Grilled mackerel with filling

Ingredients for Grilled mackerel with filling

Instructions for Grilled mackerel with filling

To prepare the Grilled mackerel with filling recipe, please follow these instructions:

Calculate approx. 3-4 tablespoons fill per mackerel. The relationship between the ingredients is a temperament case. Open the mackerel from the back with a slight sharp knife and take leg and nose out (the bowel is kept unopened). Wipe them inside with a little kitchen roll and rub some salt and pepper into the fish meat. Bring some good olive oil on a little kitchen roll and rub the skin with the oil - the oil will not drip into the hills, and the fish is not stuck in the grate after grilling. Divide the fillet into the fish and close them with meatballs or put them in a sandwich. The barbecue time is short, use may. A pinch, - it should feel nice, but not burning, when stuck in the meat, where the fish is thickest. Server with a good homemade bread, if any. With sun dried tomato and a good salad.