• 2 tbsp red wine vinegar
  • a pinch caster sugar
  • ½ echalion shallot, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 200g red seedless grapes, sliced
  • 2 tsp coriander seeds
  • 2 mackerel fillets, deboned
  • 2 tbsp extra-virgin olive oil, plus a little extra
  • 2 handfuls rocket


  • STEP 1

    Whisk together the vinegar, sugar, shallot and chilli with lots of seasoning, then add the sliced grapes and mix well. Cover and chill for 2 hours.

  • STEP 2

    Toast the coriander seeds in a pan until smelling fragrant, then crush lightly using a pestle and mortar.

  • STEP 3

    Heat the grill to high. Put the mackerel fillets onto a baking tray, skin-side up, drizzle with oil, season and grill for 3-4 minutes or until the skin is crisp.

  • STEP 4

    Spoon out the grapes onto 2 plates. Whisk the olive oil into the remaining dressing, add the rocket and toss well. Tip into a serving bowl.

  • STEP 5

    Put the mackerel on top of the grapes, sprinkle with the coriander seeds and serve with the rocket on the side.

*This recipe is gluten-free according to industry standards

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Adam BushDeputy food editor

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