Barbecue fish recipes for Christmas
20th December 2016
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How to prepare grilled mackerel with toast lime
Ingredients
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2 medium mackerel, filleted, skin on
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5 garlic cloves, smashed
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4 ounces butter
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Salt
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Pepper
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1 or 2 limes
Method
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Preheat an outdoor grill to medium heat and oil the grates with a brush or towel.
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In a small saucepan, melt the butter and add the smashed garlic.
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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.
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Flip fish over and cook for an additional 2 to 3 minutes.
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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.
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How to prepare grilled mackerel with soy, lime & ginger
Ingredients
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300g mackerel
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100g jasmine rice
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4 spring onions, sliced
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1 red pepper, deseeded and diced
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1 tbsp low-sodium soy sauce
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Juice 1 lime
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Small piece fresh ginger, grated
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1 garlic clove, crushed
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2 tbsp honey
Method
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To make the marinade, mix all the ingredients together and pour over the mackerel. Cover and chill for 30 mins.
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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.
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Grill for 5 mins more.
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Cook the rice following pack instructions, then drain and toss with the spring onions and pepper. Serve with the mackerel.
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How to prepare grilled mackerel with sweet soy glaze
Ingredients
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4 mackerel fillets
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zest and juice 1 lime, plus extra wedges to serve
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1 tbsp extra-virgin olive oil
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butter, for greasing
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steamed baby bok choi, to serve
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2 tbsp soy sauce
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1 red chilli, deseeded and cut into matchsticks
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juice 1 lime
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thumb-sized piece ginger, grated
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2 tbsp muscovado sugar
Method
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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.
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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.
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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.
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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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