Grilled mackerel with lemon, smoked paprika, oregano and black pepper

Summer

Summer wouldn’t be a thing without fresh mackerel. It’s a fish that has an undeniable affinity with smoky fires and searing coals – they seem drawn together. In fact, if I were cooking on the beach, it wouldn’t surprise me if one of these voracious little chaps hopped straight out of the ocean and on to the grill. This is a particularly delicious way to cook fillets of mackerel or whole fish. The flavours I’m using are punchy, but the fish carry them all beautifully. I usually serve them with warm, crusty bread and a salad of ripe tomatoes and basil, dressed with salt, red wine vinegar and extra-virgin olive oil.

Serves 2

Ingredients

2 teaspoons smoked paprika
1 tablespoon extra-virgin olive oil
finely grated zest of 1 lemon
2 garlic cloves, grated
a small handful of oregano, leaves picked and chopped
1 rosemary sprig, leaves picked and chopped
1 tablespoon black peppercorns, crushed
4 very fresh mackerel fillets
sea salt

Method

Combine the smoked paprika with the oil, lemon zest, garlic, oregano, rosemary and peppercorns and season with salt.

Use the back of a spoon to spread the garlic mixture out over each fillet. Light your fire and when you have a bed of hot, glowing embers, set the mackerel fillets, skin-side down, on the grill. Cook for 4–5 minutes. You’ll notice the flesh change colour as it cooks. When the mackerel’s nearly done, turn the fillets and give them a further 1 minute on the other side. Carefully lift the mackerel off the grill to a plate, and serve.

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