Meal Planner

Grilled mackerel tosted irish seaweed 2 recipe


There's no need for salt in this dish, as the toasted Irish seaweed, bacon and sherry vinegar will bring out the flavour of the mackerel. Seaweed can act as a great replacement for salt if you are trying to cut back. 

Preparation time: 5 minutes

Cooking time: 10 minutes


Serves: 4 people

  • 1 pinch Black Pepper
  • 2 slices Dried Dillisk Seaweed
    (use 1 or 2 slices)
  • 2 - Shallots
    finely sliced
  • 50 ml Sherry
  • 8 slices Smoked Streaky Bacon
  • 4 - SuperValu Mackerel Fillets
  • 50 ml Vegetable Oil


1. Preheat the grill to high.

2. Sprinkle some freshly ground black pepper on the mackerel fillets, then rub a little of the oil on top. Place on a baking tray with the bacon and grill for 6 to 8 minutes.

3. Heat the remaining oil in a small frying pan set over a medium heat. Add the sliced shallots and cook until soft, then add the sherry vinegar and remove from the heat.

4. Meanwhile, place the seaweed in a dry pan set over a medium-high heat and toast for a few minutes, then snip into small pieces with kitchen scissors.

5. Place the mackerel on a plate and sprinkle the toasted Irish seaweed on top. Spoon over the shallots and sherry vinegar and finish with the grilled bacon. Serve with a winter salad.

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