Mackerel barbecue on grill on barbecue

3 servings
1 hour 30 min

How to fry mackerel barbecue on a grill on a barbecue? If you use frozen fish, then first you need to thaw it at room temperature (for express thawing, you can place mackerel in cold water). Cut off the heads and tails (remove the insides, if any), wash the carcasses well under running water and dry with paper towels. Prepare everything you need for the marinade.

In a separate small container, add one spoonful of honey, ground red peppers and fragrant. Chilli can also be added if desired. Pass the garlic through the press and send it there.

Squeeze the juice of half a large lemon into a plate with honey, garlic and spices, mix everything thoroughly until smooth. Cut the squeezed lemon arbitrarily into medium pieces.

Chop the greens not very finely. The recipe used fresh cilantro and several sprigs of thyme. Parsley or basil is very good.

Send the greens to the marinade and mix everything again.

Rub the fish with marinade on all sides and inside the abdomen too.

Fill the mackerel carcasses with chopped lemon and a few sprigs of greens.

Put each carcass on foil.

Wrap the fish well and send to the refrigerator for at least half an hour.

Ignite the brazier, wait for the firewood to burn in it. Next, there are two ways to make mackerel. It can be baked in foil on a grill, or without it. If you are a fan of the pronounced taste and smell of haze, then the foil should be removed. Remove the greens from the fish as much as possible, as it can burn heavily during the cooking process. Brush the grill well with vegetable oil, put mackerel on it and send it to embers.

Bake mackerel, periodically turning the grill, until ready (this will take about twenty to thirty minutes). The heat in the barbecue should not be strong, otherwise there is a chance that the delicate skin of the fish will burn out and the meat inside will remain raw.