José Pizarro's barbecued mackerel recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food José Pizarro’ s barbecued mackerel with orange and watercress salad recipe By You Magazine - June 5, 2022 People often say that food cooked on a barbecue tastes better, and I tend to agree – especially when it comes to barbecued mackerel. All those aromatic oils burning against the hot iron, and that beautiful, crispy skin – it’s truly divine. The orange and watercress salad here is a perfect match for the deep flavours of the mackerel. You can use any really good, juicy oranges, as long as they’re sweet, but, when they’re in season, blood oranges are the ideal. Emma Lee SERVES 4 TAKES 30 MINUTES ORANGE AND WATERCRESS SALAD 1⁄2 red cabbage, very finely shredded 2 oranges 1 lemon 1⁄2 tsp cumin seeds 3 tbsp extra virgin olive oil 200g watercress leaves MACKEREL 4 large fresh mackerel, cleaned Pared zest of 2 oranges 4 fresh bay leaves 8 oregano sprigs olive oil, for brushing Light your barbecue with a small amount of coals: you want it to burn hot, but not for very long. Meanwhile, make the salad. Put the cabbage in a bowl. Segment the oranges and the lemon and add to the bowl with the cumin seeds and extra virgin olive oil. Toss well and leave to macerate for 15 minutes or so. Take the mackerel and stuff each one with some orange zest, a bay leaf and 2 oregano sprigs. Brush all over with oil and put them into a barbecue fish rack if you have one. When the barbecue is ready, cook the mackerel over the hot coals for 4-5 minutes on each side until just cooked and lightly charred. Add the watercress leaves to the salad and toss well to combine, then serve with the mackerel. NOTE You’ll need to leave at least 15 minutes to marinate the salad, so that the cabbage can take on the flavours. Now buy the book Our recipes are taken from The Spanish Home Kitchen by José Pizarro, which will be published on 9 June by Hardie Grant, price £27. To order a copy for £22.95 until 19 June, go to mailshop.co.uk/books or call 020 3176 2937. Free p&p on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved