Bill Granger recipe: Grilled mackerel with green tomatoes, apple, celery, bulgur salad
Sunday 22 June 2014
Mackerel is such an underrated fish, I really wish people here would embrace it more, like they do in Japan where it's hugely popular. I love the way the skin crisps up and the flesh stays moist and meaty, even if overcooked.
4 mackerels, gutted
2 tbsp harissa
3 tbsp olive oil, plus extra to drizzle
5 tbsp bulghur wheat
1 garlic clove, crushed
Juice of ½ lemon
½ tsp ground allspice
Handful of flat leaf parsley leaves
1 Granny Smith apple, thinly sliced
Small firm tomatoes, halved
Slash the mackerel a couple of times on each side with a sharp knife then rub with the harissa. Season with salt and drizzle with a little olive oil. Set aside.
Place the bulgur wheat in a bowl. Pour in enough boiling water from the kettle to cover it by 2cm or so. Cover with cling film and set aside for 30 minutes.
Combine the 3 tablespoons of olive oil, garlic, lemon juice and allspice in a large bowl. Season with salt and toss through the soaked bulgur wheat, parsley. apple and tomatoes.
Heat the barbecue or a griddle pan until it's hot. Cook the mackerel for 3-4 minutes on each side or until cooked through. Serve with the salad and yoghurt topped with a little sumac and drizzle of olive oil.
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