Being a Bengali and that too belonging to the Bengali-hub Kolkata, I never got an opportunity to get introduced to this sea fish – Mackerel! It was as a well-understood concept there that all sea fishes are bad! “Sea fishes smell sooo bad!” This is what I used to hear from all the elderly around me. Also to be honest, I was too much satisfied with the fresh water fishes which is a daily affair in any Bengali household. So I never even cared to give a thought to sea fishes and their tastes or health benefits. I was not even aware until recently that Hilsha, our very own “Ilish Machh” is actually a sea fish!
It’s when I was getting to know more about cuisines other that Bengali, I got to know about various sea fishes and their health advantages [Thanks to my hubby! ] To my surprise, I started liking them after a couple of trial. The so-called “bad smell” didn’t bother me at all!
While searching over the internet for various mackerel recipes, I mostly found grilled or baked ones. That time I didn’t own a griller or OTG, so I prepared it in the conventional fish curry way and it was okay. After few months, as I was becoming too much interested in baking cakes and other grilled dishes, I finally convinced my hubby that we MUST, MUST have a OTG! He was initially reluctant as he was unsure about its efficiency. But my first cake and first chicken kabab swept away all the doubts and now there will be grilled dishes at least thrice a week! I don’t complain though!
So it was the perfect time to grill a mackerel. And it is so easy you won’t believe! Since I was doing it for the first time, I followed a recipe from BBC Good Food. This is how I made it.
Spicy Grilled Mackerel
Serves: 2 Servings
- Mackerel fillets – 8 [I used whole mackerel though!]
- Cumin seeds – 2 tsp, crushed
- Coriander seeds – 2 tsp, crushed
- Cayenne pepper – ½ tsp
- Turmeric powder – ½ tsp
- Lemons – 2, juice of 1 and the other cut into wedges to serve
- Mix together the crushed cumin and coriander.
- Mix cayenne pepper and turmeric with the lemon juice and add it to the cumin and coriander mixture. Season really well.
- Make diagonal slashes to the skin of the mackerel. [Use a sharp knife to have a nice cut!]
- Rub the spice mix all over the mackerel.
- Leave them for 20 minutes for the spice to absorb.
- Pre-heat the oven at 200 degree Celsius.
- Grill the mackerel keeping skin side up for 7-8 minutes. Check if cooked properly.
- Serve with lemon wedges!