Charred chermoula mackerel with a citrus and olive salad

Exotic spices give pan-fried small, fresh mackerel a lively Moroccan flavour. A refreshing French bean, red pepper, olive and orange salad is the perfect complement.
preparation 15 minutes, plus marinating, cooking time about 15 minutes


serves 4
4 small mackerel, each about 300 g (10 oz), cleaned
1 tbsp reduced sugar apricot jam
juice of 1 lemon
2 tsp ground cumin
2 tsp ground coriander
2 tsp paprika
2 tbsp balsamic vinegar
salt and freshly ground black pepper

for the salad:

100 g (3 1/2 oz) French beans, trimmed and halved
3 oranges
1 red pepper, cored, deseeded and thinly sliced
1 small red onion, peeled and cut into thin slivers
30 g (1 oz) black olives in brine, drained
juice of 1 lemon
juice of 1 orange


1. Make 3 - 4 deep diagonal cuts on each side of the mackerel. Mix the jam,
lemon juice, spices and vinegar together in a bowl; season. Rub the mixture all over the fish to coat evenly. Leave to marinate for 30 minutes to 1 hour.

2. Meanwhile make the salad. Blanch the French beans in boiling water for 2 minutes, then drain and refresh under cold running water. Cut the peel from the oranges, removing all white pith, then cut into segments. Place in a shallow salad bowl with the beans, red pepper, onion and olives.

3. Mix together the lemon juice and orange juice, season with salt and pepper and pour over the salad. Toss to mix well, cover and set aside.

4. Heat a large, non-stick frying pan until it is very hot. Place the fish in the pan and cook for 5 - 7 minutes on each side, until the surface is charred but the flesh is moist and cooked through. Serve immediately, with the salad.

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