Fresh line-caught mackerel 2, spatch-cocked, refrigerated and removed half an hour before cooking

Satan’s butter

• Salted butter 250g, room temperature
  
• Tabasco 20ml
• Sweet paprika 2 tsp
• Cayenne pepper 2 tsp
  
• Curry powder 1 tsp
  
• English mustard powder 1 tsp
• Dijon mustard 1 tbsp
• Lilliput capers 1 tbsp, finely chopped
• Salt to taste

1. For the Satan’s butter: place all of the ingredients in a mixing bowl and bring together with a spatula. Roll the mixture into a log shape and wrap in clingfilm, then leave to set in the fridge.
2. Heat the grill. Oil and season both sides of the fish and lay skin side up on a baking tray.
3. Place the fish on the top shelf under the grill and cook on a reasonably high heat for 2–3 minutes. The skin should be toasty and blistered, and the flesh a blushed pink.
4. While the fish is cooking, heat a tablespoon of the Satan’s butter in a small saucepan for a few minutes to cook the spices. Remove the fish from the grill and rest for a few minutes. Place onto individual plates and spoon over the butter. Serve with crisp green salad and bread.