Mackerel, Gooseberry, Lime and Chilli Marinade

Name: Mackerel, Gooseberry, Lime and Chilli Marinade
Prep time: 10 minutes
Cook time: 15 minutes
Yield: 5 Servings
Cuisine: British
Ingredients: 175g gooseberries, topped, tailed and sliced; 1 stick lemon grass, bruised and broken up; 2 cloves garlic, halved and gently crushed; ½ red chilli, deseeded and chopped; 4tbsp olive oil; 2tbsp lime juice; Piece of lime rind; 1tbsp chopped coriander; Salt and black pepper; 8 mackerel fillets; 4tbsp Pernod or Pastis

preparation 10 minutes
cook time 15 minutes
Serves 5

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Ingredients Method

175g gooseberries, topped, tailed and sliced
1 stick lemon grass, bruised and broken up
2 cloves garlic, halved and gently crushed
½ red chilli, deseeded and chopped
4tbsp olive oil
2tbsp lime juice
Piece of lime rind
1tbsp chopped coriander
Salt and black pepper
8 mackerel fillets
4tbsp Pernod or Pastis

Place the mackerel in a long gratin dish with the lemon grass, garlic and chilli. Add the oil, lime juice and rind and seasoning, mix well and then add in the fish. Turn once to cover well and then leave for up to one hour.

Remove the fish from the marinade and grill or barbecue fast for 2 minutes each side.

Place the marinade in a small pan with the Pastis and cook only until the liquid bubbles and the gooseberries begin to fall. Then serve a little with each fish.

Ingredients

175g gooseberries, topped, tailed and sliced

1 stick lemon grass, bruised and broken up

2 cloves garlic, halved and gently crushed

½ red chilli, deseeded and chopped

4tbsp olive oil

2tbsp lime juice

Piece of lime rind

1tbsp chopped coriander

Salt and black pepper

8 mackerel fillets

4tbsp Pernod or Pastis

Method

Remove the fish from the marinade and grill or barbecue fast for 2 minutes each side.

Place the marinade in a small pan with the Pastis and cook only until the liquid bubbles and the gooseberries begin to fall. Then serve a little with each fish.