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Mackerel with Honey, Orange and Ginger Drizzle

Ingredients:

. 360g 4 Fresh mackerel fillets
. 4g/1 tbsp freshly chopped rosemary or 1 tsp dried
. Zest of one orange
. 80ml Juice of 1 large orange
. 2cm piece fresh root ginger, grated
. 22g/1 tbsp honey
. Freshly ground black pepper

Method:


1. Make 3 or 4 diagonal slashes into the skin on each fillet. Season with black pepper.

2. Mix together the orange zest and juice with the ginger and honey and brush over both sides of the fillets.

3. Preheat the grill to medium -high. Line the grill pan with foil, arrange the fillets skin side up on the foil and brush each fillet with more marinade.

4. Grill for 5-6 minutes then turn the fillets over, brush with the remaining marinade and grill for a further 2 minutes just to brown the meat which should be nearly cooked by now.

For each serving accompany with Green cabbage and carrots.

Serving Suggestions:
If preferred the mackerel can be baked in a hot oven 200°C/Fan 180°C/Gas Mark 6 for 15 minutes.

If cooking over the barbecue a special fish rack is useful to help prevent the delicate skin from sticking to the grill bars.

Mackerel is delicious eaten cold.
Cool, cover and chill for up to 1 day. Enjoy with a grated apple, onion, celery and beetroot salad seasoned with grated fresh horseradish.

Preparation Time - 5 Minutes
Cooking Time - 20 Minutes

Serves - 4



Nectar Ease UK Ltd | UK Distributor for Nelson Honey New Zealand