Recipe: Delicious Grilled Mackerel

Grilled Mackerel. Transfer fish to a platter, and open like a book. Drizzle with oil and juice from remaining lemon. In a small saucepan, melt the butter and add the smashed garlic.

Grilled Mackerel Charcoal Method If using a charcoal grill, open vents on bottom of grill, add charcoal about ¼ full. 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 can have Grilled Mackerel using 7 ingredients and 6 steps. Here is how you cook it.

Ingredients of Grilled Mackerel

  1. Prepare 500 gr of mackerel, cut into desire pieces.
  2. Prepare of salt to season.
  3. Prepare 1 tsp of fennelseeds.
  4. It's 3 tbs of sweet soy sauce.
  5. It's 1 tbs of honey.
  6. It's 2 tbs of coconut oil.
  7. Prepare 3 tbs of chopped coriander leaves.

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. Brush the grill rack clean and oil it well (see Tip). Lay the mackerel fillets gently on the grill, skin-side up at first to develop an attractive grill pattern on the skinless side. Leave the lid open to limit the heat and prevent overcooking, which happens quickly with fish.

Grilled Mackerel instructions

  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.

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. Hi, everybody, I'm introducing another Korean popular side dish to you today, godeungeo-gui - grilled mackerel.

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