Barbecued mackerel with chilli-pesto drizzle, and heirloom tomato orzo salad

by melathome

Recipe for orzo salad
Barbecued mackerel with chilli-pesto drizzle, and heirloom tomato orzo salad Mains orzo, bbq, fish, pesto, tomato salad European Print This
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 6 whole mackerel, gutted
  • 100g fresh basil pesto
  • 2 red chillies
  • 20ml olive oil
  • 500g heirloom tomatoes
  • 100g soya beans
  • 50g capers
  • a handful fresh basil leaves, chopped
  • 1 red onion, chopped
  • a scattering of edible flowers, such as violas (optional)
  • seasoning
  • 1 lemon, zest and juice of
  • 20ml olive oil
  • 15ml apple cider vinegar
  • 1 clove crushed garlic
  • 500g orzo


Bring a saucepan of salted water to a boil and then pour in the orzo. Simmer until tender, about 8 minutes. Drain and run under cold water. Drizzle with olive oil to prevent it sticking and set aside.  Cut the tomatoes into bite size pieces and place them in a bowl. Blanch the soya beans in boiling water and then drain, and add to the tomatoes. Add the chopped red onion, capers, basil, seasoning and then pour in the orzo. Whisk the dressing ingredients in a small bowl and pour it over. Put into a large serving bowl and decorate with the edible flowers. A Place the mackerel on a board and cut a few lines down each side that don't go as deep as the bones. Light your barbecue and once the flames have died and you are left with hot coals, place the whole mackerel onto an olive oil brushed grill. Cook for around 6 minutes on each side or until you can see the fish looks cooked and the fish eyes are cloudy. Mix together the pesto, olive oil and chopped chilli and then spoon it over the cooked fish before serving. basil 

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