Grilled mackerel with horseradish and chilli

Mobile version Print

By: Antony Worrall Thompson

On TV Tonight

  • 20:00 - You Gotta Eat Here - Chicago Edition: Lou Malnati's Pizzeria, Beef, Manny's Delicatessan
  • 20:30 - You Gotta Eat Here - Rock Lobster, Harper's Burger Bar, Casa Calzone
  • 21:00 - You Gotta Eat Here - Stoneface Dolly's, Hadley's, Rick's Fish and Chips and Seafood House

This recipe is classed as easy

Rating 2.95 / 5 (20 votes)

Prep time:
20 min
Cook time:
10 min
Serves:
4

Horseradish, chilli and zingy lemon make the perfect foil for oily mackerel in this lip-smacking recipe from Anthony Worrall Thompson

Method

1. Make 2 slashes on each side of the mackerel, and sprinkle chopped red chillies in each cut.

2. Season with black pepper and rub each fish, on both sides, with the olive oil.

3. Preheat a grill or barbecue, and when hot, cook the fish for 5 - 7 minutes on each side - or until the skin is crisp and the fish tender.

4. While the fish is under the grill, combine the spring onions, horseradish, dried chilli and rosemary.

5. Add the lemon juice and enough water to give a pouring consistency.

6. Drizzle the horseradish and chilli mixture over the mackerel and serve straight from the grill with steamed new potatoes and a crisp salad.

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register