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3-6

3 mackerel; olive oil; salt; black pepper

Grilled mackerel (Balik ekmek)

Semi-thaw the fish, cut off the head and tail, gut through a longitudinal incision in the back. Butterfly the fish, carefully removing guts, wipe the fish with a paper towel (do not wash). Season with salt and pepper, drizzle with oil, set aside for 30 minutes. Cook on preheated grill with cover, laying the fish skin down on the grill for 3-4 minutes, then turn over and cook for another couple of minutes. Serve immediately as a filling for a sandwich with sweet or marinated onions on salad leaves.

Скумбрия на гриле (Balik ekmek)

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Андрей (talerka).

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