Name: Harissa-grilled mackerel with potatoes, zucchini and mint
Yield: 4
Ingredients: 8 mackerel fillets (about 140gm each), bones removed; 2 tbsp harissa; 180 ml olive oil; 450 gm chat potatoes; 3 zucchini, cut into ribbons on a mandolin; Juice of 1 lemon; ¼ cup mint (loosely packed); To serve: lemon wedges and Greek-style yoghurt

Harissa-grilled mackerel with potatoes, zucchini and mint

Australian Gourmet Traveller recipe for Harissa-grilled mackerel with potatoes, zucchini and mint

Ingredients

8 mackerel fillets (about 140gm each), bones removed

2 tbsp harissa

180 ml olive oil

450 gm chat potatoes

3 zucchini, cut into ribbons on a mandolin

Juice of 1 lemon

¼ cup mint (loosely packed)

To serve: lemon wedges and Greek-style yoghurt

Method

Main

1.Place mackerel in a non-reactive container. Whisk harissa and 120ml oil in a small bowl, pour three-quarters of mixture over mackerel, turn to coat evenly, set aside.

2.Cook potatoes in boiling salted water until tender (10-15 minutes), drain, coarsely crush. Heat 30ml oil in a frying pan over high heat, add potato and cook, turning once, until golden and crisp (3-4 minutes), season to taste.

3.Heat remaining oil in a large frying pan over high heat. Cook zucchini in batches, turning once, until golden (1-2 minutes), add to potatoes with lemon juice and mint, season to taste, toss to combine.

4.Heat a frying pan over high heat, add mackerel skin-side down and cook, turning once, until golden and just cooked through (2-4 minutes each side). Drizzle with remaining harissa mixture and serve with potatoes, zucchini and mint, with yoghurt and lemon wedges to the side.

This recipe is from the June 2011 issue of .
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Alice Storey

Styling by Geraldine Muñoz

Ingredients

Method

Main

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