- 4 thick mackerel steaks
- ½ cup lemon juice
- 2 tbsp canned green peppercorns, drained
- 1 tbsp. fresh thyme, chopped
- 2 green shallots, chopped
- Place mackerel steaks in a shallow dish.
- Combine juice, peppercorns, thyme and shallots and pour over fish steaks.
- Refrigerate for several hours.
- Cook on barbecue plate until tender, about 10 minutes, turning and brushing with marinade during cooking.
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