Marinated mackerel with sumac salsa
Serves 6
* 6 small, fresh mackerel, gutted and cleaned
For the marinade
* 1 small bunch coriander, chopped
* ½ small bunch parsley, roughly chopped
* 3 cloves garlic, roughly chopped
* ¾tsp hot smoked paprika
* 1tsp cumin seeds, roughly crushed
* ½tsp ground ginger
* 1 pinch saffron stamens
* 2tbsp olive oil
* 1 lemon, juice and finelygrated zest For the salsa
* 300g cherry tomatoes, halved or quartered
* ½ cucumber, peeled, deseeded and chopped
* 1tsp sumac
* 1tbsp extra-virgin olive oil
* 1tbsp parsley, roughly chopped
To make the marinade, put all the ingredients in a small food processor and pulse until finely chopped, or grind with a pestle and mortar. Make three diagonal slashes on both sides of each fish and slather inside and out with the marinade.
Set aside for 15-30 minutes, then barbecue over white-hot coals for about 5 minutes on each side until the skin is lightly charred and the flesh white. Alternatively, slide under a hot grill for about 10 minutes, turning halfway through cooking.
To make the salsa, combine the ingredients, season and serve with the mackerel.