Ingredients

4 x 150g Spanish Mackeral cutlets
1 teaspoon smoked paprika, or to taste
1 teaspoon sweet paprika, or to taste
1/2 teaspoon ground cumin
1 cup flat-leaf (Italian) parsley leaves
1 tablespoon freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
150g cherry tomatoes, halved or quartered if bigger
olive oil, for cooking

Instructions

1. Mix both paprika together
2. Add cumin 1/2 teaspoon salt
3. Sprinkle this spice mix evenly over the flesh parts of the cutlets
4. Allow fish to sit out at room temperature while you make the salad
5. Toss parsley, lemon juice, extra virgin olive oil salt and pepper in a bowl
6. Toss until the leaves are well coated
7. Add the tomatoes and toss a few times more
8. Heat barbecue hotplate to high
9. Drizzle cutlets with a little olive oil
10. Grill each side 4 minutes until nicely browned and flesh has changed colour right through

Note
A good way to check if cutlets are cooked use tongs grab the backbone and give it a wiggle
If the fish is cooked through, the bone will be very loose

Sustainability

fish icon blueSustainable Seafood

What does 'sustainable seafood' mean? Put simply, 'sustainable seafood' is fish or shellfish that reaches our plates with minimal impact upon fish populations or the wider marine environment. It's about how fishing affects the healthy and natural functioning of marine ecosystems.

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Choosing Seafood

fish icon greenWhat fish do I want?

It's all about personal choice, but we can give you some info on the different seafood we sell and ways that it can be prepared. Here's a list of the more common varieties of seafood we have on offer.

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Recipes

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We've collected some of our favourite recipes for you to try, many of which have been suggested by our customers. If you have a favourite recipe, please email it to us so we can share it!