Mackerel is a great value fish – but make sure it's ultra-fresh. You can cook the mackerel whole, just as they are, or split them by cutting them through the belly with a sharp knife towards the back bone either side of the main bone structure then just snipping the bones and fins off with a pair of scissors to form a butterfly, like a kipper.
4 mackerel, weighing about 400-450g
Flour for dusting
Salt and freshly ground black pepper
A couple of tablespoons of olive oil for frying
For the salad
A couple of handfuls of small salad leaves
1 grapefruit, segmented with the juice reserved
1tbsp olive oil
Season the mackerel and lightly flour the skin side and brush with oil. Grill the mackerel on a medium grill for 3-4 minutes on each side.
Meanwhile mix the grapefruit juice with the olive oil then toss with the segments and leaves. Serve the salad with the mackerel.