Mackerel with Orange Rosemary Stuffing and Chilli Oil
Head for your local fish monger or fisherman and be guided by them to the best and freshest catch of the day and use this in your recipes – it is all about being able to change to use the freshest.
For the stuffing
1 orange, zest only
1 tbsp capers
30g butter, melted
1 tsp chopped rosemary
1 tbsp chopped parsley
Salt and freshly ground black pepper
4 medium mackerel, scaled, gutted and head removed and fins trimmed
½ tsp paprika
For the oil
1 red chilli, finely chopped
4 tbsp extra virgin olive oil
Extra virgin olive oil
1 orange, sliced, chargrilled, for garnishing
5 small rosemary sprigs, for garnishing
- Preheat the BBQ.
- Combine the orange zest, capers, breadcrumbs, melted butter, chopped rosemary and parsley in a medium bowl. If you feel that the stuffing is too dry add a tbsp of extra virgin olive oil. Mix well and season with salt and freshly ground black pepper and set aside.
- Slice 2 incisions on each mackerel and rub over the paprika. Drizzle with extra virgin olive oil.
- Spoon the stuffing into the fish and press together slightly.
- Brush the fish on both sides with extra virgin olive oil and place on the BBQ over direct medium heat for 5 to 7 minutes turning the fish over once.
- In the meanwhile, brush the orange slices and chargrill on the BBQ over direct medium heat for 1 minute turn over for about 30 seconds. Remove from the heat.
- To make the chilli oil, place the finely chopped red chilli and the oil into a saucepan and heat gently for 3 minutes, stirring from time to time. Set aside.
- Check the fish carefully by cutting a small portion of the flesh with a sharp knife to see if it is cooked.
- Using an egg lift, remove from the BBQ and place on a platter, arrange the orange slices on top and a few sprigs of rosemary. Drizzle over some chilli oil and serve immediately.
Tip: Try stuffing small squid pouches with this easy filling, seal the one end with a sturdy rosemary sprigs, brush with good quality extra virgin olive oil and place over direct medium heat for about 4 to 5 minutes. Meanwhile, heat some extra virgin olive oil in a small pan on the BBQ, add sliced garlic, the juice and zest of 1 orange and 1 tsp chopped rosemary, cook for 2 minutes until the orange juice has reduced slightly. To serve, spoon the sauce over the squid.
Chorizo, Monk Fish and Pepper Kebabs with Creamy Dill Dressing
This is summer sunshine with bright colours served with smooth dill dressing on a bed of steamed new potatoes. When choosing fish for kebabs or skewers, a “meaty” textured fish like monk or salmon is better as it stays on the skewers when you cook on the BBQ.
For the marinade
1 lemon, juice and zest
4 tbsp sunflower oil
2 tsp chilli sauce
¼ tsp caster sugar
300g monk fish, diced into 2cm pieces
1 red pepper, roughly 2cm dice
100g chorizo, cut into 2cm dice
For the creamy dill dressing
5 tbsp crème fraiche
1½ tbsp tarragon vinegar
2 tbsp chopped dill
Extra virgin olive oil
Salad leaves, to serve
700g diced steamed new potatoes, to serve
Sprigs of dill, to serve
- Soak the wooden skewers for at least 2 hours in water.
- Combine the lemon juice and zest, oil, chilli sauce and sugar a large bowl. Place the monk fish into the bowl and marinade for 30 minutes.
- Preheat the BBQ.
- Thread the skewers with red pepper, diced monk fish and chorizo and repeat. Brush the kebabs with extra virgin olive oil.
- Chargrill for 3 to 4 minutes over direct medium heat, turning once and spoon a little oil and marinade on each side until the fish and peppers are cooked.
- In the meanwhile, mix together the crème fraiche, tarragon vinegar and chopped dill. If you feel that it is too thick, add a tbsp of water to the sauce. Leave in the fridge.
- To serve, place salad leaves on a large plate, spoon over the warm new potatoes, drizzle with a little extra virgin oil and place the kebabs on top. Spoon over the dill dressing and garnish with sprigs of dill.
Tip: Serve with a fresh tomato, garlic and tarragon relish instead of the creamy dill dressing.