Grilled spiced mackerel with creamy cucumber

  • Portion size: Serves 4
  • Hands on time 30 mins, plus marinating
  • Difficulty: easy

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

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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
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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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Nutrition

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