Barbecued mackerel recipe

Cuisine: &nbsp;British
Recipe Type: &nbsp;Mackerel
Difficulty: &nbsp;Easy
Preparation Time: &nbsp;10 mins
Cooking Time: &nbsp;5 mins
Serves: &nbsp;4

When it’s spankingly fresh, it’s hard to beat mackerel cooked over coals. It takes very little time to prepare, and it’s easier than you may think.

Tips:

Mackerel does need to be super fresh. It’s a very oily fish, full of healthy fats, but the fats deteriorate very quickly, and the mackerel will lose its flavour and texture.
It’s worth investing in an inexpensive fish grill to cook any fish or seafood on the barbecue. It makes grilling more efficient and easy. You just need to oil it well before using.
If you don’t want to barbecue, it’s best to cook mackerel under the grill (broiler).
Allow one whole fish per person.
As well as seasoning with salt and pepper, you could sprinkle a little Chinese five-spice powder or Cajun seasoning over the flesh, for extra punch.

Metric Cups Imperial

First you want to get the bone out of the mackerel. Slit down the belly with a sharp knife. Put the fish skin side up on a chopping board, flatten it with the back of your hand, then turn it over. Gently pull out the backbone – you’ll be amazed how easily it comes out – and snip it off at the tail end. With tweezers or (clean) pliers, remove any remaining bones. You can either leave it in this butterfly shape or cut down the centre with scissors for two fillets.
Brush the mackerel lightly with oil on both sides, season with sea salt and freshly ground black pepper.
Place the fillets on an oiled fish grill. Barbecue for a few minutes each side, then serve.

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