RACHEL LETT
Blistering, charred mackerel slicked with a lime, chilli, ginger salsa to balance the oily fish. This recipe is adapted from Nigel Slater — he's a fiend for mackerel and knows how to do it right! On a rainy day, this recipe will transcend you to a seaside, barbecue filled, holiday.
Grilled Mackerel with Green Salsa
SERVES 4
4 whole mackerel
salt & pepper
Green salsa
28g fresh coriander
28g fresh mint
2-3 green chillies, deseeded
50g ginger, peeled & roughly chopped
2 limes juiced
150ml hemp or olive oil
1 medium tomato
1 avocado (approx. 120g)
Ingredients
Turn on the grill, and line a baking tray with greaseproof or tinfoil.
Dry the mackerel well with kitchen paper, rub with olive oil and season with salt and pepper. Place the mackerel on a rack, that sits into the baking tray (alternatively use a grill tray).
Place fairly close, under the grill and cook on both sides till blistering, blackened and cooked through, about 15 minutes. Mackerel is full of fat so very forgiving with overcooking.
While the mackerel cooks, get on with the green salsa. Blitz the herbs, chilli, ginger and lime juice in a blender to a coarse paste.
With the blender still running, slowly add the oil in a steady stream — this will help it thicken. Transfer to serving bowl.
Finely chop the tomato and avocado, and fold into the green, herb oil.
Spoon the green salsa between four plates and serve the mackerel on top.