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Sgombro alla Griglia #italianfoodbloggers #foodblogger #fish #freshfish #dailyfishing #catchoftheday #mackerel #mackerelfishing #grilledmackerel #mackerelfillet #rocketsalad #wildrocket #argula #sgombroallagriglia #sgombro #filettidisgombro #rucola #insalata #healthyfood #healthylunchideas #pescefresco #pescepovero #cibosano #buoncibo #ricettefacili #pesce #pochigrassi #gusto #pesceallagriglia #piattidipesce

Sgombro alla Griglia

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Course Side Dish
Cuisine Italian

Equipment

  • Equipment Needed: Grill or grill pan, tongs, small bowl for marinade, brush for applying marinade

Ingredients
  

  • Ingredients:
  • 2 whole mackerel cleaned and gutted (ask your fishmonger to do this if you're unsure)
  • 2 tbsp olive oil
  • 1 lemon zested and juiced
  • 2 cloves garlic minced
  • Fresh herbs parsley or thyme work well, roughly chopped
  • Salt and freshly ground black pepper
  • Lemon wedges for serving

Instructions
 

  • Method:
  • Step 1: Prepare the Fish
  • If your mackerel hasn’t been gutted yet, make sure to clean it thoroughly. Once cleaned, pat the fish dry with paper towels. This helps the marinade stick better and prevents the fish from steaming rather than grilling.
  • Step 2: Make the Marinade
  • In a small bowl, combine the olive oil, lemon zest, lemon juice, minced garlic, fresh herbs, salt, and pepper. Stir until well mixed. The combination of lemon and herbs will add a fresh, aromatic flavor to the fish.
  • Step 3: Marinate the Fish
  • Rub the marinade all over the mackerel, making sure to get inside the cavity of the fish as well. Cover and let it marinate in the fridge for at least 15 minutes (you can also leave it for up to 1 hour if you want a more intense flavor).
  • Step 4: Preheat the Grill
  • Preheat your grill or grill pan over medium-high heat. Make sure it’s well-oiled to prevent sticking. You want the grill to be nice and hot when you place the fish on it.
  • Step 5: Grill the Mackerel
  • Once the grill is ready, carefully place the mackerel on the grill. Grill for about 5-7 minutes per side, or until the skin is crispy and the flesh is opaque and easily flakes with a fork. Be gentle when flipping the fish to avoid breaking it apart use tongs or a fish spatula to lift it.
  • Step 6: Serve
  • Once the mackerel is cooked, remove it from the grill and let it rest for a couple of minutes. Serve with lemon wedges on the side for squeezing over the fish. I like to serve this with a light salad or some grilled vegetables for a complete meal.
  • Variations and Tips:
  • Herbs: Feel free to experiment with different herbs. Dill, rosemary, or basil can be great alternatives to parsley or thyme.
  • Spicy Kick: Add a pinch of red pepper flakes or a drizzle of chili oil to the marinade if you prefer some heat.
  • For a Smoky Flavor: If you’re using a grill pan indoors, add a couple of wood chips or charcoal to the pan for an extra smoky flavor.
  • Substitute Fish: If you can’t find mackerel, you can substitute with other oily fish like sardines or even trout.