Salt-Grilled Pike Mackerel
Makes 2 Servings
4 pike mackerel, innards, heads and tails removed; skin in tact
2 Tbsp. coarse sea salt
½ tsp. coarse ground black pepper
¼ tsp. ground ginger
¼ tsp. ground white pepper
4 lime wedges, optional
1.) Mix together salt and spices and set aside. With a sharp knife, make 4 shallow but large X''s on both sides of a mackerel. Rub salt and spice mixture over entire fish, especially the X's. Repeat for all mackerel.
2.) Place salted fish on a plate, wrap the plate well with plastic wrap or aluminum foil and refrigerate for 1 hour.
3.) Preheat oven to 350 degrees. Line a cooking tray with aluminum foil and place a wire cooking rack on top of the foil.
4.) Arrange mackerel on wire rack and cook, turning mackerel after 5 minutes. Cook an additional 5-7 minutes. Fish are done when flesh is flaky and white.
5.) Optionally squeeze lime wedges onto mackerel.
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