Several ways of cooking fish: mackerel on a grill, in the oven, in a frying pan

Going to nature or intending to arrangepicnic in the courtyard of your own house, you should first think over the menu. For dishes served in the air, in addition to the standard requirements (benefit, taste, beauty of design), the simplicity of cooking and the convenience of feeding are added. One of these dishes, which are easily prepared and quickly eaten, is mackerel on the grill. Prepare this fish on the grill in several ways, depending on the situation and preferences of the cook. In all cases, it will be delicious, satisfying and simple.

Mackerel on a grill, marinated with herbs

Before baking fish, it should be marinated. It takes a little time, but it's better to go on a picnic with the already prepared mackerel. The dish is designed for 4 people, for a different number of people the amount of ingredients can be increased or decreased proportionally.

On 2 medium mackerel take a little salt andground pepper, 2 sprigs of thyme and rosemary, 2 lemons, a little olive oil. First you should thoroughly wash and gut the fish (you can leave the head - so the ready dish will look better on the table), and then add salt, pepper and lightly oil it. Ideal for a fresh mackerel, but frozen, too, you can bake after defrosting.

Prepare mackerel in nature is very simple, butto make it juicy and tasty, you need to do a few manipulations. First, along the entire length of the fish, cuts are made from both sides of the carcass (they should be 4-5 on each side). Secondly, from one lemon juice is squeezed out and rubs the fish from the inside and out, and the second is cut with lobules and the part is placed in the abdomen of the fish along with the twigs of greens, and a part - by the number of cuts on one side - is left.

Marinated mackerel is literally half an hour, so you can immediately after cooking to go out into nature. If the picnic is organized at home, then immediately proceed to ignite the fire and serve the table.

Preparing mackerel on the grill for literally 5minutes from each side. After the carcass is inverted, insert the remaining lemon slices into the notches on the finished side. Serve fish immediately after removing from the grill. Mackerel on a brazier is perfectly combined with white wine, beer, and as a side dish is suitable baked potatoes and any vegetables.

Mackerel in a frying pan

For those who do not know how to cook mackerel, butwants to please loved ones with a delicious dish from this fish, the following recipe will do. On a large carcass of mackerel, take a couple of large tomatoes, a few slices of garlic, salt, olive oil, a handful of capers, a little ground pepper.

Prepared (washed and dried) fish saltand fry in oil. Then mackerel is removed, and instead of it fried finely chopped garlic. With tomatoes remove the peel and let them through the meat grinder, add to the garlic. Mass podsalivayut, sprinkle oregano, add pepper and return the fish there. After 10 minutes, capers are sent to a frying pan, and the mackerel is turned over. After another 10 minutes, the fire is turned off. Serve mackerel immediately, laying on a dish and watering the sauce.

Fish casserole

From a kilo of mackerel fillets can be cookedan excellent dinner in the form of fish casserole. For her, you should take a potato, an onion, a spoonful of flour or starch, salt, cumin, pepper, a little oil. Mackerel along with onions and potatoes pass through a meat grinder (or crushed with a blender), then forcemeat salt, add pepper and cumin, flour, mix well and spread into a mold (it should be oiled beforehand). Bake for about an hour in a moderately hot oven. Serve with potatoes and vegetables.

</ p>