Grilled Mackerel with Mango and Cucumber Chow
Known for her authentic Caribbean cooking, chef and food writer Marie Mitchell’s Grilled Mackerel with Mango and Cucumber Chow will brighten up your summer barbecues. Chow is a fruity salad-pickle, spiked here with scotch bonnet chilli. “Don’t be alarmed by the chilli in the marinade and chow,” Marie says. “Both are deliciously offset by the oily fish and cooled by the citrus and cucumber. The marinade and chow can be made ahead for a barbecue with maximum flavour and little effort – the kind of cooking I live for.”
- Time: 25 min
- Servings: 4
Source: ocado.com
Ingredients
- echalion shallots, finely sliced
- garlic cloves, 4 grated or finely chopped, 2 crushed or grated
- limes, juiced
- scotch bonnets , deseeded, ½-1 thinly sliced, ¼ finely chopped
- salt, plus ¼ tsp
- large mango, thinly sliced
- cucumber, halved, deseeded and thinly sliced into crescents
- cm piece ginger, peeled and finely chopped
- olive oil
- honey , to taste
- mackerel fillets
- coriander, stalks and leaves roughly chopped