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Broiled Spanish Mackerel
July 30, 2014

I used lemon juice (since I had it on hand) rather than lemon slices, and added a bit of chilli. I was a little worried that this recipe would add too many strong flavours and would overwhelm the naturally strong taste of the fish, but it was just right: didn't try to mask the fishiness, but added some complimentary tastes. I broiled the fish for 6 minutes and it came out perfect! Served with (among other things) plain rice and the flavour of the fish was really taken up by the rice perfectly.

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