Mexican Mackerel

This recipe is fuss-free, smokey and delicious!

We’re using Gran Luchito Chipotle Paste to flavour our mackerel. Serve it with a cooling lime dip and a refreshing slaw.

Prep: 15 mins
Cook: 25 mins
Serves: 2

Ingredients
• 2 x Caught & Delivered Whole Line Caught Scottish Mackerel, defrosted

Mackerel Marinade
• 3 tbsp Gran Luchito Chipotle Paste
• 1 lemon, zested and juiced
• half a small bunch of parsley, finely chopped

Cooling Lime Dip
• 3 tbsp mayonnaise
• 3 tbsp sour cream
• ½ a small bunch of coriander, chopped
• 2 limes, zested and juiced
• Crack of salt

Mexican Slaw
• ½ red cabbage, shredded
• ½ red onion, thinly sliced
• ½ a small bunch of coriander, chopped
• 1 fresh chilli, finely chopped
• 1 lime, zested and juiced
• small dash of olive oil
• crack of salt


Method
    • Our mackerel are already prepared for you, so you just need to defrost them overnight in the fridge. When you’re ready to start cooking, give them a run under the cold tap and pat dry.
    • Place the mackerel on an oven tray and gently score the skin on both sides 4 times.
    • Mix the marinade ingredients in a bowl, then slather the mixture over the fish, making sure to rub the mixture into the scores.
    • Roast the fish in the oven at 180oc for 25 minutes.
    • While they’re cooking, prepare the cooling lime dip by mixing all of the ingredients together. Keep in the fridge until ready.
    • Prepare the slaw ingredients and combine in a bowl so that the lime juice has a few minutes to soak into the veggies.
    • Dish up the slaw, mackerel and a spoonful of the cooling dip - deliciosa!