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Recipe Blog - Mackerel UK - Feature

Grilled Mackerel Tostadas With Grapefruit Pico de Gallo & Chermoula Sauce

By: Sam and Shauna

Mackerel is the one of the most sustainable and beautiful fish varieties to cook on the BBQ. The oily fillets lend themselves to taking on a BBQ sear perfectly. This dish is a bit of a hybrid of West African-style Chermoula sauce with the freshness of Mexican street food. This dish is not only stunning with color but quick to rustle up for a mid-week BBQ or serve the tostadas as a perfect BBQ appetizer.

Prep Time
30 min
Cook Time
20 min
Yield
4
Difficulty
Easy

Grilled Mackerel Tostadas With Grapefruit Pico de Gallo & Chermoula Sauce

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Ingredients

Method

Photos

Ingredients
  • 4 mackerel fillets
  • Large bunch of fresh bay leaves
  • 3 tbsp. Olive oil
  • 2 tbsp. Flaky Sea Salt
  • 12 x 10cm corn tortillas (or make your own)

For the Chermoula Sauce

  • 60 g flat-leaf parsley
  • 60 g Coriander
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • 1 tsp. smoked paprika
  • 60 ml olive oil
  • 2 cloves garlic
  • 1 lemon, Juice and zest
  • ½ tsp flakey sea salt

For the Grapefruit Pico De Gallo

  • 1 grapefruit, segmented
  • 1 tomato, diced and deseeded
  • 6 radishes, diced
  • cucumber, deseeded and diced
  • Handful of chopped coriander leaves

Additional Equipment Needed

  • Napoleon Fish Basket
Method
  1. Preheat your BBQ to medium-high heat, we will be direct grilling here
  2. Make sure the fish is patted dry, especially the skin. Brush a little olive oil and a generous pinch of salt on both sides. The key to crispy fish skin, and it not sticking, is making sure the skin is very dry.
  3. Lay the bay leaves down and the flesh side on the leaves. As the bay leaves toast and char, they release a beautiful perfume into the fish. Cook the fish for around 6-7 minutes, turning every few minutes.
  4. For the Chermoula sauce, add all the ingredients to a blender and pulse until pureed. Pour into a jar until you're ready to serve 
  5. Brush the tortillas with a little oil and toast on the grill or a flat pate until crispy
  6. To assemble, add a piece of the grilled mackerel, followed by a spoon of Chermoula, and finally the grapefruit salsa and a few coriander leaves. The citrus notes perfectly balance the oily mackerel to make a zingy and delicious dish.

Share your best BBQ recipes and photos on our social pages like Facebook and Instagram, using the hashtags #NapoleonGrillsUK and #NapoleonSamandShauna

Happy Grilling!
 

Recipe Blog - Mackerel UK - Season1

Brush with oil and season the fish with salt

Recipe Blog - Mackerel UK - basket

Arrange the fish on bay leaves in the basket

Recipe Blog - Mackerel UK - Chermoula

Slice all of the Pico De Gallo ingredients and combine

Recipe Blog - Mackerel UK - Grill1

Grill the fish 

Recipe Blog - Mackerel UK - Serve1

Assemble your toastadas

Recipe Blog - Mackerel UK - Serve2

Drizzle assembled tostadas with the Chermoula

Recipe Blog - Mackerel UK - Serve3

Don't they look delicious?

Recipe Blog - Mackerel UK - Serve4
Sam and Shauna
Sam and Shauna

Sam and Shauna, also known as the ‘First Ladies of Cue’, are renowned BBQ chefs who combine traditional Southern US grill techniques with the best of British ingredients including some special Welsh twists, representing where they are based.

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Recipe Blog - Mackerel UK - Season1

Brush with oil and season the fish with salt

Recipe Blog - Mackerel UK - basket

Arrange the fish on bay leaves in the basket

Recipe Blog - Mackerel UK - Chermoula

Slice all of the Pico De Gallo ingredients and combine

Recipe Blog - Mackerel UK - Grill1

Grill the fish 

Recipe Blog - Mackerel UK - Serve1

Assemble your toastadas

Recipe Blog - Mackerel UK - Serve2

Drizzle assembled tostadas with the Chermoula

Recipe Blog - Mackerel UK - Serve3

Don't they look delicious?

Recipe Blog - Mackerel UK - Serve4

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