A relatively inexpensive dish which is absolutely delicious, Wrexham Mackerel with Orange and Mustard Sauce may be served with baked potatoes in their jackets and a tomato and onion salad.
4 mackerel, cleaned with the heads and tails left on
1 teaspoon salt
1 teaspoon black pepper
2 garlic cloves, crushed
4 fl. oz. double cream
2 tablespoons prepared English mustard
4 oz. Edam cheese, grated
1 tablespoon orange juice
1 tablespoon grated orange rind
Preheat the grill to high. Line the grill pan with aluminium foil.
Place the fish on the working surface and, using a sharp knife, make three incisions on each side of the fish. Rub the salt, pepper and garlic all over the fish and into the incisions. Place the fish in the grill pan and place the pan under the grill . Grill the fish for 6 to 8 minutes on each side or until the flesh flakes easily when tested with a fork.
Meanwhile, prepare the sauce. Place all the sauce ingredients in a medium-sized mixing bowl and, using a fork, beat them together.
Remove the grill pan from the heat and pour the sauce over the fish. Return the pan to the grill and cook for a further 3 to 4 minutes or until the sauce is lightly browned. Remove the pan from the heat. Transfer the fish, with the sauce, to individual warmed plates and serve immediately.