Horse mackerel on the grill

Horse mackerel is a dietary fish, there is practically no fat in it. This fact should be taken into account when cooking, especially when frying on the grill. Such fish is very easy to dry out, which will make it not as tasty as we would like. Therefore, it is necessary to fry quickly, to cut off any appearance of flame.

First of all, I wash the fish, we start cleaning. Everything is ambiguous here. Some recommend not to clean the horse mackerel from the insides, arguing that this way the fish turns out juicier. Well, this is for an amateur. So, to clean the horse mackerel, we take kitchen scissors and carefully cut the gill septum. And now we tear it off from the sides and carefully pull out the gills along with the insides. The carcass turns out to be whole and not battered.

Re-wash the horse mackerel, dry it with paper towels. You can just leave it on the work surface for a while and let it dry.

And now we thoroughly coat the dry carcasses with vegetable oil. This can be done with a silicone brush. Then we salt the horse mackerel to taste. Salt can be used sea or ordinary, it is better if the salt is coarse ground.

We place the fish on the grill, install the grill on the grill with already hot coals. Fry the fish for about 5 minutes on each side, maybe even less. It will only be slightly browned. It is not worth overcooking horse mackerel, it will become over-dried and lose its taste qualities.

We serve fish with vegetables, herbs or with strong drinks. Who likes what more.

Bon appetit!