Madeleine Kamman

Broiled Tinker Mackerel with Pinzimonio

Preparation info
  • FCR—

    6

    servings
    • Difficulty

      Easy

Appears in
top 1000The New Making of a Cook
The New Making of a Cook

By Madeleine Kamman

Published 1997

  • About

In memory of all the lovely tinkers I rushed from Marblehead to my kitchen all through the 1960s and 1970s. This can be applied to small whiting, butterfish, small trout, etc.

Ingredients

  • 12 tinker mackerels, dressed with heads left on
  • Salt
  • Pepper from the mill
  • ½ cup o

Method

Do not cut slashes into the skin of the mackerels; it is very thin and stretches nicely. Salt and pepper the fish in their cavities, then set them belly down on an oiled broiling rack; spray or brush with olive oil. Broil 5 minutes 4 inches from the source of heat. Lower the rack to 6 inches and broil until the fish feel firmed up when squeezed between your fingers, another 2 to 4 minutes. Remo