South American Mackerel Recipe
Ingredients
| 6 mackerel, cleaned | ||
| Onion | 1 , thinly sliced | |
| Garlic | 1 Clove (5gm), crushed | |
| 1 green chilli, seeded and chopped | ||
| 400 g/14 oz/1 large can of pimientos, drained and sliced | ||
| 30 ml/2 tbsp passata | ||
| 12 stuffed green olives, sliced | ||
| Olive oil for greasing | ||
| Ground black pepper | 1 To taste | |
| 2 ripe avocados, halved and stoned | ||
| Lemon juice | ||
| 5 ml/1 tsp grated onion | ||
| 150 ml/1/4 pt/2/3 cup olive oil | ||
| Tabasco sauce | ||
| Worcestershire sauce | ||
| Warm flour tortillas | ||
| Green salad | ||
| Salt | To Taste | |
Directions
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.
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.
Chef
