Cooking fish on the barbecue adds a beautiful smokiness to the meat. The sweet potato has a crispy skin with a pillowy flesh underneath.

Serves 2

 

Ingredients

  • 2 mackerel
  • 2 sweet potatoes
  • Butter:
  • 50g unsalted butter
  • Large pinch of salt
  • Juice from 1 lemon
  • 2 tablespoons of chopped chives
  • 1 red chilli, finely chopped

Method

Preheat the BBQ to 180C
Place the potatoes into an oven proof dish with a drizzle of oil and cover with baking foil
Place to the side of the griddle and leave for 40 minutes
Combine the butter ingredients
Brush the skin of the fish with oil and add for the last 8 minutes
Turning half way through
Cut the sweet potato skin and add a small knob of butter
Slather the fish in the butter as well and serve

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