GRILLED MACKEREL AND BARBECUED SPANISH ONIONS WITH SWEET ...
There's usually a bit of maintenance to do on the grill plates before you can start barbecuing. Dried and burnt bits of sausage and rusted-up remains from last year need to be removed. Turn the barbecue up full, put the lid down if you have one and let it burn for 10 minutes until it stops smoking. With a wire brush, remove the charred remains and give it a final clean with a damp old tea towel held on the end of some tongs. Prepare the surface by dipping a large onion, cut in half, into some olive oil and rubbing the grill and plate with it until all surfaces are well oiled. Turn the gas down to a medium flame and you're ready to go.
Provided by STEVE MANFREDI
Categories Lunch
Total Time 30 minutes
Yield
Number Of Ingredients 9
Steps:
Use either 4 grey (spanish) mackerel cutlets, about 2cm thick, or 4 whole and gutted blue mackerel. If these are unavailable, any oily fish such as large sardines, kingfish cutlets or whole small trevally are perfect for barbecuing.
For the sauce
Make the sauce first by putting 1/2 a cup of sugar in a high-sided pot with 2 tbsp of water. Bring to the boil and keep it bubbling away until the sugar has caramelised to a light mahogany colour. Carefully pour in 750ml of red wine vinegar and keep it simmering until it reduces by half. Turn it off, transfer to a bowl and cool - it should be syrupy.
Cut 4 unpeeled spanish onions in half, brush with olive oil, sprinkle generously with smoked paprika and crushed fennel seeds, season with plenty of salt and pepper and grill on the barbecue. Brush the fish with olive oil, sprinkle with salt and place it on the barbecue. Brush some of the sweet-and-sour sauce on the top side of the fish before turning, then do the same to the other side.
When the onions have softened, remove their outer skins, place on a serving plate and sprinkle with a little sweet-and-sour sauce.
To serve
Serve the fish with the onions and wedges of lemon.
GRILLED SWEET ONIONS RECIPE: HOW TO MAKE IT
These onions are so delicious, we prepare them all year long—on the grill in summer, or in an oven preheated to 350° for the same amount of time in winter. A small salad, a slice of bread, these grilled onions, and you've got a great light meal. —Mary Bilke, Eagle River, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Prepare grill for indirect heat. Peel onions, leaving root ends intact. Cut a thin slice from the top of each, then carefully cut a 1-in. hole in the center. Cut each onion into quarters, cutting to within 1/2 in. of bottom. Place each onion on a double thickness of heavy-duty foil (about 12 in. square)., Sprinkle bouillon, thyme, salt and pepper into centers; top with butter. If desired, drizzle with wine. Fold foil around onions, sealing tightly., Grill onions, covered, over indirect medium heat until tender, 35-40 minutes. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 216 calories, FatContent 12g fat (7g saturated fat), CholesterolContent 31mg cholesterol, SodiumContent 1053mg sodium, CarbohydrateContent 26g carbohydrate (17g sugars, FiberContent 3g fiber), ProteinContent 3g protein.
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