Grilling is one of the best ways to ensure a fish is cooked in its natural omega oils and juices. All it needs is a simple seasoning to get a moist and tender fish with slightly crisp skin.
Ingredients: (Serves 4)
- 1 mackerel, about 20 cm/8 inches in length
- 2 teaspoons sea salt
- 1 teaspoon canola oil
- 2 teaspoons sesame oil
- 1 lemon, cut into wedges
Method:
Preheat oven to 180°C/350°F. Wrap a baking tray with aluminum foil. Clean and gut the fish, then make 3-4 diagonal cuts on each side of the fish. Place the fish on a prepared baking tray. Rub both sides of the fish with salt, being careful to season slits made in the fish as well.
Mix the canola and sesame oil in a small bowl. Squeeze the juice from a lemon wedge into oil and stir. Pour over the fish. Place the fish in an oven and grill for about 15-20 minutes, or until fish exudes clear juices and flesh flakes easily.
Remove from the heat and transfer to a serving plate. Garnish as desired and serve immediately, with remaining lemon wedges.
Note: If you are using a small mackerel, then bake the fish for less than 15 minutes.