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Grilled mackerel with TZATZIKI sauce

Grilled mackerel with TZATZIKI sauce

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I think the mackerel is one of the best fish I have eaten and it is also very easy to cook! Until a few years ago, I had only eaten mackerel in very dry fried form, even though it was very tasty. That's how my mother cooked it, :)
One day, while browsing the youtube, I came across a recipe with mackerel, Jamie Oliver brand. I was surprised that the mackerel can be cooked differently and does not have to be dry and bland. Unfortunately I did not have access to the grill, the weather being unfavorable, but I think that the stove grill turned out satisfactorily juicy and fragrant.
Here is the complete and easy to cook recipe:

  • 3 whole mackerel fish, preferably fresh
  • 1 cucumber
  • 1/2 cup rice
  • 6 rosemary sprigs
  • 3 thyme branches
  • 1 small bunch of dill
  • 1 clove garlic
  • 150ml fat yogurt
  • 20g butter
  • 3 tablespoons olive oil
  • salt and pepper

Servings: 3

Preparation time: less than 30 minutes

RECIPE PREPARATION Grilled mackerel with TZATZIKI sauce:

Put in each fish 2 sprigs of rosemary and one of thyme. Slightly cut it on each side, grease it with olive oil and put it on the grill over medium heat for 7-10 minutes on each side.

In a saucepan put the rice with a cup and a half of water, butter and salt and simmer for 9-10 minutes.

Tzatziki - Cut the cucumber in half lengthwise and remove the seeds, otherwise it will be too juicy! Chop the cucumbers into thin slices, place in a bowl and mix with yogurt, chopped dill, crushed garlic, add a tablespoon of olive oil, salt and pepper.

Grilled shrimp with garlic and coriander sauce

A recipe to try this summer, for a different grill. Serve the shrimp as an appetizer or in addition to a healthy garnish, such as rice or green beans.

For the garlic and coriander sauce:

  • 1 small clove of garlic, with the top cut
  • 50g chopped coriander leaves
  • juice from 1 lime
  • 1 tablespoon dry white wine
  • 3 tablespoons olive oil
  • 2 tablespoons chili sauce

Preheat the oven to 200 degrees Celsius.

Clean the shrimp and then dry them with a paper napkin. Season them with salt and lemon and put them in the fridge until you start cooking them.

Cut the top of the garlic clove, without separating the puppies. Then sprinkle with olive oil and cook the garlic for 10-15 minutes, until soft. Take it out and let it cool, then chop it as small as possible.

Prepare the sauce: combine the baked garlic with the other ingredients: coriander, lime, wine, olive oil and chili sauce. Mix them and set them aside.

Heat a cast iron skillet-grill. Pour a little olive oil on the shrimp and cook for 3-4 minutes on each side. Then transfer them to a plate and serve with the sauce.

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I've never eaten such a juicy mackerel. I never imagined it would be so good on the grill. The first time I tried to prepare the mackerel on the grill and it certainly won't be the last. I urge you to cook this recipe that is easy to prepare, tasty and last but not least healthy.


  • 2 mackerel fish (about 300 gr. & # 8211 gutted)
  • 4 lemon slices (thinly sliced)
  • 4 twigs - thyme
  • Salt and black pepper
  • Olive or sunflower oil

Method of preparation:

  1. Heat the grill well.
  2. Wash the fish well inside so that there is no blood left and drain it a little.
  3. Grease the skin with a little oil, then rub it with a little salt and black pepper, put two sprigs of thyme and lemon slices in your belly.
  4. Place the fish on the grill and brown them on each side for about 5-7 minutes.
  5. Take the fish out on a plate and serve them with any kind of granita, sauce or salad you want. Good appetite.


If you are preparing this recipe, don't forget to take a photo of it and use the hashtag #valeriesfood

How do we prepare the sauce with yogurt and cucumbers?

I always remove the seeds from the inside, and after I scrape them, I sprinkle them with a little salt and let them sit to remove as much of the water they contain as possible. From here to there the tzatziki sauce recipe is simple. We just have to mix all the ingredients, taking care not to add too much lemon juice or too much garlic. Remember that we can always add more but we can not remove once we have added too much.

Mint is an optional ingredient, but I like to add it because it adds freshness to the sauce and goes very well with cucumbers and yogurt. Serve this tzatziki sauce with whatever your soul wants. It goes well with any kind of meat, with cooked vegetables or you can simply eat it with vegetable sticks or hot bread. Demential!


Thinking of a spring barbecue, I was looking at the meat section one day where the marinated pieces from various assortments looked so appetizing that I came up with the idea for the next dish today - grilled pork breast. It is true that it has a layer of fat, but this should intensify the delicious taste and fragility of a successful barbecue.


  • 800 gr. pork breast
  • 1 tablespoon mustard dijon
  • 1 tablespoon barbecue sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons lemon juice
  • 2 cloves of garlic
  • 1 piece of ginger (1.5 cm)
  • 1 teaspoon smoked paprika
  • 1 teaspoon sweet paprika
  • ½ teaspoon Chinese mixture 5 spices
  • ½ teaspoon ienibahar

Season my pork breast well, without portioning it, with all the prepared spices, then sprinkle it with a generous layer of sauce consisting of lemon juice, soy sauce, mustard and barbeque sauce.

