Grilled whole mackerel with tangy sumac and a summery orange and mint dressing Set an overhead oven grill to hot. Take a couple of whole mackerel, gutted and cleaned, but otherwise intact, and score through the skin and almost down to the bone. Make four or five slashes, depending on the size of your fish, 2 or 3cm apart. Lay the fish on a foil-lined grill pan. Leave plenty of space between them.
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