Grilled Mackerel with Green Salsa

Preparation time: 

Blistering, charred mackerel slicked with a lime, chilli, ginger salsa to balance the oily fish. This recipe is adapted from Nigel Slater — he's a fiend for mackerel and knows how to do it right! On a rainy day, this recipe will transcend you to a seaside, barbecue filled, holiday.



A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.

Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.

Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!




    1. Turn on the grill, and line a baking tray with greaseproof or tinfoil.
    2. Dry the mackerel well with kitchen paper, rub with olive oil and season with salt and pepper. Place the mackerel on a rack, that sits into the baking tray (alternatively use a grill tray).
    3. Place fairly close, under the grill and cook on both sides till blistering, blackened and cooked through, about 15 minutes. Mackerel is full of fat so very forgiving with overcooking.
    4. While the mackerel cooks, get on with the green salsa.
    5. Spoon the green salsa between four plates and serve the mackerel on top.

    Bon app! R