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  • Jefferson Adams

    Grilled Spanish-style Mackerel Kebabs (Gluten-Free)

    Jefferson Adams
    0
    Reviewed and edited by a celiac disease expert.

    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.



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    Photo: CC--Stu SpivakThis 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.

    Ingredients:

    • 1-2 pounds of fresh mackerel
    • 1 tablespoon olive oil
    • 1 teaspoon smoked paprika (regular paprika in a pinch, but try to get smoked.)
    • 1 teaspoon smoked salt (optional)
    • 1-2 teaspoons kosher salt
    • 1 teaspoon white pepper

    Directions:
    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.

     

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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