Barbecued Mackerel with Garlic and Watercress Butter Recipe by : Watercress www . watercress . co . uk
Prep time : 20 Minutes Cook time : 8-10 Minutes Serves : 4
Ingredients :
• 4 whole mackerel , gutted and scaled
• 100g salted butter , softened but not melted
• 1 red chilli , deseeded and finely diced
• 1 bag watercress
• 1 clove garlic , finely chopped
• Zest of half a lemon
• Sea salt
• Olive oil
Method :
1 . Finely chop a small handful of the watercress . Mix together the butter , chilli , watercress , garlic , and lemon zest . Spoon the butter mixture onto a sheet of cling film , then roll into a tight cylinder , twisting the ends to help it keep the shape . Place into the fridge for 10-15 minutes or until it has set firm .
2 . Using a sharp knife , slash the skin of the mackerel diagonally on both sides . Drizzle with olive oil and sprinkle with sea salt . Remove the butter from the fridge and take off the cling film before slicing into 8 rounds .
3 . Place the mackerel on a preheated barbecue , either directly or in a barbecue fish basket . Cook for 3-5 minutes on each side , making sure that you only turn the fish once . After the fish has been turned , place two rounds of butter on each fish and allow it to melt slightly . You will know when the fish is cooked as the flesh will come away easily from the bone .
4 . Place the remainder of the watercress in a bowl , drizzle with olive oil and sprinkle with sea salt . Serve together with the cooked fish and some lemon wedges .
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