Charmoula Mackerel

Name: Charmoula Mackerel
Yield: Serves 4
Cuisine: Moroccan
Ingredients: 8 tablespoons roughly chopped fresh coriander; 2 tablespoons extra virgin olive oil; 1 tablespoon olive oil (optional, for pan frying the fish); 2 teaspoons cumin seeds, freshly ground; juice of 1 lemon; ½ tablespoon red wine vinegar; ¾ teaspoon sweet paprika (preferably Moroccan); black pepper; lemon wedges, to garnish; seasonal vegetables or salad, to serve; 2 garlic cloves; 4 mackerel, cleaned and filleted

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Eagle Cookbook

By David Eyre

Published 2009

About

Charmoula is a classic Moroccan spice mix which is widely used to flavour meat, fish and vegetables. Here it works well to counteract the rich flavour of the mackerel. Ask your fishmonger to prepare the mackerel fillets and then you simply have to marinate and cook it.

Ingredients

4 mackerel, cleaned and filleted

Africa
Morocco
Fish course
Pescatarian
Spicy
Gluten-free
Mediterranean

Method

Using a pestle and mortar, pound the garlic with 1 level teaspoon of salt until a smooth paste is formed, then add the cumin followed by the lemon juice, vinegar, paprika, coriander, olive oil and pepper.

Place the mackerel on a baking tray and slash them half a dozen times on each side. Rub two-thirds of the charmoula mixture all over the fish. The remaining third can be kept in the fr