Macrurus on the grill

1 . Stage

The first thing to do is fillet. I used to think that cutting macrourus was easier when it was frozen.

2 . Stage

Cut the fillets into portions. They should be put in a colander for at least an hour, so that the maximum liquid is still drained. After the liquid drains off, you need to salt and pepper the fish to taste.

3 . Stage

Now let's talk about the grill. You need a grill with a thick bottom. Ideally, it would be a cast iron grill pan like mine. A thick-bottomed steel grill works just as well. If you get a grill or grill pan with a thin bottom, when you put the fish in, the grill will lose temperature locally and the fish may stick to it. Heat the grill well on medium-high heat. I have it on 4 of 6. Brush the grill with oil. Grill fish on both sides for a few minutes at a time.

4 . Stage

Using these tricks, you can easily prepare tender grilled mackerel. Bon appetit.