BBQ Fish
Mango, lemon and ginger grilled mackerel or trout, pickled tomatoes, curry butter roasted potatoes with mint
Ingredients
- 4 x mackerel or trout fillets
- oil for brushing
- 1 tablespoon mango chutney
- zest and juice of 1 lemon
- 1 teaspoon ground coriander
- 1 teaspoon fresh ginger, grated
- seasalt
Method
Mix the chutney with the lemon zest, juice and coriander.
Lightly brush your mackerel or trout fillets with oil and season with seasalt.
Place on barbecue and grill for about 1 minute each side.
Brush with a little of the glaze, turn on the grill, and then remove from grill and brush the rest on.
Pickled Tomatoes
Ingredients
- 1 punnet cherry tomatoes, halved
- 2 shallots, peeled and finely sliced
- ½ teaspoon turmeric
- 1 teaspoon honey
- 3 teaspoons vinegar
- pinch salt
- finely chopped lovage, basil or fennel fronds
Method
Mix the honey with the vinegar and turmeric.
Toss the shallots in the mixture with the tomatoes.
Season with salt and leave for 30 minutes.
Add the fresh herb and serve.
Curry Butter roasted potatoes with mint
Ingredients
- 750g baby potatoes cut in half
- 2 onions, peeled, cut in half then each half in 4
- 1 tablespoon cooking oil
- 50g soft butter
- 2 teaspoons curry powder
- 1 tablespoon ketchup
- handful fresh mint
Method
Take a large sheet of foil and place it on a baking tray.
Toss the potatoes and onions in the oil and season with a little salt.
Place on foil.
Mix the butter, curry powder and ketchup together to a smooth paste.
Dot over the potatoes and form into a loose parcel.
Place in a 200oc oven for about 30 minutes or until soft and golden.
Place in a bowl. Chop the mint and toss into the potatoes and serve.
