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Mackerel Grills Serves 4

  • Ingredients:

  • 455g (1lb) mackerel fillets, defrosted
  • 225g (8 oz) tomatoes, skinned and roughly chopped
  • quarter cucumber, cubed
  • 1 small onion, finely chopped
  • 2 15ml spoon (2 tbsp) medium sherry
  • 2 15ml spoon (2 tbsp) water
  • salt and freshly milled black pepper
  • fresh chopped parsley, to garnish


  1. Preheat the grill
  2. Place the tomatoes, cucumber, onion, sherry and water into a pan.
  3. Bring to the boil, cover and simmer for 10-15 minutes, stirring occasionally, until the tomatoes and vegetables are soft.  Season to taste.
  4. Place the mackerel fillets onto a grill pan and sprinkle with seasoning.
    Cook under a medium heat for 4-5 minutes, until the fish is almost cooked.
  5. Divide the tomato pickle mixture between the fillets and return to the grill.  Cook for a further 1-2 minutes.
  6. Serve hot with chunks of corn on the cob and watercress.

Tip: If citrus pepper is unavailable use black pepper and lemon or orange rind, grated.

22g Protein; 19g Fat; 3g Carbohydrate; 1g Fibre.

Recipe kindly donated by The Seafish Industry