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Devilled Mackerel

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Devilled Mackerel

This simple dish is set off perfectly by plain boiled rice, which makes a good counterpart to the oil-rich fish. Stir some chopped fresh coriander leaves into the rice to give it a lift. Mackerel is available from the Fish Service Counter, where staff will clean and fillet it for you.

Preparation time:
5 minutes
Cooking time:
12 minutes
Total time:
17 minutes 20 minutes
Serves:
 2

Ingredients

  • 1 fresh Cornish mackerel, about 500g, cleaned and head removed
  • 1½ tsp Colman's Mustard Powder
  • 1 tsp cayenne pepper
  • 1 tsp paprika
  • 2 tsp ground coriander

Method

  1. Preheat the grill. Score the skin of the mackerel several times with a sharp knife. Combine the mustard and spices and rub all over the skin.
  2. Grill the mackerel on a rack in a grill pan for 5-6 minutes each side, until cooked. Spoon the pan juices over (optional).

Comments and images

Average user rating 4 stars out of 5

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dawkins

dawkins 21 June 2009 22:35

We were disappointed with this recipe: the use of dry spices on the fish left a bitter taste on the skin, so we ended up just eating the flesh, which was moist and tasty but didn't have any 'devilled' flavour. Might be tastier if prepared mustard was used perhaps.

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4 stars out of 5

Average user rating Based on 7 ratings

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This recipe was first published on Waitrose.com in September 2002