Grilled mackerel: Difference between revisions
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|title=Grilled mackerel, British recipe | |title=Grilled mackerel, British recipe | ||
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|keywords=Grilled mackerel recipe British recipes from The cook's Wiki | |keywords=Grilled mackerel recipe British recipes from The cook's Wiki | ||
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|TotalCalories = 493 | |||
|PortionCalories = 123 | |||
|DatePublished=12th April 2013 | |DatePublished=12th April 2013 | ||
|Author=Chef | |Author=Chef | ||
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{{RecipeIngredients | {{RecipeIngredients | ||
| 2 fresh mackerel | | 2 fresh [[mackerel]] fillets | ||
| [[Olive oil]] | | [[Olive oil]] | ||
| [[Zest]] and juice of a [[lime]] | | [[Zest]] and juice of a [[lime]] | ||
Revision as of 15:09, 9 July 2016
| Grilled mackerel | |
|---|---|
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| Servings: | Serves 4 |
| Calories per serving: | 123 |
| Ready in: | 20 minutes |
| Prep. time: | 5 minutes |
| Cook time: | 15 minutes |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 12th April 2013 |
As mackerel is quite an oily fish, it's nice to have clean citrus flavours to cut the oil. This would be nice with a dollop of horseradish cream and a grapefruit salsa.
Your fishmonger will fillet mackerel if you ask.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 fresh mackerel fillets
- Olive oil
- Zest and juice of a lime
- Sea salt and freshly ground black pepper
Method
- With a sharp knife, slash the skin at regular intervals, not cutting all the way through
- Season each side with salt, pepper and lime zest and juice and then drizzle with a little olive oil
- Grill for 5 minutes per side then set aside to rest for 5 minutes
Serving suggestions
Serve hot or cold with a dollop of horseradish cream and grapefruit salsa
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