Grilled Mackerel - way to my Spanish-breed husband's heart, spirit and soul. No recipe - just build a hot charcoal fire, line grill with lemon slices to prevent sticking and season fish (gutted and cleaned) with salt and pepper. Fish should be ready in a bout the time it takes to drink half a glass of wine. Drizzle with olive oil before serving. Chopped ripe tomato salad and strong vinaigrette makes a fine accompaniment.
Preserved lemons are a staple in both Indian and North African cuisine. We were just practicing good kitchen economics when we turned the remains of our citrus extravaganza into this delicious condiment. Going to sneak it into lots of recipes. Watch out.Read More