I really like fish, especially mackerel, being a very tasty fish.
Being winter, the grill doesn’t work well outdoors, so I cook it less often.
Since I have it, the Regis Stone grill makes cooking easier and faster. Plus I don’t depend on the weather now to make a delicious barbecue, right on my stove.
The special, non-stick coating, with a hot stone effect, prevents the food from sticking or sticking (as they say) to the walls of the vessel, plus there is no need for additional fat.
Of course you can add oil or water, but only if you want.
The thickness of 4 mm makes the Regis Stone Griddle Pan very scratch-resistant and durable.
I like that it is big, spacious, I prepared 4 burgers at a time, and now I fried on the grill, 3 portions of quite large mackerel.
The case, made of forged aluminum, ensures excellent thermal conductivity and guarantees the strength and durability of the Regis Stone Griddle Pan .
I have tested many vessels over time, Teflon, ceramic, but none have withstood the test of time or long use. I say with all my heart that the Regis Stone vessels I have been using for a long time have proven their durable quality and I recommend them with the utmost confidence.
You probably saw them in the Chefs at Knives show, so they are preferred there as well.
Today, I invite you to a mackerel, with fried polenta and flavored potatoes, all prepared on the Regis Stone grill, which I gave a big like, especially since it cleans very easily, which can only give it a plus.
Preparation time: 1 hour Nr. portions: 3
- 3 mackerel fish (other fish)
- 1 cup cornstarch
- the water
- 2 lg sunflower oil
- granulated garlic
- pepper with lemon
- 500 gr peeled potatoes (small)
The fish thaws. Clean well, wash and wipe with a paper towel.
Season with salt and pepper and set aside a little.
A polenta is being prepared. Boil a bowl with 1 l of water, a pinch of salt. When the water starts to boil, add the cornmeal in the rain, stirring constantly with a fork. Bring to the boil, stirring occasionally, until it peels off the walls of the pot. Pour into a heat-resistant form, a plate and leave to cool. You can also use the polenta left over from the previous day.
Wash the potatoes very well, cut the right strips, steam them for a few minutes or boil them in boiling water. They should not be penetrated too much. The cooking process will continue on the grill.
After a few minutes, remove the potatoes, sprinkle with butter and leave to cool.
Heat the Regis Stone grill, leave the right heat. Place the cleaned fish and let it brown well, then turn to the other side.
As you well know or not, fish cooks quite quickly, so you don’t need to keep it too long.
Once penetrated and browned, the fish are transferred to a plate.
The polenta is sliced into suitable slices, seasoned with salt, paprika, garlic powder and a drop of oil. Fry in the same grill until it gets a reddish and appetizing crust. Transfer to a plate.
Season the potatoes with salt, pepper, spices to taste, and fry in the same grill over high heat.
After a few minutes, remove to a plate.
The fish is unwrapped, served with grilled polenta and tasty potatoes.
An extremely tasty meal, easy to prepare and filling!
May it be useful to you!