In the season of picnics cooking recipes are always relevant at the stake. From our today's article you will learn how to cook on the coals a tasty and mouth-watering mackerel. Try to cook this dish, and you will certainly be satisfied with the result. A marinade for mackerel on charcoal can be, as a classic combination of salt, pepper and lemon juice, and more complex compositions, including a set of seasonings, spices, herbs and vegetables, etc.
Mackerel in foil on charcoal
Ingredients:
- mackerel - 1 pc .;
- lemon - 1/2 pcs .;
- onion of medium size - 1 pc .;
- salt - to taste;
- a ground mixture of peppers - to taste;
- mayonnaise - 50 g;
- fresh greens to choose from;
- fresh vegetables.
Preparation
We cut the mackerel along the abdomen, get rid of the viscera and the dark film, cut off fins and tail and rinse well. Also, we clean the bulb and crush it with rings or semirings. Half a lemon is cut into slices.
On the fish carcass on one side, make several dorsal incisions at a distance of three centimeters from each other. In each incision we insert on a slice of a lemon.
Cooked onions season with salt, ground with a mixture of peppers and fill it with the abdomen of mackerel. The carcass itself is slightly salted, pepper and cover with mayonnaise, which, if desired, can be replaced with olive oil.
We place the fish on a few, folded together, sheets of foil and seal.
We cook mackerel on coals with moderate heat for ten minutes on one side and fifteen minutes, turning it over to the other side.
We serve with fresh herbs and vegetables, which, if desired, can also be baked on charcoal.
Mackerel on grill on charcoal grill - recipe
Ingredients:
- mackerel carcass - 2 pieces;
- dark beer - 125 ml;
- olive oil - 65 ml;
- lemon of medium size - 1 pc .;
- salt - to taste;
- a ground mixture of peppers - to taste;
- Spices for fish - to taste;
- fresh parsley greens - to taste.
Preparation
Mackerel, if necessary, defrost, shifting to the lower shelf of the refrigerator. Then get rid of the insides, cut off the gills, fins and tail. Also we carefully clean the black film from the inside and rinse it.
From all sides and inside, sprinkle carcasses with lemon juice and olive oil, and rub it with salt, ground mixture of peppers and spices for fish. In the abdomen, we put two lemon slices and twigs of parsley. Let's marinate for twenty minutes. Then we lay the fish on the oiled grate and place it above the smoldering coals. Fry until ready and rosy, sometimes turning over. During cooking, mow the mackerel periodically with a mixture of dark beer and olive oil.