The ninth installment of our Cooking Your Catch series is about mastering the BBQ!
Fish cooked over a charcoal grill are tasty and easy to prepare. Mackerel and bonito are especially good when barbecued. Try them with your favorite sauces. For a change of pace, try our mackerel burgers!
2 cups flaked mackerel; 2 tablespoons oil; 1 medium onion, chopped; 2/3 cup dry break crumbs; 2 eggs, beaten; 1/4 cup chopped parsley; 1 teaspoon powered mustard; dash Seasoned Salt; 1/3 cup mayonnaise; 1 tablespoon sweet pickle relish; 6 buttered hamburger buns, toasted.
Heat oil. Cook onions until tender. Combine onions with next five ingredients and mackerel. Mix well. Shape into burgers. Place burgers on well-greased hinged wire grills. Brush with oil. Cook about 4 inches from moderately hot coals until brown on each side. Combine mayonnaise and relish. Spread bottom and top half of each bun with mayonnaise mixture. Place burgers on buns. Note: Burgers may be topped with sliced tomato, alfalfa sprouts or avocado slices on onion or whole wheat buns.
1-1.5 pounds fish fillets cut into two inch chunks; 1 (13.5 oz) can pineapple chunks, drained; 1 (4 oz) can button mushrooms, drained, or 1/2 pound fresh mushrooms; 1 green pepper, cut into 1 inch squares; 1/2 pound cherry tomatoes; 1/4 cup oil; 1/4 cup lemon juice; 1/4 cup soy sauce; 1/4 cup chopped parsley; 1/2 teaspoon salt; dash Seasoned Pepper.
Place pineapple, mushrooms, green peppers, cherry tomatoes, and fish in a bowl. Combine oil, lemon juice, soy sauce, parsley, salt and pepper. Pour sauce over fish mixture and let stand 30 minutes, stirring occasionally. Use long skewers and alternate fish, pineapple, mushrooms, green pepper, and cherry tomatoes until skewers are filled. Place kabobs on well-greased hinged wire grills. Cook about 4 inches from moderately hot coals for 5 minutes. Baste with sauce. Turn and cook 5-7 minutes longer or until fish flakes easily when tested with a fork.