Save to your scrapbook
Susan Clark's Grilled Mackeral with Green Sauce
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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 September 2001.