Save to your scrapbook
Griddled Mackerel With Orange Wedges And Potatoes
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Whole mackerel is ideal for cooking on the barbecue. It's packed with Omega-3 oils so won't dry out, and has a great flavour, too.
To prevent the mackerel skin from sticking to the barbecue or grill rack, rub with a little olive oil before cooking.When preparing a barbecue make sure the coals are glowing red under a thin coating of ash before cooking.
Mackerel needs a white wine with zippy acidity such as Quinta de Simaens Vinho Verde, Portugal.
Typical values per serving:
This recipe was first published in August 2007.