Marinated mackerel with sumac salsa

This punchy marinade is especially good for barbecuing. Suitable alternatives to mackerel are sardines, herring, sea bass or sea bream - whatever looks fresh and has been sustainably fished

Serves 6

6 small, very fresh whole mackerel, gutted and cleaned

For the marinade
1 small bunch coriander, chopped Half a small bunch parsley, roughly chopped 3 cloves garlic, roughly chopped 3⁄4 tsp hot smoked paprika 1 tsp cumin seeds, roughly crushed Large pinch of salt 1⁄2 tsp ground ginger Pinch of saffron stamens 2 tbsp olive oil 1 lemon, juice and finely grated zest

For the salsa
300g cherry tomatoes, halved or quartered Half a cucumber, peeled, de-seeded and chopped 1 tsp sumac 1 tbsp extra virgin olive oil 1 tbsp parsley, roughly chopped

Step 1) To make the marinade, put all the ingredients in a small food processor and pulse until
very finely chopped, or pound together using a pestle and mortar.

Step 2) Make three diagonal slashes on both sides of each fish and slather with the marinade, inside and out. Set aside for 15 to 30 minutes then barbecue over white-hot coals for about 5 minutes a side, until the skin is lightly charred and the flesh white. Alternatively, slide under a hot grill for about 10 minutes, turning halfway through cooking.

Step 3) To make the salsa, combine the salsa ingredients, season and serve with the mackerel.

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