How to cook mackerel on the grill
If you take frozen fish, try tothawed at room temperature. In it you will take approximately 30 minutes, during which time you will have time to fully prepare the marinade. Onion marinade is best cut into rings or half rings.
Half a lemon cut into thin rings, the second half can be directly with the peel grate or cut into small cubes.
Finely chopped onion rings and lemon mix in a convenient bowl, add a little salt and pepper fragrant.
The fish is good wash under running water and dry off the excess liquid with a paper towel.
Then you need to thoroughly clean the fish - take out the insides, cut off the head, cut in small cubes, or divided into two parts and use only fillets.
Prepared fish will need another good wash, and then put it in the marinade for 15-20 minutes.
Before you cook the mackerel on the grill, brush it with a small amount of vegetable oil and wrap in foil.
Foil wrap as tightly as possible to the juice, which will produce fish, it does not follow otherwise fish get very dry.
Marinated fish thus prepared on the grill about 40-50 minutes. Do not forget to turn it to her fry evenly on both sides.
Whole baked mackerel on the grill will be no less tasty.
If you do not have time to marinate the fish, then you can bake it whole.
Washed and gutted fish spread on a sheet of foil.
Mix salt and pepper and rub with fragrant fish inside and out.
Onions cut into rings and put them in the inside of the fish.
Lemon, sliced, put on top of the fish at a distance of about 3-4 centimeters.
Fish wrap in foil and leave for about 40 minutes.
Marinated fish fry in foil about 50 minutes on the coals - try to avoid the intense heat.
Fry mackerel need alternately on each side - about 10 minutes, then turn.
Within an hour you get two wonderful meals - cutting slices and whole.
Mackerel on the grill turns out very juicy and aromatic, but always pay attention to the amount of the lemon - not add more than one half carcass, otherwise the fish will turn very acidic.
Check readiness of the fish is not difficult in foil -after about 40 minutes of cooking, open the foil and pierce the edge of a piece of fish. If the mackerel flesh is soft and does not imply bloody juice, the fish is ready, and it can bring to the table.
Remarkable addition to fish is a salad of fresh vegetables and herbs. Bon Appetit!