Grilled Mackerel Skewers
Our favourite summer recipe for cooking outdoors - Grilled Mackerel Fillets! Marinated in a fresh and zingy coriander and lemon blend, the mackerel is skewered and quickly cooked on a coal grill. Served with a sharp radish pickle, it perfectly balances the rich, oily mackerel kebabs for a delightful meal.
Equipment
- Coal BBQ Grill
Ingredients
- 4 mackerel fillets
- 2 tablespoon coriander leaves very finely chopped
- ½ lemon zest only
- 1 teaspoon white wine vinegar
- 2 tablespoon olive oil
For Radish Pickle:
- 150 g radishes coarsely grated
- thumbnail sized knob of ginger minced or finely grated
- 5 g coriander finely chopped
- 1 tablespoon nigella seeds
- 1 lemon zest and juice
- 1 tablespoon white wine vinegar
- 1 tablespoon honey
- ⅛ teaspoon salt
Instructions
- Put the very finely chopped coriander, lemon zest and vinegar into a pestle and mortar. Grind into a rough paste. Add the olive oil, a pinch of salt and black pepper and mix to combine.
- Place the mackerel fillets into an airtight conatiner, spoon the marinade all over and turn the fillets to coat.
- Place the mackerel in the fridge for 1 hour to marinade.
- In the meantime, make the radish pickle by placing all the ingredients into a medium bowl. Stir to combine, and set it aside.
- Light up a BBQ and wait for the coals to turn white.
- Thread two mackerel fillets onto each long metal skewer (see photos above).
- Cook the mackerel skewers for approximately 10 minutes, turning regularly. Baste the mackerel with the leftover marinade as you turn them.
- Serve with radish pickle on top.
Nutrition
Calories: 437kcalCarbohydrates: 20gProtein: 47gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gCholesterol: 106mgSodium: 377mgPotassium: 1267mgFiber: 4gSugar: 12gVitamin A: 360IUVitamin C: 60mgCalcium: 148mgIron: 5mg
Tried this recipe?Let us know how it was!