Broiled Fresh Mackerel
Ingredients
Directions
Prepare
Clean the fish and split it open, laying it flat with the backbone in the middle.
Dust lightly with coarse sea salt.
Grill
Place the fish on a buttered grill over a clear fire, inside down, until it begins to brown.
Turn the fish over and cook until done.
Serve
Transfer the fish to a hot dish and butter the fish generously.
Cover with another hot dish.
Let it stand for 2-3 minutes before serving.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Mackerel
- Forms the main body of the dish, cooking into flaky, moist flesh when heated.
- Butter
- Adds richness and moisture, and helps the fish brown on the grill.
The step that matters
Turn the fish over. Turning too early tears the skin and flesh, which stick to the grill before they have browned. Wait until the inside side has browned so the fish releases cleanly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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