Mackerel Over Coals with Crab, Tomato and Basil Couscous
This beautiful recipe from top chef Paul Ainsworth is great for cooking on the grill. You can use fillets or whole mackerel for this recipe.
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Ingredients
- 2x Mackerel (4 fillets)
- 250g Couscous
- 250g Chicken stock
- Some chopped basil
- Thyme
- Rosemary
- Bay leaf
- Lemon and lime juice and zest, and lime wedges to serve
- 2 tbs Tomato fondue
- Extra Virgin Olive Oil
- 100g Fresh white crab meat
- 1 x clove of garlic
- 6 Cherry tomatoes
- Pinch of Cornish sea salt and cracked pepper
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