Mackerel on the campfire in foil

Description

The recipe won't take much time. Mackerel is valued for its taste and lack of bones—there's only the backbone and rib bones, which are very easy to remove if needed. Therefore, preparing its fillet is very simple. And cooking such a delicious dish outdoors is a double pleasure! Mackerel grilled over an open fire turns out incredibly juicy and aromatic. The smell alone will whet everyone's appetite so much that you won't have a moment's peace from those eager to taste your masterpiece. Serve hot.

Instructions

1. 1

   Step 1

   Clean the mackerel, cut off its head, and remove the innards. Rinse thoroughly inside to remove the black membrane.

2. 2

   Step 2

   Cut the mackerel along the backbone and remove all the bones: the spine and ribs. Wash and dry with paper towels.

3. 3

   Step 3

   Season the fillet with pepper, salt, and herbs. You can add white wine to make the fish more juicy. Let it marinate for 10–40 minutes.

4. 4

   Step 4

   Slightly pat the marinated fillet dry with a paper towel, coat with vegetable oil, wrap in foil, and place on the grill.

5. 5

   Step 5

   Fish cooks very quickly, so watch carefully to prevent burning. Baking time depends on the heat intensity. The entire process will take about 10-15 minutes. Unwrap the foil near the end of cooking to allow a crispy crust to form.

6. 6

   Step 6

   Remove the mackerel from the grill and place it on a serving dish, garnish with herbs and add a side dish.