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BBQ Scallops & Mackerel
Warm the butter until soft (but not melted) and blend together with a chopped a clove of garlic, a little salt and some finely chopped herbs. Roll in to a sausage shape using cling film; refrigerate.
Wash the asparagus, removing the tougher stalks. Slice the fennel in to half inch slices
Place the mackerel fillets on to a hot BBQ and drizzle with a small amount of olive oil, season with sea salt and freshly ground black pepper. When the fillets are half way cooked top with some sprigs of rosemary.
Add some of the garlic butter to each of the scallops wrapped in foil, place on the BBQ and allow to cook until tender.
Place the asparagus and fennel into a bowl, season and drizzle with a little olive oil. Add to the BBQ and cook until charred and tender.
Place the seafood on a serving dish and drizzle with a little olive oil and lemon juice to finish. Season to taste and add freshly cooked chicken if you wish.
Publication Date: January 28, 2015.