Grilled Marinated Mackerel

Mackerel in mayonnaise marinade, grilled. Very tasty marinated fish on the barbecue. You can marinate the fish for longer so that it is well saturated with the marinade.
cook time: 2h
Maya Lindell
Grilled Marinated Mackerel

Nutrition Facts (per serving)

223
Calories
17g
Fat
1g
Carbs
17g
Protein

Ingredients (4 portions)

Basic:

Salt 1 tsp
Dry spices 1 tsp
Mayonnaise 100 g
Sesame 1 tbsp
Soy sauce 2 tsp
Mackerel 4 pc

Recipe instructions

Step 1

Step 1
To prepare the fish on the barbecue, we will need fresh frozen mackerel, to marinate the fish we will take mayonnaise and soy sauce, and to sprinkle with salt, spices and sesame seeds. Thaw the mackerel.

Step 2

Step 2
Mix dry ingredients: salt, spices and sesame seeds.

Step 3

Step 3
We also combine mayonnaise and soy sauce and mix well.

Step 4

Step 4
We cut the fish along the belly, gut it, remove the head, tail and fins. We cut each carcass lengthwise, open it, and leave the ridge behind.

Step 5

Step 5
Sprinkle the inside of the fish with a mixture of salt, spices and sesame seeds.

Step 6

Step 6
Lubricate the inside of the fish with the prepared mayonnaise marinade.

Step 7

Step 7
Fold the fish in half so that the sauce remains inside.

Step 8

Step 8
Place the fish in a container and also grease the top with sauce and sprinkle with the dry mixture. Close the container with the pickled fish carcasses and leave in a cold place to marinate for at least an hour.

Step 9

Step 9
Unwrap the marinated fish and place it on the grill. Apply the remaining marinade to the fish. Place the grill with fish on a tray.

Step 10

Step 10
Place the grill with the fish in a hot oven and cook at 180 degrees for 20 minutes.

Step 11

Step 11
After 20 minutes, turn the fish over to the other side.

Step 12

Step 12
Cook the fish on the barbecue for another 10 minutes until it browns on the other side.

Step 13

Step 13
Carefully remove the finished hot barbecue fish from the grill and place it on a plate. Serve the barbecue fish in the marinade hot.

Additional rubrics

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