, (weight after scaling & filleting)
x tsp English mustard powder
x tsp ground coriander
x tbsps red wine vinegar
Salt and pepper to taste
1. Preheat the grill to high. Slash the skins of the mackerel on both sides, taking care not to cut too far into the flesh. Place on a rack in a grill pan skin side up.
2. Melt the butter in a pan. Take it off the heat and stir in the sugar, mustard, spices, vinegar, salt and pepper.
3. Baste the mackerel fillets generously with the butter mixture using a brush. Make sure it gets right into the slits of the mackerel. Put under the grill. After 2 mins remove and baste again. Cook for a further 3 mins. Because the fillets are quite thin you don't even have to turn them over. Just keep an eye out to make sure the skin doesn't blacken too much.
4. Remove the mackerel from the oven and baste one more time before serving. Tastes great with crushed potatoes and lightly steamed cauliflower florets or thick slices of tomatoes sprinkled with lemon juice. Add a tablespoon of horseradish sauce on the side for dipping into.