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Grilled Devilled Mackerel
Devilling food is an old English tradition that adds a real kick to any food but which works extremely well with fish such as mackerel.
These quantities are for 2 people.
Fish 2 Mackerel (skin-on), scaled, gutted and de-finned
Devilling Coating 30g Butter 2 teaspoons Salt 1 teaspoon English mustard powder 1 teaspoon ground black pepper 1 teaspoon ground coriander powder 1 teaspoon paprika powder 1 teaspoon cayenne powder 1 teaspoon cumin powder 2 teaspoons sugar 2 tablespoons vinegar
Cooking Score the skin of the fish (not too deep) with a sharp knife in diagonal lines all along the length of the body.
In a roasting pan over a low heat, melt a large knob of butter (30g). Add in all of the rest of the devilling ingredients, mix well. Do not allow the mixture to actually cook, just blend everything together into a paste. Remove from the heat.
Place the fish in the coating mixture and rub the devilling into the fish, into the scores on the body and also into the body cavity.
Grill on both sides for about 10 minutes until cooked.
Serving - Serve with a simple light salad, for example tomatoes, shallots, salt, mint, olive oil and lemon juice.
Alternatives - This works well with herring and other oily fish. Thick double cream can also be added to a devilling mixture if you want a slightly different taste, but this does not work so well with fish, it is better with devilled kidneys or liver. Worcester sauce and tomato puree are optional extras that can be used.
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