Barbequed Cornish Mackerel Fillets
Over a year ago
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Ingredients
Accompaniment
SponsoredStoneleigh Vineyards Pinot Noir
Trapiche is situated in the Mendoza region of Argentina. The winery was established in 1883 and they are well known for producing quality wine at affordable prices. This is a great example of Sauvignon Blanc from the Mendoza region. Fresh aromas of grapefruit, crisp blackcurrant leaf, green pepper and grassy back notes. Buy this wine if you like: Dry whites with lively fruit and fragrant aromatics.
Description
This is a very simple yet delicious way to cook mackerel as recommended by Fish for Thought http://www.fishforthought.co.uk
Method
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1
1. Lay out the fillets on a flat tray and squeeze lemon juice on them. Season well with pepper and scrape lemon zest over the fillets. Just before cooking sprinkle a little olive oil over the fish.


2. Place the tray on a pre-heated BBQ and close the lid. The fillets will take about 5 minutes to cook. Cooking on the BBQ adds a great smokey flavour to the fish. If you do not have a BBQ then it works just as well under the grill.

3. Serve with your favourite salad and a spoonful of horseradish which works really well with Mackerel.
What could be simpler than that?

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