🐟 Grilled Mackerel with Apricot & Lemon Baste

Serves: 2   
Prep time: 10 mins   
Cook time: 8–10 mins
Skill level: Unfussy. Fast. Flavour turned up to eleven.

🧂 Ingredients

For the fish:
2 whole mackerel, gutted and cleaned (ask your fishmonger nicely)
Olive oil
Salt & black pepper
Lemon wedges, to serve

For the apricot & lemon baste:
2 tbsp apricot jam or conserve
Zest and juice of ½ lemon
1 tsp Dijon mustard
1 tsp olive oil
Pinch of chilli flakes (optional, but recommended)
Salt to taste

🔥 Method

1. Make the baste.
In a small bowl, mix apricot jam, lemon zest and juice, mustard, olive oil, and chilli flakes. Add a pinch of salt and stir until smooth. Taste it – it should be sweet, sharp, and just a little fiery.

2. Prep the mackerel.
Pat the fish dry, score the skin a few times on each side, and rub lightly with olive oil. Season well with salt and pepper.

3. Get grilling.
Preheat your grill or BBQ to medium-high. Place the mackerel skin-side down and cook for 4–5 mins. Flip carefully, baste generously, and grill for another 4–5 mins until the skin is crisp and the glaze caramelises slightly.

4. Serve and savour.
Serve whole with lemon wedges, maybe a herby salad or grilled veg on the side, and a napkin tucked into your collar if you’re going in bones-first.

💡 Little Tip
Don’t have a grill? A hot grill pan or oven grill will do the trick – just keep the baste handy and your eyes on the fish.