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    Barbecued Mackerel with a Spicy Coating

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    Barbecued Mackerel with a Spicy Coating

    Add cumin and hot paprika to mackerel for a spicy barbecued dish that is full of flavour and good for you, too.

    • Preparation time: 10 minutes
    • Cooking time: 12 minutes
    • Total time: 22 minutes 25 minutes

    Serves: 2


    • 2 cloves garlic, crushed
    • Grated zest and juice of ½ lemon
    • 1 tsp Bart Ground Cumin
    • 1 tsp Bart Picante Pimentón (hot paprika)
    • 1 tbsp olive oil
    • 2 whole fresh mackerel, approximately 370g each, gutted and cleaned by the Fish Service Counter


    1. Light the barbecue about 45 minutes before you want to start cooking. The flames should have died down and the coals will be glowing red under a thin layer of grey ash. Alternatively, light a gas barbecue 10 minutes before cooking, or preheat the grill to high.
    2. Mix together the garlic, lemon zest and juice, cumin, paprika, olive oil and some salt and freshly ground black pepper, then pour into a shallow dish.
    3. Using a sharp knife, make 3 slashes on each side of the fish, cutting through the skin and flesh to the bone. Place the fish in the dish and rub both sides with the spice mixture ensuring that it goes into the slashes to coat thoroughly.
    4. Place the fish on the barbecue rack or under the grill and cook for 5-6 minutes on each side, or until the mackerel is cooked, the flesh is just firm and opaque and the skin is charred.
    5. Serve garnished with freshly chopped flat-leaf parsley and some lemon wedges, and with a salad of cherry tomatoes and sliced red onion.

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    Cook's tips

    The fish can be prepared 3-4 hours in advance. Cover and place in the fridge until you are ready to cook.

    See our Outdoor eating and food safety leaflet for more information on safe barbecuing.


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