To cook the Mackerel- mix the ingredients for the rub together and sprinkle all over the mackerel. Light the BBQ and set to 180c. Lay the mackerel on sliced lemons directly on the grill, this will stop them sticking- or on a parchment lined Weber grill tray. Add 2 tablespoons of pre-soaked apple or cherry wood chips to the coals, close the lid and smoke for 15 minutes.
To make the coriander relish- Finely chop the coriander, place I a mixing bowl. Stir in the other ingredients, serve with the mackerel with some crisp green leaves and crusty bread.
8 medium mackerel fillets, pin-boned
Rub
1 level teaspoon garlic granules
1 teaspoon smoked paprika
1 level teaspoon dried oregano
½ teaspoon sugar
1 level teaspoon sea salt
1 teaspoon mixed peppercorns-ground
Fresh Coriander Chutney
1 bunch coriander
2 tablespoons ground almonds
2 chillies
2 cloves garlic, peeled and grated