Gloucester Minted Grilled Mackerel

Directions

1. 1
   Preheat a grill to medium-high heat.
2. 2
   Combine the lemon juice, garlic, and 1/2 teaspoon of the salt in a blender, and puree until smooth.
3. 3
   With the blender running, slowly drizzle in 1/2 cup of the olive oil to make an emulsified dressing.
4. 4
   Season the mackerel with the remaining salt, and brush with the remaining 2 tablespoons olive oil.
5. 5
   Put the fish on a rimmed baking sheet, and drizzle each fillet with 1 to 2 tablespoons of the lemon-garlic dressing.
6. 6
   Rub or brush the dressing all over the fillets.
7. 7
   Grill the fish, skin side down, until the skin is marked and loosens its grip on the grill grates, about 3 minutes.
8. 8
   Carefully flip the fillets with a large, wide metal spatula.
9. 9
   Grill until just cooked through, about 3 to 4 minutes more.
10. 10
    Remove the fish to a platter.
11. 11
    (Its okay if the fish breaks up a bit; just cut the fillets into serving pieces on the platter.)
12. 12
    Mix the mint leaves into the remaining dressing, drizzle over the fish, and serve.
13. 13
    A thin row of bones runs down the dividing line of each mackerel fillet.
14. 14
    You can have your fishmonger trim them out for you, or do it yourself with a sharp fillet knife, making sure you dont cut all the way through so the fillet stays together.