Craving a summery dish full of freshness and tropical flavors?
Try this recipe for grilled mackerel served with a mango, orange, and cilantro chutney. Perfect for family or friends’ barbecues, this simple and colorful recipe will enhance the delicate flavor of mackerel with a fruity and tangy twist.

Recipe & photos by Sébastien Ouimet.

Ingredients (for 6 mackerel):
• 6 fresh mackerel, gutted
• 1 large mango
• 1 large orange
• 1 bunch of fresh cilantro
• 1 tablespoon coconut oil
• 1 tablespoon strawberry vinegar
• Salt and pepper to taste

Preparation

1. Catch your mackerel!

There’s nothing more satisfying than cooking and enjoying a fish you’ve caught yourself. Whether it’s in the morning, afternoon, or evening, mackerel can be caught easily at different times of the day. Otherwise, make sure to buy some from your fishmonger.

 


2. Prepare the barbecue.

Preheat your barbecue (or get your wood fire going!) to ensure you have a good, evenly distributed heat.

3. Season the fish.

Generously season the mackerel with salt and pepper, then brush them with oil. Set them aside while you prepare the chutney.


 

4. Prepare the chutney.
• Peel the mango, remove the pit, and cut the flesh into small cubes.
• Segment the orange (removing the white membranes) and cut it into pieces.
• Roughly chop the cilantro.

 

• In a bowl, mix the mango, orange, cilantro, coconut oil, and strawberry vinegar. Season with salt and pepper to taste, then set aside.

5. Grill the mackerel.

Place the mackerel on the hot grill. Let them cook for a few minutes on each side (about 5 minutes per side, depending on their size), until the skin is golden and the flesh is opaque.

When flipping the fish, you can drizzle a bit of the chutney juice directly over it to add even more flavor.

6. Plate and serve.

Arrange the grilled mackerel on a serving dish. Generously top with the mango-orange cilantro chutney. Serve immediately, making sure to warn your guests about any possible bones.

Enjoy!

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