Warm Mackerel Salad with Orange
Discover Dan Cooper’s unique BBQ recipe for a warm mackerel salad with orange. Packed with flavour, it’s a fresh spin on traditional barbecue cuisine.
Ingredients
3 large oranges
6 mackerel fillets
Sea salt
Black pepper
1 tsp apple vinegar
1 tsp Dijon mustard
1 tsp honey
3 tbsp olive oil
Lettuce
12 silver skinned onions, halved
Method
In the kitchen
1. Fillet the oranges: cut a slice off the top and bottom and cut away the skin with a sharp knife, removing the white pith were possible. Cut away thin segments of flesh and place the in a bowl.
2. In a separate bowl, mix the vinegar with the mustard, honey and some salt and pepper. Slowly pour in the olive oil and stir to make an emulsion. Wash and cut the lettuce.
3. Season the mackerel fillets with plenty of salt and pepper.
On the barbecue
1. Prepare a barbecue for indirect moderate heat (180-200°C). Place the fillets on the indirect zone. Now sprinkle presoaked wood chips over the hot coals or in a smoker box if you’re using a gas BBQ and close the lid.
2. Grill the fillets for 10-12 minutes and then remove them from the barbecue. Allow them to cool before serving.
3. Stir the dressing through the lettuce and divide among the 6 plates. Top with the orange segments, fish and silver skinned onions.
Learn how to cook these recipes and more by joining a Weber Barbecue Course held at many garden centres across the country. For more information visit weber.com
More Recipes Ideas from Dan Cooper
Method
In the kitchen
1. Fillet the oranges: cut a slice off the top and bottom and cut away the skin with a sharp knife, removing the white pith were possible. Cut away thin segments of flesh and place the in a bowl.
2. In a separate bowl, mix the vinegar with the mustard, honey and some salt and pepper. Slowly pour in the olive oil and stir to make an emulsion. Wash and cut the lettuce.
3. Season the mackerel fillets with plenty of salt and pepper.
On the barbecue
1. Prepare a barbecue for indirect moderate heat (180-200°C). Place the fillets on the indirect zone. Now sprinkle presoaked wood chips over the hot coals or in a smoker box if you’re using a gas BBQ and close the lid.
2. Grill the fillets for 10-12 minutes and then remove them from the barbecue. Allow them to cool before serving.
3. Stir the dressing through the lettuce and divide among the 6 plates. Top with the orange segments, fish and silver skinned onions.
Learn how to cook these recipes and more by joining a Weber Barbecue Course held at many garden centres across the country. For more information visit weber.com
