Mackerel slices on the grill
Baked on the grill pieces of mackerel are very similar to hot smoked fish. "Mangal smoke" permeates the entire fish pulp, mackerel gets an incredible flavor. The longer the fish is on the trellis, the drier it becomes. It is necessary to catch the moment when the mackerel has already reddened, but has not yet lost its juiciness. The fish can not often turn over during baking, from such manipulations, it can fall apart. The coup must be the only one, then the mackerel will remain beautiful.3. Pieces of mackerel put in a pan, poured with lemon juice.4. Fish is poured with soy sauce.5. Sprinkle the mackerel with salt.6. Standard seasoning for fish consists of dried onions, garlic, red pepper, basil. Seasoning fine grinding is not used for pickling before baking on the grill. You should choose dried spices, consisting of large pieces. Pieces of mackerel are plentifully sprinkled with spices. 7. Add olive oil.The pieces of mackerel are turned over so that they dip into the marinade. The fish is marinated for an hour, the pieces are turned over from time to time. If the room is cool, the pot of fish can be left on the table.8. Pieces of mackerel are laid out on the brazier grill, baked for 8-10 minutes, turned over to the other side, baked for another 8-10 minutes.9. To make a mackerel have a flavor typical of smoked fish, thin “fresh” cherry twigs are thrown onto hot charcoal.10. During baking, the mackerel is poured over the remains of the marinade. The fish quickly reacts to the heat of the brazier, one has only to gape, as the skin immediately becomes charred. “Marinade douche” allows you to avoid such troubles.11. Mackerel is removed from the grill when the pieces turn golden. 12. Mackerel does not need complex sauces, after pickling, it acquired the necessary spiciness.But fresh dill will be needed, chopped fresh greens perfectly emphasizes the taste of the fish baked on the grill.
- Mackerel - 1 pc.,
- seasonings for fish - 1 tbsp. l.,
- olive oil - 3 tbsp. l.,
- soy sauce - 2 tbsp. l.,
- lemon - 1/3 pcs.,
- salt - 1 pinch,
- fresh dill.
Recipe for making mackerel on the grill1. Of course, for one mackerel do not make a fire in the grill.You can first cook on the skewers meat shish kebabs, and then quickly bake on the grate pieces of mackerel. Then everyone will be able to please, and both meat lovers and fish lovers will be satisfied. If only the fish menu is planned, then on the grill you can simultaneously place 5-6 sliced fish. 2. Mackerel defrost, cut off the head and tail. They rip and clean the abdomen. Wash the carcass, cut into large pieces.
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