Devilled Mackerel with Beetroot & Dill Relish

A deliciously different way to enjoy fresh mackerel fillets.
Devilled Mackerel with Beetroot & Dill Relish
  • 2 people
  • 11 mins
  • 5 mins
  • 6 mins


Cut the mackerel fillets in half then rub the skin side with a little oil and season

Grate the beetroot on a course grater into a bowl, add one tablespoon of olive oil to bind, then add the chopped dill and balsamic to taste. Season with salt and pepper.

Place the mackerel fillets skin side up under a hot grill for about three minutes, then turn over. Spread the flesh side with a generous layer of Dijon mustard and return to the grill for a further two minutes.

Place a pile of the beetroot salad in the centre of your plate and add the fish fillets on top. Serve immediately with the diced tomato and garnish with a sprig of dill.


  • 2 mackerel fillets
    2 tbsp of Dijon mustard
    2 large cooked beetroot (not pickled)
    Small bunch of dill, chopped
    A drizzle of olive oil
    1 tsp balsamic glaze
    Half a tomato, diced, for garnish
    Pinch of salt and pepper to season
Fancy fresh deliveries to your inbox?
Sign up to our bi-monthly newsletter to get offers, news and tips from the quay.