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Macro the grill

Macro the grill

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Grilled mackerel:

Grind the garlic and add the lemon juice, oil, and spices to taste. Then mix the washed and wiped fish pieces with a kitchen napkin. Cover the bowl and leave for about 30 minutes. Heat the grill pan (I greased it a little with oil), add the fish pieces and fry on both sides over low heat. I served it with polenta

Grilled trout ingredients

  • 2 trout of 300 grams / piece each
  • ½ lemon
  • 2 cloves of garlic
  • 2 fresh bay leaves
  • ½ parsley link
  • salt, pepper, chili flakes
  • 1 tablespoon oil

Preparation & # 8211 preparation

Before I get to work, I want to specify that apart from trout, salt and oil, all the ingredients on the list above are optional. Most are related only to flavor. Lemon would also be useful because we will stuff it in the belly of the trout, so during cooking, it will release a steam that will help to obtain a fish with a pleasant texture. Obviously, you can make combinations of spices and herbs to your liking.

1. It is essential to use very fresh trout. We will notice this if it has a pleasant smell, firm flesh and clear eyes. We wipe the trout well on the whole surface with absorbent towels, this step being essential, because what makes the fish stick to the grill is the very moisture in the skin, which we will try to eliminate as much as possible.

There are opinions that the fish should be notched from place to place in order to penetrate. There's nothing wrong with that, just a 300-gram trout will get in anyway. The meat of the fish barely exceeds 2 cm in the thickest part, the notch would be useless.

2. We know that salt extracts water from tissues. Naturally, the next step will be to salt the skin. For this step I use fine salt and simply sprinkle it on the skin of the trout on one side and on the other. Then leave the trout aside, at room temperature, lightly covered with cling film for 15 minutes. I take advantage of this time to heat the grill well.

3. After 15 minutes, we will notice that the trout skin, although we had tamponed it earlier, has become very wet again. This is the effect of salt, which extracted the water. Dab the skin of the fish again with absorbent towels. We also wipe it inside. Season the inside of the fish with salt and pepper and, optionally, fill its belly with lemon slices, garlic and herbs to taste.

4. Grease the skin of the trout well, which must be perfectly dry, with oil. Massage well with oil everywhere. Season with pepper and chili flakes (optional).

Grilled trout cooking

5. In order for a grilled trout not to stick, we must heat the grill very well and grease (spray) it with oil, just before placing the fish. We also make sure that the grill is clean, with no burnt adhesions left over from other dishes. Only then do we put the trout on the grill. The moment we place it, we should hear a pleasant squeak.

6. The fire should be medium and the cooking time on each side should be 6 & # 8211 10 minutes. If you have a grill with a lid, a trout weighing around 300 grams can be turned over after 6 minutes, and if the grill is open, it will take 10 minutes. In general, any grilled dish "tells" us when we can return it. That's because when it's well done, it comes off the grill on its own. â

The same situation is with this grilled trout. Once the skin has become crispy and well fried, it can be turned slightly to the opposite side. Obviously, the better we dry the skin, the sooner it will become crispy.

To turn a trout on the grill, I recommend using a metal spatula as long as possible. Gently insert it between the grill and the trout, possibly help yourself with another spatula to apply on top of the fish and, in a single motion, turn it over. Cook the trout on the opposite side for another 6-10 minutes, depending on the type of grill and weight. The tail ends and fins will burn, it's natural for that to happen.

Serving trout

How nice it is when you get to the point where you can serve a well-fried and crispy grilled trout! Serve the fish hot and usually accompanied by garlic sauce or other sauces, but also lemon, which will refresh its taste in a pleasant way. All kinds of garnishes fit with grilled trout, we put them next to each other delicious new potatoes with dill and butter. You can choose, however, from a wide variety of dishes that fit perfectly from polenta (click for recipe) to some delicious grilled vegetables, rice or steamed vegetables, etc.

Grilled mackerel with potatoes & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of grilled mackerel with potatoes it is very tasty, fast and fragrant. Unfortunately, the fish is not as edible as before. I have the impression that we eat less and less fish and it is a shame because the fish is healthy and nutritious. Mackerel is one of my favorite fish. I love fish and even eat it often. I grew up with mackerel and I really like it, even though I still eat it. My grandmother often did chicken brine or over mackerel, I love both. Mackerel is a catching fish, a fatty but healthy fish. It is very good for the whole family because it is tasty and does not have many bones. However, the bones of the mackerel are large, so the risk of drowning with one is very small.

I am very careful with the fish I buy for my family, especially for my little girl. I've been using fish for some time Alfredo SeaFood and it never disappointed me. This time, I chose to use mackerel trunk, fresh, casserole. No need to defrost it, it is always fresh and very tasty. Being a catching fish, it is also very good for children. I avoid farmed fish because I have the impression that it is forced to grow big and beautiful. I also eat farmed fish, but when I can, I choose the wild one. Mackerel is the kind of fish you can prepare in many ways, and the recipe for grilled mackerel with potatoes is good and fast, especially since I made it in the grill pan.

For extra flavor, I marinated the mackerel with a little lemon juice, oil and spices. You can choose any spices you like. I put dried dill and parsley, garlic powder and paprika. I opted for dill, parsley and dried garlic because I didn't want it to burn on the grill. For the potato garnish, I put the fresh herbs, but for the fish the dry spices are more suitable. Because it's cold and ugly outside, I chose to cook the fish in the grill pan. Of course, the fish will be even tastier if you make it on the charcoal grill. Dad makes the best grilled fish, and I like to eat it with garlic and hot polenta. Instead of mackerel you can use any other fatty fish, such as trout.

