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Mackerel with Lightly Grilled Beef Tomatoes and Tapenade Dressing

Rick SteinThis is one of Rick Stein's recipes which we have kindly had permission to reproduce which should whet your appetite for more.

To find out more about Rick Stein and his passion for seafood have a look at his biography page.

For further information about his restaurants in Padstow, Cornwall, his new cookery school and to see his online delicatessan visit his website - click here.

If you would like to know more about his books and how to order them have a look at our Bookstore which will also link you to Amazon for further details.


4 x small mackerel, cleaned, trimmed and filleted
2 large beef tomatoes, thinly sliced
The leaves from 5 - 6 sprigs of thyme
Salt and freshly ground black pepper

For the tapenade dressing:
15 g (1/2 oz) black olives, stones removed
1 anchovy fillet in olive oil, drained
1 1/2 teaspoons capers in brine, drained and rinsed
1 small garlic clove
4 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar


  • Preheat the grill to high. Slash the skin of each mackerel fillet two or three times and put skin-side up on a lightly oiled baking tray or the rack of the grill pan.
  • Arrange tomato slices on another lightly oiled baking tray. Season lightly with some salt and pepper and sprinkle with the thyme leaves, then turn them over and season again.
  • For the dressing, finely chop the olives, anchovy, capers and garlic, but leave them with a little texture; they shouldn't be worked into a paste. Whisk together the oil and vinegar, then stir in the rest of the ingredients and season to taste.
  • Grill the mackerel for 1 1/2 - 2 minutes until the skin is crisp and the fish is cooked through. Remove and keep warm while you grill the tomatoes for just 1 minute. Put the tomatoes on 4 warmed plates and spoon over a little of the dressing. Place the mackerel fillets on top and spoon the remaining dressing around them. Serve immediately.

Serves 4

To visit Rick Stein's website which features regular new recipes - click here