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Seafood Recipes


Grilled herring

Delicious and healthy grilled herring recipe, complimented by the perfect pickle.

For the pickle

  • 400 g seedless white grapes
  • 5 sprigs tarragon
  • 250 ml white wine vinegar, or champagne vinegar
  • 90 ml honey
  • ½ tsp salt

For the herring

  • extra virgin olive oil
  • 8 x 140 g herring fillets, boned

For the salad

  • 2 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 85 g mixed salad leaves
  • mint leaves
  • 20 fresh coriander leaves
  • lemon wedges, to serve


  • To make the pickle: put the grapes in a 300ml capacity sterilised preserving jar with the tarragon sprigs.
  • 2. Put the vinegar and honey in a medium pan and bring to the boil. Boil for 2 minutes, then add the salt and pour the mixture over the grapes.
  • 3. Seal the jar immediately. For the best results, store in a cool, dark place for up to 1 month before opening.
  • 4. To cook the herring: preheat the grill.
  • 5. Drizzle a little olive oil onto a baking tray. Place the herring on the tray, skin side up and season with salt and pepper. Place under the grill for 3-4 minutes until cooked.
  • 6. Meanwhile make the salad: whisk together the oil and vinegar to make a dressing.
  • 7. Toss the salad and herb leaves in the dressing and place on a serving plate.
  • 8. To serve: place the cooked herring on the serving plate and serve with a spoonful of the grape pickle and a wedge of lemon.

Photo courtesy: www.fishisthedish.co.uk