Grilled spiced mackerel with creamy cucumber

Grilled spiced mackerel with creamy cucumber
  • Serves icon Serves 4
  • Time icon Hands on time 30 mins, plus marinating

This fish recipe makes a wonderful family supper and is best served with the freshest mackerel.

Nutrition: per serving

Calories
558kcals
Fat
42.1g (10g saturated)
Protein
40.1g
Carbohydrates
5g (3.7g sugars)
Salt
0.4g
Calories
558kcals
Fat
42.1g (10g saturated)
Protein
40.1g
Carbohydrates
5g (3.7g sugars)
Salt
0.4g

Ingredients

  • 4 mackerel (about 350g each), cleaned
  • Juice of 1 large lemon
  • 2 tsp garam masala
  • 1 tsp chilli powder
  • 2 tbsp natural yogurt
  • 2 tbsp sunflower oil
  • Lemon wedges, to serve

For the creamy cucumber

  • 70g natural yogurt
  • 100ml half-fat crème fraîche
  • ¼ cucumber, peeled and roughly grated or finely diced

Method

  1. Light the barbecue, if using. Cut 3 diagonal slashes into the skin on both sides of each fish. Mix together the lemon juice, garam masala, chilli powder, yogurt and a pinch of salt. Place the fish in a dish and rub with the marinade. Cover and chill for 20-30 minutes.
  2. To make the creamy cucumber, whisk the yogurt and crème fraîche in a bowl with a pinch of salt. Mix in the cucumber and, if necessary, thin with a little water. Season to taste.
  3. If you’re not using a charcoal barbecue, preheat 2 griddle pans or 1 large griddle pan over a medium heat (or preheat a gas barbecue to medium) and brush the grill or pan with the sunflower oil. Remove the mackerel from the marinade and barbecue or griddle for 8-10 minutes each side or until cooked through. Serve with lemon wedges, to squeeze over.

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