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South American Mackerel

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  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)
  Salt To Taste
  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.

Recipe Summary

Side Dish

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South American Mackerel Recipe