Stuffed mackerel with anchovies, lemon, onions and garlic
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
approx. 2 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill , kitchen twine
Ingredients
• 2 fresh mackerel
• 1 untreated lemon
• 1 red onion
• 2 cloves of garlic
• 10 vine tomatoes on a string
• 1 jar of anchovy fillets
• 1 bunch of flat-leaf parsley
• Olive oil
• Salt
• Pepper
• Kitchen twine
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preparation
➊ Prepare the grill for direct grilling and bring it to about 200 °C. Grease the grill grate with a little oil so that the mackerel can be easily removed from the grate.
➋ Wash the mackerel well, halve the lemon and onion and cut into slices. Cut the garlic into thin slices. First fill each mackerel with the lemon slices, then place the onion and garlic slices on top and two anchovy fillets per fish. Season with salt and pepper and finally add a sprig of parsley to each mackerel.
➌ Tie the fish together with kitchen string to keep the filling in place.
➍ Now coat the outside of both mackerels with olive oil and grill for 6 minutes. Then place the vine tomatoes on the grill, carefully turn the fish over and grill for another 6 minutes. The mackerels are ready when the skin is a little loose.
➎ Remove from the grill and season again with salt, pepper and a dash of olive oil before serving.
Recipe by Jeanette Rijnbeek Boer
Dutchwoman Jeanette Rijnbeek Boer (www.facebook.com/jeanettebbq) likes to find some peace and quiet by the sea after strenuous days of barbecue competitions. She is in demand as a KCBS judge at championships, organizes barbecue events herself and offers catering to suit the theme.
Recipe from FIRE&FOOD issue 03/2018
