Salt-grilled mackerel
You can use this method for whole fish such as sardines, trout, sea bass or red mullet
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 20 minutes, plus salting time
- Sprinkle 2 tbsp sea salt liberally on both sides of each fish, and leave for 30 minutes. Rinse and pat dry.
- Cover the tails and fins with foil to stop them burning. Sprinkle over 1 tsp salt per fish. Cook under a hot grill for about 3-4 minutes each side until the skin is crisp and flesh cooked (it will look flaky).
- Mix the chilli with the mooli and serve with the fish.
mooli
Mooli aka daikon, this looks like a long white radish and is quite widely available.
Per serving
278 kcalories, protein 23.6g, carbohydrate 0.6g, fat 20.1 g, saturated fat 4.1g, fibre 0g, salt 2.09 g
Recipe from olive magazine, March 2006.
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http://www.bbcgoodfood.com/recipes/4209/
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Ingredients
- coarse sea salt
- 4 small mackerel , gutted and scaled
- 1 red chilli , deseeded and finely minced
- 10cm long piece mooli , grated to a pulp
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 20 minutes, plus salting time
Ingredients
- coarse sea salt
- 4 small mackerel , gutted and scaled
- 1 red chilli , deseeded and finely minced
- 10cm long piece mooli , grated to a pulp
Per serving
278 kcalories, protein 23.6g, carbohydrate 0.6g, fat 20.1 g, saturated fat 4.1g, fibre 0g, salt 2.09 g
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