| Ingredients
Vinaigrette
2 tblsp cider vinegar
2 tblsp fresh lime juice
2 tsp Dijon mustard
1-2 canned chipotle peppers, finely
chopped
1 tsp fresh cilantro, chopped
1 tsp sugar
1 tblsp olive oil
salt and freshly ground black pepper
Mackerel
2 x 8 oz mackerel fillets, skinned
½ tsp vegetable oil
salt and freshly ground black pepper
|
Method
Vinaigrette
Whisk together the vinegar, lime juice, mustard, chipotles,
cilantro* and sugar. Gradually whisk in the olive oil. Season with salt
and freshly ground black pepper.
Prepare a charcoal fire or preheat a gas grill. Rub the
mackerel fillets with oil and sprinkle lightly with salt and freshly ground
black pepper. When the fire/grill has reached a medium-low heat, place
the fillets on the hotplate and cover with foil. Cook the fillets for 8-10
minutes on the first side, and approximately 5 minutes on the second side.
The fish is ready when the flesh is opaque.
Remove the fillets from the hotplate and cut each into
two portions. Pour the chipotle vinaigrette over the fillets and serve.
*Cilantro is also known as Chinese parsley.
This vinaigrette can be prepared up to two days in
advance if sealed in an airtight container and stored in the refrigerator.
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