2 whole mackerel – cleaned, gutted and scaled
Toast dry spices in hot pan and grind well together.
Mix well in a large bowl with ginger, sumac, nutmeg, salt, garlic, lemon juice, coriander and oil. Add spice mix to 400g of natural yoghurt and stir.
Score mackerel. Spread yoghurt generously over both mackerels including the inside and leave to marinade for at least 2 hours in container.
Add 2 teaspoons of grapefruit juice to remaining yoghurt and season with salt, pepper and olive oil.
Bake the mackerel in the oven at 220 degrees for 5-10 mins – you’ll know it’s ready when the meat can pull away easily.
Wash and dry radicchio leaves and gently dress with grapefruit juice and yoghurt/grapefruit mix.
Plate mackerel with the radicchio salad on the side and sprinkle with pomegranate, sliced jalapenos and grapefruit segments.
2 whole mackerel – cleaned, gutted and scaled
Toast dry spices in hot pan and grind well together.
Mix well in a large bowl with ginger, sumac, nutmeg, salt, garlic, lemon juice, coriander and oil. Add spice mix to 400g of natural yoghurt and stir.
Score mackerel. Spread yoghurt generously over both mackerels including the inside and leave to marinade for at least 2 hours in container.
Add 2 teaspoons of grapefruit juice to remaining yoghurt and season with salt, pepper and olive oil.
Bake the mackerel in the oven at 220 degrees for 5-10 mins – you’ll know it’s ready when the meat can pull away easily.
Wash and dry radicchio leaves and gently dress with grapefruit juice and yoghurt/grapefruit mix.
Plate mackerel with the radicchio salad on the side and sprinkle with pomegranate, sliced jalapenos and grapefruit segments.
