Crunchy Mackerel Wraps

Paul says: "This is a lovely way to eat fresh fish... Fish can be quite tricky to cook on a barbecue as it sticks really easily. So to remove any fear I'm cooking the mackerel on a foil tray. Just treat it like a frying pan. If you're feeling brave however, just brush the fish with a little oil and make sure the bars of the barbecue are really clean".


  • 2 inismara mackerel fillets (all bones removed)
  • 4 el tequito garlic & coriander tortilla wraps
  • 1 foil tray
  • 2 tblsp primadonna extra virgin olive oil
  • 2 large tomatoes sliced
  • 1/2 a cucumber peeled and sliced
  • 4 tblsp goldessa cream spread
  • 2 tblsp moordale sweet chilli sauce
  • 1 little gem lettuce washed and shredded
  • salt and pepper


  1. Drizzle half the oil on the foil tray.
  2. Season the mackerel.
  3. Put the mackerel on the tray skin side down, drizzle with the remaining olive oil and place on a hot barbecue.
  4. Turn the mackerel after 2 minutes.
  5. Warm the wraps (this should only take 30 seconds or so).
  6. Remove the tray and keep warm.
  7. Smear the cream spread over the wraps and drizzle the chilli sauce over them.
  8. Drain the fish and divide between the wraps, followed by the tomato, cucumber and lettuce.
  9. Wrap as snugly as you can and eat warm.


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