Do not leave the mackerel on the grill too long. It is good to put it first with the skin down to get a nice crust, then turn it over and leave it only until it is cooked. I threaded the mackerel and show you in the clip exactly how I did it. However, it is a very easy and fast procedure. Just boil the potatoes and mix them with the mustard sauce. The grilled mackerel recipe is very good during the period Job, on release days because it does not contain ingredients of animal origin. You can also choose another garnish or simply make a salad. But the potatoes are full and tasty. For another delicious fish dish, you can also try the recipe trout in the oven. It is very tasty and just as easy to prepare.

  • 2-3 pieces of mackerel
  • Garlic
  • Oil
  • Onion
  • 6 slices of lemon
  • 3 bay leaves
  • Peppercorns and salt
  1. Take the two fish and wash them very well and then clean them. When this operation is ready, grease the two fish with a little oil and put a bay leaf inside each, peppercorns and a little finely chopped and hardened onion.
  2. Put the fish on the grill in the oven or on the grill, for the stove. If you use the oven grill, it is good to wrap the mackerel in aluminum foil. When the fish are almost ready, place them on a plate. In a small bowl, prepare a little garlic sauce.
  3. Grind the garlic cloves and mix them with a little oil and salt. Then pour a little water, until it catches the consistency you want and let the juice form its taste for a few minutes. Pour the freshly prepared juice over the entire surface of the mackerel.
  4. Put two slices of lemon on each of the two fish and bake for another 5 minutes. Now your food is ready to be served. To give it a traditional note and to delight your family with a special food, serve the mackerel with polenta.

The recipe for grilled mackerel efficient and as simple as possible. You don't have to be a chef at a restaurant to prepare it, but be sure that your loved ones will taste a grilled mackerel just like the one made by a professional.

4 recipes with mackerel that can amaze you!

Mackerel is a tasty, economical and healthy fish. Here are some simple recipes!

1. Macaroni marinated in aromatic herbs


-½ teaspoon of dried basil

-1/3 teaspoon dried thyme

-2 tablespoons olive oil


1.Prepare the fish: wash it and remove the head, tail and intestines. Because the fish has a specific smell, we recommend that you line the mincer with a few layers of cling film.

2.Place the mackerel in the bowl, add salt and herbs.

3. Pour oil and rub the fish well with spices.

4. Cover the bowl with plastic wrap and let the fish marinate for 20 minutes.

5.Place the fish in the bowl of the hot air cooker and set the "Fish" function.

2.Macrou “grill”

A recipe for times when you can't go on a picnic, but you crave grilled mackerel. Even if it doesn't have a specific taste and smell, it's delicious anyway.


-sawdust for smoking fish


1. Marinate the fish. Cut it in half and put it in the bowl.

3.Add black pepper and lemon juice. If you use non-fatty fish, you can add a little oil.

4. Cover with cling film and leave to marinate for 40 minutes.

5. Soak the sawdust in white wine or water for 20 minutes.

6.Place the sawdust at the base of the hot air cooker, insert the bowl and place the marinated fish.

7.Cook the fish for about 25 minutes at 180 ° C.

8. In 13 minutes, turn the fish on the other side.

3. “Smoked” mackerel



1. Pour a little water over the onion peels and leave them for a few minutes to soften.

2. Pour the water into a bowl, add the onion peels and salt. Bring the mixture to the boil and simmer for 2 minutes.

3. Add the pre-cleaned fish and boil it for 3 minutes, since it boils. If the fish is larger, it should be boiled for 5-6 minutes. Boil the fish one at a time.

4. Macaroni with vegetables



2.Place them in the bowl and add spices for the fish.

3. Cover the bowl and leave the fish for 1 hour.

4.Cut the carrot into rounds, the pepper - straw, and the onion - in half rounds.

5. At the base of the hot air cooker, place foil, then onion, carrot and pepper.

6.Add the pieces of fish.

7. Set the temperature to 180 ° C and 20 minutes.

8. You can also use this method to prepare the fish in the oven: line the form with foil, add the vegetables, then the fish and cook for 30-35 minutes at a temperature of 180 ° C.

Put the grill on

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GRILLED MACRO I Recipe + Video

Hello dear lusts. Today I prepared a very simple and very delicious recipe for GRILLED MACRO. This time I experimented with grapefruit and the fish came out fragrant, juicy and very delicious. I hope you like this recipe and enjoy it. I wish you a tasty day and good appetite!


  • 2 headless mackerel fish and clean
  • 1 lemon
  • 1 grapefruit
  • 6 strands - parsley
  • 6 dandelions
  • Salt and black pepper
  • Olive oil

Method of preparation:

  1. Season the fish on the surface as well as on the inside with salt, black pepper. Slice half a lemon and half a grapefruit. Put 2.3 slices in the belly of the fish together with the greens.
  2. Grease the fish with olive oil and cook on the grill for 4-5 minutes on each side. Meanwhile put the lemon and grapefruit halves cut down on the grill to caramelize for 5-6 minutes
  3. Serve the fish with lemon juice and grapefruit. Good appetite!

If you are preparing this recipe, don't forget to take a photo of it and use the hashtag #valeriesfood

Video: Στην φόρμα Πελάτες ορίστε να εκτελείται η μακροεντολή msg μετά την αποθήκευση μία νέας εγγραφής. (October 2021).