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Рецепт скумбрии на гриле
Anyone who has been to the Crimea at least once will always remember how it smells on the embankment in the evenings. Chefs of large and small restaurants converge in a culinary duel: the salty smell of the sea interrupts the aroma of fried fish and barbecue.
Locals say that eating meat at sea is a sign of bad taste. And those who at least once tried the Crimean grilledShe will never forget her divine taste.
Mackerel on the grill Every Crimean knows grilled. Whether it's a chef from an expensive restaurant or a seafarer neighbor without a culinary education. The rule is simple: no fish seasoning bags! The best marinade for mackerel is 5 types of spices and a juicy lemon.
No more! With all the simplicity of cooking, the fish is very tasty. No specific fishy smell, just juicy, soft meat and crazy aroma. You can cook fish on a grill pan, grille or grille. And in case of rainy weather, you can bake. stove.
The ingredients
Preparation
Baked mackerel turns out very juicy and tender. And the spices used, coupled with the natural smell of baked fish, endow the dish with a spicy, drawing to the table aroma.
This fish, although quite fatty, but also extremely useful. Mackerel meat contains potassium, magnesium, phosphorus, sodium, iron, calcium and more than a dozen vitamins. It’s a great way to cook a squirrel this weekend!
Loved it. mackerel? Tell your friends about it on social media!
Locals say that eating meat at sea is a sign of bad taste. And those who at least once tried the Crimean grilledShe will never forget her divine taste.
Mackerel on the grill Every Crimean knows grilled. Whether it's a chef from an expensive restaurant or a seafarer neighbor without a culinary education. The rule is simple: no fish seasoning bags! The best marinade for mackerel is 5 types of spices and a juicy lemon.
No more! With all the simplicity of cooking, the fish is very tasty. No specific fishy smell, just juicy, soft meat and crazy aroma. You can cook fish on a grill pan, grille or grille. And in case of rainy weather, you can bake. stove.
The ingredients
- 3 mackerel
- 1 lemon
- 1 tsp salt
- 1 tbsp vegetable oil
- 0.5 tsp black pepper
- 0.5 tsp rosemary
- 1 tsp thyme
- 0.5 tsp ground coriander
- 3-4 bay leaves
- pinch
Preparation
- Cut off the mackerel head and gut the insides thoroughly. Be sure to remove the dark film from the belly so that the fish does not bitteren.
- Mix salt and all the spices. Add 1 tbsp vegetable oil and 1 tbsp lemon juice.
- Rub the fish with spices inside and outside.
- Cut the lemon with half rings and put them inside the fish along with the bay leaf.
- Put the mackerel in a container or bag. Marin for at least 30 minutes.
- Before baking, remove the lemon and bay leaf from the fish. Place mackerel on the grille and roast on both sides until ready. Turn over often so that the meat becomes soft and crumbly, and the fish itself does not burn.
- Serve mackerel hot with fresh vegetables, Dijon mustard or garlic sour cream sauce. Bon appetit!
Baked mackerel turns out very juicy and tender. And the spices used, coupled with the natural smell of baked fish, endow the dish with a spicy, drawing to the table aroma.
This fish, although quite fatty, but also extremely useful. Mackerel meat contains potassium, magnesium, phosphorus, sodium, iron, calcium and more than a dozen vitamins. It’s a great way to cook a squirrel this weekend!
Loved it. mackerel? Tell your friends about it on social media!