Grilled Mackerel with Garlic, Lemon and Fennel
Mackerel is a particularly healthy fish packed with Omega 3 fatty acids and although it is often associated with being smoked or canned is quite flavorful when grilled.
4 small or 2 large mackerel rinsed and patted dry
2 tsps coarsely ground fenel seeds
4 garlic cloves, quartered lengthwise
1/2 cup freshly squeezed lemon juice, and an extra small lemon thinly sliced
freshly ground black pepper
fennel sprigs (optional)
extra-virgin olive oil
- Sprinkle the cavity of the fish with salt and 1 teaspoon of the fennel seeds.
- Place the fish in a colander set over a bowl and refrigerate for at least 1 hour and up to 3 hours to season it.
Preheat the broiler to maximum.
- Insert 1-2 garlic quarters in the cavity of each fish and brush on both sides with oil.
- Sprinkle with salt, arrange the fennel at the bottom of the pan and place the fish over it.
- Βroil for 15-20 minutes, and carefully turn the fish.
- Arrange a few lemon slices over each fish and continue to broil, until cooked through, another 15-20 minutes, depending on the size of the fish.
- Meanwhile, combine the lemon juice and the remaining 1 teaspoon fennel seeds in a shallow bowl.
- As you take the fish out of the oven, open them discard the backbone and sprinkle with some of the lemon mixture.
- Whisk a few tablespoons of oil into the remaining lemon mixture (use about twice as much oil as lemon mixture), drizzle over the fish and serve.