Grilled Mackerel Fillets with Apple and Fennel Salad

by

Grilled Mackerel Fillets with Apple & Fennel Salad postKnown for its firm skin and creamy flesh mackerel is a popular choice for those who want to indulge in something a little fishy; and with this recipe for grilled mackerel fillets with apple and fennel salad we can certainly see why. With a sprinkling of herbs and spices and a healthy portion of salad and fruit this is a meal for the entire family to enjoy, Mediterranean style. 

Serves 4 

Cooking time: 20 mins 

What You’ll Need:

  • 4 small mackerel fillets, pin-boned and trimmed
  • 5cm piece of cinnamon stick
  • 1 teaspoon cloves
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon salt
  • 1/2 teaspoon coarsely ground black pepper
  • 1 tablespoon vegetable oil
  • juice of 1/2 lemon
  • 1/2 teaspoon Kashmiri red chilli powder for garnishing (or substitute with smoked paprika)

For the yoghurt raita

  • 200g plain yoghurt
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • juice of 1/2 lemon

For the apple and fennel salad

  • 1 green apple, cored and thinly sliced
  • 1 bulb of fennel, finely shaved using a sharp mandolin or very thin knife, refreshed in iced water
  • a pinch of chaat masala
  • juice of 1/2 lemon
  • 1 tablespoon chopped coriander stalk, washed
  • a pinch of salt
  • a pinch of sugar

 What To Do:

  • Start by making the yoghurt raita. Whisk together the yoghurt with the rest of the raita ingredients, then pass through a sieve to lose any lumps. Cover and chill until required.
  • Wash and pat dry the mackerel fillets. Grind or pound together all the spices and salt to a coarse consistency in mortar and pestle, then sprinkle them over the mackerel on both sides. Mix together the oil and lemon juice and drizzle over the fish.
  • Place the mackerel under a preheated hot grill, skin side up, and grill for 6–8 minutes, until just cooked through and the flesh flakes.
  • For the salad, just before serving mix together all the ingredients. Divide the yoghurt raita between 4 plates, then top each with a mackerel and the salad, sprinkle with the chilli powder and serve immediately.

Recipe from Vivek Singh’s Cinnamon Kitchen: The Cookbook

With barbecue season coming up you may want to take a look at our roundup of best sides

Please comment