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Grilled mackerel

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  • How to prepare grilled mackerel with toast lime


  • 2 medium mackerel, filleted, skin on

  • 5 garlic cloves, smashed

  • 4 ounces butter

  • Salt

  • Pepper

  • 1 or 2 limes


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  • Preheat an outdoor grill to medium heat and oil the grates with a brush or towel.

  • In a small saucepan, melt the butter and add the smashed garlic.

  • Make 3 deep cuts on each side of the fish. Season fillets generously with salt and pepper. Place flesh side-downand cook for 2 to 3 minutes.

  • Flip fish over and cook for an additional 2 to 3 minutes.

  • Remove from grill and brush with some of the garlic butter (about 2 tablespoons).
    Squeeze 1/2 of a lime over each fillet and serve immediately.


  • How to prepare grilled mackerel with soy, lime & ginger


  • 300g mackerel

  • 100g jasmine rice

  • 4 spring onions, sliced

  • 1 red pepper, deseeded and diced

  • 1 tbsp low-sodium soy sauce

  • Juice 1 lime

  • Small piece fresh ginger, grated

  • 1 garlic clove, crushed

  • 2 tbsp honey



  1. To make the marinade, mix all the ingredients together and pour over the mackerel. Cover and chill for 30 mins.

  2. Heat grill and put the mackerel, skin-side up, on a baking sheet lined with foil. Grill for 5 mins, then turn and baste with remaining marinade.

  3. Grill for 5 mins more.

  4. Cook the rice following pack instructions, then drain and toss with the spring onions and pepper. Serve with the mackerel.


  • How to prepare grilled mackerel with sweet soy glaze


  • 4 mackerel fillets

  • zest and juice 1 lime, plus extra wedges to serve

  • 1 tbsp extra-virgin olive oil

  • butter, for greasing

  • steamed baby bok choi, to serve

  • 2 tbsp soy sauce

  • 1 red chilli, deseeded and cut into matchsticks

  • juice 1 lime

  • thumb-sized piece ginger, grated

  • 2 tbsp muscovado sugar



  1. Score the mackerel fillets a couple of times on the skin, then lay them in a shallow dish. Sprinkle with the lime zest and juice, and leave to marinate for 5-10 mins.

  2. Place all of the sauce ingredients in a small pan with a splash of water and gradually bring to a simmer. Cook for 5 mins to thicken slightly, then remove from the heat and set aside.

  3. Turn the grill to its highest setting and place the mackerel on a greased baking tray, skin side up. Sprinkle the fillets with the olive oil and some sea salt, then grill for 5 mins until the flesh is opaque and cooked through.

  4. Divide bok choi between plates, lay 2 mackerel fillets on top, drizzle with the sauce and serve with a wedge of lime.

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