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    Griddled Mackerel With Orange Wedges And Potatoes

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    Griddled Mackerel With Orange Wedges And Potatoes

    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.

    • Preparation time: 5 minutes
    • Cooking time: 20 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 2


    • 1.5 x 500g pack Waitrose Baby New Potatoes
    • 1 large orange
    • 2 x 300-400g Cornish mackerel, from the fish service counter, cleaned and fins removed
    • ½ coarse sea salt
    • 1 tbsp Enrich Your Food! Somerset Butter with Roasted Spanish Garlic
    • ½ x 100g pack Waitrose Watercress


    1. Preheat the barbecue or grill. Cook the potatoes in boiling water for 12-15 minutes until they are tender when pierced with a knife.
    2. Meanwhile, halve the orange and cut one half into 4 wedges. Make 3 deep, diagonal slashes on each side of the mackerel then sprinkle with the sea salt.
    3. Griddle the mackerel and orange wedges for 5-8 minutes on each side, until the fish is crisp-skinned and just cooked through, and the orange wedges are starting to char.
    4. Drain the potatoes and return to the pan with the butter. Pare the zest from the remaining orange half and add to the pan along with the juice. Toss together then add the watercress.
    5. Divide the potatoes and watercress between 2 plates and serve with the mackerel and orange wedges.

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    Cook's tips

    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.

    Drinks recommendation

    Mackerel needs a white wine with zippy acidity such as Quinta de Simaens Vinho Verde, Portugal.


    Average user rating

    4 stars