Recipe

The Fishy Stick

5.0
whole mackerel grilled on rosemary sprigs, grilled bread, grilled tomato,apple and parsley

Ingredients

4
mackerel, each approx. 400 g
4
sprigs of rosemary
1
fresh ciabatta (or your choice of a similar type of bread)
4
ripe tomatoes
2
apples (we prefer Boskoop for its fresh acidity)
1
small bunch parsley
10 cl
Jack Daniel’s Honey
 
olive oil
 
salt
 
pepper
 
honey

Ingredient Tips

hot tip
Play it safe: Where there's fire, there's heat. A high-performance pair of grilling gloves is the best protection against burns.

Directions

1
The rosemary sprigs should be approx. 30 cm long and have a diameter of at least 0.5 cm. Simply season the prepared mackerel just with salt and pepper inside and out and thread onto the sprigs. Grill the fish sticks horizontally on a high heat for 4 minutes on each side.
2
Fresh ciabatta is a good grilling bread, cut into 3 cm thick slices and brushed with a little olive oil. It then just needs to be grilled for approx. 1 minute on each side.
3
Halve the tomatoes through the core so that the fruit holds together, grill on both sides before seasoning with olive oil, salt and pepper.
4
Cut the apples into thin slices, pull of the parsley leaves by hand. Put both into a bowl and add a little apple vinegar, honey, salt, pepper, olive oil and Jack Daniel’s to taste.
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