Devilled Mackerel with Mint and Tomato Salad
From Rick Steins Seafood
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