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.

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 ...

"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 ...

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.

At this intimate restaurant, diners are served multiple courses of elegant seafood dishes with Asian influences (such as ...

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

Diners can expect Dominican sushi, pioneered by another Long Island figure, Mitsuhisa Nishio; creative seafood, like grilled Spanish octopus with a sweet corn purée, chimichurri and eel sauce and ...

To help you on your way to tasty meals in next to no time, we've compiled the ultimate ranking of the best tinned foods ever.

"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.