When the mackerel is fresh and bright eyed, and the sun is out, I can’t resist grilling them outdoors. Since mackerel takes big flavours well, I like to shove a couple of sprigs of rosemary into their bellies with a little crushed garlic and lemon, and that’s pretty much that.
Serve with stuffed tomatoes and a green salad for a summer evening delight.
2 fresh mackerel, cleaned and gutted
2 cloves garlic, peeled and sliced legthways
2 sprigs rosemary
half a lemon, sliced into rounds then halved
salt and freshly ground black pepper
a little olive oil
First clean and dry the inside of the fish and season their cavities with salt and pepper.
Slice the garlic lengthways, then slice the lemon half into rounds, and then cut the rounds into halves.
Stuff the fish with the rosemary, garlic and lemon slices.
Oil the grill with some of the oil before you put it over the heat. Use the rest of the oil to brush over the fish.
Now grill the fish over medium coals for about 6–9 minutes a side, until they’re cooked through.
If you don’t want to cook the fish directly over the coals, you can either: —
Move the coals to the sides of your barbecue, and cook the fish in the middle. This will take a little longer, and it will allow the fish to smoke a little too. For an extra smoky taste, you can put the lid on the barbecue now, too.
— or: —
Make a little foil parcel for each fish. Don’t oil their skins this time: instead, drizzle a little oil into each parcel, followed by a small glug of white wine. Seal the parcel tight, and cook on the barbecue for 15–20 minutes.
Serve the parcels straight onto the plate. Inside you’ll find the fish perfectly cooked with a ready made sauce.