Mackerel Kebabs with Gooseberry Sauce


4 mackerel, about 375g each
2 tablespoons olive oil
salt and freshly ground black pepper

Gooseberry Sauce

30g butter
1 tablespoon vegetable oil
1 onion, thinly sliced
1 bulb fennel, thinly sliced
170g gooseberries
2 tablespoons sugar
salt and freshly ground black pepper


To make the sauce, heat the butter and oil in a saucepan and gently fry the onion and fennel, covered, for 10 minutes or until softened. Add the gooseberries and sugar and cook for 10 minutes or until the vegetables and gooseberries are tender. Season to taste.

Meanwhile, soak 8 wooden skewers in cold water for at least 10 minutes. Fillet the mackerel, then cut into bite-size chunks. Preheat the grill to high, then thread the mackerel onto the skewers. Brush the fish with oil and season.

Grill the kebabs for 5 minutes, turning occasionally, until the fish flesh is opaque and the skin lightly charred. Serve with the sauce.

Calories: 641

Fat: 47g


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