South American Mackerel
|Mackerel||6 , cleaned|
|Onion||1 , thinly sliced|
|Garlic||1 Clove (5 gm), crushed|
|Green chilli||1 , seeded and chopped|
|Canned pimientos||14 Ounce, drained and sliced (400 gram /1 large can)|
|Passata||30 Milliliter (2 tablespoon)|
|Stuffed olives||12 , sliced|
|Olive oil||1 Teaspoon (for greasing)|
|Freshly ground black pepper||To Taste|
|For guacamole salsa|
|Ripe avocados||2 , halved and stoned|
|Lemon juice||1 Tablespoon|
|Grated onion||1 Teaspoon|
|Olive oil||1⁄4 Pint (150 milliliter / 2/3 cup)|
|Tabasco sauce||To Taste|
|Worcestershire sauce||To Taste|
|Warm flour tortillas||8 (for serving)|
|Green salad||1 Cup (16 tbs) (for serving)|
Slash the mackerel in several places on both sides.
This will help the flavourings to penetrate the flesh.
Mix the onion, garlic, chilli, pimientos, passata and olives together and spoon on to the centres of six large squares of oiled foil, shiny sides up.
Lay a fish on top of each and season.
Wrap loosely in the foil, twisting the edges together to seal securely.
Make the salsa.
Scoop the avocado flesh into a bowl and mash with a little lemon juice.
Add the grated onion, then gradually beat in the oil to form a smooth emulsion.
Spike with more lemon juice and the Tabasco and Worcestershire sauces.
Season to taste.
Spoon into a bowl.
Barbecue the fish parcels for 20-25 minutes, turning once, until the fish is cooked through.
Transfer the parcels to serving plates, open the foil and serve hot with the guacamole salsa, warm flour tortillas and a green salad.