Monday 6th February 2012

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Mackerel Grills

  • 455g (1lb) mackerel or herring fillets
  • 225g (8 oz) tomatoes, skinned and roughly chopped
  • quarter cucumber, cubed
  • 1 small onion, finely chopped
  • 2 x 15ml spoon (2 tablespoons) medium sherry
  • 2 x 15ml spoon (2 tablespoons) water
  • salt and citrus pepper
  • fresh chopped parsley, to garnish
  • Preheat the grill

    • 1. Place the tomatoes, cucumber, onion, sherry and water into a pan.

    2. Bring to the boil, cover and simmer for 10-15 minutes, stirring occasionally, until the tomatoes and vegetables are soft. Season to taste.

    3. Place the mackerel fillets onto a grill pan and sprinkle with seasoning.

    4. Cook under a medium heat for 4-5 minutes, until the fish is almost cooked.

    5. Divide the tomato pickle mixture between the fillets and return to the grill. Cook for a further 1-2 minutes.

    6. Serve hot with chunks of corn on the cob and watercress.

    Serves 4

    Recipes courtesy of www.seafish.org

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