Fish Recipes
Indian-spiced smoked mackerel
A quick blast under a grill transforms smoked mackerel, warming the fish and infusing it with the flavours in the spiced butter. Serve with a fresh raita that acts as both salad and sauce for a low-calorie lunch.
Ingredients
- ½ tsp garam masala
- pinch dried red chilli flakes
- 1 tbsp butter, softened
- 2 x 100g/3½oz smoked mackerel fillets
For the raita
- 2 tbsp Greek-style plain yoghurt
- 1 tbsp roughly chopped fresh mint
- ½ lime, juice only
- ½ cucumber, halved lengthways and thinly sliced
- 6 radishes, roughly chopped
- salt
Method
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To make the raita, mix the yoghurt, mint and a squeeze of lime juice together in a bowl and season with a pinch of salt. Stir in the cucumber and radishes, cover and place in the fridge until ready to use.
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Preheat the grill to high and line a baking tray with kitchen foil.
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In a small bowl, mix together the garam masala, chilli and butter. Spread the spiced butter onto the mackerel and place the fillets on the baking tray. Grill for 1 minute, or until the butter melts, soaking the spices into the warm fish.
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Serve the mackerel immediately with the raita.
Indian-spiced smoked mackerel