This is my new favorite recipe, one that became a staple right away. Perfect for preparing white sea fish 10–60 minutes before grilling (on a gas or charcoal grill, grill pan, or in the oven). The marinade, inspired by Claus Meyer (look him up!), is made from simple ingredients and delivers a full spectrum of flavors. It blends spicy, salty, sour, sweet, and bitter in perfect harmony. I’ve tried it with mackerel and sea bass — both turned out flawless.
- 4 small mackerels or sea bass
- 3-5 tbsp. mild, sweet mustard
- 1/2 medium bunch of dill
- 1 lemon
- salt
- freshly ground black pepper
- unrefined olive oil
Wash the mackerel, pat dry, and remove the heads (for sea bass, I leave the heads intact). Make 3–4 shallow cuts on each side of the fish. Cut the lemon in half and slice each half into thin pieces, about 1–2 cm wide and 2–3 mm thick. Chop the dill.
Marinate the fish in a mixture of mustard, dill, and lemon slices with the peel. Season with salt and freshly ground black pepper. Coat the fish thoroughly on the outside, stuff the hollow cavity with the marinade, and rub some into the cuts.
Grill the fish for 10–15 minutes on each side (or about 25 minutes in the oven on a rack).
Wash the mackerel, pat dry, and remove the heads (for sea bass, I leave the heads intact). Make 3–4 shallow cuts on each side of the fish. Cut the lemon in half and slice each half into thin pieces, about 1–2 cm wide and 2–3 mm thick. Chop the dill.
Marinate the fish in a mixture of mustard, dill, and lemon slices with the peel. Season with salt and freshly ground black pepper. Coat the fish thoroughly on the outside, stuff the hollow cavity with the marinade, and rub some into the cuts.
Grill the fish for 10–15 minutes on each side (or about 25 minutes in the oven on a rack).
