makes 2 servings
Note: a grilling basket is essential here
2 whole mackerel, gutted, with heads on, about 1 lb. each
4 slices bacon
Start a charcoal fire or preheat a gas grill or broiler. Rinse and dry the fish. Cut off their belly flaps, the limps section of skin and bone that remains after they’ve been gutted. Leave the heads on if they will fit in your basket that way; otherwise remove them. Wrap each fish with 2 pieces of bacon (or lay 1 strip of bacon along each side of the fish) and place in the basket. Grill or broil over low to medium heat, 4 to 6 inches from the heat source, turning frequently, until the bacon is slightly crisp and the mackerel are cooked through (the flesh will be opaque and tender when done). Total cooking time will be 10 to 15 minutes.
Alternative Fish for this Recipe: Pompano
courtesy of: Fish: The Complete Guide to Buying and Cooking, by Mark Bittman. New York: MacMillan, 1994, p. 160
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