The kids spend a ridiculous amount of time fishing off the side of the boat. They rarely catch anything, but we just in case, we usually carry fixings for grilled mackerel.
Ew, you say. Mackerel is so... fishy.
True... but when it's just been caught, and prepared this way, its assertive flavor is tempered. Even people who don't like mackerel like it when it's cooked this way.
My stepfather taught me how to do this.
Grilled Mackerel
Clean the mackerel and rinse it well. Mix softened margarine (or butter) and mayonnaise in a 1:1 ratio; add garlic, salt & pepper, and any other seasonings that strike your fancy. You'll need about a quarter of a cup of the mayo/margarine mixture for each fish.
(Clearly I overshot the runway on the amount necessary here.)
Stuff the cavity of the fish with some of this mixture and smear the rest over the outside of the fish.
(Yeah, definitely made too much.)
Seal the fish well in foil. Grill over medium coals, turning once or twice, about 15 minutes. (It’s pretty hard to overcook this.)
Serve immediately. Careful of all the bones.
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