Ingredients
2 tbsps extra virgin olive oil, by Primadonna
2 mackerel fillets, by Inismara (all bones removed)
1 pinch freshly cracked Kania salt and pepper
4 tortilla wraps, by El Tequito, garlic and corriander
4 tbsps cream cheese, spread by Cavabel
2 tbsps sweet chilli sauce, by Vitasia
2 tomatoes, sliced
½ cucumber, peeled and sliced
1 handful gem lettuce, washed and shredded
1 foil tray
Overview
This is a lovely way to prepare fresh fish. Fish can be quite tricky to cook on a barbecue as it sticks really easily to the grill. So to remove any fear I’m cooking the mackerel on a foil tray. Just treat it like a frying pan. If you’re feeling brave however, skip the tray – just brush the fish with a little oil and make sure the bars of the barbecue are really clean.
From Paul Flynn's Family Food Cookbook for Lidl.
Method
- Drizzle half the oil over the foil tray. The first thing you need to do is remove the mackerel bones and the best way to do this is to cut a ‘V’ shape incision from tail to head and then remove them in one section. Once you have done this, season the mackerel and place skin-side down, then drizzle over the remaining olive oil and place the foil tray on a hot barbecue. Turn the mackerel after 2 minutes and cook for a further 2 – 3 minutes on the other side. Then remove the tray from the heat and keep warm.
- Heat the wraps by placing each one on the barbecue grill for 30 seconds or so. Smear the cream cheese over the wraps and drizzle the chilli sauce over them.
- Remove the mackerel from the tray and divide between the wraps, then dress with the tomato, cucumber and lettuce. Wrap as snugly as you can and eat warm. Delicious.