Name: Grilled mackerel with harissa & coriander couscous
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Moroccan
Ingredients: 4 small whole mackerel gutted and filleted; 3 tbsp extra-virgin olive oil; grated zest and juice 1 lime plus wedges to serve; 1 bunch spring onions finely sliced; 2 tbsp harissa paste (more depending on taste); 140g couscous; 500ml hot vegetable stock; 3 tbsp chopped coriander plus sprigs to serve

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Grilled mackerel with harissa & coriander couscous

Grilled mackerel with harissa & coriander couscous

CJ Jackson

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Serves 4

Easy

Prep: 20 mins

Cook: 15 mins

A star rating of 4.3 out of 5.14 ratingsRate

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Oil-rich mackerel is full of omega-3 and is an environmentally aware way to enjoy fish

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Ingredients

Nutrition

Units:

MetricUS

4 small whole mackerel

gutted and filleted
3 tbsp extra-virgin olive oil
grated zest and juice 1 lime

plus wedges to serve
1 bunch spring onions

finely sliced
2 tbsp harissa paste

(more depending on taste)
140g couscous
500ml hot vegetable stock
3 tbsp chopped coriander

plus sprigs to serve

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Nutrition: per serving

kcal502
fat33g
saturates6g
carbs21g
sugars3g
fibre1g
protein31g
salt0.65g

low

Method

step 1

Brush each fillet 2-3 times with a little of the olive oil and rub with the lime zest. Season and sprinkle with half the lime juice then marinate for 5 mins.
step 2

Heat the remaining olive oil in a large pan. Add half the onions and harissa, and stir over a medium heat for 2-3 mins. Stir in the couscous and toss to coat with the harissa. Add the hot stock, cover and remove from the heat. Stand for 5 mins, fluff with a fork and stir in the remaining spring onions, coriander, lime juice and some seasoning. Heat the grill.
step 3

Grill the mackerel for 3-4 mins on each side or until the flesh is opaque. Divide the couscous between 4 plates and slide a fillet on top. Serve with lime wedges.

RECIPE TIPS

BUYING MACKEREL

Mackerel are best bought whole and filleted to order so you can tell just how fresh they are. This oil-rich fish is in plentiful supply and is an excellent source of omega-3 fatty acids, essential for brain development and reducing the risk of strokes. When buying, look out for line-caught fish, which is a selective method of capture and more environmentally friendly. Mackerel is a good choice in winter as it is in season and at its best with rich, meaty flesh.

Recipe from Good Food magazine, February 2011

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A star rating of 4.3 out of 5.14 ratings

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