Mackerel is rich, cheap and ready in minutes. A hot grill blisters the skin, and lime and chilli cut straight through the oiliness.
Method
Heat the grill to high. If you are using whole fish, cut three shallow slashes into the skin on each side.
Mix the olive oil, chilli, garlic, the finely grated zest of the lime and a good pinch of salt.
Rub the mixture over the fish and into the slashes.
Grill whole fish for 3 to 4 minutes on each side, or fillets skin side up for 4 to 5 minutes, until the skin blisters and the flesh flakes easily.
Squeeze over the lime juice, scatter with coriander and serve with new potatoes or a sharp green salad.
From the counter
Mackerel is at its best on the day you buy it. Ask us to fillet it at the counter if you would rather not deal with the bones.
