Spiced Grilled Mackerel

Preparation info
  • Serves


    • Difficulty


Appears in

By Tom Parker Bowles

Published 2013

  • About

Mackerel: the most underrated of fish. Cheap, sustainable and, when fresh, utterly divine. The problem is that after a few days it turns from hero to stinking zero. If you have a barbecue, use it. Everything tastes better when cooked over hot coals.


  • 4 mackerel, gutted
  • 3 clove garlic, crushed
  • 1 tablespoon


Slash each mackerel diagonally 3 or 4 times on each side, then place them in a bowl. Mix together the garlic, spices, olive oil and lemon juice, then rub the mixture all over the mackerel. Cover and put in the fridge to marinate for 20 minutes.

Heat a large griddle pan over a medium heat (or even better, heat a barbecue until hot, the flames have died down and the coals glow softly). Ad