Grilled Stuffed Mackerel

Name: Grilled Stuffed Mackerel
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 1
Cuisine: Global
Ingredients: 2 teaspoons Goan red spice paste; 5 fresh curry leaves; 0 teaspoons garlic paste; 0 teaspoons ginger paste; 2 teaspoons lemon juice; 1 serving lemon wedges, to serve; 1 medium mackerel, cleaned and deboned if possible; 1 smalls onion, peeled and sliced; 1 serving salt, to taste; 1 medium tomato, chopped; 1 Tbsp vegetable oil

Grilled Stuffed Mackerel is a gluten free, dairy free, whole 30, and pescatarian main course. One portion of this dish contains around 93g of protein, 50g of fat, and a total of 907 calories. This recipe serves 1. It is perfect for The Fourth Of July. Head to the store and pick up onion, garlic paste, goan spice paste, and a few other things to make it today. To use up the spice mix you could follow this main course with the Pumpkin Pie Spice Cream Scones as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Wash and dry the inside of the fish. Make deep slashes across both sides of the fish. Stir together the ginger and garlic pastes, salt, 1 teaspoon of the oil and the lemon juice and rub all over and into the slits of the fish.

Ingredients you will need

Lemon Juice

Garlic

Ginger

Fish

Salt

Cooking Oil

Dry Seasoning Rub

Place in a nonmetallic dish, cover and marinate in the fridge for 30 minutes.

Heat the remaining oil in a small nonstick saucepan and fry the onion until golden brown.

Ingredients you will need

Onion

Cooking Oil

Equipment you will use

Sauce Pan

Add the curry leaves and masala paste and cook over medium-low heat for 3-4 minutes, stirring constantly. If you are concerned that the masala sauce may burn, add a sprinkling of water to the pan.

Ingredients you will need

Curry Leaves

Sauce

Water

Equipment you will use

Frying Pan

Add the tomato and salt and cook briskly for 6-8 minutes, stirring often. The tomatoes will completely break down and you will be left with a spicy, thick masala sauce. Taste and adjust the seasoning.

Ingredients you will need

Seasoning

Tomato

Sauce

Salt

Rub a little of this stuffing mixture on the flesh and inside the slits and stuff the rest into the cavity.

Ingredients you will need

Stuffing

Dry Seasoning Rub

Put the fish back in the fridge for another 20 minutes, if you have time.

Ingredients you will need

Fish

Preheat the grill and cover the grill pan with kitchen foil.

Equipment you will use

Aluminum Foil

Grill Pan

Grill

Place the fish on top and cook for 6-7 minutes on each side, turning carefully, until the fish is golden brown and cooked through.

Ingredients you will need

Fish

Serve with lemon wedges and plain rice.

Ingredients you will need

Lemon Wedge

Rice

Equipment

Ingredients

Servings:

2teaspoons

Goan red spice paste 5

fresh curry leaves 0teaspoons

garlic paste 0teaspoons

ginger paste 2teaspoons

lemon juice 1serving

lemon wedges, to serve 1medium

mackerel, cleaned and deboned if possible 1smalls

onion, peeled and sliced 1serving

salt, to taste 1medium

tomato, chopped 1Tbsp

vegetable oil

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Maysaran Arsheen Pinot Gris. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 18 dollars per bottle.