Makrilli on aliarvioitu, mutta ylivoimaisesti herkullista silloin se on tuoretta. Osta koko makrilli, sitten tavaraa sen rakeilla timjami ja sitruunanviipaleet, ja terävät sen grilliin.
Lähde: Martha Stewart Living, kesäkuu 2006
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Jos käytät raidallisia bassoja makrillin sijasta, keittoaika voi nousta.
Mackerel is underestimated, but it is incredibly delicious when it is fresh. Buy a whole mackerel, then season it with thyme and lemon slices, and grill it. Source: Martha Stewart Living, June 2006
Ingredients: 1 whole mackerel or striped bass (about 3 kg), boneless, head and tail intact Coarse salt and freshly ground pepper Extra-virgin olive oil for seasoning 2 lemons 4-6 fresh thyme sprigs
Instructions: 1. Heat the grill to medium-high (with charcoal, the coals are ready when you can hold your hand 5 inches above the grill for only 3 or 4 seconds). With a sharp knife, make a few slashes on the skin on both sides of the fish. Open the fish like a book. Season the inside with salt, pepper, and oil. Thinly slice 1 lemon; arrange the lemon and thyme sprigs over one side of the fish. Close the fish and rub oil all over the skin. 2. Grill the fish until the skin is charred on one side, about 10 minutes. Carefully turn the fish over; cover and cook until the flesh is opaque, 10-12 minutes. Transfer the fish to a platter and open it like a book. Drizzle with the remaining oil and lemon juice.
Cooks notes: If you use striped bass instead of mackerel, the cooking time may increase.
27.04.2023 @ 01:51
Translation:
Mackerel is underestimated, but it is incredibly delicious when it is fresh. Buy a whole mackerel, then season it with thyme and lemon slices, and grill it. Source: Martha Stewart Living, June 2006
Ingredients:
1 whole mackerel or striped bass (about 3 kg), boneless, head and tail intact
Coarse salt and freshly ground pepper
Extra-virgin olive oil for seasoning
2 lemons
4-6 fresh thyme sprigs
Instructions:
1. Heat the grill to medium-high (with charcoal, the coals are ready when you can hold your hand 5 inches above the grill for only 3 or 4 seconds). With a sharp knife, make a few slashes on the skin on both sides of the fish. Open the fish like a book. Season the inside with salt, pepper, and oil. Thinly slice 1 lemon; arrange the lemon and thyme sprigs over one side of the fish. Close the fish and rub oil all over the skin.
2. Grill the fish until the skin is charred on one side, about 10 minutes. Carefully turn the fish over; cover and cook until the flesh is opaque, 10-12 minutes. Transfer the fish to a platter and open it like a book. Drizzle with the remaining oil and lemon juice.
Cooks notes:
If you use striped bass instead of mackerel, the cooking time may increase.