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Mackerel on the Barbecue with salsa verde

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The Health and Safety Executive is warning the public to be aware of the dangers of carbon monoxide poisoning from barbecues and while camping

The Health and Safety Executive is warning the public to be aware of the dangers of carbon monoxide poisoning from barbecues and while camping

The Health and Safety Executive is warning the public to be aware of the dangers of carbon monoxide poisoning from barbecues and while camping

Enjoy the true taste of summer, no matter what the weather is doing, with these easy recipes from the chefs at Avoca’s Belfast store

What you'll need

4 whole mackerel

2tbsp extra virgin olive oil

Juice of 1 lemon

Peeled rind of 1 lemon

2 fennel fronds

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2 lemon thyme springs

1 clove garlic, crushed

Sea salt

Freshly ground pepper

For the salsa verde

2tbsp flat-leaf parsley

1dsp each chives, dill and mint

1tbsp pitted green olives

2 anchovie fillets, rinsed and patted dry

1dsp capers, drained and rinsed under cold water

4-5tbsp extra virgin olive oil

1 garlic clove

2tbsp white wine vinegar

Serves 4

Using a sharp knife gently score the skin and flesh of the fish two or three times on both sides. Place the fish with the herbs, garlic, the juice and the peeled rind of the lemon. Season with salt and pepper and allow to marinate for 20-30 minutes, turning once. Make sure the barbecue is very, very hot, and lightly brush the racks with a little oil. Ideally if you have one, place the fish in a metal fish holder and then place it directly onto the barbecue. Cook the fish for three minutes, turn and cook for a further two to three minutes on the other side. A larger fish will take a little longer.

To make the salsa verde, place all the ingredients in a food processor and blitz using the pulse setting for a couple of minutes until mixed. Don't over-mix or the herbs will discolour. This keeps for two to three days in the fridge.

Serve straight off the barbecue with the salsa and a slice of soda bread.


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