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300 Big & Bold Barbecue & Grilling Recipes
by Karen Adler & Judith Fertig
The lovely, tart chutney contrasts nicely with the buttery flesh of the grilled mackerel.
TIPS: The chutney can be stored in an airtight container in the refrigerator for up to 4 days.
Turn fish only once, halfway through the grilling time.
You can fillet the cooked fish in the kitchen before serving or serve intact and let diners remove the skin and bones.
Serves 4


    Savory Lemon Chutney
    • 2 lemons
    • 1/3 cup water
    • 1/4 cup granulated sugar
    • 1 tsp coriander seeds, crushed
    • 1 tsp black peppercorns, crushed
    • 2 plum (Roma) tomatoes, seeded and chopped

    • 4 whole mackerel (each about 1 lb), cleaned and heads removed
    • Kosher salt and freshly ground black pepper
    • 1 lemon, quartered
    • Olive oil


1. Prepare the chutney:
Thinly slice lemons crosswise, discarding the ends. Quarter the slices, place in a saucepan and add water and sugar. Cook over medium heat, stirring until sugar dissolves. Add coriander and peppercorns; reduce heat and simmer, stirring occasionally, for 20 to 30 minutes, or until liquid is syrupy and lemons are translucent and tender. Remove from heat and stir in tomatoes. Transfer to a serving bowl and set aside to cool. .

2. Prepare a hot fire in your grill.

3. Rinse fish and pat dry with paper towels. Make three slashes across the fattest part of each fish on both sides. Season the cavities with salt and pepper to taste and place a quarter lemon in each. cavity. Lightly brush the outside of the fish with olive oil and season to taste with salt and pepper.

4. Place flesh side down on the grill. Grill for 10 minutes per inch of thickness, turning once, until fish is opaque and flakes easily with a fork. Serve with chutney on the side.

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