Grilled Mackerel Tostadas With Grapefruit Pico de Gallo & Chermoula Sauce
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.
Grilled Mackerel Tostadas With Grapefruit Pico de Gallo & Chermoula Sauce
PrintIngredients
Method
Photos
- 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
- ⅓ cucumber, deseeded and diced
- Handful of chopped coriander leaves
Additional Equipment Needed
- Napoleon Fish Basket
- Preheat your BBQ to medium-high heat, we will be direct grilling here
- 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.
- 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.
- 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
- Brush the tortillas with a little oil and toast on the grill or a flat pate until crispy
- 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!
Brush with oil and season the fish with salt
Arrange the fish on bay leaves in the basket
Slice all of the Pico De Gallo ingredients and combine
Grill the fish
Assemble your toastadas
Drizzle assembled tostadas with the Chermoula
Don't they look delicious?
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.
Search Recipes
The original one-pan meal, paella is a fragrant rice dish that contains many layers. The soft and succulent rice with meat and vegetables is scented with saffron and paprika.
This is a decadent dish absolutely fit for a special occasion. We combine the comforting and humble Mac & Cheese with some buttery, seasoned juicy lobster tails. Not only does this dish look very impressive, it’s fairly straightforward, though it has a few steps.
We absolutely love making this dish. It’s a real showstopper of a centrepiece and you only need some simple boiled rice to serve with it. This dish is fragrant, beautiful, and healthy.
Brush with oil and season the fish with salt
Arrange the fish on bay leaves in the basket
Slice all of the Pico De Gallo ingredients and combine
Grill the fish
Assemble your toastadas
Drizzle assembled tostadas with the Chermoula
Don't they look delicious?
Accessories
Feel like a professional griller
