Phil Vickery’s Grilled Mackerel with Mango and Chilli Dressing Recipe

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serves: 4
Prep: 15 min
Cooking: 10 min


  • 4 large mackerel, filleted
  • 2 x 150g bags of watercress
  • for the dressing
  • 3tbsp extra virgin olive oil
  • ½ red chilli, deseeded and finely chopped
  • 2 medium shallots, peeled and finely chopped
  • 1 medium mango, peeled, stoned and cut into chunks
  • juice 2 limes
  • 1tbsp white wine vinegar
  • ½tsp caster sugar
  • 2 heaped tbsp chopped fresh coriander
  • 2 heaped tbsp chopped freshflat-leaf parsley
  • 55g (2oz) butter, melted


  • Make crisscross slashes on the skin-side of the mackerel and chill.

  • For the sauce, heat 1tbsp of the olive oil in a frying pan and fry the chilli and shallots for 2 minutes. Blend the mango in a liquidiser, add the lime juice and vinegar, and blend again until smooth.

  • Add sea salt, some freshly ground black pepper and the sugar. Switch the liquidiser speed to low, then gradually add the rest of the olive oil. Transfer the mixture to a bowl and stir in the shallots and chilli, coriander and parsley, then cover and leave for 1 hour.

  • Preheat the grill. Place the fish on the grill rack and brush with melted butter on both sides. Season well. Grill each side for 2 to 2½ minutes.

  • Arrange the watercress on four plates and top with the fish. Spoon over the dressing and serve.

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(13 ratings)
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