James Martin's BBQ Mackerel with Filipino Salad

white round plate filled with tropical mango salad and grilled mackerel with RoniB's Kitchen Black Bean Chilli Paste

A delicious barbecue dish created by TV chef James Martin using fresh mackerel, perfectly barbecued and paired with a Filipino salad.

James Martin's BBQ Mackerel with Filipino Salad

James Martin
Servings

2

Prep Time

10 minutes

Cook Time

30 minutes

Calories

1252

Cuisine

Filipino

Category

Main Course

This recipe was featured in the James Martin Saturday Morning Show aired 12th of April 2025 where he glazed a fresh fillet of mackerel and topped it over a delicious tropical salad tossed in banana ketchup-lime dressing.
white round plate filled with tropical mango salad and grilled mackerel with RoniB's Kitchen Black Bean Chilli Paste

Ingredients

    For the Barbecue

    • 2 mackerel, remove head, gutted filleted
    • Salt and pepper
    • 50ml olive oil
    • Black Bean Chilli Paste

    For the Salad

    • 1 mango, diced
    • 2 tomatoes, diced
    • 1 red onion, sliced
    • few sprigs of coriander and mint

    For the Dressing

    • 3 Tbsp Banana Ketchup
    • 50ml olive oil
    • 1 lime juice and zest

    Directions

    1. Heat a BBQ until hot and the coals are white.
    2. Debone the mackerel from inside out by following the rib cage with a filet knife all around the joint. Then, using scissors cut along the backbone and pull out. Repeat with remaining fish.
    3. Season and then pop into a pan and drizzle in oil. Cover in the black bean paste and roast for 2 minutes.
    4. Glaze with Ronib’s Kitchen black bean paste again once out the oven.
    5. Mix all the ingredients together for the dressing then spoon it over the fruit, veg and herbs. Warm through gently and serve alongside the fish.
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