Broiled Mackerel
Ingredients
Directions
Prepare
Wipe the mackerel dry.
Split the mackerel down the back.
Sprinkle with pepper and coarse sea salt.
Cook
Broil gently until cooked through.
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
- Provides the main flesh and rich fat that stays moist and tender under gentle heat.
The step that matters
Wipe the mackerel dry. Surface moisture steams the skin instead of letting it brown and crisp under the broiler, so patting the fish dry before seasoning helps it caramelise and seasonings stick.
“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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