Devilled Mackerel with Mint and Tomato Salad
devilled mackerel

Devilled Mackerel with Mint and Tomato Salad

Total time: 25 minutes
Servings: 2
devilled mackerel

This devilled mackerel recipe from Rick Stein is simple, healthy and very tasty. These are grilled but can just as easily be barbequed.

The devils paste, that’s made from cayenne pepper, smoked paprika and ground coriander works a treat with the oily fish.

If you are going to barbeque them, a few shellfish thrown on as well makes a lovely addition. As Jamie Oliver says β€œDon’t be afraid of barbecuing seafood – all you need is a nice, fresh selection and you’re away! ”

If you are a devilled mackerel lover like we are then try the piri-piri mackerel.

devilled mackerel

Devilled Mackerel with Mint and Tomato Salad

From Rick Steins Seafood
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Course: Main Course
Cuisine: πŸ‡¬πŸ‡§ British
Keyword: British, fish
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 2
Calories: 931kcal
Author: Richard

Ingredients

  • 2 Mackerel the fresher the better
  • 40 g Butter
  • 1 tsp Caster sugar
  • 1 tsp English mustard powder
  • 1 tsp Cayenne pepper
  • 1 tsp Paprika
  • 1 tsp Ground coriander
  • 2 tbsp Red wine vinegar
  • 1 tsp Freshly ground black pepper
  • 2 tsp Sea salt
  • 150 g Tomato
  • 1 onion small
  • 1 tbsp Mint
  • 1 tbsp Fresh lemon juice

Instructions

  • Preheat the ovengrill to high. Make cuts into the fish 1cm apart on each side, not too deep.
  • Melt the butter, stir in the sugar, mustard, spices, vinegar, pepper and salt. Mix together.
  • Put the fish on baking paper in a roasting tin and rub with the butter etc on both sides, incl the open belly.
  • Grill for 4 minutes on each side
  • Slice the tomatoes and onions, chop the mint.
  • Plate up as shown above. Drip lemon juice over it

Nutrition

Calories: 931kcal | Carbohydrates: 16g | Protein: 93g | Fat: 53g | Saturated Fat: 21g | Fiber: 4g | Sugar: 8g

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