Recipes

Ingredients

• 4 mackerel fillets, skin on (900 g or 2 lb)
• 80 ml (⅓ cup) first cold-pressed olive oil
• 2 garlic cloves, smashed
• 5 ml (1 tsp) harissa sauce diluted in 45 ml (1.5 oz.) water
• 15 ml (1 Tbsp) cumin
• 1 lemon, quartered
• Sea salt and pepper to taste

Preparation

• On each side of the fish, make two deep cuts on a bias.
• In a bowl, mix the oil, garlic, harissa sauce, cumin, salt and pepper.
• Place the fish in the marinade and let marinate for 2 to 4 hours in the refrigerator, flipping over from time to time.
• Drain the fillets and put them under the broiler or on the grill, skin side down, until they are cooked to a perfect medium rare.
• Serve with lemon wedges.