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Spiced barbecue mackerel fillets with diced salad
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8 mackerel fillets, pin boned (approx 800g)
2 tsp ground cumin
2 tsp ground coriander
2 tsp garam masala
1 tsp turmeric
1 tsp chilli powder
2 tsp sea salt flakes
2 tbsp lemon juice
For the diced salad
½ eating apple
¼ red onion
2-3 small tomatoes (approx 100g), deseeded
10cm piece cucumber, deseeded
¼ x 28g pack coriander, leaves only, roughly chopped
¼ x 25g pack mint, leaves only, roughly chopped
2 tsp lemon juice
½ tsp sea salt flakes
1. Light the barbecue (or grill or griddle). Using a sharp knife, slash the mackerel skins, four times, diagonally, on each fillet.
2. Mix all the spices, salt and lemon juice together with a few turns of black pepper. Rub into both sides of the mackerel. Make sure plenty of the rub has got right into the slashes you’ve made. Leave to marinate for 30 minutes.
3. Meanwhile, for the salad, cut all the vegetables into 5mm dice. Mix everything together and add freshly ground black pepper to taste.
4. Place the mackerel fillets on the barbecue (or grill or griddle), skin side down, and cook for 3-4 minutes. The fish will lift away easily when it’s done. Gently flip over and cook for another 3-4 minutes. Serve with the salad.
Typical values per serving:
This recipe was first published in July 2020.