Introduction: Herby Grilled Mackerel
On the first morning of a holiday in the isle of wight, we went mackerel fishing off Yarmouth harbour. My boyfriend, his parents, and the fisherman that took us all caught about 2 or 3 each- so we had 10 juicy big mackerel to take home- and i turned it into this delicious dinner!
Step 1: Book a Mackerel Fishing Trip
Wherever you are on the coast, there is a likelihood you can book a fishing trip! It cost us about £60 each for about a 3 hour mackerel fishing tip.
Step 2: Catch the Mackerel!
In most cases, the skipper on the boat will tell you how to fish for the mackerel. The fishing line will have several hooks on them (no bait), with little feathers to attract the mackerel. You dip the fishing line into the water, and make little jerk movements with your hands (to move the feathers in the water, to attract the mackerel). When one bites, you will feel a pull on the lead, and then it's time to reel them in!
Step 3: Cook the Herby Grilled Mackerel!
Gut the mackerel (by slicing into the belly, spooning out the guts, and pouring the fish under a tap until the middle is nice and clean. Note: you can also do this dish on a barbeque.
Herby Grilled Mackerel (serves 4 as a starter, 2 as a main course)
10 x fresh mackerel, gutted
2 tbsp extra virgin olive oil
3 large stalks fresh rosemary, leaves removed
5 large garlic cloves, finely chopped
50g fresh ginger (I use Very Lazy ginger strips in white wine vinegar)
Salt and pepper
1. Preheat the oven to 200C. Lay the 10 mackerel in an ovenproof dish. Drizzle the fish with the olive oil, and sprinkle over the rosemary, garlic, salt and pepper. Then stuff the mackerel bellies with the ginger.
2. Turn the oven onto a hot grill, and grill the mackerel for about 16 minutes, or until the skin has started to char, and the flesh is soft. Serve with lemon wedges, and salad as a starter, or with roasted root vegetables and salad as a delicious paleo main course.