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Mackerel with Wilted Baby Gem Lettuce & a Charred Potato Salad


A spicy take on omega 3-rich mackerel that's best done on the braai!

  • Serves: 4 |
    4 servings
  • Difficulty:

  • Prep Time : 40 mins |
  • Cook Time : 35 mins
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2 whole mackerel, gutted and cleaned


2 large red chillies, deseeded and finely chopped

2 small garlic cloves, finely chopped

2 tsp (10 ml) apricot jam

2 sprigs thyme, picked

¼ C (60 ml) lemon juice

1 tsp (5 ml) zest

¼ C (60 ml) olive oil

1 tsp (5 ml) coarse salt

Baby Gem and Charred Potato Salad

2 medium potatoes

4 garlic cloves, peeled

drizzle of olive oil

salt and black pepper

2 heads baby gem lettuce, washed


½ C (125 ml) olive oil

¼ C (60 ml) lemon juice

½ tsp (2.5 ml) lemon zest

lime or lemon wedges, to serve


Score the mackerel on each side with a sharp knife.

Prepare a braai fire.


Combine all of the marinade ingredients. Set aside.

Baby Gem and Charred Potato Salad

Place the potatoes straight into the fire. Cook until soft and then remove and allow to cool slightly. Gently wash to remove any ash from the skin. Crush the potatoes roughly, set aside.

Wrap 4 garlic cloves in foil with a drizzle of olive oil and salt and pepper. Roast on the braai until soft. Remove from foil and mash roughly, combine with a little extra salt, pepper and olive oil.

While the fish is resting, place the lettuce on the grill. Wilt it over the fire – the edges will burn slightly. Remove from the braai.


Combine the olive oil, lemon juice and zest to form the dressing.

Cooking the fish

Baste the fish lightly and place on the braai grid. Cook for about 5 minutes per side, and then check to see if the fish is done. Once cooked, remove from the braai and spoon the remaining marinade over the fish. Leave some marinade aside for drizzling.

To Assemble

Serve the mackerel with the wilted salad leaves, chunks of crushed potato, roasted garlic and wedges of lime or lemon. Dress the salad and potatoes with the olive oil and lemon dressing and drizzle the fish with the remaining marinade.