Fresh mackerel

[tsophra]

so me buy some fresh mackerel..i've had it grilled but this is the first time i'm cooking it fresh? I have an intereresting korean recipe for potatoes and mackerel, what other suggestions oonu have?

[tsophra]

Re: Fresh mackerel

i like it's very similiar to the salted mackerel in texture and taste...only thing missing is the heapa salt

[Suesumba]

Re: Fresh mackerel

dry fry them like you would snapper and then put on that seasoning with the lots of pepper and stuff.

[Stormmey]

Re: Fresh mackerel

<span style="font-weight: bold">Mackerel With Lemon And Rosemary </span>

Ingredients

4 mackerel
4 sprigs fresh or 2 teaspoons dried rosemary
salt and freshly ground black pepper
juice and rind of 2 - 3 lemons
2 tablespoons butter or oil

Put the rosemary into the belly cavity of the mackerel. Lightly season and sprinkle with a little lemon juice (inside the cavity).

Heat up the butter or oil in a large, heavy frying pan and brown the mackerel on each side for 3 to 4 minutes. Add the remaining lemon juice and rind, then turn down the heat and continue to cook, just under simmering point, for a further 10 minutes or until the fish is tender.

Better if you serve it immediately, not a dish where it gets better as leftovers

<span style="font-weight: bold">Grilled Mackerel with Orange </span>

Ingredients

3 medium sized fresh mackerel

For Marinade
150 ml (1/4 pt) oil
75 ml (5 tbsps) white wine
few drops Tabasco sauce ( I substitute the Irie Pepper sauce)
salt and freshly ground black pepper

Garnish
50 g (2 oz) black olives
2 oranges, peeled and sliced into rings
fresh bayleaves

Clean, gut and wash the mackerel and <span style="font-weight: bold">remove the heads</span>. Make two slanting incisions with a sharp knife across both sides of each fish. Lay the mackerel in the grill pan and pour over the mixed oil, wine and seasonings. Leave the fish in the marinade for two hours, turning occasionally.

Put the pan under a preheated grill and cook the fish for 5 to 8 minutes on each side, depending on thickness. When cooked, lift the mackerel carefully on to a serving dish. Pour over the juices from the pan and when the fish are quite cold, garnish with olives, orange rings and bay leaves

I eat whether it hot or cold, please to remove the head it 2 hugely hugly

also please to utilize some jamaica seasoning like allspice, likkle garlic (yes me know garlic universal) and fling in some freshly grated ginger.