Grilled Mackerel and Fish Skewers
Mackerel and fish skewers from the grill is a recipe with fresh ingredients from the saltwater fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 mackerels
- 50 ml olive oil
- juice of 1 lemon
- 1 tsp rosemary
- 1 tsp thyme
- 5 garlic cloves
- Salt
- ground pepper
- 700 g swordfish fillet
- 1 onion
- 3 Garlic cloves
- 0.5 lemon (juice)
- 4 tbsp olive oil
- Salt
- ground pepper
- 8 bay leaves
- 3 red bell pepper caps
- 1 untreated lemon
- 4 metal skewers
- oil (for the grill rack)
Instructions
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1.
Rinse mackerels, pat dry and make diagonal slits in the skin on both sides. Season the fish inside with salt and pepper.
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2.
Mix olive oil, lemon juice and herbs for the marinate. Peel garlic and press into the mixture. Brush fish with sauce and marinate at least 40 minutes. Remove from the marinade and grill over medium heat about 10 minutes per side, brushing again with sauce.
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3.
Rinse swordfish fillet cold, pat dry and cut into 3 cm cubes.
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4.
Peel onion and garlic cloves. Puree finely with an immersion blender. Mix puree, olive oil, lemon juice, pepper and salt into a marinade.
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5.
Place bay leaves in a bowl, arrange fish cubes on top, pour over the marinade and marinate covered in the fridge for at least 4 hours. Wash bell peppers and cut into bite‑sized pieces. Rinse lemon hot, slice and quarter again. Alternate threading fish cubes, pepper pieces, lemon quarters and bay leaves onto skewers. Grill skewers over a hot oiled rack on medium heat about 15 minutes, turning several times and brushing with marinade.
