Grilled Whole Mackerel with Lemon, Oregano, and Olives
Ingredients:
1/2 teaspoon finely grated fresh lemon zest.
1 1/2 tablespoons fresh lemon juice.
1/3 cup extra-virgin olive oil
1/4 cup pitted Kalamata olives (1 1/4 oz), cut into slivers
3 tablespoons finely chopped fresh oregano plus 6 large sprigs
1 (3 1/4 to 3 1/2 pounds) cleaned whole Spanish Mackerel (with head and tail)
2 tablespoons vegetable oil
6 (1/4 inch thick) lemon slices
Kitchen cooking string
Salt and Pepper
Prepare:
Combine lemon zest, lemon juice together. Add salt and pepper to taste.
Whisk in olive oil to lemon zest/juice mixture until combined well. Will use this mixture later.
Season the cavity of the fish with salt and pepper, then evenly distribute 3 lemon rounds and 3 oregano sprigs in the cavity. Close cavity.
Brush entire fish with olive oil and season with salt and pepper. Repeat on other side.
Make 1" cuts in 2" intervals across/down the middle of the fish. Repeat on other side.
Evenly arrange the remaining 3 lemon rounds and 3 oregano sprigs on top of the fish. Tie fish closed with kitchen cooking string in 2" intervals, securing lemon slices and oregano sprigs to the fish
Preheat gas grill on high, bring to temperature.
Place fish on gas grill, reduce heat to medium.
Cook fish 15 minutes on each side, turning using a metal spatula (or a few spatulas) to keep the fish together.
After 30 minutes, 15 minutes a side, transfer fish to a large platter. Cut and discard sting.
Steak a section of the fish as a serving, cover fish with the sauce you prepared earlier.
Source: Epicurious: www.epicurious.com/recipes/food/views/grilled-whole-mackerel-with-lemon-oregano-and-olives-109523