Grilled spiced mackerel with creamy cucumber
Serving instructions
Serves 4
Takes 30 minutes to make, plus marinating
Ingredients
4 mackerel (about 350g each), cleaned
Juice of 1 large lemon
2 tsp garam masala
1 tsp chilli powder
2 tbsp natural yogurt
2 tbsp sunflower oil
Lemon wedges, to serve
For the creamy cucumber
70g natural yogurt
100ml half-fat crème fraîche
¼ cucumber, peeled and roughly grated or finely diced
Method
1. Light the barbecue, if using. Cut 3 diagonal slashes into the skin on both sides of each fish. Mix together the lemon juice, garam masala, chilli powder, yogurt and a pinch of salt. Place the fish in a dish and rub with the marinade. Cover and chill for 20-30 minutes.
2. To make the creamy cucumber, whisk the yogurt and crème fraîche in a bowl with a pinch of salt. Mix in the cucumber and, if necessary, thin with a little water. Season to taste.
3. If you’re not using a charcoal barbecue, preheat 2 griddle pans or 1 large griddle pan over a medium heat (or preheat a gas barbecue to medium) and brush the grill or pan with the sunflower oil. Remove the mackerel from the marinade and barbecue or griddle for 8-10 minutes each side or until cooked through. Serve with lemon wedges, to squeeze over.
Nutrition
Per serving: 558kcals, 42.1g fat (10g saturated), 40.1g protein, 5g carbs, 3.7g sugar, 0.4g salt
Chef's Tip
Wine Recommendation
Don’t serve a heavy, oaked white here as it will clash. Try a simple, very cold Italian style such as Soave or Lugana.
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