Sgrombri Grigliati a Scottadito
Region: Italy, Veneto
Category: Seafood-Grilled
Season: Summer
Difficulty: Easy but special equipment needed
Pesse a scotàdeo in Venetian, which means “burnt fingers fish” gives you the 
idea of how to eat this dish. Besides mackerel you can also use a mixture of sardines, red mullet, and other small fish.
[photo: Dennis M. Gottlieb, in Clifford A. Wright, Grill Italian]
Yield: Makes 4 servings
Preparation Time: 2:25 hours
Four 1- to 1 1/4-pound mackerel, cleaned and gutted, heads and tails on
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper to taste
Juice from 1 lemon
1. Place the fish in a 9 x 12-inch ceramic or glass baking pan with the olive oil, salt and pepper to taste, and the lemon juice. Leave to marinate in the refrigerator, covered, for 2 hours, turning once or twice.
2. Prepare a hot charcoal fire or preheat a gas grill for 15 minutes on high.
3. Remove the fish from the marinade and reserve the marinade. Salt and pepper the fish again and place on the grill. Cook, turning once, until the skin is blackened and crispy, about 8 minutes on each side. Baste during grilling with the reserved marinade.
Variation:
Note:
Posted: 12/30/2006