Make the sauce:

                Vinagrette Sauce(Molho Cru)

  ½  cup white or low tannin red wine

1  medium onion, finely chopped or thinly sliced in rounds

2  cloves garlic, smashed then coarsely chopped

½  teaspoon ground safflower or paprika (if you have allergies, use paprika)

¼     cup finely chopped parsley

1      cup Portuguese or extra virgin style olive oil

1.  Combine the first 5 ingredients in a bowl.  Gradually whisk ih the olive oil, whisking until it is completely married to the seasoned vinegar.  Set aside.

 Prepare the fish:

4              whole mackerel, dressed (1-2 per person)

1              tablespoon Sea salt or coarse salt as needed

4              cloves garlic, cut in large pieces.

4              bay leaves

½             cup  white wine

Boiled potatoes 

1.  Clean the fish by making a cut along the belly and with your finger pull the innards out.  With a kitchen scissors, cut the fins off.  (You can have a fish monger do this for you as well) .  With a sharp knife make a couple of gentle slashes in the skin on each side of the fish. Rinse and pat try.

2.  In a mortar and pestle, place the salt and garlic, smashing the garlic to form a paste with the salt.

3. Take the paste and spread inside and out of the mackerels, pushing some into the slashes.  Place 1 bay leaf inside the belly of each fish. 

4. Lay the fish head to tail in a glass or ceramic dish.  Pour the wine slowly, over and around the fish. Chill for about 2 hours. 

5.  Drain the fish from the marinade and depending on the thickness of the fish, grill for about 5 to 10 minutes on each side until the fish eyes are opaque and the flesh is just starting to flake and the skin is staring to char. Mackerel has a tendency to flare up on the grill because of its oiliness.  Have a spray bottle with water to lightly spritz the flames away. If the fish flames, the fish will char before cooking through.Serve with the boiled potatoes, salad, some olives, bread and some good Portuguese Vinho Verde .