Why use Greendale?
Simple Whole Barbecued Mackerel
Summer evenings are perfect for laid-back beach barbecues, and fresh Mackerel is an ideal candidate for cooking over charcoal, as the heat renders its rich flesh deliciously moist. Here’s a simple recipe for barbecuing a whole fish (allow one Mackerel per person).
Taking a sharp knife, make a few shallow slashes on each side of the fish, then drizzle on oil and rub it over the skin, adding a sprinkling of salt and a squeeze of lemon if you like. When your charcoal is white-hot ready, place the fish on the hot grill for about five minutes on each side, or until all the flesh is opaque, then serve with more lemon and some cold beers. Cheers!
This Ashburton Cookery School's dish features freshly caught local Mackerel, which is very rich in beneficial omega-3 fatty acids. It also features a delicious mackerel tartare sauce!
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