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 “Don’t be afraid of barbecuing seafood – all you need is a nice, fresh selection and you’re away! ”
Mussels cooked on a barbeque are great, just mind you don’t burn your fingers, the shells get very hot!
Jamie’s recipe for barbequed shellfish has a nice smoky twist.
Devilled Mackerel with Mint and Tomato Salad
- 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 Tomatoes
- 1 Small onion
- 1 tbsp Mint
- 1 tbsp Lemon juice
- 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
- Rick Steins Seafood
- Jamie Oliver