Barbecued Mackerel with Courgettes and Harissa
Barbecued Mackerel with Courgettes and Harissa
Mackerel
8 mackerel fillets
35g castor sugar
15g seasalt
Few grinds black pepper
250ml water
Oil for brushing
Place water, sugar and salt in a pan and simmer until sugar and salt have dissolved. Cool completely add the pepper. Place mackerel in a container and add the brine. Chill for an hour then remove from brine and pat dry with kitchen paper. Brush with oil and place skin side down on barbecue. Cook until skin is crisp then flip and finish off on other side.
Harissa
1 red pepper
1 red chilli pepper
2 tablespoons olive oil
2 cloves garlic, peeled and finely sliced
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon smoked paprika
Grill the pepper until scorched all over. Do the same with the chilli and place in a bowl and cover for 10 minutes. Peel the skin off under cold water and remove seeds from red pepper. Remove seeds from chilli if you want it a bit cooler but leave them in for a hotter version.
Fry the garlic in the oil over a gently heat until golden. Add the spices and cook for 10 seconds. Transfer to a blender with the pepper and chilli. Blend to a smooth paste and check seasoning.
Courgette Sides
4 medium courgettes
oil for brushing
salt to season
Cut the courgettes in half lengthwise. Score the flesh in a criss-cross over the top, don’t cut through completely though so they’re intact. Brush with oil and season with salt. Place on barbecue and cook until golden. Flip over and cook on other side. Brush with harissa liberally on the cut side and place down in grill for a minute. Brush with more and repeat. You should have some harissa left – it will keep in the fridge for a week.
Serve courgettes with mackerel and a squeeze of lemon and some mint.
