“By the edge of the Bosphorous in the heart of Istanbul, commuters refuel with tea and grilled mackerel sandwiches. Finished with a squeeze of lemon and a dash of Turkish red chilli paste, this street ...

4 Atlantic mackerel fillets (saba), about 1 1/2 pounds 1. Heat the oven to 400 degrees. In a blender, grind the garlic, green onions, cilantro and parsley to a thick paste; if necessary, start adding ...

Even out of the water they have a commanding presence. Their skin is shiny silver and midnight blue, and their eyes are hard as garnets. These are wild fish fresh from the ocean, and it shows; even ...

"Summer wouldn’t be a thing without fresh mackerel. It’s a fish that has an undeniable affinity with smoky fires and searing coals – they seem drawn together,” says Gill Meller. 1. Combine the smoked ...

1 First cook the red peppers. In a heavy saucepan, heat one tablespoon of olive oil and add the sliced onion and red peppers. Toss over a medium heat for a few minutes then add the sugar, honey, ...

4 mackerel, filleted -- one per person (eight fillets) Mustard and dill cream ½ onion, finely diced ½ cup white wine ½ cup cream 2 tbsps wholegrain mustard 1 bunch dill, chopped Red pepper escabèche 4 ...

To make the Blan Tjang blend the apricot jam, chilies, garlic and vinegar together and set to one side. On a pre-heated pan, sear the mackerel fillets on each side and cook for a minute turning over ...

This simple mackerel and potato salad is perfect when you fancy something a little different for supper. Making your own dressing makes it extra special. Fresh mackerel is usually sold whole with or ...