James Strawbridge’s Wood Fired Cornish Mackerel 

James Strawbridge's Wood Fired (or BBQ) Cornish Mackerel Portrait

It’s fair to say that James is a big fan of Fat Man Chilli’s Hot Lemon Sauce. He’s making the most of it in this recipe for Wood Fired Cornish Mackerel – it works brilliantly on the BBQ and is ready in minutes. 

Serves 4



  1. Start by getting your fire going and allow it to get up to temperature. It’s fine if some flames lick the fish, but you also want a good bed of hot embers providing high intensity heat.  
  2. Season your fish with salt and cracked black pepper.  
  3. Stuff your fish with a combination of the sliced fennel, chilli, turmeric and cucumber, tossed together with parsley and plenty of Hot Lemon Sauce.  
  4. Drizzle the mackerel with oil and grill for 4-5 mins on each side. Season again while cooking with a little more salt, then drizzle with lemon juice to prevent the fish drying out while you’re grilling.  
  5. Serve with any remaining parsley as a garnish and wilted spring greens on the side.  
James Strawbridge's Wood Fired (or BBQ) Cornish Mackerel Header

The Green Grass and High Tides Podcast

In this podcast collaboration with 44 Foods, James explores some of his favourite ingredients from the land and coast of Britain.

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