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Ingredients
Method
- 8 mackerel fillets
- 100g room temperature butter
- 1 tsp each cayenne pepper and ground coriander
- 2 tsp sweet paprika
- 1 tbsp golden caster sugar
- ½ tsp English mustard
- Splash of Tabasco
- 2 tsp white wine vinegar
- Salt and pepper
- Potato salad, to serve
- Preheat the grill to high. Score the skin of the fish fillets three times with a sharp knife, then mix all the other ingredients in a bowl to form a spiced butter.
- Rub the butter all over the mackerel fillets and lay on a wire rack over a baking tray. Grill for 5 mins, turning once halfway through the cooking time, then serve with the potato salad on the side.
10 mins
4 serving
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