The fishing gods smiled and Liz soon had a Spanish mackerel on the end of her line. But the weather gods had other ideas, raining and blowing on our plan to have a barbecue.
So Liz came up with a method of cooking the catch which makes it taste like it’s just come straight off the BBQ.
(Fake) BBQ fish recipe
Ingredients
2 (or more if you’re hungry) Spanish mackerel steaks caught by you on your boat.
Cut them about an inch thick.
MARINADE*
- 3 tbsp soy sauce
- 3 tbsp calamansi (or lemon) juice
- 2 tbsp water
- 1 tsp smoked paprika
- 2 cloves garlic
- Pinch black pepper
- Pinch hickory salt
- 1 tsp honey
*You can make any kind of marinade that suits you and which will sit nicely with the butter sauce.
SAUCE
- 30g butter
- 1 tbsp calamansi (or lemon juice)
- 1 tbsp olive oil
- 2 cloves minced garlic
- Remainder of the marinade
Method
Mix together all the marinade ingredients and pour them all into a watertight bag or box. Leave them to dissolve in their container, and turn your attention to the steaks.
Thoroughly rinse and drain the fish, patting perfectly dry with kitchen towel or designated cloth because the idea is to remove as much liquid as you can.
Pour the steaks into the marinade container. Shake gently to evenly distribute the marinade. Cover and leave in the fridge for an hour, no longer than two.
I have a wok/frying pan hybrid, but ideally I would use a griddle (still hunting for one here in Sabah).
While the fish is gently marinading, put a non-stick pan on a medium to high heat.
When the pan is hot, place the steaks in the middle. They will sizzle and at this point you might like to test they’re not sticking with a spatula.
Leave for 4-5 mins. Timings will depend on the thickness of the steaks; you will learn through trial and error what works best with your set-up.
The important point here (which applies to grills, barbecues and griddles) is to avoid all oil, we’re aiming for a delicious charcoaled finish.
Turn over for another 5 minutes. (You’ll see a lovely ‘charcoaled’ surface on the already cooked side). If you are lucky enough to have a griddle, you’ll have those iconic striped grill marks which help to make the most authentic-looking BBQ dish.
Once done, place on a separate plate.
SAUCE METHOD
In the same pan, add…
- 30g butter
- 1 tbsp olive oil
- 2 cloves minced garlic
Fry together for a couple of minutes, then add the remaining marinade and 1 tbsp calamansi (or lemon juice)
Simmer for around 4 minutes.
Pour the sauce over the steaks, and if there is any left, place it in a small jug.
Add lemon slices to each plate and serve with salad and rice (or potatoes, or anything else that takes your fancy)!
Here’s to a delicious September for everyone!
Follow along as Liz cooks mackerel steaks here…
Thanks for popping along to read our blog
Peace and fair winds!
Liz and Jamie
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