DISH WITH TISH: GRILLED MACKEREL WITH ROSEMARY & GOOSEBERRY PICKLE

Ingredients

4 whole mackerel, butterflied (ask the fishmonger to do this neatly)
2 sprigs rosemary, leaves picked and finely chopped
Zest of 1 lemon
Olive oil
Sea salt & black pepper
Lemon wedges, to serve

For the gooseberry pickle
200g gooseberries, topped and tailed
75ml white wine vinegar
50g caster sugar
1 small shallot, finely sliced
½ tsp yellow mustard seeds
1 small red chilli, thinly sliced (optional but great)
Pinch of sea salt

Directions

Make the gooseberry pickle
Put the vinegar, sugar, mustard seeds, shallot, chilli and a pinch of salt in a small pan. Warm gently until the sugar dissolves.

Add the gooseberries, bring just to a simmer and then remove from the heat. They should soften slightly but hold their shape. Leave to cool — the flavour improves as it sits.

Mackerel
Lay the butterflied mackerel skin-side down. Mix the chopped rosemary with the lemon zest, a splash of olive oil, salt and pepper. Rub this gently over the flesh.

Let them sit for 10–15 minutes while the grill heats — it’s enough time for the rosemary perfume to take hold.

Heat a grill, plancha or barbecue until very hot. Brush the skin lightly with olive oil. Grill skin-side down for 2–3 minutes until the skin crisps and the flesh begins to turn opaque. Flip and cook for just 30–45 seconds on the flesh side.

Keep it gentle — mackerel likes to be treated with speed and confidence.

Spoon the gooseberry pickle (berries and liquor) onto plates. Sit the grilled mackerel on top. Finish with a squeeze of lemon and a little more rosemary or olive oil if you like.