GRILLED KINGFISH
Steps:
- Cover fish with water, refrigerate and let stand for 2 days. Change water every six hours.
- Two to twelve hours before fish is to be cooked, drain water and cover fish with salad dressing.
- Heat a grill to medium heat. Remove fish from marinade and place skin side down on grill. Cook until meat is tender and flaky, about 20 minutes.
Nutrition Facts : Calories 806.4 calories, Carbohydrate 12.3 g, Cholesterol 133 mg, Fat 64.9 g, Protein 42.7 g, SaturatedFat 12.7 g, Sodium 2090.6 mg, Sugar 9.8 g
GRILLED MACKEREL WITH TOASTED GARLIC BUTTER
Steps:
- Preheat an outdoor grill to medium heat and oil the grates with a brush or towel.
- In a small saucepan, melt the butter and add the smashed garlic.
- Make 3 deep cuts on each side of the fish. Season fillets generously with salt and pepper. Place flesh side-down and cook for 2 to 3 minutes. Flip fish over and cook for an additional 2 to 3 minutes. Remove from grill and brush with some of the garlic butter (about 2 tablespoons).
- Squeeze 1/2 of a lime over each fillet and serve immediately.
GRILLED MACKEREL FILLETS
Enjoy grilled mackerel fillets in a punchy soy, honey, ginger and sake marinade. The spicy leaves in the salad pair beautifully with the oily fish
Provided by Clare Hargreaves
Categories Lunch, Starter
Time 15m
Number Of Ingredients 13
Steps:
- Mix all the marinade ingredients, then pour over the fish. Set aside for 20 mins.
- For the salad, combine the sesame oil, lime juice, soy, honey and sweet chilli to make a dressing, then toss with the leaves.
- Grill the marinated mackerel under a hot grill for 5 mins, basting two or three times with any excess marinade, until the flesh begins to flake. Slice and serve with the dressed salad leaves.
Nutrition Facts : Calories 610 calories, Fat 43 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 20 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 5.5 milligram of sodium
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