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A feast over fire

The New Inn on Tresco, Isles of Scilly, is a traditional island inn, offering all-day dining and drinking inspired by the changing seasons of land and sea. In the summer months, the Ox Grill on the terrace is fired up, cooking over coals to bring to life the flavours and aromas of the finest local produce. This barbecue mackerel recipe by Head Chef, Liam Caves, is a favourite among islanders and visitors.

Whole barbeque Scillonian mackerel with sautéed Tresco potatoes, dressed Tresco leaves, chimichurri and charred lime.

Serves 2


For the mackerel:

2 whole mackerel, gutted

200g boiled new potatoes

2 knobs of butter

2 limes cut in half

100g washed mixed leaves

For the chimichurri:

1 red chilli

1 bunch parsley

1 bunch fresh coriander

Juice and zest of one lime

100ml extra virgin rapeseed oil

2 cloves of garlic

2 teaspoons white wine vinegar


Add all the chimichurri ingredients into a liquidiser and blend until smooth. Place in the fridge to chill.

Light the barbecue and wait for the coals to go past the white stage – if the coals are too hot, the fish will burn. Place a frying pan on the barbecue.

Lightly crush the potatoes and add to the hot frying pan with a small drizzle of oil. Once the potatoes start to colour, add the butter and season with sea salt and black pepper, then move to a cooler spot on the barbecue to slowly heat through and soak up the butter.

Generously oil the mackerel and season with sea salt, before placing onto the hot part of the barbecue for 5 minutes, surrounded by halved limes. Try not to move the fish as you need the crust to form on the skin.

Once you have the crispy skin, turn over and leave for a further 4-5 minutes. Once cooked, squeeze the grilled limes over the top and place on a tray to rest.

To plate, lightly dress the washed leaves, place the potatoes on the plate and pour the butter over, place the mackerel on top and dress with chimichurri.


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