Ingredients
- Spanish Mackerel
- 3 shallots
- Garlic
- Limes
- 2 Tomatoes
- Chilli Paste
- Pink Peppercorn
- Salt and Pepper
- Olive Oil
- Vinegar
Method
Finely chop a shallot and grind together with 2 cloves of garlic in a pestle and mortar. In a bowl add a finely chopped shallot and two finely diced tomatoes. Add the ground ingredients and season with salt and black pepper. Add half a spoon of chili paste and combine all the ingredients with a glug of olive oil. Add a dash of vinegar. Grate in the skin of a lime and then pour into a hot pan to cook out the rawness of the ingredients. Add the juice of the lime.
Take the Spanish Mackerel and portion into steak sized cuts, washing and removing any bloodlines that are visible.
To fry the fillet, add two large spoons of the mix to a pan and nestle in the fillets, turning after a few minutes until the flesh is cooked through.
To BBQ the remaining fillets marinade in the mixture, brushing over both sides then place over hot charcoals, turning after a few minutes until the flesh is cooked through.