Ingredients Jump to Instructions ↓

  1. 4 fresh mackerel, cleaned Sea salt and black pepper

  2. 1 red onion, peeled and chopped

  3. 1 garlic clove, peeled and chopped

  4. 420 g can chopped tomatoes

  5. 1 tsp caster sugar

  6. 125 g cherry tomatoes, cut in half

  7. 3 tbsp red wine vinegar

  8. 6 tbsp extra virgin olive oil

  9. 4 tbsp chopped fresh basil Fresh basil leaves and lemon wedges

Instructions Jump to Ingredients ↑

  1. Slash the mackerel 2 to 3 times on each side and season well. Put on a grill rack or oiled baking sheet and set aside. Heat 1 tbsp of oil in a saucepan and cook the onion and garlic for 3 to 4 minutes until softened. Add the tomatoes and sugar, and season. Bring to the boil and simmer for 10 minutes, until reduced and thickened. Add the cherry tomatoes and simmer for 5 minutes. Put the vinegar in a bowl with the extra virgin olive oil, basil and seasoning. Whisk well together and set aside. Preheat the grill to high and grill the mackerel for 4 to 5 minutes on each side, until cooked through. Stir the basil vinaigrette into the reduced tomato mixture. Put the mackerel onto four warm serving plates. Spoon over the tomato mixture and garnish with fresh basil leaves and lemon wedges.


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