Lemony Grilled Mackerel and Squid

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Weekend gathering brings wonderful grilled delights for family and friends. This time, it's a combination of grilled mackerel and delicious squid. I've used minimal seasoning for this one which can be enhanced to add more spice or flavor if required. While grilling squid, make sure the heat is intense. Mackerel should be grilled on a medium heat to get the best results. As always, I'll recommend a charcoal open grill if you really want to relish the authentic flavor. Make sure you take the whole squid (wings included) and make slight cuts in the center keeping the entire body intact. It's time to quickly make our grill ready for making this delicious and hot serving of grilled seafood in a few easy steps.

Spicy mackerel and squid
Lemony Grilled Mackerel and Squid
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Grilled squid and mackerel slices

Do try this easy-to-make and delicious grilled seafood preparation made with squid and mackerel seasoned lightly for a subtle, aromatic and a unique flavor.

Preparation Time: 30 minutes
Cooking time: 10 minutes
Servings: 4

Ingredients:
  • 2 whole squids (wings included)
  • 400 gm mackerel slices (skin included)
  • 1/4 cup fresh lemon juice
  • 1/4 tsp white pepper powder
  • 1/4 tsp garlic powder
  • 1/4 cup extra virgin olive oil
  • few coriander sprigs (for garnish)
  • sea salt to taste

Instructions:

  1. Make cuts in the center of the squid body leaving the body intact.
  2. Take a large bowl and add both squid and mackerel pieces in it.
  3. Add lemon juice, white pepper powder, garlic powder, olive oil and sea salt in it.
  4. Gently rub all the seasoning ingredients on all the pieces.
  5. Cover with aluminum foil and keep aside for at least 20 to 25 minutes.
  6. Prepare a charcoal grill with a high intensity flame.
  7. Grill squid from both the sides for 2 to 3 minutes each.
  8. Follow it with grilling all the mackerel slices from both the sides for 3 to 4 minutes each.
  9. While grilling mackerel, make sure the heat intensity is medium to low-medium.
  10. Garnish with coriander sprigs and serve hot.

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