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Mackerel with mustard in foil on the grill

0
1422
Kitchen World
Calorie content 97.2 kcal
Portions 4 port.
Cooking time 20 minutes.
Proteins * 8.3 gr.
Fats * 11.8 g
Carbohydrates* 12.1 gr.
* per 100 gr. product
Mackerel with mustard in foil on the grill
Content

For pickling mackerel, we will use mustard - its piquancy goes well with fatty meaty fish. Also add salt, lemon juice and fish spices. It is convenient to use ready-made sets of spices, where the composition is balanced in taste and aroma. If there is no such mixture at home, you can get by with ground black pepper, coriander, dried dill.

Ingredients

Cooking process

step 1 out of 5
We wash the mackerel, cut the abdomen and remove the insides. Cut off the tail and head. We wash the carcasses with running water and cut along the ridge. Pull the bones, leave the skin. Then dry the fish fillets with paper towels on both sides.
step 2 out of 5
To prepare the marinade, in a small bowl, combine the mustard, lemon juice, fish spice mixture and salt to taste. Shake everything well together. Rub the mackerel with the resulting mixture.
step 3 out of 5
Cut off separate pieces of foil for each fish. The size of the foil sheets should be such that the mackerel can be wrapped securely. Lubricate the area of ​​the foil that will come into contact with the fish with vegetable oil. Put the fillets in the marinade on top and wrap them in a tight bundle.
step 4 out of 5
Place the foil-wrapped mackerel on the grill without an open flame. We bake until tender. Depending on the heat of the coals, the process can take approximately fifteen to twenty minutes. Do not forget to turn over the grate.
step 5 out of 5
We remove the finished mackerel from the grill, transfer it to the work surface and open the foil. We transfer the fillet to a dish and serve hot with herbs and vegetables.
Bon Appetit!

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