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Devilled Mackerel


Gone a bit quiet
I adapted this a little from Rick Stein so it's more DD friendly, as I had a keen fish eater over for a meal. I used mackerel fillets, but the recipe is for whole ones.

4 x 12oz/350g mackerel
1 flat teasp butter (orig recipe has 1.5 oz, you could try having none at all, but as I had a guest I put some in)
1/2 tsp sugar substitute
1 tsp English mustard powder or Dijon
1 tsp cayenne pepper
1 tsp paprika
1 tsp ground coriander
2 tbsp red wine vinegar
1 tsp freshly ground black pepper
1 tsp salt (I used 1/2)

Heat the grill to high. Slash the mackerel skin at .5-in intervals on both sides, taking care not to cut too deeply. Melt the butter in a shallow, flameproof dish. Remove from the heat, stir in the sugar substitute, mustard, spices, vinegar, seasoning and mix well. Add the mackerel and turn once or twice until well coated, spreading some of the mixture into the cavity of the fish. Transfer to the rack of the grill pan and grill for four minutes a side, until cooked through. You could barbecue them if you prefer, watch they don't burn.
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