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Susan Clark's Grilled Mackeral with Green Sauce
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This dish is rich in omega-3 fatty acids, but you can boost your good-fat intake further by serving it with an avocado salad, which contains omega-6 fats. Sugar makes the sauce shiny but you can omit it if you want. The dish also works with sardines and salmon. Cracking open a coconut needn't be complicated. Pierce two of the eyes with an awl or screwdriver and pour out the water. Gently tap the nut around the centre with a hammer. Then throw the coconut down onto a hard surface, such as a concrete floor, and grate or chop the flesh from the shell pieces.
Susan Clark is the author of 'What Really Works' (HarperCollins, £14.99; WFI Bookshop, £11.99).
This recipe was first published in Sat Sep 01 01:00:00 BST 2001.