Grilled mackerel and sumac

Mackerel, how do I love thee? Let me count the ways. Fresh, tinned, smoked, raw in sushi; this tasty fish is cheap and relatively sustainable (it’s back on the “fish to eat” list after a brief hiatus). Not only that but since it’s an oily fish it’s healthy too. This simple recipe, with a nod to the Middle East, can be grilled, fried or barbecued and emphasises the mackerel’s natural charms.