There's nothing better on a warm summer's day than the scent of a barbecue paired with the fresh taste of the sea. This simple recipe for barbecued mackerel fillets is packed with zesty, aromatic flavour and is the perfect way to celebrate our coastal bounty.

The star of the show is our Herby Lemon & Garlic Seaweed Seasoning, which works beautifully with the rich, oily mackerel. By using fresh lemon zest in the marinade, we get a wonderful, bright aroma while letting the seasoning's own lemon notes shine through. A final squeeze of juice at the end perfectly cuts through the richness of the fish. We recommend sourcing your mackerel fillets from a local fishmonger for the freshest possible catch!

You Will Need (Serves 2):

• 4 Mackerel Fillets, skin on

• 1 Lemon, zested, then cut into wedges for serving

• 2-3 cloves of Garlic, finely chopped or grated

• A small handful of fresh, soft herbs (dill or parsley work beautifully), finely chopped

• 2 tbsp Olive oil

• SeaGrown Herby Lemon & Garlic Seaweed Seasoning 

• Salt and freshly ground black pepper

Method:

1. Prepare the Marinade: In a bowl large enough to hold the fillets, mix together the olive oil, the zest of one lemon, the finely chopped garlic, and the fresh herbs. Add a generous few pinches of the Herby Lemon & Garlic Seaweed Seasoning and a little salt and black pepper. Stir everything together.

2. Marinate the Fish: Place the mackerel fillets in the bowl and gently turn them over to ensure they are fully coated in the marinade. Let them sit for at least 15 minutes (but no more than an hour in the fridge) to absorb the flavours.

3. Prepare the BBQ: Get your barbecue ready. You're looking for a medium-hot heat – you should be able to hold your hand about 5 inches above the grill for 3-4 seconds. If using charcoal, wait until the flames have died down and the coals are glowing white.

4. Grill the Mackerel Fillets:

   • Top Tip: To prevent the delicate fish skin from sticking, ensure your grill is very clean and lightly oiled. You can use a long-handled brush or a piece of kitchen paper dipped in oil and held with tongs.

   • Carefully place the mackerel fillets on the hot grill, skin-side down. The skin will protect the flesh and get wonderfully crispy.

   • Cook for approximately 3-4 minutes. You'll see the flesh change from translucent to opaque.

   • Gently flip the fillets using a fish slice or wide spatula and cook for another 1-2 minutes on the other side.

5. Serve: Carefully remove the fillets from the barbecue. Serve immediately with the lemon wedges for squeezing over, some warm, grilled ciabatta, and a handful of pea shoots. For the perfect pairing, enjoy with a chilled bottle of our Hold Fast Seaweed Beer, whose crisp, coastal notes complement the fish beautifully. Enjoy the taste of a Yorkshire summer!

Get your SeaGrown Herby Lemon & Garlic Seaweed Seasoning online here: www.seagrown.co.uk/collections/shop/products/herby-lemon-garlic-seaweed-seasoning