Recipe Charred Mackerel with Sumac, Cranberries and Tarragon

Morning Glory

Obsessive cook
Staff member
19 Apr 2015
Local time
6:01 PM
Maidstone, Kent, UK
This is so fast and easy. The secret is charring the mackerel skin until crispy and blackened. I used a halogen cooker but a really hot grill (broiler) will do the trick.


Ingredients (per person)
  • 1 x whole fresh mackerel, gutted
  • 1 tbsp sumac
  • Salt
  • A small bunch of fresh tarragon
  • 60 g fresh cranberries
  • 1 tbsp port
  • 1 tbsp orange juice
  • Sugar to taste
  • A few thin slices of orange
  1. Place 50g of the cranberries into a saucepan. Add the port, orange juice and a little water. Simmer until the cranberries have broken down slightly (approx. 4 minutes). Add sugar to taste.
  2. With a sharp knife, make diagonal cuts on both sides of the mackerel. Sprinkle with sumac and a little salt and rub it into the cuts.
  3. Stuff the mackerel with the tarragon and the remaining cranberries.
  4. Grill (broil) the mackerel under a high heat on both sides for 4 to 5 minutes until the skin blackens and becomes crispy.
  5. Serve with the warm cranberries and slices of orange.
  6. Sprinkle with extra sumac and garnish with fresh tarragon leaves.
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