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This recipe was uploaded by Torilla
In a pestle & mortar bash up your rosemary, salt and lemon zest until you got a greenish-yellow sort of paste. Fill your mackerels with each a bunch of herbs and a pinch of pepper. Rub them with olive oil and smear all over the skin and into the slashes your lemon-rosemary-salt. Don't worry of getting it too salty, the salt will not penetrate the skin, only where you slashed it, which will give the fish a perfect saltiness in the End. Barbecue on each side for about 5 minutes or nicely charred and crisp on the outside and perfect on the inside.
Serve with a slice of lemon, your leftover lemon-rosemary-salt and a nice glass of white wine!