Grilled Mackerel Kebabs
Uskumru Baligi Kebabi
Region: Turkey
Category: Seafood-Grilled
Season: Any
Difficulty: Easy but takes non-working time

Visitors to Turkey have the impression that Turks only eat fish floured and deep-fried or grilled, and sometimes it does seem that way because those two methods are so appealing. This is especially true in coastal cities on the Aegean. Mackerel is most popular when the fish are rich and fatty in December and January. The delight of this preparation is the rich oily taste of mackerel so flavored with fennel and parsley.

[photo: Clifford A. Wright]

Yield: Makes 4 servings
Preparation Time: 2:15 hours

2 blue mackerel, common eel, or grey mullet (about 3 pounds in all), gutted, heads and tails removed, rinsed, cut into 2-inch long steaks

Salt and freshly ground black pepper to taste

3 tablespoons extra-virgin olive oil

1/2 cup finely chopped fresh parsley

1/2 cup finely chopped fresh wild fennel (preferably) or cultivated fennel leaves

24 fresh (preferably) or dry bay leaves (soaked in water for 1 hour if dry)

1 lemon, quartered (optional)

1. Pat dry the fish with paper towels. Salt and pepper the fish, dip in the olive oil, and dredge the pieces in a plate covered with the parsley and fennel to coat all over. Place in a glass or ceramic casserole and marinate 2 hours.

2. For every 2 fish steaks, use 2 wooden skewers held about an inch apart, skewering the fish pieces interspersed with 3 bay leaves per skewer (6 total per set of skewers). Continue skewering the remaining 3 sets of 2 skewers with the fish steaks.

3 Prepare a hot charcoal fire to one side of the grill box or preheat a gas grill on high for 20 minutes.

4 Grill the skewered fish until on the indirect side of the grill box, partially covered, until crispy blackened, turning only once, about 10 minutes. Serve hot with lemon if desired.

Variation: 

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Posted: 08/06/2009