Preheat the grill to high. With a sharp knife, slash the sides of the mackerel and season with salt and freshly ground black pepper. Place on a grill tray and grill for 3-4 minutes on each side ...

Place a grilled mackerel fillet on top of each portion. Spoon the salad dressing around the edge of the plate. Scatter over the remaining toasted fennel seeds.

Pour into the mash, mix and season to taste. Step 3: Rinse the mackerel in cold water and pat dry with kitchen towel. Slash the skin diagonally two or three times, brush with oil and season.

"Give mackerel a chance," begs chef Michael White. The Spanish fish he imports from Europe is grilled, which makes the skin enticingly crisp, then topped with a refreshing tomato-caper salsa. Turks ...

This quick 10 minute broiled lobster tail is the best broiled lobster tail recipe ever – it is easy, and gives you the most ...

The season of hearty comfort food is upon us and where better to tuck in than a cosy country pub? The experts at Sawday’s ...

NAPA has announced an extension to its fishery improvement projects by two years and issued a renewed call to action for coastal states to collaborate on securing ...

Early hits like the short rib grilled cheese with a shot of pho ... Sushi 35 West’s sensational salmon roe, sea urchin, Spanish mackerel and striped jack to go for the opportunity to taste ...

"The flavor of the dish will be enhanced by using the broth as well.” We've chosen to pair our mackerel with grilled eggplant, which is now in season and absorbs all the liquid in the can.