The Fishy Stick

The Fishy Stick

10 mins
20 mins

whole mackerel grilled on rosemary sprigs, grilled bread, grilled tomato,apple and parsley


  • 4 mackerel, each approx. 400 g
  • 4 sprigs of rosemary
  • 1 fresh ciabatta (or your choice of a similar type of bread)
  • 4 ripe tomatoes
  • 2 apples (we prefer Boskoop for its fresh acidity)
  • 1 small bunch parsley
  • 10 cl Jack Daniel’s Honey
  • olive oil
  • salt
  • pepper
  • honey

Ingredient Tips

Play it safe: Where there's fire, there's heat. A high-performance pair of grilling gloves is the best protection against burns.


Step 1 of 4
The rosemary sprigs should be approx. 30 cm long and have a diameter of at least 0.5 cm. Simply season the prepared mackerel just with salt and pepper inside and out and thread onto the sprigs. Grill the fish sticks horizontally on a high heat for 4 minutes on each side.
Fresh ciabatta is a good grilling bread, cut into 3 cm thick slices and brushed with a little olive oil. It then just needs to be grilled for approx. 1 minute on each side.
Halve the tomatoes through the core so that the fruit holds together, grill on both sides before seasoning with olive oil, salt and pepper.
Cut the apples into thin slices, pull of the parsley leaves by hand. Put both into a bowl and add a little apple vinegar, honey, salt, pepper, olive oil and Jack Daniel’s to taste.
Made This Recipe?
Click the stars to rate it.