Happy Monday. Last week we discussed the best way to take creatine and the importance of taking it a certain way.

This week we’re revisiting Grill Memoirs. The weather’s been so great it just feels right to keep sharing brilliant summer food ideas with you all. This one’s for the fishermen/women among us.

I wanted to share this recipe I personally made as it’s simple, flavorful, and near impossible to screw up.

This one, like several prior posts is quick and easy.

Let’s get started.

Grill Memoirs: Holy Mackerel – The Best Damn Mackerel You’ll Ever Eat.

 

I thought of sharing this recipe in particular as I’ve got a few friends who hate the smell/taste of fish…but if you’re into fishing, in addition to hunting, then you’ll know that fish is a great food to eat and fill your freezer with – so again, this one’s for my fellow fishermen.

Back to hating the smell/taste of fish – I’m just gonna come out and say it. If the fish you eat smells or tastes bad…well then you’re not cooking it/cleaning it right. Plain and simple.

From river fishing to deep sea, fish is one of those proteins that can be damn tasty, filling, lean, and overall the best choice you’d want to make in eating when it comes to hitting your daily protein intake (everything in balance, of course).

So a friend of mine was over this past weekend for a barbecue and he was complaining about how he hated the taste of fish when I offered him some. After telling him not to act like such a pansy, and that I’m (most) confident he’s eaten worse things in life, he tried some grilled mackerel and after 5 minutes of chewing and silence said….:

I stand corrected. I hate the taste of every other fish except this – this isn’t half bad.

…and I’d say that’s not a half bad change of heart.

This recipe only requires 4 ingredients max, most of which I’m 98% sure you’ve already got sitting in your cupboard at this exact moment in time. You’ll need to cut your mackerel into fillets and remove the bones, or buy fillets.

Enjoy.

Makes: 5 fillets of tasty, oily goodness.

Prep Time: 5-10 minutes, depending on the size of the batch.

Grill Time: 20-30 minutes, depending on the size of the batch

Total Time: 25-40 minutes.

Items Needed: A grill. Foil. Some grill tongs. Apple Cider Vinegar (for cleaning). Probably mace to fend off the neighborhood cats. Possibly a hunting rifle to fend off the mountain lions.

Ingredients:

• Some decent sized fillets of mackerel
• Whole black peppercorns
  • You’ll be popping these into a pepper grinder later.
• Pink/Himalayan Salt
• Lemons
• Olive Oil
  • Preferably Extra Virgin.

Directions:

1. Take your fillets and clean them in an apple cider vinegar/water mixture (a little ACV goes a long way, don’t overdo it). This draws junk out of the fish.
   1. While you’re doing this, now would be a good time to make sure your grill is fired up and ready to go.
2. Lay out a large sheet of foil that’ll fit on your grill (with enough length to make a foil tent later), and grabbing some olive oil, pour it on the foil, distributing it evenly with a grill brush or your hands (though the latter will probably smooth those rough calluses you’ve developed from working out…or just working in general maybe).
3. Now put your mackerel fillets on there, skin-side UP.
4. This is the important part:
   1. Grab your salt, and get liberal with it. I usually eyeball the amount I put on but just think that you want to almost lightly dust an entire fillet and that’s the amount of salt you need.
   2. You’ll then want to take your fingers and massage the salt into the mackerel skin – flip the mackerel and massage a little onto the other side of the fish as well.
5. Flip the fillets back over, grab your pepper grinder, and coat your mackerel almost evenly in crushed black pepper.
6. Now take your lemons, roll them out (to get the most juice from them), cut them in half, and squeeze lemon liberally all over your mackerel fillets.
7. Make a tent with your foil, and for the first half of the grilling time, keep your foil tent sealed with the mackerel inside.
8. For the last half of your grilling time, OPEN the foil tent, giving enough exposure for the mackerel skin to get nice and crispy.
9. Done.

Easy right?

Few things to mention.

If you read either SUPP UP. On The Go or At Home nutrition books, you’ll understand what minerals, antioxidants, and other nutrients these ingredients provide you with.

Mackerel is a great fish that’s known to be used by the Japanese as a breakfast item. It’s high in healthy fats (SUPP UP At Home elaborates on the whopping amount mackerel has), packed with protein, and like all fish a lean, clean, light on the stomach source of protein.

 

It has numerous skin and heart benefits (if you’ve read either SUPP UP nutrition books, you’ll know the importance of fats and the myths you’ve been sold – If you haven’t, well…you know what to do.), so you really can’t go wrong with it.

I find that grilling mackerel the way I just explained to you locks in a lot of moisture in the fish, allowing for flavor to be fully absorbed, while still ensuring it stays really crispy. If you’ve ever eaten mackerel before, you’ll know it really only tastes amazing when the skin is crispy.

If you liked this recipe, share it.

If you really like this recipe, but don’t have the SUPP UP. books yet, buy either SUPP UP. On The Go or SUPP UP. At Home E-BOOKS now, and discover what other, unique to each book recipes are available under the “Snacks” chapters (preview of chapters available in shop).

Both books have recipes that provide nutritional breakdown so it makes things dead easy (as a heads up, this isn’t a recipe from the book, just a freebie I usually make that I thought I’d share).

Drop by next week for yet another great post to add to your workout and nutrition arsenal.

Stop doing guesswork, start making the necessities of your life easier.

SUPP UP. – Get your copies now.

If You Know How To Fuel and Train Your Body, Where You Are Matters Less.™

– SUPP UP.

Grill Memoirs: Holy Mackerel – The Best Damn Mackerel You’ll Ever Eat. is a post from and appeared first on SUPP UP.

Photo Credit:
Photo 1: Cegoh
Photo 2: Quintonwu