Grilled Mackerel with Gooseberry Sauce

A gorgeous combination of fishy and fruity flavours.


  • 4 mackerel
  • butter for basting
  • sea salt and black pepper
  • for the sauce:
  • 1 red chilli or dash tabasco
  • 450 g gooseberries


  1. Score the fish diagonally across, three times on each side.
  2. Rub sea salt and freshly ground black pepper into the flesh then place on some buttered foil beneath a medium grill.
  3. Place a little more butter on top of the fish while it is cooking.
  4. Top and tail the gooseberries and put them in a pan without any water but with the chilli or the Tabasco.
  5. Place the pan over a low heat with the lid on and let the fruit cook in its own juice, about 5 – 8 minutes.
  6. When the fruit is cooked take out the chilli and put it through a sieve, keep the resulting puree warm.
  7. Turn the fish over and let them cook thoroughly on both sides. Serve the fish on a platter with the sauce separately.


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