German cuisine · Fish & Seafood

Steckerlfisch (Grilled Mackerel on a Stick)

Whole mackerel stuffed with herb butter, marinated paprika-red and grilled on a wooden stick over embers.

Ingredients · for 4 servings

• 4 oven-ready mackerel
• 80 g butter
• 3 garlic cloves
• 1/2 bunch parsley
• 2 tsp paprika powder (sweet)
• 1 tsp caraway seeds
• 4 tbsp oil
• 1 lemon
• 4 wooden skewers
• Salt, pepper

Instructions

1. Rinse the mackerel inside and out with cold water, pat thoroughly dry, and score the skin diagonally three times on each side down to the bone.
2. Mix the soft butter with chopped garlic, chopped parsley, caraway, salt and pepper into an herb butter and spread it into the belly cavities.
3. Mix the oil with the paprika powder and 1 tsp salt, rub it all over the outside of the fish and let sit for 20 min.
4. Push a soaked wooden skewer lengthwise through each fish from the mouth until it sits securely and holds horizontally.
5. Grill over charcoal that has burned down to medium embers for 8–10 min. per side, until the skin is blistered and crisp and the dorsal fin pulls out easily.
6. Serve with lemon wedges – it's eaten straight off the stick, with fresh farmhouse bread on the side.