"GRILLED" MACKEREL WITH GARLIC AND ROSEMARY
I had a dish similar to this one in Provence at least twenty years ago and have never stopped making it. Few preparations do as much justice to dark-fleshed fish. Like many "grilled" dishes, this one is better made in the broiler, where you have far more control. A potato gratin, like the one on page 482, would be suitable here, as would Peasant-Style Potatoes (page 477). Of course, a simple vegetable dish or two would also be wonderful, as mackerel is pretty rich in its own right.
Yield makes 4 servings
Number Of Ingredients 7
Steps:
- Preheat the broiler; adjust the rack so a roasting pan will sit about 6 inches from the heat source. Use a sharp knife to make a few diagonal gashes on each side of the fish, right down to the bone. Combine the olive oil with some salt and pepper and the garlic. Rub the fish all over, inside and out, with this mixture, making sure to get some in the gashes. Tuck some sprigs and leaves of rosemary into and on the fish. Thinly slice 2 of the lemons and put these slices in the cavities of the fish.
- Broil on a rack in a roasting pan, until the top is nicely browned, about 5 minutes. Turn carefully and cook for another 5 minutes or so, until browned on the other side. If the fish are done now-they may well be-remove from the oven. If not, turn off the broiler and turn on the oven, finishing the cooking by indirect rather than direct heat (the fish is done when its flesh is opaque down to the bone).
- Cut the remaining lemons into wedges. Garnish the fish with the parsley and serve with the lemon.
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