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Mackerel kebab on the grill on the grill

Grilled Whole Mackerel

Incredibly fragrant and wonderfully juicy fish! Mackerel grilled over the coals will win you over with its bold flavor, and the touch of wood smoke makes it even more mouthwatering. The fish needs no more than half an hour to marinate — a real plus when the urge to fire up the grill strikes out of nowhere!

Pearl

Recipe author

Mackerel kebab on the grill on the grill

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Composition / ingredients

Servings:

Mackerel

600

Lemons

0.5

Garlic

Honey

Fresh cilantro

Salt

Allspice

0.5

Ground red pepper

0.5

Chili pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 57 % 16 g

Fats 36 % 10 g

Carbohydrates 7 % 2 g

162 kcal

GI: 50 / 0 / 50

Cooking method

Step 1:

How do you grill whole mackerel over the coals? If you're using frozen fish, thaw it first at room temperature (to speed things up, you can put the mackerel in cold water). Cut off the heads and tails (and remove any innards), rinse the fish well under running water, and pat them dry with paper towels. Get everything ready for the marinade.
Step 2:

In a small separate bowl, combine a spoonful of honey with the ground red pepper and allspice. You can add chili pepper as well, if you like. Press the garlic and add it to the bowl too.
Step 3:

Squeeze the juice of half a large lemon into the bowl with the honey, garlic, and spices, and stir everything together until smooth. Cut the squeezed lemon into rough, medium-sized pieces.
Step 4:

Chop the herbs coarsely. This recipe uses fresh cilantro and a few sprigs of thyme. Parsley or basil work well, too.
Step 5:

Add the herbs to the marinade and stir everything again.
Step 6:

Rub the fish all over with the marinade, including inside the cavity.
Step 7:

Stuff each mackerel with sliced lemon and a few sprigs of herbs.
Step 8:

Set each fish on a piece of foil.
Step 9:

Wrap the fish up tightly and refrigerate for at least half an hour.
Step 10:

Light the grill and wait until the wood has burned down to coals. From here you have two options for cooking the mackerel: grill it wrapped in foil, or straight on the grate. If you love a pronounced smoky flavor and aroma, skip the foil. Scrape off as much of the herbs as you can, since they can scorch badly during grilling. Oil the grate well, lay the mackerel on it, and set it over the coals.
Step 11:

Grill the mackerel, turning the grate now and then, until the fish is cooked through (this takes about twenty to thirty minutes). Keep the heat moderate — if the coals are too fierce, the delicate skin may burn before the flesh inside is done.

Grilled mackerel is delicious both hot and cold. Once it cools, the fish keeps all its juiciness and bright flavor! Serve it cold with thin slices of lemon. Definitely give grilled mackerel a try — it's healthy, tasty, and satisfying. Enjoy!
If you use a premade spice blend, be sure to read the label. These blends often already contain salt, so keep that in mind or you risk over-salting the dish.
For this recipe it's better to use fresh fish rather than frozen, or the finished fish may turn out dry.