BBQ Mackerel with Panzanella Salad
This BBQ Mackerel with Panzanella Salad is a great little dish, it utilises brilliant British ingredients and is quick and simple to make...perfect! You can make this fab salad with any fish you like!
Ingredients
- 2 mackerel, gutted head removed, scored
- Few sprigs of savoury, fennel leaves and tarragon
- 25ml olive oil
Salad:
- 2 cloves garlic
- 6 cherry tomatoes
- 100g mixed tomatoes
- 1 small bunch basil torn
- 50ml olive oil
- 10ml sherry vinegar
- 3 slices charred bread torn
- Salt and pepper
Garnish:
- 1 small red onion, peeled and sliced
Method
Heat the BBQ until hot and the coals are white.
Place the fish onto a bbq rack, fill the cavity with herbs, drizzle in oil and season, secure the rack and pop on the bbq for 5 or 6 minutes turning occasionally.
In a pestle and mortar crush the garlic with a pinch of salt, add the basil and oil, crush with 6 cherry tomatoes then mix with all the ingredients together for the salad.
To serve, pile the salad onto a platter top with fish and thin slices of red onion.
Ingredients
- 2 mackerel, gutted head removed, scored
- Few sprigs of savoury, fennel leaves and tarragon
- 25ml olive oil
Salad:
- 2 cloves garlic
- 6 cherry tomatoes
- 100g mixed tomatoes
- 1 small bunch basil torn
- 50ml olive oil
- 10ml sherry vinegar
- 3 slices charred bread torn
- Salt and pepper
Garnish:
- 1 small red onion, peeled and sliced
Method
Heat the BBQ until hot and the coals are white.
Place the fish onto a bbq rack, fill the cavity with herbs, drizzle in oil and season, secure the rack and pop on the bbq for 5 or 6 minutes turning occasionally.
In a pestle and mortar crush the garlic with a pinch of salt, add the basil and oil, crush with 6 cherry tomatoes then mix with all the ingredients together for the salad.
To serve, pile the salad onto a platter top with fish and thin slices of red onion.
