Mackerel fillet in a grill pan

Mackerel fillet in a grill pan

Category: Fish dishes

Ingredients
Mackerel fillet	6 pcs
Garlic	6 teeth
Fennel seeds	St lodges
Lemon	1 PC
Olive oil

Cooking method

• Put the prepared fillet on a baking sheet with the skin down. We put the grill pan to preheat. In a small frying pan, heat a tablespoon of fennel seeds, pour them into a mortar and crush. Add the zest of a whole lemon to the mortar, squeeze out 6-7 cloves of garlic there, squeeze out the lemon juice and the same amount of olive oil. It turns out a garlic gruel.
• Salt the fillet to taste and distribute our garlic / lemon porridge on each half (I do this with gloves). We start frying from the backs, after 5-6 minutes we turn over and reduce the heat. At this moment I spread the chopped onion around the edges of the pan, today it was red)
• We very rarely eat fish or meat with side dishes like "potato", so I serve fish with "winter" salad of barrel cucumbers, red onions and fresh tomatoes, season with "Soviet" fragrant butter)
• 
• Bon Appetit))

The dish is designed for

For family

Time for preparing:

20 minutes

Cooking program:

Plate

Note

Fennel seeds are a mandatory ingredient))))

Jeannette, I really respect mackerel. I like the grill very much. I have no doubt that it is delicious. Fennel seeds have never been used. I will definitely try)) Thanks for the tasty treat.

And I'm with mackerel today

Clever Girls' thoughts converge

How right you said. So the proverb sounds better)

[Jeannette]

Jeannette, very, very tasty!

I heard you about fennel - I never used it, I smelled only "bulbs" - I did not delight, but I probably smelled them incorrectly.

But the seeds in fillets and on the grill ... I really want to try, especially if you insist so ...

Salt the fillet to taste and distribute our garlic / lemon gruel to each half

Tell me, please, do we distribute gruel only on the "non-sanding" inner part? I have a suspicion that she wants to burn while frying, doesn't she? Or will it not burn, because we reduced the fire when we turned the fish over to the inner (non-sanding) part? (I just really hate burnt garlic)

[Sveta]

Sveta, the garlic is quenched with the juice of a whole lemon and a good portion of olive oil. And he is no longer the same garlic that we fry with chicken, for example. Any oil will fall on the skin, it will stupidly drain from the files during the coating process. And the smell of fried fennel seeds and their aftertaste is another story)))

fennel tubers and seeds are perceived completely differently. It's like cilantro and its ground seeds (coriander) have nothing in common. Although I also get high from fried fennel petals))

Today will taste