Clean the mackerel, rinse with cold water, trim the fins. On both sides of the carcass to make deep oblique incisions (to the bone), put them in one sprig of dill, put the stems in the abdomen.
Mix 1 tsp salt, freshly ground pepper, add the juice of half a lemon and 2 tablespoons of any vegetable oil. Coat the fish with this mixture on both sides. This will put the fish aside and deal with the sauce.
For the sauce, take greens, garlic, pepper, salt, mustard powder, juice of the remaining half of the lemon, serum and mayonnaise.
Garlic finely chop and grind into a pulp with 1H. L. salt, add pepper and mustard powder, mix well. Finely chopped herbs add garlic to the mixture also add the mayonnaise and juice of remaining half lemon. Pour in the amount of serum that is necessary to obtain the desired consistency of the sauce.
In the heated grill send our fish. No photo as on the street negative temperature, the grill cools down and the fish won't taste as good. Fry over medium heat for 12 minutes (6 minutes on each side).