The Fishy Stick
The Fishy Stick
whole mackerel grilled on rosemary sprigs, grilled bread, grilled tomato,apple and parsley
Ingredients
- 4 mackerel, each approx. 400 g
- 4 sprigs of rosemary
- 1 fresh ciabatta (or your choice of a similar type of bread)
- 4 ripe tomatoes
- 2 apples (we prefer Boskoop for its fresh acidity)
- 1 small bunch parsley
- 10 cl Jack Daniel’s Honey
- olive oil
- salt
- pepper
- honey
Directions
1
The rosemary sprigs should be approx. 30 cm long and have a diameter of at least 0.5 cm. Simply season the prepared mackerel just with salt and pepper inside and out and thread onto the sprigs. Grill the fish sticks horizontally on a high heat for 4 minutes on each side.
2
Fresh ciabatta is a good grilling bread, cut into 3 cm thick slices and brushed with a little olive oil. It then just needs to be grilled for approx. 1 minute on each side.
3
Halve the tomatoes through the core so that the fruit holds together, grill on both sides before seasoning with olive oil, salt and pepper.
4
Cut the apples into thin slices, pull of the parsley leaves by hand. Put both into a bowl and add a little apple vinegar, honey, salt, pepper, olive oil and Jack Daniel’s to taste.
Made This Recipe?
Click the stars to rate it.
