Drizzle more olive oil over the top and season with salt and pepper. Place the cleaned mackerel fillets on top and add a ...

Cut the lemon in half and slice one half into a few rounds. Squeeze the other half over the mackerel fillets. Drizzle some olive oil over the hot grill and arrange the sprigs of thyme as a sort of ...

To avoid the bother of preparing the fish, Ueda suggests buying fillets of salted mackerel (“shio-saba”) produced in Japan. Those caught overseas tend to be fattier and more difficult to ...

Allow to cool, then drain, reserving the cooking juices. Dip the skin side of each mackerel fillet into the seasoned flour to lightly coat. Heat the oil in a large frying pan. Gently place the ...

If you fancy even more punchy, fiery flavour, then use the peppered smoked mackerel fillets. A sweet and earthy beetroot salad with soured cream mellows things out a bit. Boil the potatoes in ...

Marinate after cooking: Fish (particularly white fish such as tilapia and the like) are remarkably fragile—more so than other types of meat. Marinating it in advance makes fish prone to breaking down ...