Grilled mackerel in foil with herbs

Name: Grilled mackerel in foil with herbs
Ingredients: 6 mackerel; 1/2 lemon; 50 g spring onion; 50 g green garlic; 4-5 mint leaves; 1 teaspoon fine salt; 1/2 teaspoon ground black pepper; 1 teaspoon sweet paprika; 2 tablespoons olive oil; 6 sheets aluminum foil

Fish - Grilled mackerel in foil with herbs by Viviana E. - Recipia

Grilled mackerel in foil with herbs gets stuffed with spring onion, green garlic, mint and paprika, then wrapped in foil and set on the coals. The flesh comes out white and tender, with a taste of mint, lemon and paprika, and the spring onion and green garlic filling stays in the belly of the fish until serving, so you get a hint of greens in every bite. I eat it straight from the foil, with a slice of bread and the juice left underneath. Prep: 15 minutes. Cooking: 10 minutes. Total time: 25 minutes. Servings: 6. About 420 kcal and 35 g protein per serving.

Ingredients

6 mackerel
1/2 lemon
50 g spring onion
50 g green garlic
4-5 mint leaves
1 teaspoon fine salt
1/2 teaspoon ground black pepper
1 teaspoon sweet paprika
2 tablespoons olive oil
6 sheets aluminum foil

Preparation

1. Clean the fish, cut off the head and tail, then rinse them and dry them well with a kitchen towel. 2. In a bowl, add 1/2 teaspoon fine salt, ground black pepper, sweet paprika, the juice of 1/2 lemon, 50 g chopped spring onion, 50 g chopped green garlic and the chopped mint leaves. Mix well. 3. Fill each fish with the mixture, brush the fish with the 2 tablespoons olive oil, sprinkle 1/2 teaspoon fine salt on the outside and wrap each fish in aluminum foil. 4. Place the wrapped fish on the well heated grill and grill for 5 minutes on each side, until the flesh comes away easily from the bone.

Notes

Choose fish with clear eyes, firm flesh and red gills, and if you buy them the same day, cook them that same day. Chop the herbs finely so they show up in the filling and no long strands stay in the foil. If you have fish bigger than usual, give them a few extra minutes on each side. When the foil tears on the grill, put the fish on a second sheet of foil and turn it with two spatulas. It is like fish baked in foil in the oven, only here it tastes of the grill. Serve it with a tomato and cucumber salad or with boiled potatoes sprinkled with a little oil. Cooked fish keeps in the fridge for up to 3 days, in a covered container. Without fresh mint, use 1/2 teaspoon dried mint, but the flavor will be weaker.

Frequently asked questions

Can I use trout instead of mackerel?

Yes, a medium trout can be stuffed the same way and grilled for 5 minutes on each side too. The herbs and lemon suit it as well.

How do I know when the fish is ready?

The flesh comes away easily from the bone and is white right through to the center, usually after the 10 minutes on the grill. If it still looks glossy near the bone, leave it on the coals for a few more minutes.

What if I can't find spring onion?

You can use 50 g chopped garlic chives instead. The taste is milder but just as fresh.