grill to medium heat and oil the grates with a brush or towel.

Grilled Mackerel Drain and cook the fish on a grill on or charcoal pit. Brush the grill rack clean and oil it well (see Tip). Charcoal Method If using a charcoal grill, open vents on bottom of grill, add charcoal about ¼ full. You can cook Grilled Mackerel using 7 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Grilled Mackerel

  1. You need of mackerel, cut into desire pieces.
  2. Prepare of salt to season.
  3. It's of fennelseeds.
  4. It's of sweet soy sauce.
  5. Prepare of honey.
  6. Prepare of coconut oil.
  7. You need of chopped coriander leaves.

Light the barbecue and allow the flames to cool down until the ashes are white with heat. Grilled Mackerel or Saba Shioyaki (鯖の塩焼き) is one of the popular seafood dishes served as an entree or part of a bento combination in Japanese restaurants in the U. You may already know this, but what you may not know is how fast and easy it is to make this grilled fish at home. Lay the mackerel fillets gently on the grill, skin-side up at first to develop an attractive grill pattern on the skinless side.

Grilled Mackerel step by step

  1. Season mackerel on inner (meat part) side of the fish with salt and set it aside for 15 minutes.
  2. Mix sweet soy sauce, fennel seeds, and honey.
  3. Preheat the pan and grease the pan with oil on medium heat.
  4. Add mackerel on skin side first and grill until the skin part is golden brown and crips around 3 to 4 minute then flip.
  5. Cook for about 2 to 3 minute and start to add and spread sweet soy sauce mixture on top of the fish and cook for another minute.
  6. Turn of the heat then plating it and add chopped coriander leaves on top of the fish. And serve.

Leave the lid open to limit the heat and prevent overcooking, which happens quickly with fish. 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.

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