Eating Fish : Mackerel Recipe

I’m recently unemployed as of about two weeks ago, so as well as being an absolute catch (ladies!), I’m also having to tighten the purse strings (ladies!). This is a dish in which simplicity is everything, the sweet sauce contrasting beautifully with the strong oily mackerel, like my pretty blue eyes and strong manly jaw (ladies!). It also takes almost no skill at all to pull off, which pleases me greatly, owing to my terminal laziness (ladies!). Also mackerel is a delicious fish (ladies!). Ladies, you will need…

two mackerels!

three tomatoes!

one red onion!

one garlic clove!

suzy salt and percival pepper!

You need to skin the tomatoes. There are two ways to do this…

First way: cut a little holy cross on the bottom of the tomato, then drop in a pan and cover with boiling water. After a while, pull them out and peel the skins off.

Second way: cut them in half and then grate them. the skin stays behind.

Now we can start the sauce. Slowly saute a finely chopped onion in a frying pan with some good olive oil. We want the onion to break down slowly, get tender and sweet, not burnt. Add chopped garlic and continue to saute, then add your tomatoes. A lid to your pan comes in incredibly useful here, as the moisture that evaporates out of the tomatoes and onion will be retained, giving you a lovely sauce. Without the lid, you may need to add a little water to keep the sauce from drying out, which will dilute the flavour. While the sauce is bubbling away slowly, turn your grill up as high as it goes. Next we prep the mackerel.

Make sure your mackerel is gutted. season it inside and out with s&p. put it under grill.

Cook the mackerel until it’s ready, which will vary depending on the size of the mackerel, but 4 minutes each side is a solid guideline.

I serve the sauce over the top of the fish and like a chunk of good wholemeal to go with it.