-4 mackerel fillets
-1 Tablespoon olive or neutral oil
-2 Tablespoons hard cider
-¼ teaspoon powdered bay leaves
-about 1 Tablespoon cracked pepper
- Whisk together the oil, cider and bay, then brush the fillets with the mixture and add pepper to taste. Let the painted fish stand for 10-20 minutes.
- Once the charcoal in your grill has burnt to a glowing furnace of red and grey, grill the mackerel for only a couple of minutes on each side.
- As noted, bluefish is interchangeable with the mackerel in these recipes.
- When she grills bluefish, Ashley Tobin, noted equestrian and counsel to the lords of software and the seas, wraps the fish in bacon to cut the ‘fishy’ flavor. The same gambit works with mackerel and is a traditional treatment for trout in Britain.