SALT-BROILED MACKEREL
Provided by Mark Bittman
Time 45m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Slash the skin side of the fish about 1/4-inch deep, at 1-inch intervals. Put it on a rack set over a sink or bowl and sprinkle liberally with salt on both sides (you should use at least 1 teaspoon per side for each fillet). Let rest for 30 minutes.
- Heat the broiler, with the heat source within 4 inches of the broiling rack. Put a grate or rack on a sturdy pan (lined with aluminum foil, if you like, to ease cleanup) and heat it for about 5 minutes. Rinse the fillets and pat them dry.
- When the pan is hot, put the fillets on the rack, skin side up. Broil, carefully turning once about 3/4 of the way through cooking, until the fish is opaque and the tip of a knife flakes the thickest part easily, no more than 10 minutes. Carefully remove the fillets with a spatula and serve, skin side up, with lemon wedges and soy sauce.
Nutrition Facts : @context http, Calories 1279, UnsaturatedFat 55 grams, Fat 87 grams, Protein 116 grams, SaturatedFat 20 grams, Sodium 1450 milligrams
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Chris Anderson
[email protected]Thanks for sharing this recipe! I'm always looking for new ways to cook fish.
Bob Stairs
[email protected]I'm always looking for new fish recipes. I'll definitely be trying this one.
Anyi Nature
[email protected]This recipe seems easy enough to follow. I think I'll give it a try this weekend.
alex jannat
[email protected]I'm not sure about this recipe. I've never cooked fish in a salt crust before.
mudassir rahman
[email protected]This recipe looks delicious! I can't wait to try it.
Munir Islamdin
[email protected]I've never had salt-broiled mackerel before, but I'm intrigued. I think I'll give this recipe a try.
Krishan bhat
[email protected]I think salt-broiled mackerel is an acquired taste. It's not for everyone, but I happen to love it.
Godfrey Nsubuga
[email protected]I'm not a fan of salt-broiled mackerel. I find the fish to be too oily and the salt crust to be too overpowering.
Alex Samuel
[email protected]This recipe was a disaster. The fish was undercooked and the salt crust was too salty. I would not recommend this recipe to anyone.
Muhammed Qadeer
[email protected]I'm not sure what I did wrong, but my fish turned out dry and overcooked. I think I may have left it in the oven for too long.
Nurul Azim
[email protected]This is a great recipe for a special occasion. The fish is elegant and delicious, and the salt crust adds a touch of sophistication.
Akpan Happiness
[email protected]I followed the recipe exactly and the fish turned out great. The salt crust was perfect and the fish was cooked evenly throughout.
Md Rashidul Islam
[email protected]This recipe is a keeper! The fish was cooked to perfection and the salt crust was amazing. I will definitely be making this again and again.
K D
[email protected]I'm not a big fan of fish, but this recipe changed my mind. The fish was so flaky and flavorful, and the salt crust added a nice touch.
Ednah Omayio
[email protected]Delicious!
zakaria_pubg dz
[email protected]This was a great recipe! The fish was cooked perfectly and the salt crust was amazing. I will definitely be making this again.
James Vicario
[email protected]I love the simplicity of this recipe. Just a few ingredients and you have a delicious meal. The fish is flaky and tender, and the salt crust adds a nice crispy texture.
Rehana Mohammed
[email protected]This recipe is so easy to follow, and the results are amazing. The fish is cooked to perfection, and the salt crust keeps it moist and flavorful.
Ibrahim Isic
[email protected]I've made this dish several times now, and it's always a hit with my family and friends. The fish is always cooked perfectly, and the salt crust adds a wonderful flavor.
Bryan Jones
[email protected]This was my first time trying salt-broiled mackerel, and it was delicious! The fish was flaky and flavorful, and the skin was crispy. I will definitely be making this again.