Ingredients:

• 4 mackerel fillets

• Sprinkling of dried chilli flakes to taste 

• 2 garlic cloves, crushed

• Zest and juice of 2 limes

• A handful of chopped parsley

• Ground, black pepper

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*Tip* These barbecue beautifully but I'd recommend using a grilling basket so they don't stick. 

Method:

• Mix all the marinade ingredients together in a jug.

• Run your fingers over the fillets and feel for tiny bones. Use tweezers to hoik out any remaining ones. 

• Lay the fillets skin-side down in a flat dish and pour the marinade over the top.

• Ensure all of the fish is coated, turn the fillets over, and chill in the fridge for around half an hour.

• Place them skin-side-down on a hot barbecue in a grilling cage, or on pre-heated, very lightly oiled griddle pan. Cook until the flesh turns opaque, and then flip over to finish off skin-side-up.