Deviled mackerel with mint and tomato salad


by: Xeno

If you like your fish with a zing then this rich, spicy dish will bring you the flavors that you cherish so much, plus of course the mackerel's famed large quantities of healthy fish oil too.


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serves: 4

4 (12-oz/350-g) mackerel (cleaned and trimmed)

3 tablespoons (40 g) butter

1 teaspoon sugar

1 teaspoon English mustard powder

1 teaspoon cayenne pepper

1 teaspoon paprika

1 teaspoon ground coriander

2 tablespoons red wine vinegar

1 teaspoon freshly ground black pepper

2 teaspoons salt


8 oz (225 g) small vine-ripened tomatoes (sliced)

1 small onion (halved and very thinly sliced)

1 tablespoon chopped mint

1 tablespoon lemon juice

Nutrition Facts
Deviled mackerel with mint and tomato salad

Servings Per Recipe: 4

Amount per Serving

Calories: 505

  • Total Fat: 31.7 g
  •     Saturated Fat: 17.3 g
  •     Trans Fat: 1 g
  • Cholesterol: 129.1 mg
  • Sodium: 2656.8 mg
  • Total Carbs: 36.1 g
  •     Dietary Fiber: 8 g
  •     Sugars: 23.4 g
  • Protein: 25.2 g

how is this calculated?

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1.  Work under cold running water or over several sheets of newspaper. Grip the fish by its tail and scrape it from the tail toward the head, working against the direction in which the scales lie, using a fish scaler or the blade of a blunt, thick-bladed knife.

2.  Cut away the dorsal, pelvic, and anal fins using a strong pair of kitchen scissors.

3.  Slit open the belly of the fish from the anal fin up to the head and pull out the guts.

4.  With a small knife, cut away any remaining pieces of gut left behind in the cavity, then wash it out with plenty of cold water.

5.  Preheat the broiler. Slash the skin of the mackerel at 1/2-inch (1-cm) intervals on both sides, from the head all the way down to the tail, taking care not to cut too deeply into the flesh.

6.  Melt the butter in a small roasting pan. Remove from the heat and stir in the sugar, mustard, spices, vinegar, pepper, and salt, mixing together well. Add the mackerel to the butter and turn them over once or twice until well coated, spreading some butter into the cavity of each fish as well. Transfer them to a lightly oiled baking sheet or the rack of the broiler pan and broil, 4 inches (10 cm) from the heat, for 4 minutes on each side, until cooked through.

7.  Meanwhile, for the salad, layer the sliced tomatoes, onion, and mint on four serving plates, sprinkling the layers with the lemon juice and seasoning. Put the cooked mackerel alongside and serve.

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