BBQ Mack­erel

WITH ORANGE AND FENNEL SALAD

Look (UK) - - HEY BUSY GIRL! -

IN­GRE­DI­ENTS

4 fresh mack­erel, scaled, gut­ted and heads re­moved 2 fennel, trimmed and sliced 6 or­anges, peeled and seg­mented 3 tbsp olive oil Juice of 1 lemon

METHOD

1 First you need to get the bone out of the mack­erel. Slit down the belly with a sharp knife. Lay it down with the skin side fac­ing up on a chop­ping board and flat­ten it with the back of your hand, then turn it over. Gen­tly pull out the back­bone – you’ll be amazed how easily it comes out – and snip it off at the tail end. With tweez­ers or (clean) pliers, re­move any re­main­ing bones. 2 Brush lightly with oil, sea­son and place on an oiled fish grill. Bar­be­cue for a few min­utes on each side, un­til cooked through. 3 Mix to­gether the fennel and orange seg­ments with the olive oil, lemon juice and some sea­son­ing. Serve with the fish.

PREP: 10 MINS COOK: 15 MINS, PLUS MAR­I­NAT­ING SERVES 4

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