Make mackerel part of your weekly menu with this fragrant dish that’s also a great addition to a barbecue feast, coated in a zingy ginger, chilli and lime drizzle
Prep:15 mins
Serves 4
3 tbsp extra-virgin olive oil4 small whole mackerel, gutted and cleaned
STEP 1Light the barbecue and allow the flames to die down until the ashes have gone white with heat. Make the drizzle by whisking 2 tbsp olive oil and all the other ingredients together in a small bowl, adjusting the ratio of honey and lime to make a sharp sweetness. Season to taste.STEP 2Score each side of the mackerel about 6 times, not quite through to the bone. Brush the fish with the remaining oil and season lightly. Barbecue the mackerel for 5-6 mins on each side until the fish is charred and the eyes have turned white. Spoon the drizzle over the fish and allow to stand for 2-3 mins before serving.
