Green Peppercorn and Lemon Fish Steaks


  • 4 thick mackerel steaks
  • ½ cup lemon juice
  • 2 tbsp canned green peppercorns, drained
  • 1 tbsp. fresh thyme, chopped
  • 2 green shallots, chopped


  1. Place mackerel steaks in a shallow dish.
  2. Combine juice, peppercorns, thyme and shallots and pour over fish steaks.
  3. Refrigerate for several hours.
  4. Cook on barbecue plate until tender, about 10 minutes, turning and brushing with marinade during cooking.

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