We love mackerel very much. I cook it in different ways. I have had this recipe for a very long time. It is, of course, difficult to call it a full-fledged recipe. There are no exact proportions here. You can change the ingredients a little. But it always turns out delicious! Moreover, this is how I cook mackerel in the oven, on the grill, in the airfryer, and in the multicooker, and even in an ordinary frying pan.
It's that simple! I defrost the fish, remove the head and entrails, trim the fins.
Cut into portions. Not too shallow.
I add salt and spices. I rub each piece well and leave it there for 20-30 minutes.
Spices, of course, can be taken to your liking. I don't add much salt. If the spices contain salt, then I don't salt the fish at all, but only rub it with spices. You can add soy sauce instead of salt - it also turns out deliciously and the color of the finished fish is then more appetizing.
Now vegetables. Onions and carrots are a must. Bigger bow. Cut into half rings. You can add a little more sweet pepper and celery if you like (just no more than one stalk).
The first way. In the oven
I spread the foil on the bottom of the form (I make something like a plate with sides out of foil). On foil - vegetables. Bottom onions, then carrots and peppers. And for vegetables - pickled fish. No oil!
I put the form in an oven preheated to 190 degrees for 25-30 minutes. And that's it! You can try. Delicious both hot and cold!
It's incredibly delicious! I put it on a plate with vegetables. And I'm serving! Vegetables, by the way, never stay either!
Second way. On the grill
But more often I cook such a fish on the grill. To do this, I again take several layers of foil. I spread vegetables and fish pieces. I wrap the foil to make an envelope. I make a few small holes with a knife (small!)
Then I put the envelope on the coals and - until tender. At the end, you can open the foil and darken the fish for about 5 minutes. It turns out even tastier than in the oven. With the scent of haze... Highly recommend!
Third way. In a frying pan
Foil again. In the middle - vegetables and fish. I wrap the envelope tightly. There is no need to make holes here! And I cook over medium heat. Just in a dry skillet. Of course, it is better to take a cast iron pan (I do not recommend it with a non-stick coating - you can ruin the coating). I cook for 15 minutes on one side, then turn the envelope over carefully - and on the other side for another 15 minutes.
You can make portioned envelopes and serve them to guests in foil. Believe me, you can surprise with this simple dish)) That is why we call this mackerel "Amazing".
The fourth way. In the airfryer
I put the foil in the bowl of the airfryer. On foil vegetables and fish. Everything is exactly the same)) No additional oil! I cook on the "fish" program. Or, if there is no such program, then set 180 degrees and 25 minutes.
Fifth way. In a multicooker
I use this method more often when I cook mackerel just for dinner. The fish is not so rosy. But tasty too!
I don't use foil here. At the bottom - a little oil, vegetables and fish. And I turn on the "pilaf" program. When all the liquid has evaporated and the vegetables begin to fry, the multicooker will turn off (I have it). And the fish on this program is not boiled, but baked.
Try mackerel like this. You will definitely like it! Five more mackerel recipes in the video below, as promised: