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Grilled Mackerel On a perfect July morning in a boat off Cornwall, we inadvertently passed through a shoal of mackerel. The hooks on our handlines were baited with the solid remains of last night's meal and within minutes we had caught six fish. Lacking the services of a priest to administer the last rights, we used the head of a wooden toilet brush. At this point, a male/female rift occurred. Needless to say, us blokes had a memorable breakfast of grilled fish and leftover potatoes, the girls made do with damp, salty toast. There may be other versions of this story, but that's mine. Mackerel are cheap and plentiful, I've caught a total of seven but fishmongers are a reliable source of gutted and cleaned fish. |
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Time: 30 minutes
Ingredients (serves 4) 4 Mackerel (approx. 3/4 - 1 lb un-cleaned) Equipment Ribbed grill pan (or anything that will grill, e.g. a barbecue) Method If you are using a ribbed grill pan or small gas grill, grill the fish one-by-one, and use the oven to keep the fish warm and finish the cooking. So start by setting it to gas mark 5 and heating the ribbed grill pan over a top ring. Take each fish, remove the tail if present and cut three or four deep diagonal scores on either side. Force the thyme into these scores. Grill each fish for 3 - 4 minutes per side, and then transfer to the oven. Let the last fish have an extra minute or two and then leave the whole lot in the oven for five minutes before serving. Comment West Country cookery books suggest serving mackerel with a rhubarb or gooseberry sauce. Page Created: 21st April 2001 |