Instructions

In the Kitchen

• Using a sharp knife, cut a slice off the top and bottom of each orange.
• Cut away the skin and white pith, then carefully cut thin segments of flesh and place them in a bowl.
• In a separate bowl, whisk together apple cider vinegar, Dijon mustard, honey, salt, and black pepper.
• Slowly drizzle in the olive oil, whisking continuously to form an emulsion. Slowly drizzle in the olive oil, whisking continuously to form an emulsion.
• Season the mackerel fillets generously with sea salt and black pepper.

On the BBQ

• Soak the Weber cedar plank in water for at least 30 minutes before grilling to prevent burning.
• Preheat the BBQ for indirect grilling at 180-200°C.
• Place the soaked cedar plank on the grill over indirect heat and close the lid for 3 minutes to warm it up.
• Lay the mackerel fillets (skin-side down) on the plank.
• If using a charcoal BBQ, sprinkle pre-soaked wood chips onto the hot coals. If using a gas BBQ, place wood chips in a smoker box.
• Close the lid and grill for 10-12 minutes, or until the fish is cooked through and infused with the cedar smoke.

Serving & Finishing Touches

• Toss the lettuce with the honey-mustard dressing and divide among 6 plates.
• Arrange the orange segments and silver-skinned onions on top.
• Gently flake the warm mackerel fillets and place them over the salad.
• Serve immediately and enjoy the smoky, citrusy balance of flavours.

All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.