Green Peppercorn and Lemon Fish Steaks

4 thick mackerel steaks

½ cup lemon juice

2 tbsp canned green peppercorns, drained

1 tbsp. fresh thyme, chopped

2 green shallots, chopped

• Place mackerel steaks in shallow dish.

• Combine juice, peppercorns, thyme and shallots and pour over fish steaks.

• Refrigerate for several hours.

• Cook on barbecue plate until tender, about 10 minutes, turning and brushing with marinade during cooking.