Barbecued mackerel

Recipe by:

On a hot summer's day, what could be more delicious than fresh, lightly seasoned fish grilled on the barbecue

Barbecued mackerel

SERVES

2

PEOPLE

PREP TIME

15

MINUTES

COOKING TIME

6

MINUTES

CUISINE

COURSE

Main

Method

  1. Using a sharp filleting knife, make an incision behind both pectoral fins behind the head of the fish. Flip the fish onto its belly and cut the head off, straight through the backbone. Throw the head away or keep for a fish stock, you could even use them as bait to catch other fish.

  2. Slice down the backbone of the fish’s body, dragging the knife as close to it as possible.

  3. Keeping the knife hugging the backbone as you continue to cut away the fillet from the bone. Repeat this on the other side until both fillets are removed.

  4. Use a tweezers to remove the pin-bones from the middle of each fillet. Rinse the fillets with cold water and pat dry with kitchen paper.

  5. Turn your barbecue on while you prepare the fillets, putting the grill over the hot coals.

  6. Rub some olive oil into the skin of the fish and season well with salt and pepper on both sides. Cut the lemon in half and slice one half into a few rounds. Squeeze the other half over the mackerel fillets.

  7. Drizzle some olive oil over the hot grill and arrange the sprigs of thyme as a sort of bed on the grill. Place the mackerel fillets skin side down on the thyme sprigs. The sprigs will likely burn and even catch fire but this will all add to the smoky aroma you want the meat to absorb.

  8. After 3-4 minutes turn the fillets over and cook for a further 3 or 4 minutes until the flesh has turned grey white.

Ingredients

  • 2 whole mackerel

  • 1 lemon

  • 8-10 sprigs of thyme

  • salt

  • pepper

  • olive oil

Method

  1. Using a sharp filleting knife, make an incision behind both pectoral fins behind the head of the fish. Flip the fish onto its belly and cut the head off, straight through the backbone. Throw the head away or keep for a fish stock, you could even use them as bait to catch other fish.

  2. Slice down the backbone of the fish’s body, dragging the knife as close to it as possible.

  3. Keeping the knife hugging the backbone as you continue to cut away the fillet from the bone. Repeat this on the other side until both fillets are removed.

  4. Use a tweezers to remove the pin-bones from the middle of each fillet. Rinse the fillets with cold water and pat dry with kitchen paper.

  5. Turn your barbecue on while you prepare the fillets, putting the grill over the hot coals.

  6. Rub some olive oil into the skin of the fish and season well with salt and pepper on both sides. Cut the lemon in half and slice one half into a few rounds. Squeeze the other half over the mackerel fillets.

  7. Drizzle some olive oil over the hot grill and arrange the sprigs of thyme as a sort of bed on the grill. Place the mackerel fillets skin side down on the thyme sprigs. The sprigs will likely burn and even catch fire but this will all add to the smoky aroma you want the meat to absorb.

  8. After 3-4 minutes turn the fillets over and cook for a further 3 or 4 minutes until the flesh has turned grey white.