How to make
The weather right now is beautiful for an outdoor outing, so here's my suggestion for a culinary adventure with the scent of herbs, the enchanting aroma of grilled fish and vegetables, shared with loved ones and friends.
The charcoal grilled mackerel with thyme, zucchini and onion:
The mackerel are cleaned, washed and cut in half lengthwise. They are dried with kitchen paper. They are salted with salt, freshly ground black pepper, cumin, finely chopped freshly plucked wild thyme (or well crushed dried thyme), pressed garlic cloves and poured with the juice of 1/2 lemon and oil. Leave it to cool for at least 30 minutes or an hour (The more the merrier as Winnie the Pooh says).
The zucchini are cleaned (if they are more tender - do not peel them), cut them into slices lengthwise and leave them arranged between two clean dry towels (or kitchen paper), so that they can absorb the excess moisture.
The onions are peeled and cut into slices. The pepper is washed and left whole.
Immediately before cooking, the vegetables are lightly salted with salt and black pepper and smeared with oil.
Place the grill, smeared with a piece of bacon or oil, on well-ignited charcoal and let it burn for a minute or two. The pieces of fish are placed on the grill - first with the skin side down and when they are grilled, they are also turned to the other side.
The zucchini, onion and pepper are grilled on both sides along with the fish or after it, depending on the size of the grill you have.
When everything is ready, the grilled mackerel and vegetables are poured with the juice of half a lemon. They are served hot, directly on the blanket on the green meadow, with a well-chilled beer or white wine.
Enjoy your meal!
