Mackerel on the grill stuffed with herb cheese

Very easy to apply yet with a really tasty result, I bring you a different and super effective way to cook mackerel on the grill! In today's recipe, the mackerel is stuffed with cheese and herbs, and we cook it with a touch of lemon. It's incredibly tasty!

Now that good weather is coming, it's time to enjoy outdoor grills, enjoy meats and fish quickly, without turning on the oven, eating healthy and tasty. Today's is an ideal recipe to give a different, subtle touch to a good fish on the grill.

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

Rectangular grill pan with folding handle Le Creuset

Ingredients (for 6 people)

• Cleaned 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
• some dill shoots
• some 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 still has a firm texture, add more egg (but little by little and watching not to exceed it, the mixture should not be too runny).
3. Add the herb mixture to the cheese and season to taste with salt and pepper.
4. Put the cheese mixture into the abdominal cavity of the mackerel, split lengthwise and cleaned. Close them well with kitchen twine. Add a little oil over the mackerel and season it with salt and pepper.
5. Gently heat the grillpa cast iron Le Creuset. Once it's hot, place the mackerel and add the lemon cut in half, cut side down.
6. Cook the mackerel for about 5 minutes per side. Once roasted, cover the grill (you can make use of the Nordic Ware lid) and leave the mackerel about 5 more minutes, on low heat, so the stuffing is completely warm.
7. Serve the mackerel on a plate and pour the lemon juice over it. Serve it with some Hasselback potatoes, a bit of rice, some oven-spaced sweet potato strips or alongside a spinach and walnut salad — all excellent options to accompany this delicious fish.

Notes

• I strongly recommend grilling fish and doing your grilling on cast-iron pans and grills, and not doing it on nonstick pans, because iron reaches a much higher temperature and sears the food instantly, sealing it perfectly and preventing the juices from escaping. And if there are juices, they evaporate because of the high temperature the utensil reaches, and the food ends up truly grilled, not boiled as often happens in nonstick pans when we try to use them as a griddle.
• If you're afraid 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, without the fish sticking.