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1. Make the sticky sauce in advance. Place 3½ tbsp ketchup in a saucepan with the sugar, garlic and spices. Bring to the boil and simmer for 2 minutes. Cool and set aside, then stir in the remaining ketchup.
2. Season the mackerel inside and out. Brush with the olive oil and cook on a hot barbecue for 7-8 minutes on each side, brushing regularly with the sticky sauce. Serve immediately.
A decent beer would be brilliant here – refreshing enough to cut through the oil, and flavoursome enough to balance the sweet spice. This golden, full-bodied and malty example from the New Forest is a good choice. Ringwood Fortyniner.
Typical values per serving:
Phillip Schofield recommends St Stefanus Blonde Belgian beer
This recipe was first published in August 2011.