Grilled mackerel with lemon & tomato salsa #113

Mackerel is not something I cook a lot, usually I buy smoked ones but fresh ones are great too but the taste and texture is quite different in comparison to white meat fishes. Make sure you don´t grill it for to long because once it´s dry it won´t be good. And if you´ve just bought some smoked mackerel then don´t worry, I´ve got a recipe for that too, just click here!

Grilled mackerel with lemon & tomato salsa 

fresh mackerel fillets

lemon

tomato

paprika

cucumber

parsley

olive oil

salt, pepper

De bone the mackerel and brush it with some olive oil, season with salt and pepper. Dice all vegetables very finely and combine, season with salt, pepper and a little bit of olive oil. Cut of the skin of the lemon and cut out the fillets and add to the salsa. Squeeze out the juice of the lemon into to salsa. 

Get your grill as hot as you can and grill the mackerel fillets, start with the skin side and flip it over when it starts to get cooked half way through. The skin have a tendency to stick (at least on my grill) but this can be solved using a thin spatula and loads of cursing, fortunately this won´t keep it from tasting great. Good luck!

Pork skewers with lemon grass & Sriracha #97

Ground pork meat is not something I use that often but with Asian flavors and a little bit of heat it´s great, it´s also a great way to serve something really tasty when you´re on a budget since ground pork is usually really inexpensive.

I shaped the meat around lemongrass but I also put some finely chopped lemongrass in the meat so you can replace the lemongrass with wooden skewers, but don´t forget to soak them in water before you use them, this will keep them from splitting and catch fire when on the grill.

Pork skewers with lemon grass & Sriracha

ground pork meat
mixed fresh herbs for example, cilantro, parsley, chives
red chili flakes
lemon grass
garlic
lime juice
salt, pepper
Sriracha sauce, or your own favorite (for serving)

Finely dice the thick part of the lemon grass with the herbs and garlic. (Only use the thick end of lemongrass when it will be chewed because the closer you get to the top the chewier and woodier it will be.) Combine with the ground pork, salt, pepper, chili and a few drops of lime juice. Fry a piece of the meat and taste before you start making the skewers, adjust the taste if necessary.

Shape the meat and put them on the skewers. Grill the skewers on medium heat until they are cooked through. Serve with some Sriracha sauce or your favorite hot sauce.