Broiled Mackerel
Ingredients
Directions
Prepare
Soak the salted mackerel overnight.
In the morning, wipe it dry.
Prepare clear, bright coals and grease the grill.
Broil and serve
Place the mackerel on the grill, flesh side down.
Turn the mackerel using a dish.
Place the skin side on the grill.
Butter the mackerel.
Serve hot.
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
- Salted mackerel
- Soaking draws out salt, so the fish is seasoned without being overly salty.
- Butter
- Adds richness and moisture to the cooked fish, and helps it brown lightly.
The step that matters
Placing the mackerel on the grill, flesh side down. Starting flesh side down lets the fish cook through from the thicker side before the delicate skin is exposed to direct heat. Turning it with a dish helps keep the fish from tearing.
“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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