15 Dec 2020
30 Minutes | easy | Serves 2
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.
Combine the garlic, 2 tablespoons clementine juice, the honey and 1 tablespoon oil.
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.
Combine the remaining clementine juice, olive oil, mustard, salt and pepper and whisk or shake in a sealed jar to combine.
Combine the watercress, clementine segments and red onion.
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.
Dress the salad and serve with the mackerel and lemon wedges on the side.
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