UK BBQ Mag Autumn 2017 - Page 22

" I added the onions which should be sharp and sweet, some natural yoghurt, chopped parsley and a squeeze of lime. "

22

Masala Mackerel in the Roccbox by Bill Gardner

Ingredients

Fresh mackerel – whole or butterfly filleted

Cooking

Place the mackerel in a suitable tray and place in the Roccbox for 5-6 minutes. I placed the tray closer to the opening with the tails facing outwards therefore, the thickest part of the fish was towards the flame. You will note the fish will cook from both the top and the bottom in a reasonably even way. You may need to turn if the mackerel are whole and cook for a further 3-4 minutes. The fish will be cooked when you can see the fillets turn opaque and they have reached 63ºc if you wish to probe them.

The skin side will take a bit of char and the edges should go crispy all adding to the taste.

I served these on fresh flatbreads also cooked on the Roccbox using the basic recipe from the Mana from Devon book after cranking the temperature up to 300c on a full flame. I added the onions which should be sharp and sweet, some natural yoghurt, chopped parsley and a squeeze of lime.

However, this would work lovely with chopped fresh mint and coriander or even these herbs infused into the yoghurt along with some lime and served with rice.

A simple, quick and fresh recipe which I hope you enjoy!

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