Mackerel on the grill on the grill

The fish on the grill is a traditional part of an easy summer meal, but if there is no experience of roasting fish at the fire, then it's better to start training with those representatives of the superclass that are fatter, for example, with mackerel. How to prepare mackerel on a grill on a brazier and what additions are perfectly combined with its tender flesh read on.

Mackerel on the grill on the grill - recipe

Ingredients:

Preparation

The first step on the way to cooking delicious fish is its careful preparation. By the time the spices are rubbed, the mackerel must be carefully gutted, washed and wiped dry with a napkin.

In the stupa, grind the seeds of coriander and cumin into powder, which then mix with the flakes of chili, the generous pinch of salt and paprika. Rub a dry mix of spices into the carcass of fish inside the abdomen and outside.

You can leave the fish marinated for an hour or two, or you can immediately put it on the heated grill and cook for 2-3 minutes on each side.

Together with the fish, you can put cherry tomatoes and zucchini strips on the grate, thus almost at the same time you will have a light fish dish and a similar vegetable garnish on your plate.

Mackerel on a grill on a brazier in foil

Cooking fish on open fire in foil is meaningful only if you intend to tightly stuff its abdominal cavity stuffing, which then serves as a side dish, for example, as we do in the following recipe.

Ingredients:

Preparation

Open the mackerel abdomen and remove from it all the insides, then rinse the cavity. Abundantly salt the fish with sea salt and lightly drizzle with oil. Spasertuyte onion rings with chunks of champignons and combine the roast with cooked couscous, follow the sliced ​​parsley leaves, citrus zest and ground spices.

Fill the hollow fish belly with couscous and fix its walls with skewers. Wrap mackerel with foil and put on hot coals. For 8 minutes on each side and the fish will be ready.

Mackerel with orange and parsley on the grill on the grill

Ingredients:

Preparation

Carefully gutted mackerel, generously season it with sea salt, pour oil and orange fresh. In the abdominal cavity of the fish we put green parsley and slices of orange. Spread the carcass on a grate over hot coals and cook for 8-10 minutes on each side.

How to cook mackerel with grilled herbs?

It is convenient to lay absolutely any addition to the abdomen of the fish, and if you do not intend to devote a lot of time to preparing the ingredients, then take as a basis an elementary Mediterranean recipe (there you know exactly how to prepare seafood) with aromatic herbs in the basis. By the way, in the framework of this recipe, fish will also be prepared in an envelope made of foil to preserve all the flavors.

Ingredients:

Preparation

Gutted mackerel carcasses put on foil and season with salt, then sprinkle with lemon juice and a little oil. In the abdominal cavity put a bouquet of rosemary, thyme, chili and mint, wrap the foil and cook the mackerel for 10 minutes on each side.