Barbecued mackerel with a spicy coating
2 cloves garlic, crushed
Grated zest and juice of half a lemon
1tsp ground cumin
1tsp Picante Pimentón (hot paprika)
1tbsp olive oil
2 whole fresh mackerel, gutted and cleaned
Light the barbecue about 45 minutes before you want to start cooking and wait for the flames to die down. Mix the garlic, lemon zest and juice, cumin, paprika, olive oil and some salt and freshly ground black pepper, then pour into a shallow dish.
Using a sharp knife, make three slashes on each side of the fish, cutting through to the bone. Lay it in the dish and rub both sides with the spice mixture, ensuring that it goes into the slashes to coat thoroughly.
Place the fish on the barbecue rack or under the grill and cook for 5–6 minutes on each side, or until the flesh is firm and opaque and the skin is charred.
Serve garnished with freshly chopped flat-leaf parsley and some lemon wedges, and with a salad of cherry tomatoes and sliced red onion.
Mark Price is managing director of Waitrose (firstname.lastname@example.org)
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