Grilled mackerel, sprouting broccoli stem & kimchi, maris peer, fennel garlic.

Barbecued mackerel is always a treat that your customers will enjoy, its sweet, firm and slightly oily flesh works perfectly on the charring heat of the BBQ grill. With an MCS rating 1 -2, Mackerel makes the perfect responsible choice for your menu. Celebrate in style with sizzling recipes.

Grilled Mackerel, Sprouting Broccoli Stem & Kimchi, Jersey Royals, Fennel, Wild Garlic dish


Cooking: 1 hr (cooking and preparation time)

Serves: 4


  • Mackerel - 4 x fillets
  • Sprouting broccoli - 1 pack (or purple sprouting broccoli when in season)
  • Broccoli stem - 1
  • Broccoli leaf - 300g
  • Salt - 4 tbsp
  • Sugar - 2 tsp
  • Grated ginger - 15g
  • Shichimi pepper seasoning - 4 tsp
  • Korean pepper paste - 2 tbsp
  • Jersey royal potatoes - 1kg (cooked in salted simmering water)
  • Wild garlic leaves - 300g
  • Finely shaved fennel - 1 bulb (kept in ice water)
  • Sunflower oil - 100g
  • Wild garlic flower buds - 12, (catch them before the flower blooms, optional)
  • Gluten free flour - 300g
  • Lemon juice - 2
  • Olive oil - Seasoning
  • Salt & pepper - Seasoning


Full ingredients

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1. Make the kimchi by chopping the broccoli leaves and washing well. Sprinkle the 4 tbsp. of salt over the leaves and cover with water, leave for two hours, then drain and rinse very well, leave to drain well.

2. Blitz together the sugar, pepper paste, shichimi seasoning & ginger together. Using gloves mix well over the broccoli leaf and place into a jar pressing it down well. Leave at room temperature for 2-5 days to ferment, pressing it down into the liquid. Once a good fermented flavour has established put in to the fridge for at least a week before use. *Want to put this on the menu this week? Then you can buy ready-made kimchi.

3. Peel the broccoli stem in to a cylinder shape, put in to a vac pac bag and add a little lemon juice, olive oil & seasoning. Vac pac on full pressure to compress the stalk and freeze.

4. Make the wild garlic oil by washing the leaves well and leaving them to drain. Place into Thermomix at 80c for eight mins with the sunflower oil, cook and blitz and then strain through muslin cloth or paper towels. You could always gently heat the oil and wild garlic on the stove being careful not to get the oil too hot then blend well and strain. Keep the wild garlic buds separate.

5. Make a thick batter with gluten free flour using cold water. Bring the dish together by cooking the mackerel quickly on the BBQ and leaving to rest with a little lemon juice and salt. Sautee the Jersey Royal potatoes in olive oil until golden then toss in the wild garlic oil, dip the wild garlic buds in the batter and fry at 180c until crisp, portion the broccoli stalk after de frosting it and grill or scorch.

6. Finish the dish with dressed fennel using lemon, olive oil and salt

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Mackerel are round, pelagic fish caught by line or pelagic trawled. Mackerel are very streamlined in shape with a blue/silver colour skin with dark blue markings – similar to a snake!


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