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. TheseΒ 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.
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Categories
- Meal Type: - Barbecue - Grill - Main - Supper
- Cuisines: - Middle Eastern - North African
- Occasions: - Barbecue - Dinner Party - Eid - Parties
- Ingredients: - Oily Fish
- Health and Diet: - Combination - Dairy Free - Gluten Free - Low Carb - Paleo
- Skill Levels: - Easy
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