← All recipes
Greek · Main
Grilled Stuffed Mackerel with Carrots and Raisins
Boned whole mackerel filled with a stuffing of brandy-plumped raisins, pine nuts, sweated carrot and onion and bread cubes, sealed in parchment and foil packets and grilled so the fish steams in its own juices.
- YieldServes 4
- Hands-on1 h
- Total1 h 44 min
- Difficulty
Ingredients
Fish
- 4large whole mackerel, deboned by the fishmonger, about 1 kg each
- to tastesalt and freshly ground black pepper
Stuffing
- 50 ggolden seedless raisins
- 80 mlbrandy or dry white wine
- 45 gpine nuts
- 60 mlextra-virgin Greek olive oil, plus more for brushing the fish
- 1large red onion, finely chopped
- 1large carrot, finely diced
- 1 clovegarlic, minced
- 60 gplain croutons or 6 mm dried cubes of stale hard bread
- 25 gfresh parsley, chopped
- 1 tspdried thyme
- to tastesalt and freshly ground black pepper
What it costs to shop for
Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.
Sign in to downloadMethod
The method is for members
The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.
Your first week is free. Cancel any time, in one click.