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Grilled mackerel skewers with tomato, coriander and lime pickle

Preparation time
less than 30 mins

Cooking time
less than 10 mins

Serves
Serves 2

Dietary
Vegetarian

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the coriander and lime pickle

  • 3 tbsp lime pickle
  • 2 garlic cloves, minced
  • 2 tsp coriander seeds, crushed
  • 120ml/4fl oz olive oil
  • small bunch fresh coriander, roughly chopped

For the dressing

  • 1 tsp coriander seeds
  • 3 ripe plum tomatoes, deseeded and roughly chopped
  • handful green olives, stones removed and roughly chopped
  • 1 lime, juice only
  • 1 tbsp roughly chopped fresh coriander
  • 2 tbsp olive oil

For the grilled mackerel

  • 4 mackerel fillets, cut into 2.5cm/1in pieces

Method

  1. To make the pickle, mix all of the ingredients together in a bowl and set aside.

  2. To make the dressing, toast the coriander seeds in a hot frying pan for 1–2 minutes until fragrant. Remove into a pestle and mortar and crush them lightly. Combine with the rest of the dressing ingredients in a bowl and set aside.

  3. To make the mackerel, thread the mackerel pieces onto soaked wooden or metal skewers. Generously brush the fish skewers with the pickle and place on a hot griddle or grill pan. Grill on all sides for a few minutes until blackened and cooked through, brushing frequently with the pickle. Once cooked, pour over the dressing. Serve immediately.

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