Grilled mackerel with dulse butter

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This quick fish dish with summer vegetables is packed with flavour thanks to a quick and easy seaweed butter.

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  • 20g/¾oz dulse seaweed (available from specialist suppliers and some health-food shops)
  • 175g/6oz butter, softened
  • ½ lemon, juice only
  • 2 fresh mackerel, guts removed (ask your fishmonger to do this for you, or to butterfly the mackerel for you)
  • 1 shallot, thinly sliced
  • 75g/3oz broad beans (without pods, inner membranes removed)
  • 100g/3½oz fresh peas, half removed from their pods, half split but left in the pods
  • 12 asparagus spears, trimmed
  • 4 sprigs fresh tarragon, leaves only