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Grilled Mackerel with Mint and Parsley

4 sm Or medium -size mackerel
4 tb Olive oil
1 Lemon; juice of
4 tb Chopped fresh mint or 1 1/2 teaspoons dried mint
6 tb Chopped fresh parsley
Freshly ground black pepper

Clean the mackerel and cut their tails into neat V-shapes.

The heads can be cut off or left, according to preference.

Make three diagonal slits on each side of the mackerel, running backwards and downwards from head to tail.

Beat together the oil, lemon juice and pepper and brush the mackerel with the mixture, making sure it goes inside the slits.

Mix the herbs together and stuff them into the slits in the mackerel.

Heat the grill to high and, if you have an open wire rack, cover it with foil.

Lay the mackerel on the hot rack and baste them with any remaining oil and lemon.

Grill them for about 6 minutes on each side so they are cooked through and beginning to brown.

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