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MACKEREL MAGIC
2 slices of unsmoked bacon, broiled
1 cup cooked brown rice
2 tsp soy sauce, Worcestershire or fish sauce
1 fresh mackerel, headed, tailed, cleaned
and scaled
Chop the bacon up small and mix with the
rice, adding the sauce in dashes as you go.
Broil the mackerel on both sides until crispy
brown. Allow to cool, then split it along the
stomach and gently open it out. Bone,
working from the head to tail. Fill with the
rice and bacon mixture, close over the sides
of the mackerel and serve.
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