Grilled mackerel with salmoriglio
There are few dishes from the grill that are as impressive -- or as delicious -- as a whole grilled fish. The skin crisps and blackens slightly, picking up a slight overtone of smoke and funk. The flesh stays moist and sweet. With a sauce like salmoriglio, you’ve got a masterpiece.
Salmoriglio is a sauce from southern Italy that adds the pungent perfume of fresh oregano to the common combination of good olive oil, lemon juice, parsley, garlic and sea salt. (Talk to any southern Italian cook and you’ll hear a recipe for salmoriglio. Odds are each recipe will be different.)
Salmoriglio is also good served with grilled swordfish. Cut the fish the Sicilian way, into thin steaks. That way they cook in a flash without drying out.
From the story: Gone fishing? Get grilling
Salmoriglio sauce
In a lidded jar, combine the olive oil, 2 tablespoons of water, lemon juice, garlic, crushed red pepper, parsley, oregano and salt. Seal tight and shake well to combine. Heat 15 to 20 seconds in a microwave or 5 minutes atop a double boiler, then shake well again before using.
Grilled mackerel
Pat the fish dry with a paper towel. Cut 3 or 4 crosswise slashes on each side of the fish, about 1 1/2 inches apart, cutting through the skin into the meat but not all the way through to the bone.
If using whole fish, when ready to cook, prepare a hot fire. You should be able to hold your hand 2 to 3 inches above the surface for 4 or 5 seconds. Make sure the grill is very clean. Using a pair of tongs, rub the grill surface with a paper towel dipped in oil.
Season the fish liberally with salt and brush with olive oil and place them on the grill. Cook, without moving the fish around, until the undersides are well-browned and the flesh is beginning to flake. This will take only 3 to 4 minutes. If you try to turn the fish and they stick, let them cook another 30 seconds or so to release and try again. Turn and cook on the other side for another 3 to 4 minutes.
If using fillets, when ready to cook, prepare a very hot fire. You should be able to hold your hand 3 to 4 inches above the surface for 3 or 4 seconds. Make sure the grill is very clean. Using a pair of tongs, rub the grill surface with a paper towel dipped in oil.
Season the fish liberally with salt and brush with olive oil. Place the fish on the grill skin-side down. Cook, without moving the fish around, until the undersides are well-browned and the flesh is beginning to flake. This will take only 2 to 3 minutes. If you try to turn the fish and they stick, let them cook another 30 seconds or so to release and try again. Turn and cook on the other side for another 2 or 3 minutes.
Remove fish to a platter; spoon over a couple tablespoons of salmoriglio sauce. Serve immediately.
Mackerel can generally be found at good fish and Asian markets.
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