3 medium sized fresh mackerel
for marinade
2/3 cup (150 ml) 1/4 pt oil
75 ml (5 tbsps) white wine
few drops Tabasco sauce
salt and freshly ground black pepper
75 ml (5 tbsps) white wine
few drops Tabasco sauce
salt and freshly ground black pepper
for garnish
2 oz (50 g) black olives
2 oranges, peeled and sliced into rings
fresh bayleaves
2 oranges, peeled and sliced into rings
fresh bayleaves
method
1. Clean, gut and wash the mackerel and remove the heads. Make two slanting incisions writh a sharp knife across both sides of each fish.
2. Lay the mackerel in the grill pan and pour over the mixed oil, wine and seasonings. Leave the fish in the marinade for two hours, turning occasionally.
3. Put the pan under a preheated grill and cook the fish for 5 to 8 minutes on each side, depending on thickness.
4. When cooked, lift the mackerel carefully on to a serving dish. Pour over the juices from the pan and when the fish are quite cold,
5. garnish with olives, orange rings and bay leaves.
2. Lay the mackerel in the grill pan and pour over the mixed oil, wine and seasonings. Leave the fish in the marinade for two hours, turning occasionally.
3. Put the pan under a preheated grill and cook the fish for 5 to 8 minutes on each side, depending on thickness.
4. When cooked, lift the mackerel carefully on to a serving dish. Pour over the juices from the pan and when the fish are quite cold,
5. garnish with olives, orange rings and bay leaves.
serving amount
serves 3
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