Grilled mackerel with dill: Submitted by: Jojo | Date Added: 11 Mar 2013
Listed in: Fish

A small bunch of dill
1 1/2 pounds small new potatoes (700 g)
salt
1 tablespoon. tsp mixed peppercorns
Oil for greasing
4 mackerel fillets 6 oz (175 g) each
4 tbsp. mayonnaise
4 tbsp. tablespoons of plain yogurt
1 tablespoon. tablespoons capers packed (25 g)
To garnish: 1 lemon

Wash and dry dill, detach the small leaves from the stems.

Scrub potatoes under cold water. Put them in a large pot of cold water with the stems of dill. Salt. Bring to a boil and cook for 15 to 20 minutes.

Meanwhile, preheat the grill to maximum. Crush the peppercorns with a rolling pin or in a mortar. Lightly oil grate, extended over the fish fillets, skin against the railing, and sprinkle with cracked pepper.

Broil 5 minutes to 4 inches (10 cm) from the heat source, then return the fillets and cook for another 8 minutes.

Mix mayonnaise and yogurt. Chop the dill. Add it to the sauce and capers.

When the fillets are cooked, lightly salt the flesh side. Drain the potatoes and discard stems of dill. Serve with potatoes, sauce and lemon wedges.

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