Two pieces of barbecued mackerel on a plate in a lime drizzle

BBQ mackerel

Name: BBQ mackerel
Cook time: 8 min
Total time: 23 min
Yield: 4
Cuisine: Asian
Ingredients: 3 tbsp extra-virgin olive oil; 4 small whole mackerel gutted and cleaned; 1 large red chilli deseeded and finely chopped; 1 small garlic clove finely chopped; small knob fresh root ginger finely chopped; 2 tsp honey; 2 limes zested and juiced; 1 tsp sesame oil; 1 tsp Thai fish sauce

CJ Jackson

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Serves 4

Easy

Prep: 15 mins

Cook: 8 mins

Ready in 23 minutes

A star rating of 4.8 out of 5.29 ratingsRate

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Make mackerel part of your weekly menu with this fragrant dish that's also a great addition to a barbecue feast, coated in a zingy ginger, chilli and lime drizzle

Easily doubled

Easily halved

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Ingredients

Nutrition

Units:

MetricUS

3 tbsp extra-virgin olive oil
4 small whole mackerel

gutted and cleaned

For the drizzle

1 large red chilli

deseeded and finely chopped
1 small garlic clove

finely chopped
small knob fresh root ginger

finely chopped
2 tsp honey
2 limes

zested and juiced
1 tsp sesame oil
1 tsp Thai fish sauce

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Nutrition: per serving

kcal406
fat31g
saturates6g
carbs3g
sugars2g
fibre0g
protein29g
salt0.49g

low

Method

step 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.
step 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.

RECIPE TIPS

COOKING MACKEREL

Simple, quick methods of cooking are best for mackerel. Roasting, grilling or barbecuing all work well as the oils self-baste during cooking (pan-frying can cause the skin to stick to the pan). Fruit works well with the oiliness of mackerel and it is traditionally served with a sharp sauce, such as gooseberry or rhubarb. It is also excellent cooked with ginger, lime, coriander and spices.

BUYING MACKEREL

Very fresh whole mackerel may still be in a state of rigor mortis and will be rigid and stiff. Once it’s out of rigor mortis the fish should still be firm, with no ‘give’ when you press the flesh. The eyes will look glassy and the gills should be a very deep red. Fillets should look firm with no discolouration. As the fish ages the flesh will soften, the eyes will become cloudy and the gills will tinge brown.

FREEZING MACKEREL

Oil-rich fish should be refrigerated quickly after buying, and is best eaten on the same day. You can freeze mackerel, but it’s better frozen commercially as the techniques used prevent any change to the texture of the fish. Use frozen mackerel within three months and always defrost in the fridge.

Recipe from Good Food magazine, July 2007

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A star rating of 4.8 out of 5.29 ratings

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