BARBECUED MACKEREL WITH GINGER, CHILLI & LIME DRIZZLE
Make mackerel part of your weekly menu with this Asian inspired dish that's perfect for barbecues
Provided by CJ Jackson
Categories Dinner, Lunch, Main course, Starter, Supper
Time 23m
Number Of Ingredients 9
Steps:
- 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.
- 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.
Nutrition Facts : Calories 406 calories, Fat 31 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 29 grams protein, Sodium 0.49 milligram of sodium
GRILLED MACKEREL WITH SOY, LIME & GINGER
A nutritious and lean fish supper with fragrant Thai flavours, ready in minutes and packed with vitamins and minerals
Provided by Good Food team
Categories Main course, Supper
Time 25m
Number Of Ingredients 9
Steps:
- To make the marinade, mix all the ingredients together and pour over the mackerel. Cover and chill for 30 mins.
- Heat grill and put the mackerel, skin-side up, on a baking sheet lined with foil. Grill for 5 mins, then turn and baste with remaining marinade. Grill for 5 mins more.
- Cook the rice following pack instructions, then drain and toss with the spring onions and pepper. Serve with the mackerel.
Nutrition Facts : Calories 587 calories, Fat 25 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 33 grams protein, Sodium 1.1 milligram of sodium
BBQ'D CORNISH MACKEREL FILLETS
This is a very simple yet delicious way to cook mackerel on the BBQ
Provided by lulucooks
Time 10m
Yield Serves 4
Number Of Ingredients 0
Steps:
- 1. Lay out the fillets on a flat tray and squeeze lemon juice on them. Season well with pepper and scrape lemon zest over the fillets. Just before cooking sprinkle a little olive oil over the fish.
- 2. Place the tray on a pre-heated BBQ and close the lid. The fillets will take about 5 minutes to cook. Cooking on the BBQ adds a great smokey flavour to the fish. If you do not have a BBQ then it works just as well under the grill.
- 3. Serve with your favourite salad and a spoonful of horseradish which works really well with Mackerel
GRILLED MACKEREL FILLETS
Enjoy grilled mackerel fillets in a punchy soy, honey, ginger and sake marinade. The spicy leaves in the salad pair beautifully with the oily fish
Provided by Clare Hargreaves
Categories Lunch, Starter
Time 15m
Number Of Ingredients 13
Steps:
- Mix all the marinade ingredients, then pour over the fish. Set aside for 20 mins.
- For the salad, combine the sesame oil, lime juice, soy, honey and sweet chilli to make a dressing, then toss with the leaves.
- Grill the marinated mackerel under a hot grill for 5 mins, basting two or three times with any excess marinade, until the flesh begins to flake. Slice and serve with the dressed salad leaves.
Nutrition Facts : Calories 610 calories, Fat 43 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 20 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 5.5 milligram of sodium
CHARGRILLED MACKEREL WITH SWEET & SOUR BEETROOT
Fresh mackerel is always a winner and grilling gives a deliciously charred quality. Pickled beetroot wedges add an extra tang in this party-perfect, budget-savvy starter
Provided by Tom Kerridge
Categories Fish Course, Supper
Time 25m
Number Of Ingredients 15
Steps:
- To make the sweet & sour beetroot, mix all the ingredients, except the beetroot, with 125ml water in a medium pan and bring to the boil. Take the pan off the heat and leave to cool. Drain and rinse the cooked beetroot, then slice half into thin rounds, cutting the rest into larger wedges for a contrasting texture. Once the pickling liquor is completely cold, pour into a large jar, add the beetroot and chill overnight.
- The next day, brush the mackerel all over with the soy sauce and leave to marinate for 20 mins while you make the dressing. Whisk together the wasabi and crème fraîche, seasoning to taste. Heat your grill to its highest setting.
- Remove the beetroot from the pickling liquor with a slotted spoon and divide evenly between each plate. Layer over the shallot, pickled ginger and toasted sesame seeds, then scatter over the chives to create the salad. Layering the salad creates a professional finish.
- Put a wire rack over a baking tray and brush with the oil. Put the fillets on top of the wire rack and grill the fish, skin-side up, for 2-3 mins until the skin is charred and the fish is lightly cooked. If you want to char it further, use a blowtorch (see my tip below).
- To serve, place the fish on top of each salad with a spoonful of the dressing. For added wow factor, drizzle the oil around the salad, along with a little of the pink pickling liquor from the beetroot, then serve immediately.
