Mackerel is an oily white fish, high in omega – 3′s that is related to tuna. It is best when cooked from fresh, and the preparation is usually done with steaks (like tuna) or better yet – whole. This flavourful mackerel will have you singing with joy as you nibble away at its flakey flesh.
Rinse mackerel inside and out with cold water. Pat dry with paper towel. Lay mackerel in a glass dish and pour over 1 cup of Gentleman Jack, turning to coat evenly. Cover and refrigerate for 1 hour.
Meanwhile, in a large frying pan set over medium heat, fry bacon until crispy. Add leek to pan and sauté until soft. Remove from heat; transfer food to a large mixing bowl; cool. Add remaining Gentleman Jack and season with salt and pepper to taste.
Preheat grill to medium-high heat, about 350°F to 400°F.
Remove mackerel from Gentleman Jack marinade, reserving the liquid. Stuff cavity of mackerel with leek and bacon mixture. Tie mackerel closed with butcher’s twine at 1-inch intervals.
Place plank into a baking tray with holes facing upward. Carefully pour water into holes in the plank and lay mackerel on one side on the plank over the holes.
Carefully remove plank from tray, place onto the grill and close the lid. When the wood starts to crackle, reduce the heat to medium.
Plank roast your stuffed mackerel for about 15 to 20 minutes, basting with reserved Gentleman Jack marinade occasionally until fish is fully cooked and stuffing is hot. Remove from grill; cut and remove strings and serve immediately with butter and your favorite hot sauce on the side.
We didn’t need the hot sauce for serving, but it is good to have on hand. The mackerel was full of flavour and so flakey, it was unbelievable. Next time I am going to melt a little butter to mix with the water in the holes and see how that goes. How do you cook your favourite fish dish?