This Mediterranean-inspired recipe is a delightful way to enjoy the flavors of the sea. A whole mackerel is butterflied and seasoned to perfection, then grilled over charcoal for a smoky, tender finish. Accompanied by the freshness of lemon and the crispness of roasted potato wedges, this dish promises a satisfying culinary experience.
Ingredients
🐟 1 whole mackerel, approximately 400-500g, butterflied and cleaned
🫒 2-3 tablespoons cooking oil, no specific brand
🧂 1/2 teaspoon salt, no specific brand
🌶 1/4 teaspoon freshly ground black pepper, no specific brand
🌱 1/4 teaspoon white pepper, no specific brand
🐟 1/2 teaspoon fish seasoning blend, no specific brand
🥬 A few leaves of lettuce for garnish
🍋 1 lemon, sliced into rounds
🥔 1-2 medium potatoes, prepared as roasted wedges
🌿 A few sprigs of basil for garnish
Instructions
1- Prepare the Fish:
- Begin by placing the mackerel on a cutting board. Make a careful incision along the belly from head to tail, then open it flat.
- Remove the backbone and internal organs, leaving the head and tail intact. Rinse under cold water and pat dry.
2- Season the Fish:
- Place the butterflied fish, flesh side up, in a fish grilling basket. Drizzle generously with cooking oil and evenly sprinkle with salt, black pepper, white pepper, and fish seasoning.
- Close the basket and flip to season the skin side. Drizzle more oil and use a basting brush to spread it evenly.
- Sprinkle with the remaining seasonings.
3- Preheat the Grill:
- Prepare a charcoal grill by allowing the coals to heat until glowing and covered with a light gray ash, indicating medium-high heat.
4- Grill the Fish:
- Place the fish grilling basket onto the hot grill, skin side down first. Grill for about 3-5 minutes per side until the flesh is opaque and flaky.
- Both sides should show nice charring. Flip the basket regularly for even cooking.
5- Serve:
- Once grilled, carefully remove the fish from the basket and place it on a serving plate lined with fresh lettuce.
- Garnish with lemon slices and basil, and serve alongside roasted potato wedges.
Prep Time: 10-15 minutes
Cook Time: 15-20 minutes
Total Time: 30-40 minutes
Servings: 2
Calories: Estimated 550 per serving
Proteins: 45g per serving
Fats: 30g per serving
Carbohydrates: 25g per serving
Equipment: Cutting board, Chef's knife, White ceramic plates with silver rim, Fish grilling basket, Glass cruet for oil, Pepper mill, Basting brush, Charcoal grill
Cooking Tips
- Butterfly Fillet: Keeping the head and tail enhances presentation and ease of handling.
- Grilling Basket: Essential for easy flipping and preventing the fish from sticking.
- Double Seasoning: Ensures flavor infuses both the flesh and skin effectively.
- Oil Basting: Promotes a crispy skin and prevents the fish from drying out.
#mediterranean #grilledfish #homemade #freshingredients #albanian #smokyflavors
YouTube channel - Kuzhina e Anites: https://www.youtube.com/@kuzhinaeanites7227
Grilled Butterflied Mackerel
Posted by Waivio guest: @waivio_hivecooking