Events and Celebrations

Mackerel with Citrus Fennel Salad

prep 10 mins cook 8—10 mins
  • 4 mackerel, about 400 g (13 oz) each
  • spray oil
  • 3 lemons, thinly sliced, plus 2 tablespoons lemon juice
  • 1 fennel bulb, trimmed and thinly sliced, fronds reserved
  • 1 small garlic clove, crushed
  • 2 tablespoons drained capers
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon chopped parsley
  • salt and black pepper

Slash each mackerel 3—4 times on each side with a sharp knife. Spray with a little oil and season inside and out with salt and pepper. Using cooking string, tie 3 lemon slices on each side of the fish. Spray with a little oil and cook on a hot barbecue for 4—5 minutes on each side until lightly charred and cooked through. Set aside to rest for 5 minutes.

Place the fennel in a bowl with the garlic, capers, oil, parsley, fennel fronds and lemon juice and season to taste. Serve the mackerel with the fennel salad.

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