+
0 (0)

Fish and Shellfish, Grilled, Mains, Quick and Easy

Grilled mackerel with salmoriglio

Grilled mackerel with salmoriglio
Los Angeles Times

Summer twilight, the day's bright hot colors fade into shades of gray as a cooling breeze blows in from the sea. There's fish fresh from the grill, the skin crisp and nearly blackened, the flesh moist and sweet and gently ... Read more

Total time: About 30 minutes | Serves 4 to 6

Salmoriglio sauce

  • 1/2 cup olive oil
  • Juice of 1 lemon
  • 2 cloves garlic, minced
  • Pinch crushed red pepper
  • 2 tablespoons minced parsley
  • 1 teaspoon minced fresh oregano (or 1/2 teaspoon dried)
  • 3/4 teaspoon salt

Step 1In a lidded jar, combine the olive oil, 2 tablespoons of water, lemon juice, garlic, crushed red pepper, parsley, oregano and salt. Seal tight and shake well to combine. Heat 15 to 20 seconds in a microwave or 5 minutes atop a double boiler, then shake well again before using.

Grilled mackerel

  • 6 ( 1/2 -pound each) whole mackerel, cleaned, or 2 pounds mackerel fillets
  • Salt
  • Olive oil

Step 1Pat the fish dry with a paper towel. Cut 3 or 4 crosswise slashes on each side of the fish, about 1 1/2 inches apart, cutting through the skin into the meat but not all the way through to the bone.

Step 2If using whole fish, when ready to cook, prepare a hot fire. You should be able to hold your hand 2 to 3 inches above the surface for 4 or 5 seconds. Make sure the grill is very clean. Using a pair of tongs, rub the grill surface with a paper towel dipped in oil.

Step 3Season the fish liberally with salt and brush with olive oil and place them on the grill. Cook, without moving the fish around, until the undersides are well-browned and the flesh is beginning to flake. This will take only 3 to 4 minutes. If you try to turn the fish and they stick, let them cook another 30 seconds or so to release and try again. Turn and cook on the other side for another 3 to 4 minutes.

Step 4If using fillets, when ready to cook, prepare a very hot fire. You should be able to hold your hand 3 to 4 inches above the surface for 3 or 4 seconds. Make sure the grill is very clean. Using a pair of tongs, rub the grill surface with a paper towel dipped in oil.

Step 5Season the fish liberally with salt and brush with olive oil. Place the fish on the grill skin-side down. Cook, without moving the fish around, until the undersides are well-browned and the flesh is beginning to flake. This will take only 2 to 3 minutes. If you try to turn the fish and they stick, let them cook another 30 seconds or so to release and try again. Turn and cook on the other side for another 2 or 3 minutes.

Step 6Remove fish to a platter; spoon over a couple tablespoons of salmoriglio sauce. Serve immediately.

Note: Mackerel can generally be found at good fish and Asian markets. This sauce is also good served with grilled swordfish.

HAVE YOU TRIED


Jan's famous rugelach
Jan's famous rugelach

Sour fish soup with tamarind
Sour fish soup with tamarind

Grouper, shrimp and artichokes in tarragon cream
Grouper, shrimp and artichokes in tarragon cream

Roasted turkey
Roasted turkey

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Fish and Shellfish

Simple fish stock
Braised sea bass with black olive vinaigrette
Sausage-stuffed squid braised with tomatoes and potatoes
Roasted trout with pancetta and sage