BBQ Mackerel with Warm Harissa Salad

BBQ Mackerel with Warm Harissa Salad. This is a wonderful winter dish. The peas and broccoli are cooked on the BBQ and the sauce is made with harissa, olive oil, lemon and a few sprigs of mint and coriander!

Ingredients

4 mackerel, head removed, gutted
Salt and pepper
1 small bunch parsley
1 lemon, sliced
Spray with 1 part white wine vinegar and 5 parts olive oil

Salad

300g green beans, blanched
300g purple sprouting broccolli
2 little gem lettuce
1 red onion, sliced
1 red pepper, sliced
200g fresh peas in the pod

Dressing

2 tbsp harissa
75ml olive oil
1 lemon, juice and zest
Few sprigs of mint and coriander

Method

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Heat a BBQ until hot and the coals are white.

Debone the mackerel from inside out by following the rib cage with a fillet knife all around the joint. Then using scissors cut along the backbone and pull out. Repeat with the remaining 3 fish. Stuff with some of the parsley and lemon slices, season the place into the BBQ rack and secure. Spray with oil and vinegar liberally.

Place the fish onto the BBQ and cook for 2 to 3 minutes. Flip over and cook for a further 2 to 3 minutes. Char the lettuce and broccoli at the same time. Pop the peas in a sieve and BBQ.

To make the salad, mix the dressing ingredients together, then in another bowl mix the beans, lettuce, broccoli, onion and pepper season. Mix in the dressing.

To serve, spoon the salad onto plates, top with fish and sprinkle over mint and coriander.