I leave it to marinate in the fridge for 24 hours in the marinade that wraps it and I make sure to turn it a few more times to make sure that it melts evenly on all sides.

While it is perched on the hot grill covered with a lid to penetrate well inside, I prepare some potato roses that I catch with a toothpick and fry them in a bath of rapeseed oil.

With a cornis cucumber next to it and a quality beer, I hope you choose as a variant to prepare at home a juicy pork breast grill to celebrate a day of this cloudy weekend in May.

Grilled fish with remoulade sauce


- 3/4 cane mayonnaise
- 2 tablespoons Dijon mustard
- 4 teaspoons of fresh orange juice
- a quarter teaspoon of dried tarragon or 3/4 teaspoon of fresh, chopped tarragon
- 2 teaspoons of drained and chopped capers
- 2 pickled cucumbers
- half a teaspoon of anchovy paste
- a tablespoon of fresh, chopped parsley
- freshly ground black pepper
- 4 fillets of halibut or salmon, about 2 cm thick - 1 kg in total
- a tablespoon of oil
- half a teaspoon of salt

1. In a small bowl made of glass or stainless steel, mix the mayonnaise, mustard, orange juice, tarragon, capers, cucumbers, anchovy paste, parsley and a pinch of pepper.

2. Heat the grill, cover the fish with oil and season with salt and a pinch of pepper. Cook the fish for 3-4 minutes on each side and serve it with plenty of remoulade sauce!

The only part that really requires a little "work" is the remoulade sauce - which actually only requires a little chopping and mixing. Dry or fresh tarragon gives a surprising aroma to its simplicity grilled fish!

Grilled mackerel with crocodile sauce and salsa

  • 2 pieces mackerel (fresh)
  • 1 kg of green crocodiles
  • 1/4 onion
  • 1 clove small garlic
  • 2 medium tomatoes
  • 1 large cucumber
  • 2 green onions
  • 1/2 hot pepper
  • olive oil
  • salt

Crocodile sauce: Boil the crocodiles in salted water, onion and garlic and leave on the fire until well softened. Strain and pass through a sieve so that a puree is obtained. About one kilogram of puree is obtained from one kilogram of crocodiles. You will not use it all, but it is so good that you will want to put it on other dishes. You can keep it in the fridge in a sealed jar. The sauce, not the puree. But let's finish the sauce. Once the puree is obtained, put it in a blender with 100 ml of olive oil and "beat" well until you get a sauce, an emulsion, very good that you can adjust the salt to taste.

Rooster beak sauce: Chop the tomatoes, cucumbers and hot peppers. Chop the green onions into rounds. Mix everything, adjust the salt and sprinkle with olive oil to taste.

Grilled mackerel: The filleted fish (you can ask the fishmonger to cut it for you) is placed on the hot grill with the skin down and salted on the skinless side. Leave for about 2 minutes and return for another minute.

Grilled fish with butter sauce? A delicacy!

For the sauce you need:
the juice of a lemon
4 tablespoons butter
a tablespoon of mustard

Melt the butter in a saucepan and mix with the lemon sauce. Take it after the fire and mix it with the mustard until it becomes a cream. Pour over the fish and serve hot.

Whether you prepare it with sauces or without sauces, grilled fish it will always be a tasty and handy dish!

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One serving contains: 206.8 Calories, 7.7 g Carbohydrates, 29.3 g Protein, 5.8 g Lipids, 0.4 g Fiber

Ingredients for 1 serving

  • Cooked octopus (50 g)
  • Cooked shrimp (50 g)
  • Peeled green cucumber (50 g)
  • Yogurt with 2% fat (80 g)
  • Olive oil (teaspoon)
  • Lemon juice (1 teaspoon)

Spices: Garlic (1 puppy), Freshly ground black pepper, Salt

Method of preparation

  1. Peel a squash, grate it and cut it into small cubes.
  2. Add 1 clove of crushed garlic, lemon juice, olive oil, salt and pepper to taste. Mix everything well and store in the refrigerator until serving.
  3. Drain the boiled octopus and put it together with the shrimp on the well-heated grill for 3-4 minutes.
  4. Place on a plate and serve with yogurt and cucumber sauce.

The grilled seafood recipe with tzatziki sauce is just one example of KiloStop Low Carb dinner. This is a package of 3 recipe books, which contain a complete diet for 6 weeks.

The package is specially designed by me and my colleagues for people who want to lose a few pounds quickly after certain periods of overeating. It is ideal for those who like to eat meat, fish and cheese.

The Low Carb package is structured in 3 volumes, as follows:

- Volume 1 contains your diet for the first 2 weeks (72 recipes), where you can eat any type of meat, fish or cheese you want, along with plenty of vegetables.
- Volume 2 contains your diet for weeks 3 and 4 (84 recipes), in which you will be able to enjoy soft dairy products and oily fruits, gradually decreasing the amount of meat.
- Volume 3 contains your diet for weeks 5 and 6 (96 recipes), which makes the transition to a more diversified diet, in which you will consume and fresh fruits and whole grains in the first part of the day.

Buy the Low Carb package that includes all 3 books and enjoy an enviable figure!

Video: Τζατζικι της Αργυρώς. Αργυρώ Μπαρμπαρίγου