Lardiati mackerel
By Paola
Mackerel is a oily fish that is very common in the sea around Sicily. Excellent boiled and seasoned with a drizzle of oil and a little lemon, it becomes delicious when ‘lardiato’, i.e. marinated and then cooked on the grill, as illustrated in this recipe. In the Pellegrino household, it is often prepared between March and May and is even more popular than tuna: my father Pietro is crazy about it. I remember the first Sundays of spring when a boat trip to the Egadi Islands was a must. It was the perfect opportunity to visit the Guccione sisters, historic restaurateurs from Favignana, who knew how to prepare tuna and mackerel, marinating them with island herbs in a sublime way. By cooking this recipe, you will discover how a ‘poor’ fish such as mackerel, infused with the aromas and scents of Sicily, can be transformed into a true KING on your palate.
ingredients for 4 people
4 mackerels
2 cloves of red garlic from Nubia
10 g of salt
2 glasses of extra virgin olive oil
1-2 squeezed lemons
1 tablespoon of oregano
½ glass of wine vinegar
preparation
Crush the garlic with the salt and transfer it to a baking dish together with the vinegar, lemon juice, oil and oregano, and mix to evenly distribute the marinade.
Then dip the mackerel, previously cleaned and gutted, into the marinade and leave them for at least a couple of hours, turning them from time to time to allow them to absorb the flavour. Finally, cook them on the barbecue or, alternatively, on a griddle.
Pair with a glass of Senarìa Grillo Superiore
ingredients for 4 people
4 mackerels
2 cloves of red garlic from Nubia
10 g of salt
2 glasses of extra virgin olive oil
1-2 squeezed lemons
1 tablespoon of oregano
½ glass of wine vinegar
preparation
Crush the garlic with the salt and transfer it to a baking dish together with the vinegar, lemon juice, oil and oregano, and mix to evenly distribute the marinade.
Then dip the mackerel, previously cleaned and gutted, into the marinade and leave them for at least a couple of hours, turning them from time to time to allow them to absorb the flavour. Finally, cook them on the barbecue or, alternatively, on a griddle.
Pair with a glass of Senarìa Grillo Superiore
