Love BBQ weather plus I love creating recipes so with BBQ weather coming I thought I’d get onto some summer recipes and this one will thrill at any BBQ, it looks fantastic and tastes superb!
4 Mackerel fillets
3 Tbsp ‘Spicenutrition metabolic blend of herbs & spices’
1 Tsp saffron
2 Tbsp dill, chopped
1 chilli, chopped
1 spring onion, chopped
Salt and pepper
Place the mackerel fillets on a plate and evenly sprinkle the Spicenutrition herbs & spices over the flesh, cling film and into the fridge for 1-2 hours.
Pre-heat the grill to full whack, while that’s warming, place the couscous in a large bowl along with the sweetcorn, saffron, dill and spring onion but keep the green parts for later. Season then pour in enough boiling water to cover by about 1cm, cover with a tea towel and leave for 4-5 minutes then give everything a good mix, set aside.
Thread the mackerel fillets onto the skewers and make sure they’re secure so they don’t twist and turn then under the grill skin side up first for 2-3 minutes, turn over and cook for a further 2 minutes and they’re done.
Serve the couscous on a big plate or serving platter with the fillets on top and sprinkle over the chopped chilli, rest of the spring onion and pick over some dill.
This is perfect BBQ cooking.
Link to Spicenutrition