Grilled mackerel with caramalised red onions and prunes recipe

The balsamic syrup adds an irresistibly bitter-sweet appeal to this attractive starter or light-lunch dish

Serves 4


  • 1 tbsp olive oil
  • 2 large red onions, peeled and thinly sliced
  • 125g/4½oz California prunes, chopped
  • 2 tsp balsamic vinegar
  • 2 tsp honey
  • 4 skinless mackerel fillets
  • 60g/2½oz ready-prepared wild rocket or watercress
  • 2 tbsp balsamic syrup


Preheat the grill to hot. Heat the oil in a pan and sauté the onion on a low heat for 10-12 minutes, stirring occasionally, until starting to soften. Add the prunes, balsamic vinegar and honey and continue to cook over a very low heat for about 15 minutes, stirring occasionally to prevent the prunes sticking to the pan.

Meanwhile, place the mackerel fillets on a grill pan and cook under the preheated grill for 4-5 minutes on each side – do not overcook. Divide the rocket or watercress between 4 plates and top each one with a mackerel fillet.

Spoon over the caramelised red onion and prunes and drizzle with the balsamic syrup. Serve immediately with some crusty bread to mop up the syrup, if liked.

Latest comments

Please note, all comments are those of readers and do not represent the opinion of reserves the right to remove comments it considers offensive or not relevant
Please focus on the topic

To send the comment, please type down the text in the captcha: