Mackerel and sprue asparagus

Courtesy of the farmers’ market on Jiriho z Podebrad this morning, we enjoyed a light, fast, and delicious supper of grilled Adriatic mackerel and blanched sprue asparagus. I assume you don’t need the recipe.

Anyone have a suggestion on how to grill mackerel so half the skin doesn’t end up stuck to the grill? Oil the heck out of it?

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About Zucchini

43 year old American tech writer living in Prague. Eating, cooking, traveling, reading, and tabletop RPGs are my hobbies.
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2 Responses to Mackerel and sprue asparagus

  1. tee2072 says:

    What is “Sprue” Asparagus?

    Oil it well, have the pan searing hot, don’t move it for a few minutes.

    • Jeffrey Rubinoff says:

      Sprue asparagus are the skinny trimmings off of young green asparagus. Drop them into boiling water and drain immediately, cover with a little salt and olive oil.

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