Grilled Mackerel With Smoky Chorizo Salad

BBQ Recipes, Fish

Ziegler & Brown has some delicious and healthy recipes to cook your Ziggy BBQ.

  • Prep Time:N/A
  • Cooking Time:20
  • Serves:4
  • 4 x 180 g mackerel fillets, with skin on
  • 2 tablespoons coconut oil, melted
  • 450 g chorizo, cut in half lengthwise
  • 12 cherry tomatoes, quartered
  • 20 g (1/3 cup) chopped fresh flat-leaf parsley
  • 1 tablespoon minced garlic
  • 60 ml (1/4 cup) extra virgin olive oil
  • 1 tablespoon finely grated lemon zest
  • 2 tablespoon freshly squeezed lemon juice
  • 1 teaspoon cumin seeds, lightly toasted
  • Baby basil, to garnish
  1. Prepare BBQ for grilling over medium–low heat.
  2. To make the salad, grill the Chorizo until browned and warmed through (3 – 4 minutes per side). Remove it from the grill, dice it into small cubes, and place it in a salad mixing bowl.
  3. Add the tomatoes, parsley, garlic, olive oil, lemon zest, lemon juice, and cumin seeds, then toss to combine. Season the salad with sea salt and freshly cracked black pepper.
  4. To prepare the mackerel, season the fillets with salt and pepper and rub them on both sides with the coconut oil. Put them skin-side-up on the grill and cover with foil.
  5. Cook until golden brown (3 minutes), remove the foil, and flip the fillets with a spatula. Cook the fish until completely opaque throughout, for at least 5 minutes.
  6. Remove the fillets from the grill, place them on a platter, and serve topped with the chorizo salad and garnished with baby basil leaves.
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