Grilled Mackerel
- Aug 3
- 2 min read
Updated: 3 days ago
## Grilled Mackerel: A Simple and Healthy Omega-3 Rich Dish
Mackerel is among the healthiest marine blue fish, rich in omega-3 fatty acids. I frequently prepare it in a straightforward and efficient manner. Typically, I grill the mackerel, resulting in a dish that is both flavorful and crispy on the outside. This recipe is cost-effective and requires minimal ingredients, most of which are commonly found at home. Please follow the recipe.
Ingredients: simple, total time: 30 min. 4 serving
4 Mackerel/ cleaned
Olive oil EVO to taste
1 lemon/ divided
2 Tbsp flour
2 Tbsp corn flour
2 Tbsp millet flour
2 red ground paprika
2 flat tsp dry spice Vegeta
1 tsp salt to taste
For the fish sauce:
2 Tbsp parsley leaves/ finely chopped
3 cloves of garlic/ minced
Olive oil EVO
1/2 lemon juice
pinch of black pepper
Preparation:
The first thing you need to do is to clean the mackerel, with the help of a sharp knife cut the belly in the lower part and discard the excess parts.
If the mackerel is larger than your pan, cut off the head so that you can fry it more comfortably.
Wash the mackerel outside and inside, then dry it well.
Make cuts on the fish in several places on both sides.
Salt the fish between the cuts, inside and near the head. Then season the whole fish with salt and dry spice Vegeta.
In a shallow plate, add 2 spoons of flour, 2 spoons of corn flour, 2 spoons of spelled flour, 2 teaspoons of ground pepper, half a teaspoon of salt and a little pepper. Mix everything well and set aside.
Now make the dressing for the fish, pour 100 ml of olive oil in a small bowl, add chopped garlic, a little pepper, chopped parsley and lemon juice, mix everything well and put it in the fridge.
Roll each fish well in the flour mixture, including the cuts and the head.
Heat the oil over moderate heat, add half a lemon juice to prevent the fish from sticking.
Add the fish and fry for about 7–10 minutes on each side. (I used a bigger non-stick pan.)
Place the fried mackerel on kitchen paper in a plate to absorb excess fat.
Serve the finished fried mackerel warm with potato salad, fish dressing and a slice of lemon.
Buon appetito!
NOTE:
Keep the rest of the fried mackerel covered in the refrigerator for up to 2 days.
Do you want to try something a little different?
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