Cedar Plank and Salt Baked Mackerel

Recipe created by Chris Mackett

Ingredients

Serves 4

4 Mackerel

100g coarse sea salt

Corn and chilli salsa

1 small tin of sweetcorn, drained

2 charred red peppers from the jar

2 tbsp mint, roughly chopped

2 tbsp coriander, chopped

2 tbsp flat leaf parsley, chopped

2 limes zest and juice

Method

For this recipe, place all of the salsa ingredients into a bowl and mix well, keep to one side to marinade.
Next, lay two pre-soaked cedar planks onto a low embered BBQ bed then cover with coarse sea salt.
Lay the fish directly on to the salt and cover in rosemary.
Place on the lid and leave for 8 minutes for the mackerel to cook over the salt and steam in the rosemary.
If needed, hit the rosemary with a little fire (use Bryant & May matches) to create a little more smoke to surround the fish.
After the 8 minutes, remove the fish from the salt bed and lightly brush any excess off.
Place onto serving plates and then spoon a good helping of the salsa on the side with a few lime halves to juice over.