Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
This simple, easy to make recipe delivers grilled kebabs of tasty mackerel with a Spanish flair. Perfect for outdoor grill time.
Celiac.com 08/09/2013 - Simply seasoned grilled fish is a common sight at many bars and restaurants along the vast coast of Spain, which is famous for its mackerel.
My wife and I eat a lot of fish. My wife also happens to love mackerel. This dish is a big hit with both of us.
This simple, easy to make recipe delivers grilled kebabs of tasty mackerel with a Spanish flair. Serve them up with your favorite gluten-free beer, and pull up a chair for the sunset watch.
Wash the mackerel, and pat dry with paper towels. Cut the fish into 4-inch pieces
Score the skin side of each fillet with two or three diagonal cuts.
Brush each piece with olive oil, season with kosher salt and white pepper.
Grill skin side down at 425° F. under a closed grill for a few minutes, until fat begins to ooze from the top of the fish. Remove from grill. Place on a plate.
Sprinkle with smoked paprika and a dash of smoked salt, and serve with lemon wedges.