4 herring or mackerel fillets, fresh or defrosted
3 red onions, quartered
12 cherry tomatoes, halved
salt and black pepper

Sauce
300ml (10 fl oz) fish or chicken stock
150ml (5 fl oz) tomato ketchup
2 x 15ml spoon (2 tablespoons) Worcestershire sauce
2 x 15ml spoon (2 tablespoons) wine vinegar
2 x 15ml spoon (2 tablespoons) brown sugar
2 drops Tabasco (optional)
2 x 15ml spoon (2 tablespoons) tomato puree
1 x 15ml spoon (1 tablespoon) cornflour
sprig of thyme for garnish

Serves 2-4
Method

Preheat the grill or barbecue

Cut mackerel or herring into 4 crosswise.

Thread onto skewers alternating with the onion and tomatoes, season.
Place on a lightly greased grill pan.

To make the sauce: mix all the ingredients, except the cornflour, together in a small pan.

Grill or barbecue the kebabs for about 10 minutes, basting with the sauce and turning the skewers.

Blend the cornflour with a little water to make a smooth paste. Pour into the sauce with any juices from the kebabs. Cook over a gentle heat, stirring until thickened and smooth.

Garnish and serve on a bed of brown or white rice accompanied by the sauce and a crisp green salad.

Ingredients

4 small mackerel, fresh or defrosted, cleaned
3 x 5ml spoon (3 teaspoons) coriander seeds
3 x 5ml spoon (3 teaspoons) allspice berries
3 x 5ml spoon (3 teaspoons) green peppercorns
3 x 5ml spoon (3 teaspoons) cumin seeds
3 x 15ml spoon (3 tablespoons) white wine vinegar
1-2 drops of Tabasco sauce
1-2 drops of Angostura bitters
1-2 drops of Worcestershire sauce
55g (2oz) butter or margarine
chilli flowers, lime or lemon slices, to garnish

Serves 4
Method

Grind the spices using a pestle and mortar or place in a plastic bag and crush with a rolling pin.

Mix the vinegar, Tabasco, bitters and Worcestershire sauce together in a small bowl and stir in the crushed spices.

Make 3 diagonal cuts on one side of the fish and brush with the spice mixture. Leave to marinate in a cool place for about 1 hour.

Melt the butter or margarine in a large shallow pan until sizzling. Fry the mackerel for 5-6 minutes until the spices have turned black. Turn the fish over and cook for a further 2-3 minutes.

Garnish and serve with hot rolls and a crisp green salad.

This Recipe is reproduced by courtesy of the Sea Fish Industry Authority www.seafish.org.uk

Working with the Seafood industry to satisfy consumers,
raise standards, improve efficiency and secure a sustainable future.
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