Barbecued Mackerel with Chutney on Toast

This BBQed Mackerel with Chutney on Toast is a fabulously fast and tasty dish. The chutney is made with apple, pear, tomato, ginger, shallot, garlic, rosemary, cumin, chilli powder, star anise, brown sugar and two types of vinegar!

Ingredients

3 mackerel, gutted and scaled and the backbone removed
Sea salt
Spray bottle filled with 1 part white wine vinegar, 5 parts olive oil

Chutney

1 Bramley apple, grated
1 pear, grated
1 large tomato, grated
1×5 cm fresh ginger, grated
½ shallot, peeled and diced
1 cloves garlic, grated
Few sprigs of rosemary
1 tsp ground cumin
1 tsp chilli powder
2 star anise
100g brown sugar
50ml white wine vinegar
Splash of sherry vinegar

2 slices charred bread
Drizzle of olive oil
Salt and pepper

Method

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Heat a BBQ until hot and the coals are white.

Pop the sugar in a pan on the BBQ and heat until caramelised. Add all the rest of the chutney ingredients into a pan, bring to the boil and then simmer for 5 minutes.

Pop the charred bread on a baking tray, drizzle in olive oil then char on the BBQ.

Place the mackerel onto a BBQ rack, spray with the oil / vinegar mix then season and grill for 2 minutes.

To serve, pop onto a plate with a big spoonful of the chutney and sit the toast on the side.