Mackerel with orange and jicama salad

This dish works well with grilled tortillas or steamed rice. The trick here is to get the grill smoking hot before you start to prevent the fish from sticking.

  • 4 yellowtail or blue mackerel
  • 2 oranges, sliced, plus juice of 1 extra
  • 1 jicama, peeled and thinly sliced
  • ½ white onion, finely chopped
  • ½ cup coriander, coarsely chopped
  • 60 ml (1/4 cup) extra-virgin olive oil
  • Juice of ½ lemon
  • Cayenne pepper, to serve
  • Olive oil, for brushing
01   Heat a char-grill pan over high heat. Brush mackerel with olive oil, then grill, turning once, until charred (2-3 minutes each side). Turn off heat, cover fish with a heatproof bowl and stand to cook through (2-3 minutes). Remove fillets from mackerel (discard bones), flake and set aside.
02   Toss remaining ingredients except cayenne in a bowl, then serve topped with mackerel and cayenne pepper to taste.
NoteJicama is available from Asian and select greengrocers, if it’s unavailable, use a mixture of white radish (daikon) and apple.

Topics:

FAST, FISH, DINNER, JICAMA, LATIN AMERICAN, MACKEREL, FISH, ORANGES

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

LISA FEATHERBY , LUCY TWEED

FEATURED IN

Jul 2016

Jul 2016

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