Mackerel is a really healthy fish with lots of essential oils, plus it has a great texture and just loves live fire.
SERVES 4
- 2 large mackerel, gutted
- 4 slices sourdough bread
- A bunch of spring onions, roughly chopped, plus a few extra, sliced, to garnish
- 2 heaped tsp mayonnaise
- 100g mature Cheddar cheese, grated
- Sea salt and black pepper
- 1 red chilli, sliced, to garnish
- Thoroughly dry the mackerel skins with kitchen roll.
- Lightly score the skin and season with salt and pepper. Gently place the fish on the grill over the direct heat. You are looking for a medium heat. After a couple of mins, carefully turn the mackerel over, using a fish slice. After another couple of mins, move the fish to the indirect side and cover with the lid for another 2–4 mins, until just cooked through. Remove and set aside to rest for 5 mins.
- Lightly toast one side of the sourdough slices on the grill and set aside. Once the fish has rested, remove the skin and flake the flesh into a large bowl, being very careful to remove the bones as you go. Gently fold in the spring onions and mayo.
- Season with salt and pepper and spread the mix on the toasted side of each slice of sourdough. Sprinkle the cheese over the top and place on the indirect side of the grill, with the lid on, until the cheese is melted. If you have a cloche, use that to cover the food for a quicker melt. You can easily cheat the melt by using a blow torch.
- Garnish with the extra spring onion slices and chillies.
All recipes from Fire Food: The Ultimate BBQ Cookbook by DJ BBQ, published by Quadrille Publishing Ltd.