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Recipe Category: Side-Dish
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Ingredients
Makes 2
- 2 fresh mackerel fillets (skin on), as perfectly fresh as possible Olive oil
- 2 mild fresh green chilies, left whole
- 2 soft white rolls or 2 lengths of baguette, split open Sea salt and crushed red pepper flakes (chili flakes), for sprinkling Sliced onion Sliced tomatoes
- lettuce leaves
- 2 lemon wedges, to serve
Method
- Light a BBQ for direct gril ing (see also Cook’s Tip).
- Once the flames have died down and the coals have turned white, it’s ready for cooking.
- Lightly brush the mackerel fil ets with olive oil and cook them on the gril using a fish basket if you have one (a hinged metal cage for protecting fish on the BBQ-use the type suitable for cooking fil ets rather than whole fish), turning once, until cooked and the flesh is opaque.
- This should take about 5 minutes (depending on size).
- Lightly oil and gril the green chilies at the same time.
- Lightly toast the rol s on the gril , then fil with the mackerel.
- Sprinkle the fish with salt and crushed red pepper (chili) flakes, then add the salad ingredients and a gril ed chili to each one.
- Serve at once with the lemon wedges.
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