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    Cornish Mackerel With Lime And Coriander

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      Cornish Mackerel With Lime And Coriander

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    Cornish Mackerel With Lime And Coriander

    Grilled mackerel, packed with essential Omega 3 oils, is simple to prepare and ready in minutes.

    • Preparation time: 10, plus marinating
    • Cooking time: 12 minutes to 14 minutes
    • Total time: 52 minutes to 1 hour 24 minutes 60 minutes 25 minutes

    Serves: 2


    • 2 whole Cornish mackerel, cleaned, from the fish service counter
    • 1 red chilli, deseeded and finely chopped
    • Grated zest and juice of 1 lime
    • 1 tbsp olive oil
    • 20g pack fresh coriander, finely chopped (including the stems)
    • 1 clove garlic, crushed


    1. Make 4 diagonal slashes across the mackerel on each side, cutting down to the bone. Place in a shallow dish.
    2. Make the rub by mixing the chilli, lime zest and juice, olive oil, coriander, garlic and a little sea salt. Place one-third of the rub into the cavity of each fish and rub the remainder over the skin. Cover, place in the fridge and marinate for 30 minutes-1 hour.
    3. When ready to cook, preheat the grill to high - or heat the barbecue, making sure the coals are glowing red under a thin layer of ash before you start cooking. Place the mackerel on a grill rack, drizzling over any remaining lime juice from the rub, and cook for 6-7 minutes on each side until the skin is crispy and the flesh just-cooked.
    4. Serve the mackerel with a fresh tomato salad and chunks of floury wholemeal bread.

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    Cook's tips

    Ask for the head of the mackerel to be removed at the fish service counter, if you prefer. When time is short, just squeeze a fresh lime over the fish and sprinkle with salt before cooking.

    Drinks recommendation

    Riesling from New Zealand, has floral notes, sweet citrus flavours and a mineral complexity. A refreshing apéritif, it is good with spicy chicken, white meat and fish.


    Average user rating

    4 stars