Moroccan Style Mackerel Recipes

MOROCCAN-STYLE MACKEREL

Steps:

• Preheat the oven to 190C/170C Fan/Gas 5. Cut the heads off the mackerel by making a cut on one side, behind the gills, through to the back bone. Cut the other side in the same way. Cut through the bone and discard the head. Remove the fins using kitchen scissors. Rinse the fish under cold water, inside and out, and pat dry with kitchen paper.
• Using a small sharp knife, make diagonal cuts in the flesh on both sides of the fish. In a bowl, mix the Moroccan-style seasoning with the lemon juice to make a paste. Set half aside and, using a teaspoon, carefully press the rest into the cuts in the mackerel.
• Put the spiced fish in an ovenproof dish and bake in the oven for 25 minutes. Put the cherry tomatoes on a baking tray and cook on a different shelf for the last 10 minutes. Heat the oil in a pan and cook the onion until soft. Add the pepper and cook for another 2 minutes, then stir in the reserved seasoning.
• Add the broad beans and stock, then heat until boiling. Cover and simmer for 5 minutes. Add the couscous and apricots, and heat until simmering. Remove from the heat, cover the pan, and set aside for 10 minutes. Fluff up the couscous mixture with a fork and stir in the parsley. Serve with the fish.

MOROCCAN-STYLE GRILLED SALMON

Steps:

• Combine all ingredients except salmon in a large bowl or dish.
• Place salmon fillets in the mixture and marinate in the refrigerator for 2 to 6 hours.
• Oil the grill and heat the coals to a medium. Place the salmon skin-side up on the grill and cook for 5 to 7 minutes on each side or until done (when the center flakes away easily, and the fish is an opaque pink).

CHERMOULA-MARINATED MACKEREL

Steps:

• Pound the ingredients for the filling together using a pestle and mortar. Make 3 diagonal incisions along both sides of each mackerel, then push in the filling. Chill for up to 2 hrs before cooking.
• Heat oven to 180C/160C fan/gas 4. For the chermoula, place the garlic, spices, lemon juice, coriander and a pinch of sea salt into a blender. Slowly drizzle in the olive oil, blending.
• Brush the mackerel with a little olive oil on both sides, then place on a hot griddle or frying pan and sear for 2 mins on each side. Carefully transfer to an oven tray and bake for about 10 mins, or until the mackerel is cooked through. Drizzle with some of the chermoula and serve with the Carrot, olive & lemon couscous (recipe, below), lemon wedges and the remaining chermoula on the side.