Spiced Grilled Mackerel with Fennel & Apple Coleslaw Recipe

Fresh mackerel is one of the best fish you can enjoy straight from the grill – rich, full of flavour, and perfectly complemented by crisp, refreshing sides. This recipe pairs spiced mackerel fillets with a light fennel and apple coleslaw, bringing together warming spices and bright, crunchy textures.

Ingredients

150g fat-free natural yogurt
2–3 tsp creamed horseradish
1 medium fennel bulb (including fronds), halved and thinly sliced
1 green apple, cored, halved, and thinly sliced
1 medium carrot, grated
1 stick celery (including leaves), thinly sliced
¼ tsp ground cumin
¼ tsp ground coriander
4 fresh mackerel fillets, pin-boned
2 tbsp roughly torn coriander leaves, to serve

Method

Preheat your grill to medium-high. To make the coleslaw, mix the yogurt and horseradish in a large bowl, then add the fennel, apple, carrot, and celery. Toss everything together and leave for 10 minutes so the flavours can develop.

In a small bowl, combine the ground cumin and coriander. Sprinkle this spice blend over the flesh side of the mackerel fillets, rubbing it in gently. Place the fillets skin-side up on a lightly oiled baking sheet and grill for about 4 minutes. Turn the fillets over and cook for another 2–3 minutes, until the fish is cooked through.

Serve the grilled mackerel on a bed of the homemade coleslaw and finish with a scattering of fresh coriander leaves. This dish makes a fantastic light lunch or a speedy, flavour-packed dinner. The crunchy, zesty coleslaw balances beautifully with the richness of the fish – it’s fresh, wholesome, and full of character.

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