Grilled mackerel stuffed with herb cheese

Very easy to apply but with a really tasty result, I bring you a different and very successful way to cook grilled mackerel! In today's recipe, the mackerel is stuffed with cheese and herbs, and we cook it with a touch of lemon . It turns out delicious!

Now that the good weather is here, it's time to enjoy outdoor grills, enjoy meat and fish quickly, without turning on the oven, eating healthy and tasty. Today's recipe is ideal for giving a different and subtle touch to a good grilled fish.

Yes, take note because this recipe is to die for!

Le Creuset rectangular grill pan with folding handle

Ingredients (for 6 people)

• Clean mackerel (one piece per diner), or failing that, herring, sardine or red mullet
• a few sprigs of mint
• a few sprigs of flat-leaf parsley
• a few dill sprouts
• a few chervil leaves
• 300gr of fresh cheese
• 1 small egg
• Freshly ground pepper
• Salt
• 3 tablespoons of olive oil
• 1 lemon

Preparation

1. Clean the fresh herbs, dry them well and chop them finely.
2. Add half a beaten egg to the fresh cheese. If the cheese is still firm, add more egg (but little by little and being careful not to overdo it, the mixture should not be too liquid).
3. Add the herb mixture to the cheese and season to taste with salt and pepper.
4. Place the cheese mixture into the abdominal cavity of the mackerel, cut lengthwise and cleaned. Seal well with kitchen string . Add a little oil over the mackerel and season with salt and pepper.
5. Gently heat the Le Creuset cast iron grill . Once hot, add the mackerel and the halved lemon, cut side down .
6. Cook the mackerel for about 5 minutes on each side. Once grilled, cover the grill (you can use the Nordic Ware lid ) and leave the mackerel for about 5 more minutes on low heat so that the filling is thoroughly heated through.
7. Serve the mackerel on a plate and drizzle with lemon juice. Serve with some Hasselback potatoes, some rice, some baked sweet potato strips or with a spinach and walnut salad, all of which are excellent options to accompany this delicious fish.

Grades

• I strongly recommend grilling fish and grilling in iron pans and grills, and not in non-stick pans, because iron reaches a much higher temperature and grills the food immediately, sealing it perfectly and preventing the juices from escaping. And if there are any juices, they evaporate due to the high temperature that the utensil reaches, and the food is really grilled, not boiled as often happens in non-stick pans when we try to grill in them.
• If you are afraid that the fish will stick, place a sheet of baking paper on top of the grill. This way you can take advantage of the high temperature of iron griddles and grills, but without the fish sticking.