Recipe: Grilled Mackerel

Quick, healthy, sustainable and local - particularly for us here in Cornwall.

We're not really sure a 'recipe' is actually required, but here's one anyway with some tips and tricks to the best tasting fish in the south west - cooked atop our Frontier™ Stove.

Here we cook a simple garlic, butternut squash accompaniment, which we think goes really well with the fish.

Mackerel fillets - 2 per person
Lemon and/or lime
Chilli flakes
Fresh coriander
Olive oil
Butternut squash

1. Light your stove, get it up to heat and remove the top plate.

2. We recommend cooking the butternut squash first - as it will take longer than the fisn and will easily keep whilst you grill the fish. Remove the skin and seeds from the butternut squash and chop it into 1cm2 cubes

3. Add some oil to the frying pan, place on the stove.

4. Once the oil is ‘shimmering’ thrown in the butternut squash along with some whole, unpeeled garlic cloves and salt and pepper.

5. Cook until everything is tender.

6. In the meantime, lay our mackerel fillets out on a plate. Give them a good season with salt and pepper, squeeze some lemon/lime juice over them and a sprinkle of chilli flakes (to taste).

7. Once the butternut squash is cooked, remove from the heat.

8. Place the mackerel fillets in a BBQ fish basket and grill over the open flames of the fire. They’ll only need a couple of minutes each side at the most, just enough to turn the flesh white and give the skin a nice crispy, brown finish.

9. Serve with wedges of lemon/lime and a generous sprinkle of fresh coriander.