Tasty Barbequed Mackerel

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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:

Delicious!

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One response »

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

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