Barbecueing fresh, locally caught mackerel is not only satisfying to do, the results are divine! So how best to serve this flavoursome fish? We think in a toasted burger, with a little bit of pickled carrot slaw and some nduja mayonnaise. What's even better is that this vibrant dish is quick and simple to make, and is sure to leave your taste-testers wanting more.
Serves 4
For the grilled mackerel
4 fillets of Cornish mackerel
1 tbsp Moroccan style spices
1 tbsp olive oil
½ tsp smoked sea salt
50ml of rum [optional]
For the slaw
1 Red onion, finely sliced
1 Carrot, peeled and grated
½ bulb of Fennel, shredded
1 Apple, grated
4 tbsp Sherry Vinegar
2 tsp Chilli Honey
To serve
1 tbsp ‘Nduja
2 tbsp Mayo
Ciabatta rolls, toasted
Handful of salad
Lemon to serve
– Rub your mackerel fillets with spices and oil and preheat your grill. Cook for 3-4 mins on each side. Carefully drizzle with a little local rum for a flambé finish.
– For the pickled slaw heat the vinegar in a small pan until it reaches boiling point. Then add in the sliced onions and chilli honey. Allow to cool for 3-4 mins and mix in a large bowl with your carrot, apple and fennel. Season with a pinch of sea salt.
– Toast your ciabatta and in another small bowl mix ‘Nduja and mayo for a spicy mayonnaise. – Spread on the warm ciabatta and top with salad, then the grilled mackerel fillet and finally a generous pinch of pickled slaw. Serve with lemon on the side.
