BBQ whoLe MaCkeReL with sauCe vieRGe &
GRandMa’s eGyptian dRessinG
By Niall Sabongi
When people see a whole fish in a fish
market or at their local fishmongers, there
can be a hesitant because they don’t know
how to gut a fish or prepare it. However,
by walking by you could be missing out
on some of the most fantastic fish, and
preparing it is so much easier than you
would think.
These recipes are great for Whole Fish
Cooking.When selecting your fish, you should look for
bulging eyes, red gills, a bright shiny skin and a
sweet smell.
These two dressings are great with all kinds
of fish and the Sauce Matilda can be used asboth a rub inside the cavity of the fish before
cooking or if you add extra oil is makes a great
after cooking dressing. The Name behind
the Sauce Matilda is taken from my Egyptian
Grandmother. In Egypt we love to eat fish and
this super simple dressing goes with all kinds
of fin fish and adds a punchy sharp contrast to
this mackerel