Barbecued mackerel with ginger, chilli & lime drizzle

Barbecued mackerel with ginger, chilli & lime drizzle

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(17 ratings)

Prep: 15 mins Cook: 8 mins Ready in 23 minutes

Easy

Serves 4
Make mackerel part of your weekly menu with this Asian inspired dish that's perfect for barbecues

Nutrition and extra info

  • Easily doubled / halved

Nutrition: per serving

  • kcal406
  • fat31g
  • saturates6g
  • carbs3g
  • sugars2g
  • fibre0g
  • protein29g
  • salt0.49g
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Ingredients

  • 3 tbsp extra-virgin olive oil
  • 4 small whole mackerel, gutted and cleaned
    Mackerel

    Mackerel

    Mackerel is a firm-fleshed, torpedo-shaped sea fish. Whole mackerel weigh in around 10-12oz (…

For the drizzle

  • 1 large red chilli, deseeded and finely chopped
  • 1 small garlic clove, finely chopped
  • small knob fresh root ginger, finely chopped
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 tsp honey
    Honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • finely grated zest and juice of 2 lime
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 1 tsp sesame oil
  • 1 tsp Thai fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

Method

  1. Light the barbecue and allow the flames to die down until the ashes have gone white with heat. Make the drizzle by whisking 2 tbsp olive oil and all the other ingredients together in a small bowl, adjusting the ratio of honey and lime to make a sharp sweetness. Season to taste.

  2. Score each side of the mackerel about 6 times, not quite through to the bone. Brush the fish with the remaining oil and season lightly. Barbecue the mackerel for 5-6 mins on each side until the fish is charred and the eyes have turned white. Spoon the drizzle over the fish and allow to stand for 2-3 mins before serving.

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Comments, questions and tips

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catie74
10th Feb, 2017
Even better when made with mackerel you have caught yourself.
siobhan cooke
30th Jul, 2016
Roasted in the oven ,love the flavours, will be making on a regular basis.
whippetty
24th May, 2015
Superb! Will definitely be in my 'to do again' file.
Bradders1979
21st May, 2014
5.05
Easy to make and can be done in the oven as well.
misshannah22
7th Mar, 2014
5.05
Beautiful meal, I didn't have any chilli so replaced with chilli flakes. All the flavours complemented each other perfectly. I grilled rather than barbecued. I served with a green salad with cherry tomatoes and boiled potatoes. Delicious and even my partner liked it and he's a hard man to please!
raven
2nd May, 2013
5.05
really lovely all the family enjoyed, roasted in oven rather than BBQ due to weather, but will be barbecuing it when summer arrives.
yougotkegged
10th Jan, 2013
5.05
Ran out of sesame oil but this was still absolutely lovely - great, easy recipe that we did on the grill instead of the BBQ.
hillsonn
7th Oct, 2012
Took advantage of the gorgeous weather and BBQ'd this using sardines instead. I'm a lazy cook & this was easy & very tasty. Will definitely do this again.
rheiah
18th May, 2012
5.05
A regular on my weekday dinner menu. Delicious & healthy!
sammer_roo
27th Jul, 2011
5.05
Absolutely delicious!

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Ana3La
14th Nov, 2015
5.05
Try serving on noodles. Nice with fresh coriander added to the dressing and chopped spring onions scattered over the dish at the end. Delish!