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


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

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