Grilled Mackerel with Herbs and Lemon

Ingredients

Mackerel 2

Lemons 2

Olive oil 2 tbsp

Thyme 2 sprigs

Rosemary 2 sprigs

Salt to taste

Ground white pepper to taste

Gut the mackerel and rinse thoroughly under cold running water. Make 3-4 slits about 1 cm deep in the skin across the width of the fish, leaving even spaces between the slits.

Cut the lemons in half. Squeeze 1/2 lemon and another 1/2 lemon into half-slices. Reserve the remaining 2 halves for the grill.

Brush the fish with lemon juice and olive oil, season with salt and pepper. Place a sprig of thyme and rosemary in the center of each fish. Evenly distribute lemon slices throughout the abdominal cavity. Let the seasoned fish rest for 30 minutes.

Preheat the grill. When the coals are glowing, place the fish on the grate. Cook for 7-8 minutes on each side. The fish should be white inside.

Five minutes before the fish is done, add the lemon halves, cut side down. This will soften the lemon juice and impart a hint of sweetness and smoky flavor.

Remove the fish from the grill and serve immediately, basting the fish with the juice of the grilled lemons.

Enjoy!