• How to prepare grilled mackerel with toast lime

Ingredients


  • 2 medium mackerel, filleted, skin on


  • 5 garlic cloves, smashed


  • 4 ounces butter


  • Salt


  • Pepper


  • 1 or 2 limes

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Method


  • 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

Ingredients


  • 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

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Method


  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

Ingredients


  • 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

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Method


  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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