Whole butterflied mackerel with pickled green tomato gribiche and soft herbs

Fresh, butterflied mackerel is cooked over coals and served with a pickled green tomato gribiche in this stunning barbecue recipe from the chefs behind Acme Fire Cult. The leftover pickled green tomatoes will keep for 6-8 weeks in a cool place. 

First published in 2022





Pickled green tomatoes

Green tomato gribiche


  • fish cage
  • Barbecue



First, make the pickled green tomatoes. Add the tomatoes to a mixing bowl with the salt, making sure the cut sides of the tomatoes are coated. Set aside at room temperature for 24 hours


To make the liquor, combine the sugar, vinegar, mustard seeds, chilli flakes, lemon slices and clove in a pan, bring to the boil, then remove from the heat and allow to cool


Rinse the salt off the tomatoes, then combine with the pickling liquor 


To make the green tomato gribiche, combine the eggs, lemon juice, and a pinch of salt in a bowl and mix thoroughly, then gradually whisk in the oil until everything is well blended


Quarter the pickled green tomatoes, then deseed and dice them, before adding to the bowl and mixing

  • 100g of pickled green tomato

Reserve some herbs for garnish, then finely chop the rest and add to the bowl, along with the cornichons and capers. Season to taste 


Light a barbecue for direct cooking


When the coals are glowing, drizzle some olive oil over the skin of the mackerel, then place the fish skin side down in the fish cage and season the flesh side. Place on the grill. Depending on the temperature of your grill, as the mackerel skin starts to crisp, you will see the cooking of the mackerel as it advances through the flesh side


Divide the gribiche between 4 plates, then top with the mackerel. Drizzle over a little more olive oil and lemon juice, before scattering with the reserved herbs

Both renowned chefs in their own right, Andrew Clarke and Daniel Watkins first met at Shoreditch’s St Leonards and soon bonded over their mutual love of live fire cookery. This love is clear for all to see at their East London restaurant Acme Fire Cult, where the entire menu is cooked over coals.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Paneer tikka
Paneer tikka
How to barbecue
How to barbecue
Load more