Name: Grilled Mackerel
Yield: Serves 4
Ingredients: the rind of ½ a preserved lemon, finely chopped; 4 small mackerel, gutted and filleted; 600 ml/1 pint fish stock or water; a small bunch of fresh coriander, chopped; 2–3 tablespoons olive oil; 4 plum tomatoes, skinned and chopped; 1 quantity of Chermoula; sea salt and freshly ground black pepper; 1 onion, chopped; 1 carrot, chopped; 3–4 new potatoes, peeled and cubed; a small bunch of fresh mint, chopped; a handful of black olives, halved and pitted

Preparation info

Serves
4

Difficulty
Easy

Appears in

Spirit & Spice

By Ghillie Basan

Published 2019

About

If you fish from a pier or a small boat, you often catch small mackerel rather than big, plump ones so this is a tasty way of making them go a bit further. You can cook the fish fillets in a pan over a fire, BBQ, or camp cooker but, if you’re in a kitchen, you can just pop them in a pan under the grill. With the flavours of salty preserved lemons and fresh herbs, a lightly peated whisky with notes of sea air would be a perfect accompaniment.