Name: Grilled Whole Mackerel with Lemon, Oregano, and Olives
Yield: Makes 4 servings
Ingredients: 1/2 teaspoon finely grated fresh lemon zest; 1 1/2 tablespoons fresh lemon juice; 1/3 cup extra-virgin olive oil; 1/4 cup pitted Kalamata olives (1 1/4 oz), cut into slivers; 3 tablespoons finely chopped fresh oregano plus 6 large sprigs; 1 (3 1/4- to 3 1/2-lb) cleaned whole Spanish mackerel or bluefish (with head and tail); 2 tablespoons vegetable oil; 6 (1/4-inch-thick) lemon slices; a 22-inch grill; kitchen string

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Grilled Whole Mackerel with Lemon, Oregano, and OlivesRomulo Yanes

A whole mackerel or bluefish is about 2 feet long, so you will just be able to fit it on an angle in a large rectangular gas grill or a wide oven; see cooks' notes, below. You might want to measure your grill (or oven) before choosing a fish to make sure you'll have enough room.

Active time: 45 min Start to finish: 1 hr

Cooks' notes:

• If you aren't able to grill outdoors, whole fish can be roasted on an oiled large baking sheet (17 by 14 inches) in middle of a preheated 425°F oven, without turning, until just cooked through, 30 to 35 minutes. If fish extends beyond baking sheet, fold up two 12-inch-long pieces of foil and put under head and tail to extend baking surface. • If fish tail begins to brown too much (on grill or in oven), loosely wrap with a small sheet of foil.

Recipe notes

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