Roasted Mackerel in Brine

Sgombri Arrosto in Salamoia

Mackerel cooked on the grill and flavoured for a minute in an aromatic garlic brine, chili pepper and parsley.

4 servings

Easy

Roasted mackerel in brine is a simple and bold fish dish, crafted from the contrast between the intense grilling and the aromatic seasoning. The grilling process concentrates the fish's flavor and creates a pleasantly charred surface, while the final brine adds distinct garlic aromas. chili pepper and parsley without weighing down the flesh. Coarse salt enhances the mackerel's natural flavor and ensures a texture that remains tender, firm, and juicy. This recipe is in keeping with the tradition recommended for this preparation. It's a straightforward dish, suitable for lunch or dinner where the quality of the cooking and the warmth of the service are more important than the complexity of the ingredients.

Instructions

Voice reading

6 steps · natural Italian voice

Prepare the mackerel

Gut the mackerel and clean them thoroughly, removing any internal debris. Rinse and dry them; the surface should be clean and not excessively wet, so the fish will cook evenly on the grill and develop a well-seared surface.

Prepare the brine

Pour the water into a saucepan and add the coarse salt, the cloves of garlic, The chili pepper and parsley. Bring the liquid on the heat and let it heat until it is close to boiling: it should be very hot, with the water only slightly moving, but not yet boiling intensely.

Heat the grill

Place the grill over hot coals and wait for it to reach a uniform temperature. Check the heat before placing the fish on top: the cooking should be lively and even, enough to brown the mackerel without burning the surface or leaving raw areas near the bones.

Roast the fish

Place the mackerel on the hot grill and cook on both sides. Turn them when the first side is well-seared and the flesh begins to turn opaque; continue cooking until the surface is golden brown and the meat is cooked through.

Immerse in brine

1 min

Transfer the mackerel to the brine when the water is close to boiling. Carefully lower them into the brine and leave them in the liquid for a minute: the seasoning should flavor the fish without prolonging the cooking time, while the liquid should remain warm but not boil violently.

Serve the mackerel

1 min

Drain the mackerel after a minute and serve immediately, while still hot. Check that the flesh is tender and completely opaque, with the distinct aroma of garlic, chili pepper and parsley. The same technique can also be used for gray mullet or gray mullet.

Chef's Tips

Immerse the mackerel in the brine only when the water is close to boiling and leave them for a minute, so that they absorb the seasoning without losing consistency.