Grilled mackerel with clementine and watercress salad
Prep Time 20 minutes
Cook Time 6 - 10 minutes
2 whole mackerel, cleaned and gutted
2 cloves garlic, crushed or grated
1 tablespoon runny honey
4 tablespoons clementine juice
2 tablespoons olive oil
2 tablespoons lemon juice
2 clementines, peeled and segments separated
½ teaspoon Dijon mustard
½ small red onion peeled and finely sliced
Lemon wedges, to serve
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Sharp and sweet fruit flavours work particularly well with mackerel as it’s a rich and oily fish. It’s also perfect for the barbecue - quick to cook and full of flavour.
1. Combine the garlic, 2 tablespoons clementine juice, the honey and 1 tablespoon oil.
2. Score each mackerel a few times on each side, without cutting through to the bone. Rub the marinade all over the mackerel. Season with salt and set aside for 15-20 minutes.
3. Combine the remaining clementine juice, olive oil, mustard, salt and pepper and whisk or shake in a sealed jar to combine.
4. Combine the watercress, clementine segments and red onion.
5. Light two gas burners on the Jupiter Outback BBQ. Once it’s really good and hot, place the mackerel on the grill and cook for 3-5 minutes each side, or until just cooked through. The key with cooking fish is to wait for the fish to release itself from the grill before turning - this way you won’t leave the skin behind.
6. Dress the salad and serve with the mackerel and lemon wedges on the side.
About the recipe author
Helen Graves The Author
Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques.