Turkish cuisine · Fish & Seafood

Grilled Mackerel

Whole mackerel grilled over charcoal with coarse salt and olive oil, served with red onion, arugula and lemon.

Ingredients · for 4 servings

• 4 mackerel (cleaned, about 300 g each)
• 2 tbsp coarse sea salt
• 5 tbsp olive oil
• 2 red onions
• 100 g arugula
• 1 tsp sumac
• 2 lemons
• 1/2 bunch parsley
• Pepper

Instructions

1. Rinse the mackerel inside and out under cold water, pat very dry and score both sides diagonally down to the bone twice – this way the fish cooks evenly.
2. Rub the fish inside and out with the coarse sea salt, brush with 3 tbsp olive oil and let rest at room temperature for 15 min.
3. Bring the charcoal grill to strong, even embers or heat a grill pan until hot, and lightly oil the grate so the skin doesn't stick.
4. Grill the mackerel 5–6 min. per side, turning only once – the fish is done when the skin is blistered and crisp and the flesh comes away white from the bone.
5. Meanwhile, slice the red onions into thin half-rings, knead with a little salt, rinse under cold water and mix with arugula, sumac, the remaining olive oil and the juice of half a lemon.
6. Arrange the fish on the onion-arugula salad, sprinkle with parsley and pepper, and serve immediately with the remaining lemon wedges.