The mackerels were only lightly seasoned with salt and pepper, nothing else. I set the oven to the grill or is it broil(?) function...that is, top heat with fan mode. The fishes are cooked on high heat so that the skin is crispy but the inside is cooked through but moist and juicy. Never over cook saba as it tends to turn dry rather quickly.Gorgeous grilled mackerels from my oven! I would probably end up with a plate of torn and tattered fishes if I were to pan fry them in the wok ;)I was pleasantly surprised at how moist and juicy the mackerels had turned out. It reminds me of the grilled mackerels we had in Seoul. My kids and I had a great time enjoying our long dinner...we cleaned up the mackerels from head to tail...even my younger child enjoyed eating the fish head and found it amusing feeding his brother with the fish eye...his way of showing his affections towards his brother ;) The only downside was, mackerels have got lots of fish bones! I had to keep reminding them to be careful and not to talk when eating the fish. You bet, this dish is going to be a regular on our dinning table. Never mind that my cooking skills hardly improves, such simple and easy meal is the way to go, for me.
Oven Grilled Mackerel
whole mackerelsSee also:
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