Tasty Barbequed Mackerel


On Saturday evening the sun was shining, the clouds were sparse and there was no sign of rain. I saw this as a perfect opportunity for a delicious BBQ and a few beers. I used asparagus, peppers and aubergines – all sliced and cut accordingly and drizzled with olive oil. I seasoned these with salt and pepper (fairly liberally) before grilling on the barbecue. Along with the peppers, aubergines and asparagus, I also grilled some peppered smoked mackerel. Here are the results:



One response »

  1. Pingback: Barbeque is a Native American culinary art.

Add Your Thoughts...

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s