Mackerel is one of the fish of the moment. It's a classic oily fish and very tasty, but much easier to prepare than most people believe.
This dish is a great introduction to mackerel cookery and mackerel as a fish.
Barbecued Mackerel with Baked Aubergines and Yoghurt DressingServes: 2
Ingredients:2 aubergines (eggplants), halved lengthways
3 tbsp olive oil
125g (1/2 cup) Greek yoghurt
1 tbsp olive oil
2 tsp tahini sauce (sesame seed paste)
2 whole mackerel, gutted (leave the dorsal fins attached)
1/2 orange, sliced
handful of coriander (cilantro), roughly chopped
2 tsp ground sumac
2 limes, peeled, cut into wedges and finely chopped
Method:Wash the aubergines (eggplants) then score the flesh of each one in a diamond pattern (take care not to cut all the way down through the skin). Drizzle the olive oil over the halves (on the flesh side), waiting until the oil has been absorbed each time before adding more. Season liberally then transfer to a roasting tin before placing in an oven pre-heated to 180ºC (400ºF, Gas Mark 6) and roasting for about 35 minutes, or until soft, caramelised and slightly charred on the skin.
In the meantime, mix together the yoghurt, oil and tahini. Season this mixture then rub a little over the mackerel. Season liberally both inside and out with salt and black pepper then slash the mackerel four times on one side and stick a slice of orange into each slash.
Layer the remaining orange slices in the body cavities of the fish then place on a hot barbecue and cook for about 10 minutes, turning half way. They are done when you can readily pull away the dorsal ins.
Arrange the aubergines on a serving plate and spoon over the remaining yoghurt mixture. Garnish with the coriander, ground sumac and the limes and serve to accompany the fish.
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