BBQ Style Mackerel

Mackerel is very good for you, and particularly good for helping to lower cholesterol and look after your heart. This mackerel recipe is spicy and tangy, and although it has the smokiness of a BBQ, is actually oven baked (and thus much less messy all round). The perfect foil for some baked potatoes and a dollop of yoghurt, this is a very easy fish dish to prepare, and one that will make you smile in a BBQ-ey sauce kind of way.


  • 2 large Mackerel
  • 1 large Onion
  • Drizzle Rape Seed Oil
  • 2 tsp Tomato Puree
  • 1 tbsp Ketchup
  • 1 tbsp HP Sauce (or Wilkins BBQ sauce)
  • Very large dash Worcestershire Sauce
  • 2 tsp Cayenne Pepper
  • 2 tsp Smoked Sweet Paprika
  • 1 tsp Ground Coriander
  • 1 tbsp Sugar
  • 3 tsp English Mustard
  • 2 or 3 tbsp Vinegar (Red or White Wine)

Get your fishmonger to gut and wash the Mackerel

Finely slice the Onion

Mix all the other ingredients up in a bowl – ie. the Rape Seed Oil, 2 tsp Tomato Puree, 1 tbsp Ketchup, 1 tbsp HP Sauce (or Wilkins BBQ sauce), very large dash Worcestershire Sauce, 2 tsp Cayenne Pepper, 2 tsp Smoked Sweet Paprika, 1 tsp Ground Coriander, 1 tbsp Sugar, 3 tsp English Mustard, 2 or 3 tbsp Vinegar (Red or White Wine)

Put the Mackerel into a roasting dish, and cover with the sliced Onions

Drizzle the marinade over the Mackerel (and rub into it, and inside the cavity of the fish)

Leave in the fridge to marinade for a few hours if possible

Pre-heat the oven to 180˚c

Roast the Mackerel for 20 – 30 minutes or until it is cooked (or starting to flake)

Serve with Sauté Potatoes and a light citrus-ey Salad

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