Mackerel on the grill in foil

How to cook mackerel on the grill

If you take frozen fish, then try to defrost it at room temperature. This will take you about 30 minutes, during which time you will have time to prepare the marinade. Onions for marinade are best cut into rings or half rings.

We cut half of the lemon into thin rings, the second half can be grated directly with the peel or cut into small cubes.

Mix finely chopped lemon and onion rings in a convenient bowl, add a little salt and allspice.

Wash the fish well in running water and dry off excess liquid with a paper towel.

After that, you need to clean the fish well - remove the insides, cut off the head, cut into small cubes or divide into two parts and use only the fillet.

Prepared fish will need to be washed well again, and then dipped in the marinade for 15-20 minutes.

Before you cook mackerel on the grill, grease it with a small amount of vegetable oil and wrap it in foil.

Wrap the foil as tightly as possible so that the juice that the fish will release does not flow out, otherwise the fish will turn out to be very dry.

Fish marinated in this way is cooked on the grill for about 40-50 minutes. Be sure to turn it over so it cooks evenly on both sides.

Whole mackerel baked on the grill will be no less tasty.

If you did not have time to marinate the fish, then you can bake it whole.

Put the washed and gutted fish on a sheet of foil.

Mix salt and allspice and rub the fish inside and out.

Cut the onion into rings and put them inside the fish.

Lemon, cut into slices, put on top of the fish at a distance of about 3-4 centimeters.

Wrap the fish in foil and leave for about 40 minutes.

We fry the marinated fish in foil for about 50 minutes on coals - try not to allow strong heat.

You need to fry mackerel alternately on each side - about 10 minutes, then turn over.

Within an hour you will get two wonderful dishes - chopped in pieces and whole.

Mackerel on the grill turns out to be very juicy and fragrant, but always pay attention to the amount of lemon - do not add more than half per carcass, otherwise the fish will turn out to be very sour.

Checking the readiness of fish in foil is not difficult - about 40 minutes after frying, open the edge of the foil and pierce a piece of fish. If the mackerel flesh is soft and bloody juice does not flow out, then the fish is ready and can be served.

A wonderful addition to the fish will be a salad of fresh vegetables and herbs. Bon appetit!