- Prepare the mackerel: Remove any fine bones that remain in the mackerel. Preheat the grill to high. Brush a shallow flameproof dish (such as a lasagne dish) with a little of the oil and put the mackerel fillets in it, skin side up. (The fish can be cooked in the grill pan but a dish is more convenient.) Make three cuts across each mackerel fillet, scoring the skin to prevent it from curling up during cooking.
- Add the apples: Cut the apples into quarters and remove the cores, then cut each quarter into three or four slices. Put these in the dish around the mackerel. Brush the apples and fish with the remaining oil. Sprinkle the rosemary leaves over the fish.
- Cook the mackerel: Grill the mackerel for 2-3 minutes or until the skin is browned in places. Meanwhile, stir the marmalade and vinegar together in a bowl. Turn over the mackerel fillets and apple slices. Brush a little of the marmalade mixture over the apples, then spoon the remainder evenly over the mackerel fillets. Grill for 2 minutes or until the fish and apples are well browned in places. The fish should be firm and cooked, with flakes that separate easily and look opaque. Serve immediately.
*For mackerel, use skinless salmon fillet, but omit the apples and rosemary. *For marmalade, use plum or damson jam with halved stoned plums instead of apple.
Oily fish, such as mackerel, are particularly good for our health and we are recommended to eat them once or twice a week. Mackerel is also one of the less expensive fish so it makes an economical as well as a healthy family meal.