A terrific (and dead easy) recipe for those who like strong flavours, and a hit of fiery pepper. Mackerel is one of the best, tastiest fish around - it’s also sustainable and extremely good for you, since it’s an oily fish full of omega-3 oils. When buying harissa, check the ingredients and don’t buy harissa that’s made from anything other than hot peppers, chilli and seasoning, perhaps with rose petals for extra aroma. One well-known brand is based on root vegetables and you can taste the difference.
4 mackerel fillets
I jar harissa
1. Pre-heat the grill.
2. Lay the fillets skin side down and coat them on one side with harissa. Be generous; the flavour of the mackerel is strong enough to take it. Then just grill them for a few minutes on both sides.
3. Serve straight away either with new potatoes and a green salad, or with couscous with plenty of parsley, coriander and mint, some chopped red pepper and a little preserved lemon.
The perfect wine for this is rosado – juicy, strawberryish pink Rioja with enough weight and aroma to deal with strong flavours, but light enough to be refreshing, as well
17 Exeter Street Covent Garden, London, WC2E 7DU
Tel.020 7759 7400 / firstname.lastname@example.org / email@example.com