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    Susan Clark's Grilled Mackeral with Green Sauce

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    Susan Clark's Grilled Mackeral with Green Sauce

    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.

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 6


    • 6 small mackerel, scaled and gutted
    • 1 large onion, roughly chopped
    • 5 garlic cloves
    • 5 fresh green chillies
    • 75g fresh coconut flesh, grated or finely chopped
    • 4 tbsp fresh coriander, chopped
    • 1 tsp ground cumin
    • 2 limes, juiced
    • 2.5cm fresh root ginger, chopped
    • 1 tsp sugar (optional)


    1. Slash the mackerel 3 times diagonally on each side.
    2. Put all the other ingredients in the food processor and blend to a smooth paste. Spread the paste over the mackerel and grill under a medium heat for 7-8 minutes on each side. The dish will be ready once the green sauce starts to bubble and the fish flesh flakes easily. Serve with a simple avocado salad.

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    Cook's tips

    Susan Clark is the author of 'What Really Works' (HarperCollins, £14.99; WFI Bookshop, £11.99).


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