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Griddled Mackerel With Orange Wedges And Potatoes
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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 Wed Aug 01 01:00:00 BST 2007.