Mackerel Over Coals with Crab, Tomato and Basil Couscous

This beautiful recipe from top chef Paul Ainsworth is great for cooking on the grill. You can use fillets or whole mackerel for this recipe. Paul seasons the tray, lays the fish on it and then adds more seasoning on top to ensure layers of flavour. Serve with fabulous tomato and basil couscous!

Ingredients

  • 2x Mackerel (4 fillets)
  • 250g Couscous
  • 250g Chicken stock
  • Some chopped basil
  • Thyme
  • Rosemary
  • Bay leaf
  • Lemon and lime juice and zest, and lime wedges to serve
  • 2 tbs Tomato fondue
  • Extra Virgin Olive Oil
  • 100g Fresh white crab meat
  • 1 x clove of garlic
  • 6 Cherry tomatoes
  • Pinch of Cornish sea salt and cracked pepper

Method

Heat chicken stock with the basil, thyme, bay leaf and rosemary.

Place the couscous in a bowl.Pour stock over the couscous and cover with clingfilm.  Leave until the liquid has been absorbed.

Drizzle some extra virgin olive oil over fillets, season well with sea salt top and bottom.

Place fillets skin-side down along with the cherry tomatoes on hot grill. Cook 95% on the skin side. Turn fillets over and finish cooking for a few seconds on the other side.

Take your couscous. Add a pinch of Cornish sea salt and cracked pepper, the tomato fondue, olive oil, some lemon and lime juice and zest, and basil.

Stir through the crab.

Place couscous in a bowl, and place cherry tomatoes over, and add extra basil.

Place fillets on a plate, micro-plane some lemon and lime zest over, drizzle with olive oil and serve with a wedge of lime.

Ingredients

  • 2x Mackerel (4 fillets)
  • 250g Couscous
  • 250g Chicken stock
  • Some chopped basil
  • Thyme
  • Rosemary
  • Bay leaf
  • Lemon and lime juice and zest, and lime wedges to serve
  • 2 tbs Tomato fondue
  • Extra Virgin Olive Oil
  • 100g Fresh white crab meat
  • 1 x clove of garlic
  • 6 Cherry tomatoes
  • Pinch of Cornish sea salt and cracked pepper

Method

Heat chicken stock with the basil, thyme, bay leaf and rosemary.

Place the couscous in a bowl.Pour stock over the couscous and cover with clingfilm.  Leave until the liquid has been absorbed.

Drizzle some extra virgin olive oil over fillets, season well with sea salt top and bottom.

Place fillets skin-side down along with the cherry tomatoes on hot grill. Cook 95% on the skin side. Turn fillets over and finish cooking for a few seconds on the other side.

Take your couscous. Add a pinch of Cornish sea salt and cracked pepper, the tomato fondue, olive oil, some lemon and lime juice and zest, and basil.

Stir through the crab.

Place couscous in a bowl, and place cherry tomatoes over, and add extra basil.

Place fillets on a plate, micro-plane some lemon and lime zest over, drizzle with olive oil and serve with a wedge of lime.