My new and immediately better recipe, which has become a favorite. Cook 10-60 minutes before cooking white sea fish on the grill (gas, wood, pan or in the oven). Klaus Meyer marinade (read who it is) — from simple ingredients and with a full spectrum of flavor. Here spicy, salty, sour, sweet, bitter mixed in one. I tried to use marinade for mackerel and sibas — both flawlessly.
- 4 small mackerel or sibas
- 3-5 tbsp. not spicy, sweet mustard
- 1/2 medium bunch of dill
- 1 lemon
- salt
- freshly ground black pepper
- unrefined olive oil
Mackerel wash, wipe, remove the heads (I leave the sibas) and make 3-4 shallow cuts on each side. Cut the lemon in half and chop each half into thin slices 1-2 cm 2-3 mm thick. Dill chop. Marinate the fish in a mixture of mustard, dill, lemon slices with zest, season with salt and freshly ground black pepper. Lubricate thoroughly from above, stuff the hollow filling with marinade and a little — into the cuts.
Grill for 10-15 minutes on each side (or about 25 minutes in the oven on the grid).
Mackerel wash, wipe, remove the heads (I leave the sibas) and make 3-4 shallow cuts on each side. Cut the lemon in half and chop each half into thin slices 1-2 cm 2-3 mm thick. Dill chop. Marinate the fish in a mixture of mustard, dill, lemon slices with zest, season with salt and freshly ground black pepper. Lubricate thoroughly from above, stuff the hollow filling with marinade and a little — into the cuts.
Grill for 10-15 minutes on each side (or about 25 minutes in the oven on the grid).
