Harissa Mackerel is a BBQ must-have! However, living in London can make BBQ season a little limited so we’d suggest using a grill for this recipe during the gloomy months.
Mackerel is relatively cheap, full of flavour and contains lots of healthy oils. It is a ‘fishy’ fish as far as taste goes, but we don’t see a problem with that. This recipe uses an entire mackerel but if you aren’t one for navigating around bones you can use fillets, however, you need to make sure the skin is on.
Fennel and fish go together beautifully, and provides an almost mediterranean element to this dish. We’d suggest making up a big batch of this salad and then a few other dishes such as our Porto inspired sardines and potato salad and serve this as a group meal for everyone to tuck in.
Voila, a taste of summer as winter draws in.
For the mackerel
- 1 large whole mackerel (gutted)
- 1 heaped tbsp of Harissa
- ½ lemon
- Small bunch of parsley
For the Fennel Salad
- 2 bulbs of fennel
- 5 sundried tomatoes sliced
- Handful of olives
- ½ lemon
- Small pinch of saffron
- Gently score the skin of the mackerel making sure you don’t cut too deep. Do this on both sides of the fish.
- Rub the harissa into the skin on both sides.
- Stuff the fish cavity with a handful of parsley and slices of the lemon
- Place the fish onto a grill tray and put under the grill on a low heat. Keep an eye on the fish throughout as you don’t want the skin to catch.
- After 3 minutes or so, turn over the fish and proceed to cook on the other side. Depending on the size of the mackerel it shouldn’t take more than 10 minutes.
- Meanwhile, prepare the fennel salad. Start by removing the fennel stalks and then slice the bulb into thin strips.
- In a medium pan heat a little oil and add the fennel and saffron. Cook for a minute or so letting the fennel colour slightly. After this add the slices of sundried tomatoes, olives and the juice from the lemon. Mix it all together and let the salad warm through. Season to taste.
- Once your mackerel is cooked through and the skin slightly crispy, serve up the fish with the salad and a few wedges of lemon.