Greek cuisine · Fish & Seafood

Kolios sti Skara

Whole grilled mackerel with crisp skin, doused hot with an oil-lemon dressing and parsley.

Ingredients · for 4 servings

• 4 mackerel (cleaned, approx. 300 g each)
• 2 lemons
• 6 tbsp olive oil
• 1 bunch flat-leaf parsley
• 2 cloves garlic
• 1 tsp dried oregano
• 1 tsp coarse sea salt
• Salt, pepper

Instructions

1. Rinse the mackerel inside and out under cold water, pat very thoroughly dry and score both sides diagonally three times down to the bone.
2. Rub the fish inside and out with coarse sea salt and pepper, brush with 2 tbsp olive oil and let stand at room temperature for 15 min.
3. Bring a charcoal grill to medium-high embers or heat a grill pan strongly and oil the grate well so the skin doesn't stick.
4. Grill the mackerel for 5–6 min. per side and turn only once — the skin must release on its own, otherwise the fish isn't ready yet.
5. For the ladolemono, whisk the juice of one lemon with the remaining olive oil, finely grated garlic, oregano, salt and pepper until creamy.
6. Place the hot fish on a warmed platter, pour over the dressing, sprinkle with chopped parsley and serve with the second lemon cut into wedges.