Torched Mackerel

June 19, 2015

with Fennel, Orange and Almonds

Mackerel loves assertive flavours and marinating with the likes of dry sherry, brown sugar and soya sauce most definitely fits the bill. Pair this with a salad of fennel, orange and almonds - sit back, and enjoy the sun!

At the Seafood & Grill, I use a blowtorch for a bit of charring and finish under a grill, but this dish would be just as good at home on the BBQ!

Preparation time: 5 minutes 
Cooking time: 10 minutes 
Total time: 15 minutes


Mackerel Marinade
4 whole mackerels (filleted and pin boned)
100ml dry sherry
100g brown sugar
50ml light soya sauce
1 sliced lemon
2 crushed star anise
50ml water

Fennel, Orange & Almond Salad
300g fennel thinly sliced
3 oranges segmented & juiced
100g roasted almonds
1 diced shallot
20ml cold pressed rape seed oil


1. Bring all the mackerel marinade ingredients together in a pot and bring to a boil, using the 50ml water to adjust the strength to your taste.

2. Cool off, and marinade the mackerel fillets for up to an hour but no more. Take the mackerel
out of the marinade and pat dry.

3. Mix all the salad ingredients together, using the orange juice and cold pressed rape seed oil to
dress and season to taste.

4. Carefully torch the marinated mackerel skin and finish cooking under a grill.

To Serve
Place the dressed fennel, orange and almond salad in a bowl then top with the torched mackerel. The flavours of the mackerel marinade combine with the freshness of the fennel, orange and almond
to make for a memorable meal. Surprise your friends and family with this great summer dish.

Tyler Torrance
Head chef at the Seafood & Grill Restaurant
Brudenell Hotel

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