Nutrition Facts : Calories 245 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 1.3 milligram of sodium
PAN-FRIED MACKEREL FILLETS WITH BEETROOT & FENNEL
Mackerel fillets contain beneficial fats, are quick to cook, and really complement this earthy and vibrant salad with a yogurt dressing
Provided by Justine Pattison
Time 13m
Number Of Ingredients 9
Steps:
- Put one of the mackerel fillets on a board and cut a 'V' down the centre, either side of the pin bones, to create two smaller fillets, then remove the bones. Repeat with the other fillet. Rub with the oil and season with plenty of ground black pepper. Set aside.
- Put the fennel in a bowl with the beetroot, cucumber and apple. Drizzle over the lemon juice, add the yogurt and mix well. Roughly chop the dill, putting aside a few fronds to garnish, and scatter over the salad, then season with ground black pepper and toss together lightly. Set aside.
- Put a large non-stick frying pan over a medium-high heat. When hot, add the fish, skin-side down, and cook for 2 1/2 mins. Flip the fish over and cook for 30 secs on the other side.
- Put the fillets on top of the salad and serve with the dill fronds and lemon wedges for squeezing over.
Nutrition Facts : Calories 397 calories, Fat 24 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 27 grams protein, Sodium 0.4 milligram of sodium
PAN-SEARED MACKEREL WITH SWEET PEPPERS AND THYME
Mackerel escabèche is one of those dishes I have always preferred to admire from afar. It's traditionally prepared by pickling the fillets in vinegar, but I've never quite cottoned to its biting flavor. To me, it overwhelms the delicacy of a good fresh piece of fish. At home, I sprinkled the fish fillets with salt, pepper and some sweet paprika. Then I let them sit while I slowly stewed the leeks, carrots and peppers with some garlic and thyme. I seared the fish until lightly browned but still very moist inside. When people say they don't like mackerel because it's too strong and dry, it's usually because the fish has been overcooked. But when cooked right, until just flaky in the center, the flesh is mild and almost buttery.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, one pot, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Season mackerel with salt, black pepper and paprika. Let fillets rest at room temperature while preparing vegetables.
- Set a large skillet over medium heat and add 5 tablespoons oil. Then add leeks, carrots, bell peppers and thyme, cooking them until they soften, about 10 to 12 minutes. Add garlic, stirring gently, and cook for 2 minutes more. Add wine and cook until most of liquid has evaporated, about 7 minutes. Season to taste with more salt, pepper and sherry vinegar, then transfer to one side of a serving platter.
- Wipe the skillet with a paper towel, add remaining oil, and set over high heat. When oil is hot, add mackerel in one layer, skin side down. Cook for 3 minutes, then flip and cook for 1 to 2 minutes longer, until fish is cooked through. Add fillets to platter and spoon vegetables on top of fish.
Nutrition Facts : @context http, Calories 561, UnsaturatedFat 30 grams, Carbohydrate 16 grams, Fat 40 grams, Fiber 3 grams, Protein 28 grams, SaturatedFat 7 grams, Sodium 397 milligrams, Sugar 4 grams
More about "bbqd cornish mackerel fillets recipes"
GRILLED CORNISH MACKEREL WITH SALSA VERDE | RECIPES | DELIA …
From deliaonline.com
Cuisine GeneralEstimated Reading Time 1 minServings 2
MACKEREL RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
MACKEREL FILLET RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
CURED CORNISH MACKEREL WITH 'NDUJA, CUCUMBER AND PORK …
From greatbritishchefs.com
GRILLED MACKEREL FILLETS RECIPE WITH LIME MOJO
From olivemagazine.com
HOW TO PAN-FRY MACKEREL FILLETS - GREAT BRITISH CHEFS
From greatbritishchefs.com
BBQ'D CORNISH MACKEREL FILLETS | MACKEREL, FILLET, HEALTHY GRAINS
From pinterest.com
EASY GRILLED MACKEREL - RECIPES FROM A PANTRY
From recipesfromapantry.com
OVEN ROASTED SPANISH MACKEREL RECIPE | THE MEDITERRANEAN DISH
From themediterraneandish.com
37 MACKEREL RECIPES | OLIVEMAGAZINE
From olivemagazine.com
HOW TO BARBECUE A WHOLE MACKEREL - GREAT BRITISH CHEFS
From greatbritishchefs.com
MACKEREL ESCABECHE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
SIMPLE BBQ MACKEREL - THE CORNISH FISHMONGER
From thecornishfishmonger.co.uk
You'll also love