So last weekend was the Memorial Holiday weekend and I was planning on having a cookout. I wanted to grill clams so I went into Whole Foods and headed over to the Seafood section.
When it was my turn, the cutie behind the counter goes:
“They got a great deal on Mackerel today. $2/fish”
“Oh yeah?” I reply.
“Yeah, in my country, we eat them all the time. They cook really easily and are great on the grill. I have 20 in the freezer with my name on them as we speak”
“Nice! How do you plan on cooking them?”
“Little salt, little garlic powder. That’s it. On the grill.”
“Nah, Mackerel is already an oily fish. Trust me. Salt. Garlic Powder. Done.”
“Well shit. Gimme 10.”
“They’re $2/fish. How many people at your cookout?”
“Take 15 then”
“Alright, 15 then”
“Wait! Are there a lot of bones?! I don’t want people laid out because they couldn’t get a bone out of their throat”
*sexy laugh – his*
“There’s some bones in there but they’re soft, and nothing you can’t see a mile away”
*mmm, mmm, mmm – me*
“Alright. 15 then”
What I Used
Several Fresh Mackerel. Salt. Garlic Powder. Handful Fresh Parsley.
What I Did
Rinse and pat dry the fish.
3 or more diagonal slashes on both sides of each fish.
1:2 ratio Salt & Garlic Powder, but it really depends on your salt preference.
Sprinkle the salt mixture inside the fish, into the slits and over the outer surface.
On the Grill or In the Broiler. Med-High heat. 7-10 mins.
Serve with some roughly chopped parsley in the fish and in the slits.