- 4 mackerel, butterflied, or 8 fillets, trimmed and boned – allow approx. 150g per person
- 3 tablesp. rapeseed or olive oil
- 1 teasp. smoked paprika
- 1 teasp. ground cumin
- 4 slices of sourdough bread
Grilled Mackerel with Smoked Paprika
4 people
25 min
Ingredients
Pepper Salad
- 2 red and 2 yellow peppers, halved and seeded
- 90g olives, halved
- ½ red onion, finely chopped
- Handful fresh basil leaves, torn
- Salt and freshly ground black pepper
Salad Dressing
- 2 tablesp olive oil
- 2 teasp. lemon juice
- 1 garlic clove, peeled and chopped
- ½ teasp. Dijon mustard
Mackerel
- 4 mackerel, butterflied, or 8 fillets, trimmed and boned – allow approx. 150g per person
- 3 tablesp. rapeseed or olive oil
- 1 teasp. smoked paprika
- 1 teasp. ground cumin
- 4 slices of sourdough bread
Side Salad
Pepper Salad
- 2 red and 2 yellow peppers, halved and seeded
- 90g olives, halved
- ½ red onion, finely chopped
- Handful fresh basil leaves, torn
- Salt and freshly ground black pepper
Salad Dressing
- 2 tablesp olive oil
- 2 teasp. lemon juice
- 1 garlic clove, peeled and chopped
- ½ teasp. Dijon mustard
Method
Copy TextTo make the salad. Preheat the grill to medium-high. Place the peppers skin-side up on a baking tray, and grill for 15 minutes until charred. Place in a plastic bag. Cool, peel and slice into strips. Place in a large bowl with the red onion, olives and basil. Season.
To make the salad dressing: Whisk together the olive oil, lemon juice, garlic and mustard. Season and taste then mix it through the salad. Set aside while you cook the mackerel.
To cook the mackerel: Preheat the grill to high. Line a grill pan or baking tray with lightly oiled tin foil then add the fish, skin side down. Mix the olive oil, paprika and cumin together, and brush half of this mixture over the flesh side of the mackerel. Reserve the rest to brush over the bread. Season the mackerel then place under the hot grill and cook for approximately 6 minutes.
Brush the reserved oil over the bread and grill on each side until golden.
To serve: Serve the mackerel with the salad and the bread on the side or take the skin of the mackerel and serve it and the salad on the bread.
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Learn moreMethod
Copy TextTo make the salad. Preheat the grill to medium-high. Place the peppers skin-side up on a baking tray, and grill for 15 minutes until charred. Place in a plastic bag. Cool, peel and slice into strips. Place in a large bowl with the red onion, olives and basil. Season.
To make the salad dressing: Whisk together the olive oil, lemon juice, garlic and mustard. Season and taste then mix it through the salad. Set aside while you cook the mackerel.
To cook the mackerel: Preheat the grill to high. Line a grill pan or baking tray with lightly oiled tin foil then add the fish, skin side down. Mix the olive oil, paprika and cumin together, and brush half of this mixture over the flesh side of the mackerel. Reserve the rest to brush over the bread. Season the mackerel then place under the hot grill and cook for approximately 6 minutes.
Brush the reserved oil over the bread and grill on each side until golden.
To serve: Serve the mackerel with the salad and the bread on the side or take the skin of the mackerel and serve it and the salad on the bread.
