A stunning grilled mackerel with orange-rosemary spice perfect for the BBQ and served with pickled vegetable salad and a coriander mint & green chilli mayonnaise. Grill the the mackerel fillets skin-side down for about 4-5 minutes per side, or until the fish is cooked through and has nice grill marks.
Ingredients (Serves 2)
For the Grilled Mackerel:
- 2 fresh mackerels
- 1 orange (zested and juiced)
- 1 sprig fresh rosemary (finely chopped)
- 1 garlic clove (minced)
- 1 tbsp olive oil
- Salt and pepper to taste
For the Pickled Vegetable Salad:
- 1 small red pepper (thinly sliced)
- 1 small carrot (julienned)
- 1 small red onion (thinly sliced)
- 50 ml rice vinegar or white vinegar
- 50 ml water
- 1 tbsp sugar
- 1 tsp salt
For the Coriander Mint & Green Chilli Mayonnaise:
- 3 tbsp mayonnaise
- 1 tbsp fresh coriander (finely chopped)
- 1 tbsp fresh mint (finely chopped)
- 1 green chilli (finely chopped, seeds removed for less heat)
- 1 tsp lime juice
- Salt to taste
Instructions:
1. Marinate the Mackerel:
- In a small bowl, mix the orange zest, orange juice, chopped rosemary, minced garlic, olive oil, salt, and pepper.
- Place the mackerel fillets in a shallow dish and pour the marinade over them, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes.
- In a small saucepan, combine the vinegar, water, sugar, and salt. Bring to a boil and stir until the sugar and salt dissolve. Remove from heat and let it cool.
- Place the sliced carrot, red pepper and red onion in a bowl. Pour the cooled pickling liquid over the vegetables, ensuring they are fully submerged. Let it sit for at least 30 minutes.
3. Make the Coriander Mint & Green Chilli Mayonnaise:
- In a small bowl, combine the mayonnaise, chopped coriander, chopped mint, chopped green chilli, lime juice, and a pinch of salt. Mix well and refrigerate until ready to use.
4. Grill the Mackerel:
- Preheat the grill to medium-high heat. Remove the mackerel from the marinade and pat dry with paper towels.
- Grill the mackerel fillets skin-side down for about 4-5 minutes per side, or until the fish is cooked through and has nice grill marks.
5. Assemble the Dish:
- Serve the grilled mackerel fillets on plates.
- Drain the pickled vegetables and place a generous portion next to the mackerel.
- Add a dollop of coriander mint & green chilli mayonnaise on the side.
- Garnish with extra fresh herbs if desired.
6. Enjoy!
