Mackerel fillets hot-smoked with black pepper and lemon for a smoky, citrus-flavoured main.
Ingredients
Notes
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smokeandsoil.com/recipes/hot-smoked-mackerel-fillets
by L Field
Prep
15 min
Cook
30 min
Total
45 min
Serves
4
Level
Medium
Method
BBQ
Ingredients
Prepare the fish
Rinse the mackerel fillets and pat dry with kitchen paper. Season both sides generously with freshly ground black pepper. Arrange lemon slices on top of each fillet.
A classic, simple apple sauce, perfect for accompanying pork dishes.
Set up your smoker
Prepare your BBQ or smoker for indirect cooking at 120°C (250°F). Use lumpwood charcoal and add wood chunks for smoke. Ensure a clean, steady smoke.
Smoke the mackerel fillets
Place the mackerel fillets skin-side down on the cooler side of the grill. Smoke for 25-30 minutes until the flesh is opaque and cooked through. Maintain a consistent temperature and smoke level.
Rest and serve
Remove the fillets from the smoker and let rest for 5 minutes. Serve warm with your choice of sides and sauces.
