Barbecued mackerel

I love mackerel it's quite probably my favourite fish.  There is one caveat however, it has to be super, super fresh, if it's not super fresh, or if you have any doubt just don't bother.  This recipe can be used with any oily fish, it's great with herring or sardines (although the same freshness rule applies) or small, farmed sea bass and sea bream. I love to serve a whole fish with new potatoes and a char grilled salad (recipe soon to be posted!).

Ingredients (for 4)

4 very fresh mackerel, cleaned and gutted
4 cloves of garlic
4 sprigs of rosemary
Salt and pepper
Olive oil

Directions

1) Take the mackerel from the 'fridge and season with salt and pepper inside and out.

2) Crush one clove of garlic (I'm using new season 'soft garlic' in the picture but ordinary garlic works just fine) and gently bruise the rosemary, place both inside the cavity of the fish.

3) Oil the outside of each fish sparingly and put onto a very hot barbecue or grill.  Even quite large mackerel will only a take a couple of minutes each side (do not overcook), obviously a largish bass will take a little longer.

I love the combination of smoke, oily fish, garlic and rosemary, it works well with added lemon and even mint for a north african / sicilian twist.