This torched lemon mackerel with homemade herb dressing couldn’t be quicker to make – if you don’t have a cook’s blowtorch, cook the fillets under a hot grill instead. For this recipe you ...

Nathan Outlaw joins us in the studio from the only double Michelin-starred seafood restaurant in the world to show us the best way to cook mackerel. He's got mackerel fillets with sardine ketchup ...

Peel away the skin from the mackerel fillets and discard ... Heat the olive oil in a small saucepan and then gently cook the onion for about five minutes until it has softened but not coloured.

Place the mackerel fillets skin side down on the ... After 3-4 minutes turn the fillets over and cook for a further 3 or 4 minutes until the flesh has turned grey white. Using a sharp filleting ...

It does not necessarily reflect the view of The Herald. This is a beautifully balanced mackerel dish to bring us into the springtime. There are many different ways to cook the fish in this recipe.

This is a beautifully balanced mackerel dish to bring us into the springtime. There are many different ways to cook the fish in this recipe. First lay the mackerel onto a tray and cover the fish ...

Heat oil in a large frying pan over high heat, add the vegetables and cook for 3min, then push to one side of the pan and lay in the mackerel fillets, skin side down. Cook for 1min, then turn fish ...

Add onions, carrots, celery, and garlic. Cook for 3 minutes or until onions are translucent. Add tomato paste, and cook another 2 minutes. Add wine, and reduce for 2 to 3 minutes. Add beans ...

Then add Mega Mackerel in calamansi marinade and let it cook for 10 minutes. Season with pepper to taste. 4. Add the onion rings and simmer for a few minutes.