Bbqd Cornish Mackerel Fillets Recipes

BBQ CORNED BEEF AND CABBAGE

Steps:

• For the Brisket: In a large stockpot bring water to a boil. Add pickling spices and brisket. Cook brisket for 45 minutes at a simmer. While brisket is cooking, start the grill using charcoal and mesquite. Add the mesquite after charcoal turns reddish gray. Remove the brisket from the water and let sit for about 10 minutes. *** NOTE: Do not discard the water.
• Place cooked corned beef on the grill. Close lid on the grill and cook the corned beef very slowly turning the corned beef to allow for all sides to be cooked evenly. (Depending on how dense the beef is, this will take about 1 1/2 to 2 hours). Keeping the temperature of the grill around 240 degrees. Add BBQ sauce at the end of cooking process. The BBQ sauce is optional, any will do.
• For the cabbage: Trim and wash cabbage. Cut out the hearts. Slice the cabbage very thin. Remember to slice the head of cabbage into quarters. (It is much easier to hold and cut). Bring the water that the brisket was cooked in to a boil. Blanch the cabbage for about 5 minutes. Strain and cool. Saute the cabbage in the duck fat and balsamic vinegar. Season with salt and pepper.
• For the potatoes: Bring water to a boil in a large stockpot. Peel the potatoes and cut them in half. Place the potato halves into a strainer. Place the strainer into the pot. Cover and cook until they are fork tender, about 20 minutes.
• In a small saucepan melt the butter. After the butter melts add the cream and reduce by one third. Add the parsley, salt, and pepper, to taste. Serve over potatoes.
• Remove corned beef from the BBQ and let stand for a few minutes. Slice cross grain. Try to slice thin.
• Serve with any dark beer.
• The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network?s kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

GRILLED MACKEREL FILLETS

Steps:

• Mix all the marinade ingredients, then pour over the fish. Set aside for 20 mins.
• For the salad, combine the sesame oil, lime juice, soy, honey and sweet chilli to make a dressing, then toss with the leaves.
• Grill the marinated mackerel under a hot grill for 5 mins, basting two or three times with any excess marinade, until the flesh begins to flake. Slice and serve with the dressed salad leaves.

BARBECUED MACKEREL WITH GINGER, CHILLI & LIME DRIZZLE

Steps:

• Light the barbecue and allow the flames to die down until the ashes have gone white with heat. Make the drizzle by whisking 2 tbsp olive oil and all the other ingredients together in a small bowl, adjusting the ratio of honey and lime to make a sharp sweetness. Season to taste.
• Score each side of the mackerel about 6 times, not quite through to the bone. Brush the fish with the remaining oil and season lightly. Barbecue the mackerel for 5-6 mins on each side until the fish is charred and the eyes have turned white. Spoon the drizzle over the fish and allow to stand for 2-3 mins before serving.

PAN-FRIED MACKEREL FILLETS WITH BEETROOT & FENNEL

Steps:

• Put one of the mackerel fillets on a board and cut a 'V' down the centre, either side of the pin bones, to create two smaller fillets, then remove the bones. Repeat with the other fillet. Rub with the oil and season with plenty of ground black pepper. Set aside.
• Put the fennel in a bowl with the beetroot, cucumber and apple. Drizzle over the lemon juice, add the yogurt and mix well. Roughly chop the dill, putting aside a few fronds to garnish, and scatter over the salad, then season with ground black pepper and toss together lightly. Set aside.
• Put a large non-stick frying pan over a medium-high heat. When hot, add the fish, skin-side down, and cook for 2 1/2 mins. Flip the fish over and cook for 30 secs on the other side.
• Put the fillets on top of the salad and serve with the dill fronds and lemon wedges for squeezing over.

GRILLED MACKEREL WITH SWEET SOY GLAZE

Steps:

• Score the mackerel fillets a couple of times on the skin, then lay them in a shallow dish. Sprinkle with the lime zest and juice, and leave to marinate for 5-10 mins.
• Place all of the sauce ingredients in a small pan with a splash of water and gradually bring to a simmer. Cook for 5 mins to thicken slightly, then remove from the heat and set aside.
• Turn the grill to its highest setting and place the mackerel on a greased baking tray, skin side up. Sprinkle the fillets with the olive oil and some sea salt, then grill for 5 mins until the flesh is opaque and cooked through.
• Divide bok choi between plates, lay 2 mackerel fillets on top, drizzle with the sauce and serve with a wedge of lime.