Make sure each mackerel fillet is bone-free. (Either remove the belly and pin bones with fish bone pliers or clean tweezers
or follow the line of bones
cutting either side of them as close to the bone as possible
and lift them out.)
Put the oregano leaves
lemon zest
red wine vinegar and olive oil into a large bowl and season with salt and black pepper. Add the chilli
if using.
Place the mackerel fillets into the marinade and refridgerate for at least half an hour
turning once or twice to make sure they are completely covered in the sauce. Thread the fillets onto long skewers
concertina style
adding wedges of red onion at each end.
If cooking on a barbecue
heat the coals until white
then cook the mackerel for around 10-12 minutes
or until cooked through. Baste with any leftover marinade and turn regularly. You can also cook these under a hot grill or on a griddle pan for 10 minutes
