Name: Spiced mackerel fillets
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 6 small mackerel fillet; ½ tsp fennel seeds; ½ tsp coriander seeds; ½ tsp cumin seeds; ½ tsp whole peppercorns; ½ tsp coarse salt; ½ tsp sweet paprika; 1 pinch cayenne pepper; 1 clove garlic, minced; 1 cm piece of cinnamon; 1 Tbsp olive oil; Grated zest and juice of half a lemon; Chopped coriander

Spiced mackerel fillets

23 Jul 2015

by Dinna

Prep Time

10 minutes

Cook Time

5 minutes

Total Time

15 minutes

Background

Merguez is a spicy sausage popular in North African cuisine and in the Middle East. These spiced mackerel fillets are made with the spices that are used to flavour the sausages - creating a rather tasty and interesting dish - perfect for a BBQ party in the summer!

Ingredients

6 small mackerel fillet
½ tsp fennel seeds
½ tsp coriander seeds
½ tsp cumin seeds
½ tsp whole peppercorns
½ tsp coarse salt
½ tsp sweet paprika
1 pinch cayenne pepper
1 clove garlic, minced
1 cm piece of cinnamon
1 Tbsp olive oil
Grated zest and juice of half a lemon
Chopped coriander

Instructions

Rinse and wipe dry the fish fillets.
Dry-fry the fennel, coriander, cumin seeds and peppercorns in a pan. When fragrant, move them to a stone mortar, add the cinnamon and crush into a coarse powder with the pestle. Add the salt, oil, minced garlic, lemon zest, cayenne & paprika and mix until you get a coarse paste.
Rub the paste into the flesh of the fish - not on the skin. Chill for two hours in the fridge.
Set a barbecue, grill or griddle pan to medium heat.
Brush the skin of the fish with olive oil, then place them skin side down on to the BBQ/grill/ griddle.
After 1-2 minutes carefully turn them over and fry for another 1-2 minutes.
Serve with a few drops of lemon juice squeezed over them and some coriander leaves scattered around.