In Summer to have a BBQ time is priceless. It is all about those simple enjoyable moments. Especially amongst Friends, it is just pure happy time. Mackerel is an excellent Fish to BBQ, not too large but not too small either. Its taste is a little Sweet and a little Salty like the Oceans. Full of Omega 3 the Mackerel is also an ethical choice. What is not to like? Accompanied with the flavours of sliced zesty Lemons and aromatic Thyme, the Mackerel will swim its way to your palate and your tastebuds. 

Putting it all Together
Barbecued Mackerel with Lemon and Thyme.
  • Preptime: 10 to 15 minutes
  • Cooktime: 15-20 minutes.
  • Servings: 6 portions.

Whole Mackerel, 6, gutted and cleaned. Partly deboned.

Lemons 6.

Thyme or Lemon Thyme, 2 bunches.

Optional: Frisée Lettuce, Raddichio Leaves, Capers, Kalamata Olives. Virgin Olive Oil.


The Preparation of the Mackerels can be done by the Fishmonger: The Gutting, and deboning. The deboning is partial for the spine has to stay.

Prior to the BBQ prepare the Fish by seasoning the inside but also by slashing the flanks of all Mackerels on both sides. It will allow to insert some stuffing within them to impart flavours.

Basically there is one Lemon for each Mackerel. Cut the Lemon in half. Keep one half aside for it will be to serve with the Fish on the plate for the Guest to squeeze the juice of the Lemon over the Mackerel. For the other half slice it rather thinly. It will be used to stuff the slashes and the belly of the Mackerel. Which you can proceed to do.

For the Lemon Thyme, remove the hardest stalks but keep the Leaves and the souple strands. Same as the sliced Lemon, stuff the Mackerel's belly and slashes with this aromatic and Fragrant Herb.

Once your Mackerel are ready to be Barbecued, prepare a simple side to go with them in a large Salad bowl for everyone to help themselves to it. A Greek Salad works very well. I also do like the simplicity of a bowl of Frisée Lettuce, the bitter crunch of Raddichio Leaves, the tang of Capers and Kalamata Olives.

Mackerels cooked on each side for 3 to 5 minutes are ready very fast. This means that they can be enjoyed pretty much on the Garden Table in almost a flash for everyone to take a seat and profit of the Al Fresco evening. 



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