Grilled Mackerel with Clementine and Watercress Salad

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.

Ingredients

  • 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
  • 80g watercress
  • ½ small red onion peeled and finely sliced
  • Lemon wedges, to serve

Directions

1.

Combine

Combine the garlic, 2 tablespoons clementine juice, the honey and 1 tablespoon oil.

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2.

Score

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.​​​​​​​

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3.

Combine

Combine the remaining clementine juice, olive oil, mustard, salt and pepper and whisk or shake in a sealed jar to combine.​​​​​​​

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.

Combine

Combine the watercress, clementine segments and red onion.​​​​​​​

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5.

Light two gas burners

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.​​​​​​​

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6.

Dress the salad

Dress the salad and serve with the mackerel and lemon wedges on the side.​​​​​​​

Recipe Author

Recipe Author

Helen Graves

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.

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