Oily fish and citrus are a famous pairing. This recipe brings things up to date with fruity warmth from pul biber chilli flakes, herbs and charred sweet onions
- CourseMain meal
- Prepare10 mins
- Cook20 mins
- Total time30 mins
Preheat the grill to high. Scatter the onion in a medium roasting tin. Rub with the oil from the olives, season with salt, then arrange pointed ends up. Grill for 8-10 minutes, or until starting to blister and char.
Slash the mackerel skin a few times, then season and scatter all over with the pul biber. Push the onions to the sides of the roasting tin, then put the mackerel in the middle, skinside up. Grill for 5-7 minutes until the fish is golden, opaque and flakes easily. You won’t need to turn it.
Heat the grains according to pack instructions, then tip into a mixing bowl. Zest the orange and set aside. Cut the zested skin and pith from the oranges, then slice the flesh into halfmoons. Add to the grains with ½ the zest, the olives and parsley. Season, fold together gently, then spoon onto serving plates.
Scatter the charred onions over and around the salad, then drizzle over the pomegranate molasses. Top with the fish, any juices from the pan and a final scattering of orange zest.
Partners on the fish counter will gladly fillet a fresh mackerel for this recipe. If you want to go the extra mile at home, feel along the middle of the fillet for ‘pin bones’ and remove them with kitchen tweezers. If you’re not a fish fan, try the recipe with grilled halloumi or lamb chops instead.