Mackerel with passion fruit salsa recipe
PUBLISHED: 09:55 26 May 2015 | UPDATED: 09:55 26 May 2015
Get the barbie going for this easy to make mackerel dish from Valentine Warner.
If you cook the fish over charcoal, make sure it is wiped totally dry first and heavily scattered with some good flaked sea salt, as this should prevent it sticking. Ideally a barbecue is better than a grill, as charcoal smoke is a magic ingredient.
Ingredients - serves 2
• 2 medium mackerel, gutted and wiped as dry as possible
• flaked sea salt (approx. ½ teaspoon for each fish)
• lime wedges, to serve
For the passion fruit salsa
• ½ hot green chilli, such as jalapeño or serrano, seeds scooped out, very finely diced
• 3 fat and full passion fruit, flesh and seeds scooped out
• 1 tablespoon olive oil
• juice of ½ small juicy lime
• 2 tablespoons very finely chopped fresh coriander, stalks and all
• 2 tablespoons very finely diced red onion
• flaked sea salt
1 If not using a barbecue, preheat the grill to high.
2 Slash the mackerel three times down each side, and season well with a good amount of sea salt, probably more than you would normally be inclined to use.
3 Lay the fish on the grill and place them not too far from the element. Cook for approximately 4 minutes on each side, or until the skin is blistered and browned, taking care not to rip the delicious skin when turning them over. The mackerel should be cooked, but ever so reluctant to pull from the bone without a bit of prompting. If the flesh is just cooked but with a red blood line running along the spine, you have done it perfectly.
4 While the fish blister, make the passion fruit salsa. Combine all the ingredients in a small bowl and season well with sea salt, tasting a few times.
5 Remove the fish to two plates and spoon over the salsa.
6 Serve with lime wedges and eat accompanied by cold beer drunk from the bottle, not a glass.
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