Peppered Mackerel with Fresh Salsa

Anne says: Perfect barbecue food as oily fish won’t dry out, and it can be prepared ahead.

Serves 4


  • 4 whole mackerel, washed and dried
  • 1 red onion, sliced
  • 4 tbsp chopped fresh parsley
  • olive oil for brushing


  • 3 tomatoes, deseeded and chopped
  • 4 red peppers, roasted and deseeded
  • juice ½ lemon


Cut off the mackerel’s heads and tails, slice open along the belly, and open out like a book.

Make an incision either side of the spine, cutting through the bones, but not through the skin.

Pull out the backbone and use tweezers to remove the bones that remain on each side.

Season and fill the cavity with the onion and half of the parsley.

Tie with soaked string, brush with oil and barbecue for 10-12 mins, turning once.


To make salsa.  Mix together the tomatoes, peppers, lemon juice and remaining parsley.

Season and serve with the mackerel.


Anne’s Top Tip: You can use salmon or trout if mackerel is not available.