Grilled mackerel with savory lemon chutney (Barbecue and Grilling)

 

                The lovely tart chutney contrasts nicely with the buttery flesh of the grilled mackerel.

Serves 4 

• 4 wholw mackerel (each about 1 lb / 500 gr), cleaned and heads removed
• Salt and ground blak pepper
• 1 lemon, quartered
• Olive oil

Savory lemon chutney

• 2 lemons
• 1/3 cup water
• ¼ cup sugar
• 1 teaspoon coriander, crushed
• 1 teaspoon black peppercorns, crushed
• 2 plum (Roma) tomatoes, seeded and chopped

1. Prepare the chutney : Thinly slice lemon crosswise, discarding the ends ; quarter the slices, place in a saucepan and add water and sugar.
2. Cook over medium heat, stirring until sugar dissolves ; add coriander and peppercorns, reduce heat and simmer, stirring occasionally, for 20 to 30 minutes, or until liquid is syrupy and lemons are translucent and tender.
3. Remove from heat and stir in tomatoes ; transfer to a serving bowl and set aside to cool.
4. Prepare a hot fire in your grill.
5. Rinse fish and pat dry with paper towels ; make three slashes across the fattest part of each fish on both sides.
6. Season the cavities with salt and pepper to taste and place a quarter lemon in each cavity ; lightly brush the outside of the fish with olive oil and season to taste with salt and pepper.
7. Place flesh side down on the grill ; grill for 10 minutes per inch (2.5 cm) of thickness, turning once, until flesh is opaque and flakes easily with a fork.
8. Serve with chutney on the side.

BON APPÉTIT