Text 24027, 87 rader
Skriven 2015-02-14 07:00:16 av Dave Drum (1:261/38.0)
Ärende: Gourmet 162
===================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Grilled Whole Mackerel w/Lemon, Oregano & Olives
 Categories: Seafood, Citrus, Herbs
      Yield: 4 servings

    1/2 ts Fine grated fresh lemon zest
  1 1/2 tb Fresh lemon juice
    1/3 c  Extra-virgin olive oil
    1/4 c  Pitted Kalamata olives (1-
           - 1/4 oz), in slivers
      3 tb Fine chopped fresh oregano;
           - + 6 large sprigs
  3 1/2 lb Cleaned whole Spanish
           - mackerel or bluefish; w/
           - head & tail on)
      2 tb Oil
      6 sl (1/4" thick) lemon

  SPECIAL EQUIPMENT: a 22" grill; kitchen string

  A whole mackerel or bluefish is about 2 feet long, so you
  will just be able to fit it on an angle in a large
  rectangular gas grill or a wide oven; see cooks' notes,
  below. You might want to measure your grill (or oven)
  before choosing a fish to make sure you'll have enough
  room.

  Whisk together zest, lemon juice, and salt and pepper to
  taste, then add olive oil in a stream, whisking until
  combined well. Whisk in olives and chopped oregano.

  Make 1" long slits at 2" intervals down middle of fish on
  both sides with a sharp paring knife, then brush fish all
  over with vegetable oil and season with salt and pepper.
  Season fish cavity with salt and pepper, then evenly
  distribute 3 lemon rounds and 3 oregano sprigs in cavity.
  Close cavity, then evenly arrange remaining 3 lemon rounds
  and 3 oregano sprigs on top of fish and tie fish closed
  with string at 2-inch intervals, securing lemon slices and
  oregano sprigs to fish.

  Prepare grill for cooking. If using a charcoal grill, open
  vents on bottom of grill, then light charcoal. Charcoal fire
  is medium-hot when you can hold your hand 5 inches above rack
  for 3 to 4 seconds. If using a gas grill, preheat burners on
  high, covered, 10 minutes, then reduce heat to moderate.

  Grill fish on lightly oiled grill rack, covered only if using
  gas grill, 15 minutes. Turn fish over using a metal spatula
  and tongs, then grill until just cooked through, about 15
  minutes more.

  Transfer fish to a large platter using 2 metal spatulas, then
  cut and discard string. Serve fish with sauce.

  COOKS' NOTES:

  If you aren't able to grill outdoors, whole fish can be
  roasted on an oiled large baking sheet (17" X 14") in
  middle of a preheated 425øF/218øC oven, without turning,
  until just cooked through, 30 to 35 minutes. If fish
  extends beyond baking sheet, fold up two 12" long pieces
  of foil and put under head and tail to extend baking
  surface.

  If fish tail begins to brown too much (on grill or in
  oven), loosely wrap with a small sheet of foil.

  Recipe by Alexis Touchet

  June 2004 | Gourmet

  Serves 4

  Meal Master Format by Dave Drum - 19 July 2008

  Uncle Dirty Dave's Archives

MMMMM

... I have a rock garden. Last week three of them died. -- Richard Diran

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 * Origin: Prism bbs (1:261/38)