| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Norwegian |
Norwegian, Seafood, Main dish |
2 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
tb |
Lemon juice |
| 1/2 |
ts |
Salt |
|
|
Black pepper, fresh ground |
| 2 |
ts |
Onion; finely chopped |
| 2 |
|
Mackerel (1 lb each) |
| 1 1/2 |
tb |
Butter; melted |
| 1 1/2 |
tb |
Oil (combine w/butter) |
INSTRUCTIONS
Remove the backbones from the fish without cutting them in half, or have
your fish dealer remove them. Preheat broiler. In a shallow baking dish
large enough to hold the fish laid out flat in one layer, combine the oil,
lemon juice, salt, black pepper and onions. Place the mackerel in this
marinade, flesh side down for 15 minutes, then turn them over for another
15 minutes. Brush the broiler grill with 1 tablespoon of melted butter and
oil and place the mackerel on it, skin side down. Grill only one side about
3" from heat, basting from time to time with remaining butter and oil. In
10 to 12 minutes they should have turned a light golden color and their
flesh should flake easily when prodded with a fork. Serve at once,
accompanied by butter-steamed new potatoes and tomato or horse-radish
butter. (See recipes.)
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