Barbecued Mackerel with Lemon-Rosemary-Salt (serves 2)

Barbecued Mackerel with Lemon-Rosemary-Salt (serves 2)
 
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by Torilla

 
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Ingredients

Ingredients
Method
 
  • Zest of 1 lemon
  • 1 Tablespoon coarse sea salt
  • 4 sprigs of rosemary, leaves picked
  • freshly ground black pepper
  • two small mixed bunches of (chose freely)
  • - parsley
  • - dill
  • - thyme
  • - basil
  • - coriander
  • 2 fresh mackerels, cleaned, scaled and gutted, tail and head left on
Slash your mackerels on each side 3-4 times. (about half a cm deep).

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!

Barbecued Mackerel with Lemon-Rosemary-Salt (serves 2)

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This recipe was uploaded by Torilla

 
 
This is a very delicious way of roasting fish like mackerel or trout on your barby. You can vary the rosemary-salt with thyme, sage, oregano or any herb you like. (I would recommend to use woody herbs)

Method


Slash your mackerels on each side 3-4 times. (about half a cm deep).

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!
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