Devilled Mackerel

Ingredients

Serve these spiced fish with a dressing made with buttermilk to cut through the richness of the mackerel.

• 6 whole mackerel (about 275g each), cleaned and gutted
• 125g butter, softened
• 2 teaspoons ground cayenne pepper
• 1/2 teaspoon dried chilli flakes
• 2 teaspoons ground coriander
• 1 teaspoon ground ginger
• 3 teaspoons caster sugar
• 2 teaspoons English mustard
• 3 teaspoons red-wine vinegar
• 2 tablespoons lemon juice

To serve:

• Tomato salad dressed with buttermilk

Instructions

1. Heat your grill to its highest setting.
2. Using a sharp knife, make 3 slashes on both sides of each mackerel.
3. With a fork, mash the remaining ingredients together in a bowl and season with salt and freshly ground black pepper.
4. Rub the spiced butter all over the mackerel, including inside their cavities and into the slashes.
5. Cover a grill tray with foil (for easier cleaning) and place the mackerel on  it.
6. Grill for 4 minutes on each side, until the fish is cooked through. (Domestic grills vary a lot and this cooking time works for my grill, which does get very hot. You might have to increase the time, but be careful not to burn the skin.)

Source: Diana Henry