This is the ultimate summer meal. Mackerel is one of my favourite fishes to eat – it is rich, soft with a distinct fishy taste, but it’s delicate enough to take on the flavours of the BBQ smoke and the spicy marinade. I love this meal as an alternative to your usual BBQ – it’s quick and simple but packed full of flavour.
In the summer months, mackerel can usually be found at a reasonable price from your fishmongers (I picked up 2 for £3). Unless you’ve got the stomach to do it yourself, remember to ask them to gut and clean them for you! If the fish is fresh, it will have firm and shiny skin with glassy eyes – dull or cloudy eyes are the easiest way to tell if the fish isn’t fresh.
Here’s what you’ll need to serve 2:
For the mackerel:
2 whole mackerel (gutted and scaled) / 1 lemon / 1 chilli / salt / pepper / 2 tbsp olive oil
For the tomato salad:
4 large tomatoes / 1/2 tbsp olive oil / 1 large handful of coriander / salt / pepper
To serve:
Fresh tiger bread / green salad
- Light the BBQ – I bought a disposable one from the £1 Store. It was just the right size for 2 fish, and took only 10 minutes for the coals to get hot enough.
- Whilst the coals are heating up and the flames are dying down, prepare the fish. Finely chop the chilli and slice the lemon into 4 thick rounds. Score the fish on each side 3 times, and fill with chilli. Place the lemon in the slit made by the fishmonger. Cover in olive oil and season to taste.
- Once the BBQ is hot enough, cook the fish on each side for 5-6 minutes, until flaky all the way through.
- While the the fish is cooking, prepare the tomatoes. Cut them into small chunks, and cover with olive oil, finely chopped coriander and a lot of salt and pepper.
Et Voila! It’s as easy as that. Serve with crusty bread and a green salad.
Enjoy!
The Food Loving Dieter 