Or this
Devilled mackerel with mint and tomato salad (Serves 4 )
4 x 12oz/350g mackerel
1.5oz/40g butter
1 tsp caster sugar
1 tsp English mustard powder
1 tsp cayenne pepper
1 tsp paprika
1 tsp ground coriander
2 tbsp red wine vinegar
1 tsp freshly ground black pepper
2 tsp salt
For the mint and tomato salad:
8oz/225g small, vine-ripened tomatoes
1 small onion, halved and very thinly sliced
1 tbsp chopped mint
1 tbsp lemon juice
Pre-heat the grill to high. Slash the mackerel skin at .5-in intervals on both sides, taking care not to cut too deeply. Melt the butter in a shallow, flameproof dish. Remove from the heat, stir in the sugar, mustard, spices, vinegar, seasoning and mix well. Add the mackerel and turn once or twice until well coated, spreading some of the mixture into the cavity of the fish. Transfer to a lightly oiled baking sheet or the rack of the grill pan and grill for four minutes a side, until cooked through.
Combine the tomatoes, onion and mint and arrange on four plates, sprinkling with the lemon juice and some seasoning. Put the mackerel alongside and serve - with some fried potatoes if you wish.
