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    • Mackerel with Coconut and Chilli

    Mark Sharron
    Easy
    30 minutes
    01-Feb
    Mackerel with Coconut and Chilli is a delicious and easy-to-prepare dish that will impress. This dish is a great way to add a bit of spice to your meal while still keeping it light and healthy. Combining the rich and creamy coconut and the spicy chilli, along with the mild and flaky mackerel, creates an irresistible flavour combination. This dish is perfect for dinner parties or as a quick and tasty mid-week meal.
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    Ingredients

    • 2 mackerel fillets
    • 2 tablespoons of coconut oil
    • 2 cloves of garlic, minced
    • 1 teaspoon of grated ginger
    • 1 red chilli, finely chopped
    • 2 tablespoons of fresh coriander, chopped
    • 1 lime, juiced
    • Salt and pepper, to taste

    Method

    • How to Make Mackerel with Coconut and Chilli
    • Remove any remaining pin bones from the mackerel fillets using tweezers
    • Pat the mackerel fillets dry with a clean kitchen towel, season both sides with salt and pepper
    • Place mackerel fillets skin-side up on a plate and set aside
    • Peel and mince the garlic cloves, grate the ginger, and finely chop the red chilli
    • In a small bowl, combine chopped garlic, grated ginger, and chilli
    • Juice the lime and set the juice aside in a separate bowl
    • Heat a non-stick or heavy-based frying pan over medium heat
    • Add coconut oil to the hot pan and allow it to melt and become aromatic
    • Add the garlic, ginger, and chilli mixture to the pan and sauté for 1 minute until fragrant
    • Using a spatula, move the aromatics to one side of the pan to create space
    • Lay the mackerel fillets skin-side down in the pan, pressing gently to prevent curling
    • Cook the mackerel fillets undisturbed for 3–4 minutes until the skin is crisp and the flesh is cooked two-thirds of the way up
    • Carefully flip the fillets and cook for an additional 1–2 minutes on the other side until just cooked through
    • Remove the pan from heat and spoon some of the sautéed aromatics over the cooked fillets
    • Drizzle the lime juice evenly over both fillets while still in the pan
    • Transfer the mackerel fillets to serving plates, skin-side up for visual appeal
    • Sprinkle fresh chopped coriander over the top of each fillet
    • (Plating suggestion:) Serve with a wedge of lime on the side and, if desired, a simple salad or steamed greens for contrast
    • (Serving suggestion:) Plate the fillets so the skin remains crisp, arrange the aromatics and coriander artfully, and serve immediately