Spanish Mackerel

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Spanish Mackerel grilled over coals with barbecued lettuce and Salsa Rojo

Recipe courtesy of Colin Barker

INGREDIENTS

4 x 200g Spanish Mackerel portions with skin on.
2 x Baby Cos lettuce, split length ways
Salt & Pepper
Olive Oil
1 x Lime

Salsa Rojo
4 x Ripe tomatoes
1 x Red Onion skin on
6 cloves of garlic skin on
2 x dried ancho chilli
2 x dried pasilla chilli
1 x teaspoon Cumin seed
1 x teaspoon dried oregano
1 x teaspoon sugar
Salt & Pepper
Olive Oil
1 x Lime

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METHOD

Salsa Rojo can be made in advance.
Split de-seed and toast chillis, cover with boiling water, soak for a minimum of 2hrs.
Over coals or on a hot bbq plate, char tomatoes, garlic & red onion.
Peel onion & garlic and add all ingredients together whilst hot. Blend or pound to consistency. Adjust seasoning with salt, pepper & lime.
 
To cook Mackerel
Lightly coat fish portions with olive oil and season generously with salt.
Over coals or a hot bbq plate, place Mackerel skin side down & cook for 3-4 mins or until flesh turns white 2 thirds of the way up the fillet. Gently flip fish & cook for a further 1-2 mins. Remove from heat, allow to rest.
Oil and season lettuce halves and barbeque over high heat for 30 seconds each side. Remove from heat, dress with more olive oil, lime juice, salt & pepper.
 
To serve:
Carve Mackerel into slices and serve with lettuce hearts and Salsa Rojo.