SALT-BROILED MACKEREL
Provided by Mark Bittman
Time 45m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Slash the skin side of the fish about 1/4-inch deep, at 1-inch intervals. Put it on a rack set over a sink or bowl and sprinkle liberally with salt on both sides (you should use at least 1 teaspoon per side for each fillet). Let rest for 30 minutes.
- Heat the broiler, with the heat source within 4 inches of the broiling rack. Put a grate or rack on a sturdy pan (lined with aluminum foil, if you like, to ease cleanup) and heat it for about 5 minutes. Rinse the fillets and pat them dry.
- When the pan is hot, put the fillets on the rack, skin side up. Broil, carefully turning once about 3/4 of the way through cooking, until the fish is opaque and the tip of a knife flakes the thickest part easily, no more than 10 minutes. Carefully remove the fillets with a spatula and serve, skin side up, with lemon wedges and soy sauce.
Nutrition Facts : @context http, Calories 1279, UnsaturatedFat 55 grams, Fat 87 grams, Protein 116 grams, SaturatedFat 20 grams, Sodium 1450 milligrams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
irfan nazir
[email protected]This is a great recipe for beginners. It's easy to follow and the results are delicious.
Roshundra Dantzler
[email protected]I love serving this recipe with a side of roasted vegetables and a glass of white wine.
Mandie Honish
[email protected]This recipe is perfect for a summer cookout. The mackerel can be cooked on the grill or in the oven.
TWAGIRAYEZU JEAN BOSCO
[email protected]I made this recipe for my husband's birthday and he loved it. He said it was the best mackerel he'd ever had.
Gomata Bashyal
[email protected]This recipe is a great way to impress your guests. The mackerel looks and tastes amazing.
Braylon Debozy
[email protected]I've made this recipe several times and it's always a hit. My friends and family love it.
Alsmin Sirker
[email protected]This is one of my favorite ways to cook mackerel. The fish is always moist and flaky, and the crispy skin is to die for.
Mousa Hamood
[email protected]I'm not a big fan of mackerel, but this recipe changed my mind. The fish was cooked perfectly and the flavors were amazing.
Zafran Ahmed
[email protected]This recipe is a great way to use up leftover mackerel. I made it with some mackerel that I had leftover from a fish fry, and it turned out great.
The Holiday Project
[email protected]I love the simplicity of this recipe. Just a few ingredients and you have a delicious, healthy meal.
Anzam Ahamed
[email protected]This is a great recipe for a quick and easy weeknight meal. The fish cooks in just a few minutes, and the cleanup is a breeze.
Innocent Peace
[email protected]I've never cooked mackerel before, but this recipe was so easy to follow. The fish turned out delicious, and my family loved it.
Ranawana Niroshini Withanage
[email protected]This recipe is a keeper! The mackerel turned out perfectly cooked, with a crispy skin and moist, flaky flesh. The saltiness of the mackerel was balanced perfectly by the lemon and herbs.