Grilled Mackerel Recipe

MAINS/второе блюдо

1. 1

   Brine the Mackerel

   In a large bowl, combine 1 cup of sea salt with 4 cups of water, stirring until the salt is fully dissolved. Submerge the mackerel fillets in the brine and let them soak for at least 30 minutes.

2. 2

   Prepare the Fingerling Potatoes

   While the mackerel is brining, wash the fingerling potatoes thoroughly. In a pot, cover the potatoes with water, add a pinch of salt, and bring to a boil. Cook until tender, about 15-20 minutes, then drain and set aside.

3. 3

   Prepare the Grill

   Preheat the grill to medium-high heat. If using a mangal, prepare the charcoal until it is glowing and hot.

4. 4

   Grill the Mackerel

   Remove the mackerel fillets from the brine and pat them dry with paper towels. Brush both sides with olive oil. Place the fillets on the grill, skin side down, and grill for about 4-5 minutes on each side, or until the fish is cooked through and has nice grill marks.

5. 5

   Flash-Fry the Potatoes

   In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the drained fingerling potatoes and cook until they are crispy and golden brown, about 5-7 minutes. Season with salt and pepper to taste.

6. 6

   Char the Lemons

   Slice the lemons in half and place them cut-side down on the grill for about 2-3 minutes, until they are charred and caramelized. Remove from heat.

7. 7

   Assemble and Serve

   On a serving platter, arrange the grilled mackerel, flash-fried potatoes, and charred lemon halves. Drizzle with charred lemon vinaigrette and garnish with chopped sweet bell peppers, dill, and mint. Serve immediately.