CookEat Recipe
Broiled Fresh Mackerel
An opened mackerel broiled with oil and seasoning, finished with herb butter, parsley and lemon quarters.
Method
Steps
Step 1
Start with one fresh whole Atlantic mackerel weighing three pounds before cleaning. Have a fishmonger clean and wipe that same fish, open it through the back and remove the head and backbone, leaving the opened body connected and the tail attached. Keep it refrigerated until ready to cook.
Step 2
On a plate, mix one very light tablespoon of olive oil with the teaspoon of salt and half teaspoon of ground white pepper. Turn the opened fish repeatedly in this seasoning.
Step 3
Secure the fish flat in a clean food-safe double broiler or hinged fish basket large enough to hold it opened. Broil over a moderate, controlled direct fire for about six minutes on each side as a guide. Adjust the heat or distance and continue as needed until the thickest flesh on both sides reaches 70°C and flakes readily.
Step 4
Transfer to a hot dish and spread a little prepared maître d’hôtel butter over the fish. Decorate with washed fresh parsley greens and the six lemon quarters, and serve immediately.
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