Mackerel on the grill
Mackerel baked on the grill can be a quick improvisation when very little time is left before the arrival of unexpected guests. The fish is marinated for an hour, baked almost instantly: it will take only 20 minutes for the carcass to turn golden. Boiled and fried mackerel to taste can not be compared with baked fish on the grill. Enjoy this dish, breaking off small pieces with a fork. After baking, the fish acquires a different “status”, this dish can be accompanied with a glass of light white wine.Products:3. After washing the carcass under a stream of cold water, the internal black films are scraped off with a thin knife. Squeeze out lemon juice, water the fish. jpg "style =" max-width: 100%; " alt="Mackerel on the grill">4. Carcasses lightly rubbed with salt from all sides, take a little salt. Pour mackerel with soy sauce and vegetable oil. 5. Sprinkle with mackerel seasonings. You can take any hot spices. Especially diligently lubricate the inside of the carcasses. Fish belly fill with lemon peel.
- Mackerel - 2 pcs.
- olive oil - 6 tbsp. l.,
- lemon juice - 2.5 tbsp. l.,
- soy sauce - 4 tbsp. l.,
- dry spices (Provencal herbs or dried seasoning for fish) - 2 tbsp. l.,
- salt - 1 tsp.
The sequence of cooking mackerel on the grill1. The ideal option is to throw freshly caught mackerel on the grill grate. Then no seasonings will be needed, it will be possible to do only with salt and lemon juice.To make a frozen fish tasty, she will have to pay more attention. Bake whole large fat mackerel. 2. The carcass is cut, remove the insides, washed. Very often, mackerel is baked along with the head, having previously removed the gills. But beheaded baked fish look appetizing, so you should get rid of inedible parts beforehand.
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