Light the BBQ and allow the flames to die down until the ashes are white but still hot.
Finely chop the chilli pepper (remove the seeds to make the recipe less “hot”), finely chop the garlic, juice the two limes and finely grate the lime zest. Mix these ingredients in a bowl with two tablespoons of rapeseed oil & two teaspoons of honey.
Lightly score the mackerel 5 to 6 times on each side (be careful not to cut deeply enough to cut through to the bone), then brush the fish with oil and lightly season with sea salt on both sides.
Barbecue the fish for 5 to 6 minutes on each side or until the fish is charred and the eyes have turned white. Drizzles the marinade over the fish and allow it to infuse into the meat for a couple of minutes before serving.
Don't have a BBQ?
If you don’t have a barbecue, this recipe can be used to grill mackerel under a hot grill or when roasting mackerel in a hot oven.