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Spiced mackerel fillets

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!
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 3 people
Cuisine: Middle Eastern, North African
Calories: 1234
Ingredients Method

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

Method
 

  1. Rinse and wipe dry the fish fillets.
  2. 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.
  3. Rub the paste into the flesh of the fish - not on the skin. Chill for two hours in the fridge.
  4. Set a barbecue, grill or griddle pan to medium heat.
  5. Brush the skin of the fish with olive oil, then place them skin side down on to the BBQ/grill/ griddle.
  6. After 1-2 minutes carefully turn them over and fry for another 1-2 minutes.
  7. Serve with a few drops of lemon juice squeezed over them and some coriander leaves scattered around.