Marinated Grilled Mackerel
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Raymond Blanc’s marinated and grilled mackerel looked so delicious when he demonstrated it on his recent show, that we were eager for the mackerel season to start and as this is my third consecutive mackerel post, you can be confident that the mackerel are around. No more mackerel posts for a while after this one, I promise.
It’s a nice meeting point between cerviche and heat-cooked fish – a gentle introduction to the cooking of fish by acidic foods. It enhances the flavour of the fish, but in a strange way, tempers it, so this might be a nice recipe for people who want to like mackerel but don’t rave about it. If you are a fan of this plentiful oily fish, then this is an interesting and attractive recipe to consider. It’s worth mentioning also that because there’s a lot of vinegar sloshing around, you get little to no lingering cooking smell.
