Grilled Mackerel with vegetable escabeche

Method

1. For the mackerel:

2. Light your barbecue at least 30 minutes before you intend to cook. It’s vital when barbequing fish to cook at the highest heat possible to avoid the fish sticking to the bars.

3. Lightly grease the whole mackerel with rapeseed oil and season with fine sea salt.

4. Place the whole fish on the hottest part of the barbecue, be careful when doing so as the oil droplets may catch.

5. Cook the mackerel on one side for 8-10 minutes until charred, depending on the size of the fish.

6. When barbequing fish, it is important to only turn the fish once, minimising the damage you can cause to the exterior and to prevent the fish from sticking. Use a fish slice to free the fish from the bars of the barbecue and turn using a pair of heat-proof kitchen tongs.

7. For the vegetable escabeche:

8. Bring a small pot of water to the boil and season with sea salt. Add the green beans and blanch for 1 minute. Remove and shock in a bowl of ice water. Leave for two minutes, remove from the water and set aside.

9. In a medium-sized heavy-based saucepan, heat the rapeseed oil on medium-low heat, add the bay leaf and garlic and cook softly for four to five minutes.

10. Add the sliced carrot, courgette and bell pepper. Season with sea salt and cook for three minutes. Add the smoked paprika and cook for 30 seconds.

11. Add the apple cider vinegar and cook for 1 minute.

12. Remove from the heat, discard the bay leaf. Add the green beans, toss and allow to sit for 30 minutes before serving.