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Chargrilled Mackerel, Pickled Onions and Salsa Verde

There is not much that beats freshly caught mackerel that has been lightly chargrilled on the barbecue or on a griddle pan. The quick pickled onions are a great, speedy, addition to the dish, giving it extra texture and acidity, and will keep happily in the fridge for up to 2 weeks. I like to serve the mackerel with some steamed new potatoes and a peppery rocket salad.

SERVES: 4 | PREP TIME: ABOUT 15 MINUTES, PLUS SOAKING AND PICKLING | COOKING TIME: 5–10 MINUTES

1 tbsp vegetable oil

8 mackerel fillets, pin-boned, skin scored

sea salt and freshly ground black pepper

FOR THE QUICK PICKLED ONIONS

2 small red onions, sliced into 3mm-thick rings

100ml pickled gherkin liquid

2 tbsp caper brine

100ml white wine vinegar

4 tbsp honey

1 tbsp onion seeds

FOR THE SALSA VERDE

2 heaped tbsp finely chopped tarragon leaves

¼ bunch of flat-leaf parsley, leaves picked

20g drained capers in brine

grated zest and juice of 1 lemon

125ml extra virgin olive oil

1 To make the pickled onions, separate the onion rings from each other and place them in a bowl of cold water. Leave to soak for 10 minutes, then drain and transfer to a shallow heatproof dish. Place all other ingredients for the pickled onions in a small saucepan and bring to the boil. Pour the hot pickle mix over the onions and cover the dish with clingfilm. Set aside.

2 To make the salsa verde, put all the ingredients in a mini food processor or blender and pulse until you have a chunky sauce. Add salt to taste and set aside.

3 If using a barbecue, preheat it until hot. If using a griddle pan, place it over high heat until almost smoking. Brush the vegetable oil onto the mackerel fillets, on both sides. Season the skin side with salt and pepper and place on the hot barbecue or griddle, skin-side down, for 2 minutes (in batches if you’re using a griddle pan). Season the flesh side then carefully turn the fillets over and cook for a further 2–3 minutes.

4 Serve immediately, with a good dollop of the salsa verde and the pickled onions.

MARCUS’ TIP:

Salsa verde literally translates as ‘green sauce’. This is the traditional Italian version, but you can use the same quantities of different herbs, such as coriander, mint or lemon balm, to create delicious sauces depending upon what’s in your fridge or herb pots.