Spanish Mackerel Recipies

Grilled Whole Mackerel with Lemon, Oregano, and Olives

Ingredients:

  • 1/2 teaspoon finely grated fresh lemon zest.

  • 1 1/2 tablespoons fresh lemon juice.

  • 1/3 cup extra-virgin olive oil

  • 1/4 cup pitted Kalamata olives (1 1/4 oz), cut into slivers

  • 3 tablespoons finely chopped fresh oregano plus 6 large sprigs

  • 1 (3 1/4 to 3 1/2 pounds) cleaned whole Spanish Mackerel (with head and tail)

  • 2 tablespoons vegetable oil

  • 6 (1/4 inch thick) lemon slices

  • Kitchen cooking string

  • Salt and Pepper

Prepare:

  • Combine lemon zest, lemon juice together. Add salt and pepper to taste.

  • Whisk in olive oil to lemon zest/juice mixture until combined well. Will use this mixture later.

  • Season the cavity of the fish with salt and pepper, then evenly distribute 3 lemon rounds and 3 oregano sprigs in the cavity. Close cavity.

  • Brush entire fish with olive oil and season with salt and pepper. Repeat on other side.

  • Make 1" cuts in 2" intervals across/down the middle of the fish. Repeat on other side.

  • Evenly arrange the remaining 3 lemon rounds and 3 oregano sprigs on top of the fish. Tie fish closed with kitchen cooking string in 2" intervals, securing lemon slices and oregano sprigs to the fish

  • Preheat gas grill on high, bring to temperature.

  • Place fish on gas grill, reduce heat to medium.

  • Cook fish 15 minutes on each side, turning using a metal spatula (or a few spatulas) to keep the fish together.

  • After 30 minutes, 15 minutes a side, transfer fish to a large platter. Cut and discard sting.

  • Steak a section of the fish as a serving, cover fish with the sauce you prepared earlier.

Source: Epicurious: www.epicurious.com/recipes/food/views/grilled-whole-mackerel-with-lemon-oregano-and-olives-109523