• David Hall

Devilled Mackerel with Tomato, Onion and Mint Salad

Mackerel season is in full force and I love this fish with a passion. Cheap, delicious and plentiful, it is the fish for frugal times.


Now to the treatment - devilled mackerel. A beautifully rich fish to eat, the combination of spices in this recipe cuts through the oiliness to create the most delicious of fish suppers. Devilling is a combination of 'British spices' from our East India Trading days, and our Victorian ancestors utilised a combination of cayenne, mustard, paprika and coriander to perfection. It needs nothing other than a simple salad of tomatoes, onions and mint and a few crisp pan-fried potatoes.


Devilled Mackerel with Tomato, Onion and Mint Salad

Ingredients - Feeds 4

4x mackerel, gutted, cleaned and trimmed

20g butter

2 tbsp olive oil

1 tsp sugar

1 tsp English mustard

1 tsp cayenne pepper

1 tsp teaspoon paprika

1 tsp teaspoon ground coriander

1 tbsp red wine vinegar

Salt and pepper


For the tomato and onion salad

4 onions, thinly sliced

1 small onion thinly sliced

A handful of mint

1 lemon

2 tbsp olive oil

Salt and pepper


1 - Heat a grill to high.

2 - Slash the mackerel skin at 1cm intervals from the head to the tail, ensuring you do not go through to the bone.

3 - Melt the butter in a shallow pan. Remove and stir in the sugar, spices, vinegar and plenty of salt and pepper to make a paste. Turn the mackerel in the paste ensuring it enters the slashes you made as well as the cavity.

4 - Transfer to the grill pan and grill for 5 minutes each side until blistered and fragrant.

5 - To make the tomato and onion salad, bash the mint in a pestle and mortar then stir in the olive oil, lemon juice and a little seasoning. Arrange the tomato and onion on a plate and pour over the dressing.

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