James Whetlor’s Barbecued Mackerel with Fennel Dressing

preparation 45 minutes
cook time 15-20 minutes
Serves 6

This delicious barbecued mackerel recipe was created to be made on a Big Green Egg, but of course you can use any barbecue, be it charcoal or gas! We love the combination of the crispy skin, tender flesh and the flavoursome acidity of the dressing!

Recipe taken from Cooking on the Big Green Egg: Everything You Need to Know from Set-Up to Cooking Techniques, with 70 Recipes, by James Whetlor (Quadrille, £25)

Ingredients Method

2 fennel bulbs, trimmed and finely chopped (including any fronds)
2 large shallots, very finely chopped
2 garlic cloves, very finely chopped
2 tbsp capers, roughly chopped
Bunch of flat-leaf parsley, leaves finely chopped
Juice and finely grated zest of 2 lemons
2 tbsp Chardonnay vinegar or other white wine vinegar
150ml / 5/8 cup olive oil, plus extra for the fish
6 medium-sized fresh mackerel, cleaned and gutted
Salt and freshly ground black pepper

If you're using a Big Green Egg, make sure to use the Direct set-up with the stainless-steel grill and plancha in place (or cast-iron grid if you have one).Target temperature: 160–190°C.

Mix the fennel and shallots in a bowl, stir in 1 teaspoon of salt and leave for 20 minutes, then rinse and drain.

Add the garlic, capers, parsley, lemon zest and juice, vinegar and olive oil to the fennel and shallot mixture, adding salt and pepper to taste.

Make 5–6 deep slashes in either side of each fish and season generously inside and out with salt and pepper, then rub in.

4 tablespoons of the fennel mixture, getting some inside the belly cavity. Allow to marinate for at least 15 minutes.

Lightly oil the outside of the fish then place them on the grill and close the lid. Cook for 7–8 minutes, then carefully turn the fish over and cook for another 7–8 minutes, or until the meat is opaque and can lift away from the bone.

Serve the fish with the remaining fennel mixture on the side.

Ingredients

2 fennel bulbs, trimmed and finely chopped (including any fronds)

2 large shallots, very finely chopped

2 garlic cloves, very finely chopped

2 tbsp capers, roughly chopped

Bunch of flat-leaf parsley, leaves finely chopped

Juice and finely grated zest of 2 lemons

2 tbsp Chardonnay vinegar or other white wine vinegar

150ml / 5/8 cup olive oil, plus extra for the fish

6 medium-sized fresh mackerel, cleaned and gutted