Cold-water fish, such as mackerel, is great for cooking on a barbecue and this easy recipe involves lightly grilling the fillets with smoked paprika and serving alongside a fresh, sharp kiwi salsa.
Brush the mackerel fillets with a little coconut oil then sprinkle with the smoked paprika and some seasoning. Put the fillets on a preheated BBQ, skin-side down, and cook for 2 minutes before flipping over and cooking for another minute or so.
To make the salsa, combine the kiwi fruit with the red onion, coriander, chilli flakes and olive oil.
Serve with the mackerel and garnish with the toasted hazelnuts.
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