Recipe - Grilled Mackerel Fillets With Lemon Crunch Topping Served On

4 small Or medium size mackerel
4 tablespoon Olive oil
1 Lemon; juice of
4 tablespoon Chopped fresh mint or 1 1/2
teaspoons
; dried mint
6 tablespoon Chopped fresh parsley
Freshly ground black pepper

Clean the mackerel and cut their tails into neat Vshapes.

The heads can be cut off or left, according to preference.

Make three diagonal slits on each side of the mackerel, running backwards
and downwards from head to tail.

Beat together the oil, lemon juice and pepper and brush the mackerel with
the mixture, making sure it goes inside the slits.

Mix the herbs together and stuff them into the slits in the mackerel.

Heat the grill to high and, if you have an open wire rack, cover it with
foil.

Lay the mackerel on the hot rack and baste them with any remaining oil and
lemon.

Grill them for about 6 minutes on each side so they are cooked through and
beginning to brown.

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Converted by MM_Buster v2.0l.